Restaurant Idalia by Chef Kevin David: this is the Makati restaurant every foodie keeps recommending – Awesome! – Our Awesome Planet
Idalia, meaning “Behold the Sun,” reflects Chef Kevin David’s vision of serving food that brightens your day—distinctive, memorable, and genuinely delicious. Drawing from his years in American kitchens, Chef KD creates dishes elevated by his love for fermentation, shared meals, and flavors that transcend borders. I especially appreciate that this isn’t a tasting-menu restaurant—the portions are generous, inviting everyone at the table to share and enjoy. A friend had long insisted we dine here, and after one meal, it’s easy to see why Idalia has become one of her favorite restaurants in Makati.
about idalia
Restaurant Idalia is Chef Kevin David’s modern neighborhood restaurant in Salcedo Village, Makati, inspired by the Greek phrase “Behold the Sun.”
Restaurant Idalia by Chef Kevin David
📍Ground Floor Citrine Residences, 112 Valero St., Makati
📩 idaliateam@gmail.com
☎️ +63 998 864 2525
📸 @restaurantidalia
👍 Restaurant Idalia
🌐 https://www.restaurantidalia.com/
After years cooking in acclaimed restaurants across New York, Los Angeles, and San Francisco, Chef Kevin brings his produce-driven, globally influenced style home, creating bold yet approachable dishes rooted in technique, fermentation, seasonality, and shared dining.
Rather than following strict culinary traditions, Idalia embraces flavors that transcend borders while honoring quality ingredients and thoughtful craftsmanship. The restaurant offers an intimate, contemporary space with an open kitchen, encouraging guests to gather over generous plates meant for sharing.
Love the 12-seater boardroom for intimate celebrations or business meetings—it feels exclusive yet comfortable for meaningful gatherings over good food.
For bigger occasions, Idalia’s entire second floor can accommodate around 50 guests, making it a great option for private parties, corporate events, and special celebrations.
idalia food
Joshua called this the best sourdough he’s ever had—its intentionally smoky crust giving way to a soft, chewy loaf, naturally leavened with Abijane, a 15-year-old sourdough starter.
sourdough, house butter, chicken liver mousse 270/+210/+250
The sourdough is served with black garlic butter made from confit garlic, black garlic, and garlic powder, alongside a chicken liver mousse topped with fermented onions and chives. Delicious on its own, the accompaniments add an irresistible layer of rich, creamy umami.
hummus, zhug, pickled vegetables, laffa 590
This playful peekaboo on hummus arrives with warm laffa concealing a bed of hummus topped with pickled vegetables, fried chickpeas, and zhug, a vibrant Yemeni fermented chili sauce. It’s generously portioned for sharing—simply tear the laffa and scoop up the creamy hummus with every bite.
limoncello blue pea fizz
lemon fermented juice 295
The blue pea fizz, created for their Balmori pop-up, is bright and refreshing, while the fermented lemon juice delivers a crisp, lively tartness without being overly sweet.
behold the sun whisky, fermented miso, lacto tomato acid, whey 530
I loved this cocktail for its subtle fermented miso sweetness, balanced by the bright acidity of fermented tomato and whey. Its pleasantly silky texture and whisky backbone make it both uplifting and an excellent pairing with the food.
squid ink pasta, octopus, bone marrow butter, breadcrumbs 850
This signature campanelle pasta is coated in squid ink and tossed in bone marrow butter, then topped with tender octopus braised in red wine. The rich, flavorful sauce clings beautifully to the pasta, making every bite deeply satisfying.
We celebrated with a foodie date alongside our son, Joshua, who recently graduated with First Honors and is looking forward to starting college this September.
farmer jun’s heritage kurobuta pork, chickpea stew, fermented apple 2900
The Kurobuta pork chop is cooked to a juicy medium, highlighting its rich flavor and delicate marbling. Paired with shakshuka-style chickpeas and a fermented apple jam, it gains a delightful touch of fruity sweetness. Sarap!
beef fat fried rice, sunny side egg 375
Best enjoyed with fried rice and a sunny-side-up egg cooked in beef tallow, with crispy bits of beef fat adding an extra layer of rich, fatty umami.
panna cotta, ube, coconut, langka 350
Love this two-layer panna cotta with creamy milk and ube layers, topped with fragrant coconut latik. Smooth, creamy, and not overly sweet—it’s the perfect dessert to share and end the meal.
final thoughts
Chef KD’s Idalia is a refreshing take on contemporary cuisine, inspired by his journey and food memories. The sourdough, hummus, campanelli pasta, and Kurobuta pork chop were standouts. Michelin-worthy food, warm service, and beautifully balanced flavors. I especially loved the depth from their house-fermented ingredients.
I initially thought Chef KD might be mayabang, but he turned out to be genuinely down-to-earth and refreshingly straightforward. His cuisine is a thoughtful blend of Mediterranean, contemporary, and Filipino influences—creative, refined, and never overly sweet. Now I understand why foodies keep recommending Idalia. I’m already looking forward to coming back. A must-try.
Restaurant Idalia by Chef Kevin David
📍Ground Floor Citrine Residences, 112 Valero St., Makati
📩 idaliateam@gmail.com
☎️ +63 998 864 2525
📸 @restaurantidalia
👍 Restaurant Idalia
🌐 https://www.restaurantidalia.com/
Live an Awesome Life with Christ,
Founder & Digital Creator, Our Awesome Planet
Disclosure: This article was written entirely by a human—reflecting my own biases, opinions, and insights—with grammar and clarity checked using AI assistance. Thank you to Restaurant Idalia team for hosting us.
p.s. for three weeks, Restaurant Idalia takes over The Balmori Suites Chef’s Table.
Every ingredient tells a story.
This time, so does the room.
A menu built from everything we believe in
and everything we’re trying to become.
July 10–31.
Reservations now open.
0998 864 2525
