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                    [Title] => Aubergine puts a modern twist to classic cuisine
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What do you expect from a restaurant named after the French eggplant?
                    [DatePublished] => 2010-01-21 00:00:00
                    [ColumnID] => 133272
                    [Focus] => 0
                    [AuthorID] => 1243058
                    [AuthorName] => Dandi Galvez
                    [SectionName] => Food and Leisure
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                    [ArticleID] => 224400
                    [Title] => A 10-course dinner tribute to the Mandarin’s culinary megastar
                    [Summary] => Proverbs 15:15 says, "Whoever is of merry heart has a continual feast." So, if you happen to bump into someone who greets you with a ready smile and a gracious heart, you’re certain he had something good to eat in the last couple of hours. Well, I’ve always been adventurous when it comes to food and enamored by the full, heady experience of dining in style amid good wine, great food and in the company of friends who share the same hedonistic pleasures.
                    [DatePublished] => 2003-10-16 00:00:00
                    [ColumnID] => 133357
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                    [AuthorID] => 1351341
                    [AuthorName] => Heny Sison
                    [SectionName] => Food and Leisure
                    [SectionUrl] => food-and-leisure
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                    [Title] => Falling in love with lamb
                    [Summary] => When people dine on lamb, dishes made from rack of lamb are the preferred choice. That is expected because rack of lamb is a prime cut, according to Mandarin Oriental Manila’s The Tivoli chef Norbert Gandler. Other lamb cuts, however, can be just as appetizing, he adds. 


For The Tivoli, the talented chef conceptualized four exquisite entrées from different cuts of lamb. Quite surprisingly, these are among the restaurant’s bestsellers.


                    [DatePublished] => 2002-02-20 00:00:00
                    [ColumnID] => 133272
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                    [AuthorID] => 1307314
                    [AuthorName] => Eric Catipon
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Gandler

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                    [Title] => Aubergine puts a modern twist to classic cuisine
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What do you expect from a restaurant named after the French eggplant?
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                    [Title] => Falling in love with lamb
                    [Summary] => When people dine on lamb, dishes made from rack of lamb are the preferred choice. That is expected because rack of lamb is a prime cut, according to Mandarin Oriental Manila’s The Tivoli chef Norbert Gandler. Other lamb cuts, however, can be just as appetizing, he adds. 


For The Tivoli, the talented chef conceptualized four exquisite entrées from different cuts of lamb. Quite surprisingly, these are among the restaurant’s bestsellers.


                    [DatePublished] => 2002-02-20 00:00:00
                    [ColumnID] => 133272
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abtest

Aubergine puts a modern twist to classic cuisine

By Dandi Galvez | January 21, 2010 - 12:00am

What do you expect from a restaurant named after the French eggplant?

Food and Leisure

A 10-course dinner tribute to the Mandarin’s culinary megastar

By Heny Sison | October 16, 2003 - 12:00am

Proverbs 15:15 says, "Whoever is of merry heart has a continual feast." So, if you happen to bump into someone who greets you with a ready smile and a gracious heart, you’re certain he had something...

Food and Leisure

Falling in love with lamb

By Eric Catipon | February 20, 2002 - 12:00am

When people dine on lamb, dishes made from rack of lamb are the preferred choice. That is expected because rack of lamb is a prime cut, according to Mandarin Oriental Manila’s The Tivoli chef Norbert Gandler....

Food and Leisure