^
+ Follow PINOYDON Tag
Array
(
    [results] => Array
        (
            [0] => Array
                (
                    [ArticleID] => 320798
                    [Title] => A Japanese twist to Pinoy favorites at Pinoydon
                    [Summary] => It was a novel idea, yet an idea whose time has come. Just think of it: the marriage of Pinoy and Japanese foods. 
Deanne Deanne Montoya says she has always been fascinated by Japanese food. As she was considering a bowl of katsudon (breaded pork chop rice topping), she realized the same cooking principle behind the Japanese donburi (rice topping) could be applied to Pinoy favorites like longganisa, tapa, and tocino. [DatePublished] => 2006-02-09 00:00:00 [ColumnID] => 133272 [Focus] => 0 [AuthorID] => 1420681 [AuthorName] => Joseph Cortes [SectionName] => Food and Leisure [SectionUrl] => food-and-leisure [URL] => ) [1] => Array ( [ArticleID] => 315474 [Title] => Pinoydon now in Makati [Summary] => Pinoydon, a pioneer in Philippine and Japanese fusion cuisine since 2002, recently opened a new branch at Maga Centre Building in Magallanes. The amazing success of Pinoydon at The Podium has encouraged the innovative Pinoydon team composed of Martin Litton, Deanne Deanne Montoya, Alain Panlilio and Jane Cruz Walker and to put up a newer, bigger and brighter branch with new partners Joy Pena and Oni Razon.
[DatePublished] => 2006-01-07 00:00:00 [ColumnID] => 135074 [Focus] => 0 [AuthorID] => 1804795 [AuthorName] => Johnny Litton [SectionName] => Modern Living [SectionUrl] => modern-living [URL] => ) [2] => Array ( [ArticleID] => 200025 [Title] => Ageless beauty, anyone? [Summary] => "Our character is constantly under construction, a process that is sometimes very painful."
* * *
The secret of eternal youth has always been a fascinating topic. New developments in research worldwide attest to this.

Manila’s ageless créme de la créme were thrilled when Natropin, said to be modern science’s version of the fountain of youth, was recently unveiled at the exclusive Tower Club’s Murano Room.
[DatePublished] => 2003-03-23 00:00:00 [ColumnID] => 135074 [Focus] => 0 [AuthorID] => 1804795 [AuthorName] => Johnny Litton [SectionName] => Allure [SectionUrl] => allure [URL] => ) [3] => Array ( [ArticleID] => 165578 [Title] => Pinoydon: Doing it the Japanese way [Summary] => Imagine this: Tender strips of your favorite bistek cooked in a Japanese donburi pan, mixed with slightly beaten eggs, caramelized onions, plus one scoop of Japanese donburi sauce. Once cooked, pour the bistek over piping hot Japanese rice. The result – Bistek Don. And it can be found only at Pinoydon, the most exciting fusion restaurant to hit Manila.
[DatePublished] => 2002-06-22 00:00:00 [ColumnID] => 135074 [Focus] => 0 [AuthorID] => 1804795 [AuthorName] => Johnny Litton [SectionName] => Modern Living [SectionUrl] => modern-living [URL] => ) [4] => Array ( [ArticleID] => 165223 [Title] => Pinoy food with a Japanese twist [Summary] => Deane-Deane Montoya recalls sitting at the dinner table surrounded by polite, pin-eyed Japanese in Osaka some years back. The patriarch, his wife, several aunts and uncles as well as a gaggle of youngsters were all waiting tensely for Deane-Deane to taste the delicacy they have so delicately prepared: shrimp with all the trimmings. Not raw shrimp, mind you, but seafood that was still alive and kicking.
[DatePublished] => 2002-06-19 00:00:00 [ColumnID] => 133272 [Focus] => 0 [AuthorID] => 1804862 [AuthorName] => Igan D’Bayan [SectionName] => Food and Leisure [SectionUrl] => food-and-leisure [URL] => ) ) )
PINOYDON
Array
(
    [results] => Array
        (
            [0] => Array
                (
                    [ArticleID] => 320798
                    [Title] => A Japanese twist to Pinoy favorites at Pinoydon
                    [Summary] => It was a novel idea, yet an idea whose time has come. Just think of it: the marriage of Pinoy and Japanese foods. 
Deanne Deanne Montoya says she has always been fascinated by Japanese food. As she was considering a bowl of katsudon (breaded pork chop rice topping), she realized the same cooking principle behind the Japanese donburi (rice topping) could be applied to Pinoy favorites like longganisa, tapa, and tocino. [DatePublished] => 2006-02-09 00:00:00 [ColumnID] => 133272 [Focus] => 0 [AuthorID] => 1420681 [AuthorName] => Joseph Cortes [SectionName] => Food and Leisure [SectionUrl] => food-and-leisure [URL] => ) [1] => Array ( [ArticleID] => 315474 [Title] => Pinoydon now in Makati [Summary] => Pinoydon, a pioneer in Philippine and Japanese fusion cuisine since 2002, recently opened a new branch at Maga Centre Building in Magallanes. The amazing success of Pinoydon at The Podium has encouraged the innovative Pinoydon team composed of Martin Litton, Deanne Deanne Montoya, Alain Panlilio and Jane Cruz Walker and to put up a newer, bigger and brighter branch with new partners Joy Pena and Oni Razon.
[DatePublished] => 2006-01-07 00:00:00 [ColumnID] => 135074 [Focus] => 0 [AuthorID] => 1804795 [AuthorName] => Johnny Litton [SectionName] => Modern Living [SectionUrl] => modern-living [URL] => ) [2] => Array ( [ArticleID] => 200025 [Title] => Ageless beauty, anyone? [Summary] => "Our character is constantly under construction, a process that is sometimes very painful."
* * *
The secret of eternal youth has always been a fascinating topic. New developments in research worldwide attest to this.

Manila’s ageless créme de la créme were thrilled when Natropin, said to be modern science’s version of the fountain of youth, was recently unveiled at the exclusive Tower Club’s Murano Room.
[DatePublished] => 2003-03-23 00:00:00 [ColumnID] => 135074 [Focus] => 0 [AuthorID] => 1804795 [AuthorName] => Johnny Litton [SectionName] => Allure [SectionUrl] => allure [URL] => ) [3] => Array ( [ArticleID] => 165578 [Title] => Pinoydon: Doing it the Japanese way [Summary] => Imagine this: Tender strips of your favorite bistek cooked in a Japanese donburi pan, mixed with slightly beaten eggs, caramelized onions, plus one scoop of Japanese donburi sauce. Once cooked, pour the bistek over piping hot Japanese rice. The result – Bistek Don. And it can be found only at Pinoydon, the most exciting fusion restaurant to hit Manila.
[DatePublished] => 2002-06-22 00:00:00 [ColumnID] => 135074 [Focus] => 0 [AuthorID] => 1804795 [AuthorName] => Johnny Litton [SectionName] => Modern Living [SectionUrl] => modern-living [URL] => ) [4] => Array ( [ArticleID] => 165223 [Title] => Pinoy food with a Japanese twist [Summary] => Deane-Deane Montoya recalls sitting at the dinner table surrounded by polite, pin-eyed Japanese in Osaka some years back. The patriarch, his wife, several aunts and uncles as well as a gaggle of youngsters were all waiting tensely for Deane-Deane to taste the delicacy they have so delicately prepared: shrimp with all the trimmings. Not raw shrimp, mind you, but seafood that was still alive and kicking.
[DatePublished] => 2002-06-19 00:00:00 [ColumnID] => 133272 [Focus] => 0 [AuthorID] => 1804862 [AuthorName] => Igan D’Bayan [SectionName] => Food and Leisure [SectionUrl] => food-and-leisure [URL] => ) ) )
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