CHEF REMY

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                    [ArticleID] => 1312568
                    [Title] => Rodski Patotski is a Level 60
                    [Summary] => 
At the end of the animated film Ratatouille, disgraced film critic Anton Ego casts smiles at Chef Remy and says, “Surprise me.” It caps off a film that is – to borrow the New York Times’ A.O. Scott – “a flawless piece of popular art.”

                    [DatePublished] => 2014-04-14 10:51:30
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                    [AuthorID] => 1691158
                    [AuthorName] => Rick Olivares
                    [SectionName] => Lifestyle Features
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                    [ArticleID] => 806767
                    [Title] => Fresh, white asparagus at The Tivoli
                    [Summary] => 
Mandarin Oriental’s executive sous chef Remi Vercelli unveils this season’s prized delicacy: fresh, white asparagus flown in from France and Germany. The sublime, white asparagus is the star of a menu that features chef Remi’s contemporary French cuisine at The Tivoli of Mandarin Oriental, Manila.
                    [DatePublished] => 2012-05-15 00:00:00
                    [ColumnID] => 133272
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                    [SectionName] => Newsmakers
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Rodski Patotski is a Level 60

By Rick Olivares | April 14, 2014 - 10:51am

At the end of the animated film Ratatouille, disgraced film critic Anton Ego casts smiles at Chef Remy and says, “Surprise me.” It caps off a film that is – to borrow the New York Times’ A.O....

Lifestyle Features

Fresh, white asparagus at The Tivoli

May 15, 2012 - 12:00am

Mandarin Oriental’s executive sous chef Remi Vercelli unveils this season’s prized delicacy: fresh, white asparagus flown in from France and Germany. The sublime, white asparagus is the star of a menu...

Newsmakers