+ Follow NICOLE PONSECA Tag
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[Title] => Bistek courting Kris again?
[Summary] => They haven’t had an honest-to-goodness “closure,” have they? Their so-called “work in progress” must have been just put on-hold, wasn’t it?
[DatePublished] => 2015-09-08 10:00:00
[ColumnID] => 134227
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[AuthorID] => 1697794
[AuthorName] => Ricky Lo
[SectionName] => Entertainment
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[URL] => http://media.philstar.com/images/the-philippine-star/entertainment/20150909/Bistek-and-Kris-1.jpg
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[Title] => Adobo & pancit in the Big Apple
[Summary] => Chef Miguel Trinidad was in his mid-30s and a relatively inexperienced cook in New York when he decided to help a co-worker realize her dream of opening a modern Filipino restaurant.
[DatePublished] => 2013-06-16 00:00:00
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[AuthorName] => Richard Leong
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[Title] => New York hosts balut-eating contest
[Summary] => "Good food, good eating, is all about blood and organs, cruelty and decay... It's about danger - risking the dark, bacterial forces of beef, cheese and shellfish," wrote Anthony Bourdain in The New Yorker in 1999.
[DatePublished] => 2012-08-24 13:31:53
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[AuthorName] => Ruth Sindico
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NICOLE PONSECA
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[ArticleID] => 1497479
[Title] => Bistek courting Kris again?
[Summary] => They haven’t had an honest-to-goodness “closure,” have they? Their so-called “work in progress” must have been just put on-hold, wasn’t it?
[DatePublished] => 2015-09-08 10:00:00
[ColumnID] => 134227
[Focus] => 0
[AuthorID] => 1697794
[AuthorName] => Ricky Lo
[SectionName] => Entertainment
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[Title] => Adobo & pancit in the Big Apple
[Summary] => Chef Miguel Trinidad was in his mid-30s and a relatively inexperienced cook in New York when he decided to help a co-worker realize her dream of opening a modern Filipino restaurant.
[DatePublished] => 2013-06-16 00:00:00
[ColumnID] => 0
[Focus] => 0
[AuthorID] => 1690232
[AuthorName] => Richard Leong
[SectionName] => Starweek Magazine
[SectionUrl] => starweek-magazine
[URL] =>
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[ArticleID] => 841626
[Title] => New York hosts balut-eating contest
[Summary] => "Good food, good eating, is all about blood and organs, cruelty and decay... It's about danger - risking the dark, bacterial forces of beef, cheese and shellfish," wrote Anthony Bourdain in The New Yorker in 1999.
[DatePublished] => 2012-08-24 13:31:53
[ColumnID] => 133272
[Focus] => 0
[AuthorID] => 1728501
[AuthorName] => Ruth Sindico
[SectionName] => Food and Leisure
[SectionUrl] => food-and-leisure
[URL] => http://imageshack.us/a/img822/4586/lif4c400qthumb.jpg
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abtest
By
Ricky Lo | September 8, 2015 - 10:00am