^
+ Follow EL BULLI Tag
Array
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                (
                    [ArticleID] => 1409507
                    [Title] => Time out
                    [Summary] => 

Then, having fasted and prayed, and laid hands on them, they sent them away. — Acts 13:3

[DatePublished] => 2015-01-05 00:00:00 [ColumnID] => 0 [Focus] => 0 [AuthorID] => [AuthorName] => [SectionName] => Daily Bread [SectionUrl] => daily-bread [URL] => ) [1] => Array ( [ArticleID] => 941802 [Title] => Basking in delight at Vask [Summary] =>

His resume lists the names of the restaurants where he was once affiliated: Arzak, El Bulli, Noma, Mugaritz, El Celler de Can Roca.

[DatePublished] => 2013-05-14 00:00:00 [ColumnID] => 135957 [Focus] => 0 [AuthorID] => 1646915 [AuthorName] => Pepper Teehankee [SectionName] => Newsmakers [SectionUrl] => newsmakers [URL] => ) [2] => Array ( [ArticleID] => 725481 [Title] => On a high with Chef Ferran Adria [Summary] =>

It was during our second bottle of wine at Barcino Rockwell when my friend Sergi Rostoll dropped the bomb that Ferran Adrià would be coming to Hong Kong.

[DatePublished] => 2011-09-11 00:00:00 [ColumnID] => 134407 [Focus] => 0 [AuthorID] => 1224012 [AuthorName] => Cheryl Tiu [SectionName] => Sunday Lifestyle [SectionUrl] => sunday-life [URL] => ) [3] => Array ( [ArticleID] => 725482 [Title] => The future of El Bulli [Summary] =>

Ever since El Bulli closed its doors to the public two months ago, the world has been mourning the loss of one of the best restaurants in the world.

[DatePublished] => 2011-09-11 00:00:00 [ColumnID] => 133272 [Focus] => 0 [AuthorID] => [AuthorName] => [SectionName] => Sunday Lifestyle [SectionUrl] => sunday-life [URL] => ) [4] => Array ( [ArticleID] => 718800 [Title] => A Private Degustation @ Fever Luxe Lounge [Summary] =>

Sofitel general manager Goran Aleks hosted a private degustation with media partners at Fever Luxe Lounge, located at Sofitel Philippine Plaza.

[DatePublished] => 2011-08-21 00:00:00 [ColumnID] => 133272 [Focus] => 0 [AuthorID] => [AuthorName] => [SectionName] => Cassandra [SectionUrl] => cassandra [URL] => ) [5] => Array ( [ArticleID] => 713348 [Title] => Test your design IQ [Summary] =>

Who is the Spanish chef known as the Salvador Dali of the kitchen, renowned for his El Bulli restaurant, and is widely considered the Father of Molecular Gastronomy?

[DatePublished] => 2011-08-06 00:00:00 [ColumnID] => 133272 [Focus] => 0 [AuthorID] => [AuthorName] => [SectionName] => Modern Living [SectionUrl] => modern-living [URL] => ) [6] => Array ( [ArticleID] => 700312 [Title] => Back to Basics, Cebuano Cuisine [Summary] =>

The invitation came from Chef Jeremy Young, dean of the International Culinary Arts Academy Cebu (Don Gervacio Quejada St., Guadalupe, phone 4125241, 256-0461, www.icaac.net) for the final culminating dinner of 24 graduating student chefs.

[DatePublished] => 2011-06-28 00:00:00 [ColumnID] => 133921 [Focus] => 0 [AuthorID] => 1284784 [AuthorName] => Dr. Nestor Alonso ll [SectionName] => Freeman Cebu Lifestyle [SectionUrl] => cebu-lifestyle [URL] => ) [7] => Array ( [ArticleID] => 689385 [Title] => You give me Fever [Summary] =>

It kind of looks like a boudoir or a sexy witch’s lair … there are glittering chandeliers, string curtains, black and red cushiony couches.

[DatePublished] => 2011-05-26 00:00:00 [ColumnID] => 134127 [Focus] => 0 [AuthorID] => 1807758 [AuthorName] => Stephanie Zubiri [SectionName] => Food and Leisure [SectionUrl] => food-and-leisure [URL] => ) [8] => Array ( [ArticleID] => 604492 [Title] => Next attraction: Push-button cooking [Summary] =>

All the fuss about “molecular gastronomy” has somehow failed to address the most basic issue in food preparation and consumption: Who’s going to cook?

[DatePublished] => 2010-08-22 00:00:00 [ColumnID] => 134078 [Focus] => 0 [AuthorID] => 1389712 [AuthorName] => Jessica Zafra [SectionName] => Gadgets [SectionUrl] => gadgets [URL] => ) [9] => Array ( [ArticleID] => 569733 [Title] => 'World's Best Chef': Face-to-face with Ferran Adria [Summary] =>

Success, like ingredients to the perfect recipe, is measured in different ways. One of them is by counting the number of people who vied for a table in your restaurant.

[DatePublished] => 2010-04-27 00:00:00 [ColumnID] => 135221 [Focus] => 0 [AuthorID] => 1391760 [AuthorName] => Joanne Rae M. Ramirez [SectionName] => Newsmakers [SectionUrl] => newsmakers [URL] => ) ) )
EL BULLI
Array
(
    [results] => Array
        (
            [0] => Array
                (
                    [ArticleID] => 1409507
                    [Title] => Time out
                    [Summary] => 

Then, having fasted and prayed, and laid hands on them, they sent them away. — Acts 13:3

[DatePublished] => 2015-01-05 00:00:00 [ColumnID] => 0 [Focus] => 0 [AuthorID] => [AuthorName] => [SectionName] => Daily Bread [SectionUrl] => daily-bread [URL] => ) [1] => Array ( [ArticleID] => 941802 [Title] => Basking in delight at Vask [Summary] =>

His resume lists the names of the restaurants where he was once affiliated: Arzak, El Bulli, Noma, Mugaritz, El Celler de Can Roca.

[DatePublished] => 2013-05-14 00:00:00 [ColumnID] => 135957 [Focus] => 0 [AuthorID] => 1646915 [AuthorName] => Pepper Teehankee [SectionName] => Newsmakers [SectionUrl] => newsmakers [URL] => ) [2] => Array ( [ArticleID] => 725481 [Title] => On a high with Chef Ferran Adria [Summary] =>

It was during our second bottle of wine at Barcino Rockwell when my friend Sergi Rostoll dropped the bomb that Ferran Adrià would be coming to Hong Kong.

[DatePublished] => 2011-09-11 00:00:00 [ColumnID] => 134407 [Focus] => 0 [AuthorID] => 1224012 [AuthorName] => Cheryl Tiu [SectionName] => Sunday Lifestyle [SectionUrl] => sunday-life [URL] => ) [3] => Array ( [ArticleID] => 725482 [Title] => The future of El Bulli [Summary] =>

Ever since El Bulli closed its doors to the public two months ago, the world has been mourning the loss of one of the best restaurants in the world.

[DatePublished] => 2011-09-11 00:00:00 [ColumnID] => 133272 [Focus] => 0 [AuthorID] => [AuthorName] => [SectionName] => Sunday Lifestyle [SectionUrl] => sunday-life [URL] => ) [4] => Array ( [ArticleID] => 718800 [Title] => A Private Degustation @ Fever Luxe Lounge [Summary] =>

Sofitel general manager Goran Aleks hosted a private degustation with media partners at Fever Luxe Lounge, located at Sofitel Philippine Plaza.

[DatePublished] => 2011-08-21 00:00:00 [ColumnID] => 133272 [Focus] => 0 [AuthorID] => [AuthorName] => [SectionName] => Cassandra [SectionUrl] => cassandra [URL] => ) [5] => Array ( [ArticleID] => 713348 [Title] => Test your design IQ [Summary] =>

Who is the Spanish chef known as the Salvador Dali of the kitchen, renowned for his El Bulli restaurant, and is widely considered the Father of Molecular Gastronomy?

[DatePublished] => 2011-08-06 00:00:00 [ColumnID] => 133272 [Focus] => 0 [AuthorID] => [AuthorName] => [SectionName] => Modern Living [SectionUrl] => modern-living [URL] => ) [6] => Array ( [ArticleID] => 700312 [Title] => Back to Basics, Cebuano Cuisine [Summary] =>

The invitation came from Chef Jeremy Young, dean of the International Culinary Arts Academy Cebu (Don Gervacio Quejada St., Guadalupe, phone 4125241, 256-0461, www.icaac.net) for the final culminating dinner of 24 graduating student chefs.

[DatePublished] => 2011-06-28 00:00:00 [ColumnID] => 133921 [Focus] => 0 [AuthorID] => 1284784 [AuthorName] => Dr. Nestor Alonso ll [SectionName] => Freeman Cebu Lifestyle [SectionUrl] => cebu-lifestyle [URL] => ) [7] => Array ( [ArticleID] => 689385 [Title] => You give me Fever [Summary] =>

It kind of looks like a boudoir or a sexy witch’s lair … there are glittering chandeliers, string curtains, black and red cushiony couches.

[DatePublished] => 2011-05-26 00:00:00 [ColumnID] => 134127 [Focus] => 0 [AuthorID] => 1807758 [AuthorName] => Stephanie Zubiri [SectionName] => Food and Leisure [SectionUrl] => food-and-leisure [URL] => ) [8] => Array ( [ArticleID] => 604492 [Title] => Next attraction: Push-button cooking [Summary] =>

All the fuss about “molecular gastronomy” has somehow failed to address the most basic issue in food preparation and consumption: Who’s going to cook?

[DatePublished] => 2010-08-22 00:00:00 [ColumnID] => 134078 [Focus] => 0 [AuthorID] => 1389712 [AuthorName] => Jessica Zafra [SectionName] => Gadgets [SectionUrl] => gadgets [URL] => ) [9] => Array ( [ArticleID] => 569733 [Title] => 'World's Best Chef': Face-to-face with Ferran Adria [Summary] =>

Success, like ingredients to the perfect recipe, is measured in different ways. One of them is by counting the number of people who vied for a table in your restaurant.

[DatePublished] => 2010-04-27 00:00:00 [ColumnID] => 135221 [Focus] => 0 [AuthorID] => 1391760 [AuthorName] => Joanne Rae M. Ramirez [SectionName] => Newsmakers [SectionUrl] => newsmakers [URL] => ) ) )
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