+ Follow ENG BEE TIN CHINESE DELI Tag
ENG BEE TIN CHINESE DELI
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[ArticleID] => 1285853
[Title] => Innovation, hopia ube keys to Eng Bee Tin’s success
[Summary] => Craving for hopia, tikoy, or mooncake? Chances are you’ll find the best of them in Binondo, Manila.
[DatePublished] => 2014-02-03 00:00:00
[ColumnID] => 0
[Focus] => 0
[AuthorID] => 1379206
[AuthorName] => Jerni May H. Camposano
[SectionName] => Business As Usual
[SectionUrl] => business-as-usual
[URL] =>
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[1] => Array
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[ArticleID] => 1283785
[Title] => Negosyanteng nag-imbento ng Ube Hopia ikukuwento ang pinagmulan
[Summary] => Isasalaysay ni Karen Davila ang kuwento kung paano sinalo ni Gerry Chua ang naluluging negosyo ng kanyang pamilya at ginawang palaguin pa ito matapos maimbento at pasikatin sa bansa ang ube hopia ngayong Miyerkules (Jan 29) sa My Puhunan.
[DatePublished] => 2014-01-28 00:00:00
[ColumnID] => 0
[Focus] => 0
[AuthorID] =>
[AuthorName] =>
[SectionName] => PSN Showbiz
[SectionUrl] => showbiz
[URL] =>
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[ArticleID] => 199206
[Title] => The bread on your table
[Summary] => A recent bakery fair made us think of how bread came into our life, originally as a staple for breakfast, becoming a sandwich and then metamor-phosing into a selection of flavored loaves and rolls. Bread was probably introduced to us by some conquering (apologies to those who resent this word) forces. A book on Spanish cuisine suggests that our pan de sal is the interpretation of the Iberian Pan Cateto, made from what they call the "mother dough" containing yeast starters and sprinkled with a little salt (sal). Our ensaymada came not from Spain but Mexico.
[DatePublished] => 2003-03-16 00:00:00
[ColumnID] => 133209
[Focus] => 0
[AuthorID] => 1479322
[AuthorName] => Lydia Castillo
[SectionName] => Starweek Magazine
[SectionUrl] => starweek-magazine
[URL] =>
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abtest
January 28, 2014 - 12:00am
