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Manilas ageless créme de la créme were thrilled when Natropin, said to be modern sciences version of the fountain of youth, was recently unveiled at the exclusive Tower Clubs 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] => ) ) )
Manilas ageless créme de la créme were thrilled when Natropin, said to be modern sciences version of the fountain of youth, was recently unveiled at the exclusive Tower Clubs 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] => ) ) )
By Joseph Cortes | February 9, 2006 - 12:00am