Array
(
    [results] => Array
        (
            [0] => Array
                (
                    [ArticleID] => 336038
                    [Title] => The succulence of the lambs
                    [Summary] => Why serve lamb with white asparagus? Hyatt Regency Manila executive chef Hans-Martin Bracker counters, "Why not?" Just as there should be no limits to imagination and creativity, the usual food combinations and cooking techniques should not limit the chef in his art.


                    [DatePublished] => 2006-05-11 00:00:00
                    [ColumnID] => 133272
                    [Focus] => 0
                    [AuthorID] => 1422176
                    [AuthorName] => Joy Angelica  Subido
                    [SectionName] => Food and Leisure
                    [SectionUrl] => food-and-leisure
                    [URL] => 
                )

        )

)

HYATTT REGENCY MANILA

Array
(
    [results] => Array
        (
            [0] => Array
                (
                    [ArticleID] => 336038
                    [Title] => The succulence of the lambs
                    [Summary] => Why serve lamb with white asparagus? Hyatt Regency Manila executive chef Hans-Martin Bracker counters, "Why not?" Just as there should be no limits to imagination and creativity, the usual food combinations and cooking techniques should not limit the chef in his art.


                    [DatePublished] => 2006-05-11 00:00:00
                    [ColumnID] => 133272
                    [Focus] => 0
                    [AuthorID] => 1422176
                    [AuthorName] => Joy Angelica  Subido
                    [SectionName] => Food and Leisure
                    [SectionUrl] => food-and-leisure
                    [URL] => 
                )

        )

)

abtest

The succulence of the lambs

By Joy Angelica Subido | May 11, 2006 - 12:00am

Why serve lamb with white asparagus? Hyatt Regency Manila executive chef Hans-Martin Bracker counters, "Why not?" Just as there should be no limits to imagination and creativity, the usual food combinations...

Food and Leisure