At first glance, Filipino and Middle Eastern cuisines may seem worlds apart, but look a little closer, and both share a love for bold flavors, warm hospitality, and food that tells a story.
From June 12 to July 13, 2025, Khaiba comes to The Balmori Suites Chef’s Table as an exclusive pop-up exploring this unexpected harmony. The name comes from the Arabic word for shock, echoing the Filipino kakaiba—something different.
Helmed by Chef Nouel Catis, the pastry talent behind the original Dubai Chocolate, and Chef Sonny Mariano, the award-winning culinary force behind Tasteless Food Group favorites, the collaboration explores the creative tension (and harmony) between Filipino soul food and Middle Eastern depth.
The result? A bold, thoughtful menu that doesn’t follow the rules while honoring its roots. A truly kakaiba experience.
Story Behind Khaiba
Khaiba was born over dinner in Dubai, when Chefs Sonny Mariano and Nouel Catis met with Tasteless Food Group founder Charles Paw. One question sparked it all: What if Filipino flavors met Middle Eastern spice?
For Chef Nouel, it’s a homecoming. After 16 years in acclaimed kitchens like Burj Al Arab, Sofitel Fiji, and Westin Beijing, he returns with a signature blend of Gulf techniques and Filipino soul.
On the savory side, Chef Sonny, known for reimagining Filipino fare in Scout’s Honor and Seafood and Oyster Bar, brings heirloom ingredients, coconut milk, and bold umami into dialogue with Middle Eastern spices and methods.
The Menu: Nostalgia Meets Nakakaiba
Chef Sonny leads the savory menu, blending Filipino comfort with Middle Eastern influences. Expect at least two inventive plant-based dishes, alongside bold cocktails infused with labuyo, tamarind, ginger, and regional herbs for the perfect pairing.
Highlights:
- Tagine-Style Lamb Leg Kaldereta: Northern-style stew made with coconut milk, figs, apricots, and almonds; slow-cooked to tenderness.
- Ensalada: Smoked eggplant carpaccio reinvented with smoked papaya (à la tinapa), beer-fermented burong mangga, cashew cheese, and fried chickpeas.
Chef Nouel’s desserts reflect his years in Dubai while staying rooted in Filipino comfort and nostalgia.
Highlights:
- Habibi Cake: A pistachio-filled reimagination of his iconic Dubai Chocolate: layers of rich tsokolate cake, Davao chocolate frosting, pistachio diplomat cream, and pistachio-kunafa crunch. Served with Nutella sauce. (Available as a 4-inch cake only.)
- Halo 2x: Soft-centered ube cheesecake topped with heirloom pinipig, delicate phyllo, and finished with evaporada pandan milk sauce, bridging baklava and barrio flavors in every bite.
A First for Balmori Chef’s Table
Khaiba also marks a milestone: the first time Balmori Chef’s Table features a fully realized dessert menu. Here, sweets aren’t an afterthought—they’re a centerpiece.
More than a dinner, the pop-up is a dialogue between two chefs, two cultures, and two histories. A flavor memory rewritten with spice and surprise.
Khaiba isn’t just kakaiba. It’s a whole new kind of comfort.
Reserve your seat at 0995 639 3972.
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