+ Follow HIM UY Tag
Array
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[results] => Array
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[0] => Array
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[ArticleID] => 1363148
[Title] => How to stay healthy in your golden years
[Summary] => Last week’s episode on Modern Living TV made me reflect on what life would be after retirement.
[DatePublished] => 2014-08-30 00:00:00
[ColumnID] => 134127
[Focus] => 0
[AuthorID] => 1807758
[AuthorName] => Stephanie Zubiri
[SectionName] => Modern Living
[SectionUrl] => modern-living
[URL] =>
)
[1] => Array
(
[ArticleID] => 888991
[Title] => A holiday wish list of chefs
[Summary] => Allen Juico Buhay of Wildflour: Two consecutive days off would be a good start … not on the horizon!
[DatePublished] => 2012-12-23 00:00:00
[ColumnID] => 0
[Focus] => 0
[AuthorID] => 1807758
[AuthorName] => Stephanie Zubiri
[SectionName] => Sunday Lifestyle
[SectionUrl] => sunday-life
[URL] =>
)
[2] => Array
(
[ArticleID] => 568190
[Title] => Abe Restaurant tops Gold Spot Awards
[Summary] => Abé was named recently Best Filipino Restaurant at the 2009 Nescafe Gold Spot Awards. The awards, now on its second year, honors the best food establishments and celebrate Metro Manila as a dining destination.
[DatePublished] => 2010-04-22 00:00:00
[ColumnID] => 133272
[Focus] => 0
[AuthorID] =>
[AuthorName] =>
[SectionName] => Food and Leisure
[SectionUrl] => food-and-leisure
[URL] =>
)
[3] => Array
(
[ArticleID] => 286317
[Title] => An Asian odyssey
[Summary] => Cuisines, and the restaurants that serve them, are in a constant state of flux. While every kind of cuisine relies on tradition, there is always a drive to break culinary boundaries, to stimulate taste buds that have grown accustomed to the usual fare. There will always be dishes like sushi or steamed dumplings or clam chowder, for example, but in every restaurant there’s always a chef back in the kitchen thinking, "What if I add this ingredient? What if I cook it in a different way"?
[DatePublished] => 2005-07-14 00:00:00
[ColumnID] => 133272
[Focus] => 0
[AuthorID] => 1669616
[AuthorName] => Raymz Maribojoc
[SectionName] => Newsmakers
[SectionUrl] => newsmakers
[URL] =>
)
[4] => Array
(
[ArticleID] => 262688
[Title] => Never too full for tofu
[Summary] => 
Tofu or not tofu? That is the question. But any opportunity to try something new, even if declared to be a purely vegetarian affair, we do not pass up on.
East Creative Asian offers fusion cooking that plays with the unique flavors of Asian cooking. And for its Tofu Festival, chef de cuisine Him Uy de Baron has chosen to work with tofu in its many guises.
[DatePublished] => 2004-08-26 00:00:00
[ColumnID] => 133272
[Focus] => 0
[AuthorID] => 1420681
[AuthorName] => Joseph Cortes
[SectionName] => Food and Leisure
[SectionUrl] => food-and-leisure
[URL] =>
)
)
)
HIM UY
Array
(
[results] => Array
(
[0] => Array
(
[ArticleID] => 1363148
[Title] => How to stay healthy in your golden years
[Summary] => Last week’s episode on Modern Living TV made me reflect on what life would be after retirement.
[DatePublished] => 2014-08-30 00:00:00
[ColumnID] => 134127
[Focus] => 0
[AuthorID] => 1807758
[AuthorName] => Stephanie Zubiri
[SectionName] => Modern Living
[SectionUrl] => modern-living
[URL] =>
)
[1] => Array
(
[ArticleID] => 888991
[Title] => A holiday wish list of chefs
[Summary] => Allen Juico Buhay of Wildflour: Two consecutive days off would be a good start … not on the horizon!
[DatePublished] => 2012-12-23 00:00:00
[ColumnID] => 0
[Focus] => 0
[AuthorID] => 1807758
[AuthorName] => Stephanie Zubiri
[SectionName] => Sunday Lifestyle
[SectionUrl] => sunday-life
[URL] =>
)
[2] => Array
(
[ArticleID] => 568190
[Title] => Abe Restaurant tops Gold Spot Awards
[Summary] => Abé was named recently Best Filipino Restaurant at the 2009 Nescafe Gold Spot Awards. The awards, now on its second year, honors the best food establishments and celebrate Metro Manila as a dining destination.
[DatePublished] => 2010-04-22 00:00:00
[ColumnID] => 133272
[Focus] => 0
[AuthorID] =>
[AuthorName] =>
[SectionName] => Food and Leisure
[SectionUrl] => food-and-leisure
[URL] =>
)
[3] => Array
(
[ArticleID] => 286317
[Title] => An Asian odyssey
[Summary] => Cuisines, and the restaurants that serve them, are in a constant state of flux. While every kind of cuisine relies on tradition, there is always a drive to break culinary boundaries, to stimulate taste buds that have grown accustomed to the usual fare. There will always be dishes like sushi or steamed dumplings or clam chowder, for example, but in every restaurant there’s always a chef back in the kitchen thinking, "What if I add this ingredient? What if I cook it in a different way"?
[DatePublished] => 2005-07-14 00:00:00
[ColumnID] => 133272
[Focus] => 0
[AuthorID] => 1669616
[AuthorName] => Raymz Maribojoc
[SectionName] => Newsmakers
[SectionUrl] => newsmakers
[URL] =>
)
[4] => Array
(
[ArticleID] => 262688
[Title] => Never too full for tofu
[Summary] => Tofu or not tofu? That is the question. But any opportunity to try something new, even if declared to be a purely vegetarian affair, we do not pass up on.
East Creative Asian offers fusion cooking that plays with the unique flavors of Asian cooking. And for its Tofu Festival, chef de cuisine Him Uy de Baron has chosen to work with tofu in its many guises.
[DatePublished] => 2004-08-26 00:00:00
[ColumnID] => 133272
[Focus] => 0
[AuthorID] => 1420681
[AuthorName] => Joseph Cortes
[SectionName] => Food and Leisure
[SectionUrl] => food-and-leisure
[URL] =>
)
)
)
abtest
