EAST CREATIVE ASIAN

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                    [ArticleID] => 286317
                    [Title] => An Asian odyssey
                    [Summary] => Cuisines, and the restaurants that serve them, are in a constant state of flux. While every kind of cuisine relies on tradition, there is always a drive to break culinary boundaries, to stimulate taste buds that have grown accustomed to the usual fare. There will always be dishes like sushi  or steamed dumplings or clam chowder, for example, but in every restaurant there’s always a chef back in the kitchen thinking, "What if I add this ingredient? What if I cook it in a different way"? 	


                    [DatePublished] => 2005-07-14 00:00:00
                    [ColumnID] => 133272
                    [Focus] => 0
                    [AuthorID] => 1669616
                    [AuthorName] => Raymz Maribojoc
                    [SectionName] => Newsmakers
                    [SectionUrl] => newsmakers
                    [URL] => 
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            [1] => Array
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                    [ArticleID] => 277703
                    [Title] => Recipe time
                    [Summary] => There’s a new trend in TV cooking demos: chefs hardly ever list down measurements of ingredients, which means everything is seasoned "to taste". Of course, that is good for those who have been cooking for a long time, making them use their ‘gut’ feeling or a trained taste to determine the quantity of various elements to put into a dish. Beginners, though, will still need exact weights and measures. But one needs to suit the flavor to one’s taste, hence there is a "correcting" process once the food is nearly done. 


                    [DatePublished] => 2005-05-15 00:00:00
                    [ColumnID] => 133209
                    [Focus] => 0
                    [AuthorID] => 1479322
                    [AuthorName] => Lydia Castillo
                    [SectionName] => Starweek Magazine
                    [SectionUrl] => starweek-magazine
                    [URL] => 
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            [2] => Array
                (
                    [ArticleID] => 277843
                    [Title] => Recipe time
                    [Summary] => There’s a new trend in TV cooking demos: chefs hardly ever list down measurements of ingredients, which means everything is seasoned "to taste". Of course, that is good for those who have been cooking for a long time, making them use their ‘gut’ feeling or a trained taste to determine the quantity of various elements to put into a dish. Beginners, though, will still need exact weights and measures. But one needs to suit the flavor to one’s taste, hence there is a "correcting" process once the food is nearly done. 


                    [DatePublished] => 2005-05-15 00:00:00
                    [ColumnID] => 133209
                    [Focus] => 0
                    [AuthorID] => 1479322
                    [AuthorName] => Lydia Castillo
                    [SectionName] => Starweek Magazine
                    [SectionUrl] => starweek-magazine
                    [URL] => 
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                    [ArticleID] => 262688
                    [Title] => Never too full for tofu
                    [Summary] => Tofu or not tofu? That is the question. But any opportunity to try something new, even if declared to be a purely vegetarian affair, we do not pass up on.


East Creative Asian offers fusion cooking that plays with the unique flavors of Asian cooking. And for its Tofu Festival, chef de cuisine Him Uy de Baron has chosen to work with tofu in its many guises.


                    [DatePublished] => 2004-08-26 00:00:00
                    [ColumnID] => 133272
                    [Focus] => 0
                    [AuthorID] => 1420681
                    [AuthorName] => Joseph Cortes
                    [SectionName] => Food and Leisure
                    [SectionUrl] => food-and-leisure
                    [URL] => 
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An Asian odyssey

By Raymz Maribojoc | July 14, 2005 - 12:00am

Cuisines, and the restaurants that serve them, are in a constant state of flux. While every kind of cuisine relies on tradition, there is always a drive to break culinary boundaries, to stimulate taste buds that...

Newsmakers

Recipe time

By Lydia Castillo | May 15, 2005 - 12:00am

There’s a new trend in TV cooking demos: chefs hardly ever list down measurements of ingredients, which means everything is seasoned "to taste". Of course, that is good for those who have been cooking...

Starweek Magazine

Recipe time

By Lydia Castillo | May 15, 2005 - 12:00am

There’s a new trend in TV cooking demos: chefs hardly ever list down measurements of ingredients, which means everything is seasoned "to taste". Of course, that is good for those who have been cooking...

Starweek Magazine

Never too full for tofu

By Joseph Cortes | August 26, 2004 - 12:00am

Tofu or not tofu? That is the question. But any opportunity to try something new, even if declared to be a purely vegetarian affair, we do not pass up on. East Creative Asian offers fusion cooking that plays with...

Food and Leisure