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                    [Title] => Cerveseria: A touch of New York SoHo, a taste of Toledo
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When you step in you forget completely that you are in a mall.
                    [DatePublished] => 2011-11-10 00:00:00
                    [ColumnID] => 134127
                    [Focus] => 0
                    [AuthorID] => 1807758
                    [AuthorName] => Stephanie Zubiri
                    [SectionName] => Food and Leisure
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                    [Title] => What's your advice to graduates?
                    [Summary] => 
After graduation, my impression was that all my dreams would come true in an instant. That my life would unfold the way I wanted it to be. And that everything would be magical and come true the way I envisioned it should be.
                    [DatePublished] => 2011-04-10 00:00:00
                    [ColumnID] => 136207
                    [Focus] => 0
                    [AuthorID] => 1529529
                    [AuthorName] => Mons Romulo
                    [SectionName] => Sunday Lifestyle
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                    [ArticleID] => 300288
                    [Title] => Sticky beginnings for a Japanese bistro
                    [Summary] => What began as a yakitori joint soon morphed into a modern Japanese bistro that fuses elegant traditional cuisine with local flavor. Sticks, a name coined after the sweet marinade-coated barbecue sold at kiosks that clutter Japan’s little side streets, is owned by Gilbert Pangilinan, a chef who cut his teeth training at restaurants in New York where he studied at the Culinary Institute of America, along with siblings Mae Cruz, Grace Ann Pineda, and George Pangilinan.
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                    [ColumnID] => 133272
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                    [AuthorName] => Bea Ledesma
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                    [ArticleID] => 288650
                    [Title] => Kai: A gathering of inspired chefs
                    [Summary] => Kai was the only Euro-Japanese restaurant in town when it opened in 2003 in Greenbelt 2, Makati. And it still is – with five young Filipino chefs from the Culinary Institute of America and the New York Restaurant School inspired by the great Nobu Matsuhisa collaborating in the kitchen. 


                    [DatePublished] => 2005-07-28 00:00:00
                    [ColumnID] => 133272
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                    [AuthorName] => Bambie Sy Gobio
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                    [Title] => Hail to the chef
                    [Summary] => When Kai chef Gilbert Pangilinan once catered for a dinner party, one of the guests commented, "Your food tastes like it’s cooked with so much love." 


                    [DatePublished] => 2005-02-13 00:00:00
                    [ColumnID] => 133272
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                    [AuthorName] => Tanya T. Lara
                    [SectionName] => Sunday Lifestyle
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                    [Title] => Simply Kai
                    [Summary] => My wife Mary Ann and I first heard of Kai while it was still in the planning stage. We knew it was going to be Japanese food with a twist. Actually, I’m rather wary of a new place promising to serve food with a twist. Fusion, oftentimes, leads to nothing but confusion: An oriental dish with a European accent, you know what I mean. There are limits to what can be done with some traditional dishes. Some don’t lend themselves well to fusion tinkering.
                    [DatePublished] => 2003-06-12 00:00:00
                    [ColumnID] => 136103
                    [Focus] => 0
                    [AuthorID] => 1778012
                    [AuthorName] => TURO-TURO By Claude Tayag
                    [SectionName] => Food and Leisure
                    [SectionUrl] => food-and-leisure
                    [URL] => 
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                    [Title] => Kai: The modern Japanese way
                    [Summary] => When businesswoman Doris Magsaysay Ho goes to Kai restaurant, she orders something not found on the menu. In fact, she doesn’t even have an idea what it would be. She just tells the two chefs, "Here’s my budget, cook me anything you want."


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                    [AuthorName] => Tanya T. Lara
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GILBERT PANGILINAN

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                    [Title] => Cerveseria: A touch of New York SoHo, a taste of Toledo
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                    [ColumnID] => 134127
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                    [AuthorName] => Stephanie Zubiri
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                    [DatePublished] => 2011-04-10 00:00:00
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                    [AuthorName] => Mons Romulo
                    [SectionName] => Sunday Lifestyle
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                    [Title] => Sticky beginnings for a Japanese bistro
                    [Summary] => What began as a yakitori joint soon morphed into a modern Japanese bistro that fuses elegant traditional cuisine with local flavor. Sticks, a name coined after the sweet marinade-coated barbecue sold at kiosks that clutter Japan’s little side streets, is owned by Gilbert Pangilinan, a chef who cut his teeth training at restaurants in New York where he studied at the Culinary Institute of America, along with siblings Mae Cruz, Grace Ann Pineda, and George Pangilinan.
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                    [Title] => Kai: A gathering of inspired chefs
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                    [ColumnID] => 133272
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                    [AuthorName] => Bambie Sy Gobio
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                    [Title] => Hail to the chef
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                    [DatePublished] => 2005-02-13 00:00:00
                    [ColumnID] => 133272
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                    [ColumnID] => 136103
                    [Focus] => 0
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                    [AuthorName] => TURO-TURO By Claude Tayag
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                    [SectionUrl] => food-and-leisure
                    [URL] => 
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                    [Title] => Kai: The modern Japanese way
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                    [DatePublished] => 2003-03-13 00:00:00
                    [ColumnID] => 133272
                    [Focus] => 0
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                    [AuthorName] => Tanya T. Lara
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abtest