+ Follow SZECHUAN Tag
SZECHUAN
Array
(
[results] => Array
(
[0] => Array
(
[ArticleID] => 1276038
[Title] => Ulli's - Newest Addition to Cebu's Dining Options
[Summary] => The latest venture of the Laguna Group - Ulli's Streets of Asia - celebrated its Grand Opening last December 28, highlighting a contemporary and playful twist on the colorful street food of Hong Kong, Singapore and Japan.
[DatePublished] => 2014-01-07 00:00:00
[ColumnID] => 0
[Focus] => 0
[AuthorID] => 1794253
[AuthorName] => Yasunari Ramon Suarez Taguchi
[SectionName] => Freeman Cebu Lifestyle
[SectionUrl] => cebu-lifestyle
[URL] =>
)
[1] => Array
(
[ArticleID] => 769455
[Title] => Brasserie Cicou whips up Chinese dishes with a French twist
[Summary] => To welcome the Year of the Dragon, the popular French chef Cyrille Soenen has prepared a most enticing and delectable menu — classic Chinese with a French twist.
[DatePublished] => 2012-01-21 00:00:00
[ColumnID] => 133272
[Focus] => 0
[AuthorID] =>
[AuthorName] =>
[SectionName] => Modern Living
[SectionUrl] => modern-living
[URL] =>
)
[2] => Array
(
[ArticleID] => 755293
[Title] => Part One: China Great Cuisines of the World
[Summary] => Chinese cuisine is one of my favourite cuisines and a long time ago, I had devoted my spare time in trying to duplicate some of the Chinese dishes that were not available here in Cebu.
[DatePublished] => 2011-12-06 00:00:00
[ColumnID] => 133921
[Focus] => 0
[AuthorID] => 1284784
[AuthorName] => Dr. Nestor Alonso ll
[SectionName] => Freeman Cebu Lifestyle
[SectionUrl] => cebu-lifestyle
[URL] =>
)
[3] => Array
(
[ArticleID] => 694028
[Title] => What's on the Menu?:Wine-spiked pasta at Harry's Bar, McKinley Hill
[Summary] => Pasta and seafood lovers should not miss the Spaghetti Salmone e Vodka in Salsa Rosa at Harry’s Bar.
[DatePublished] => 2011-06-09 00:00:00
[ColumnID] => 133272
[Focus] => 0
[AuthorID] =>
[AuthorName] =>
[SectionName] => Food and Leisure
[SectionUrl] => food-and-leisure
[URL] =>
)
[4] => Array
(
[ArticleID] => 687843
[Title] => The Nummy Files: Super secret Chinese
[Summary] => To start off “The Nummy Files”—a personal list of charming places that serve the nummiest chow, I will be reporting on an authentic Chinese place known in its locale, but generally uncharted to the nummy food trekkers out there.
[DatePublished] => 2011-05-21 00:00:00
[ColumnID] => 136202
[Focus] => 0
[AuthorID] => 1656701
[AuthorName] => Ping Medina
[SectionName] => Supreme
[SectionUrl] => supreme
[URL] =>
)
[5] => Array
(
[ArticleID] => 647169
[Title] => Fresh pasta, brick-oven pizza at Bistro Ravioli
[Summary] => Bistro Ravioli offers pasta dishes and pizzas. Its pasta is made on-site every day, in full view of diners and passersby, while the pizza is baked in a wood-fired brick oven.
[DatePublished] => 2011-01-13 00:00:00
[ColumnID] => 133272
[Focus] => 0
[AuthorID] =>
[AuthorName] =>
[SectionName] => Food and Leisure
[SectionUrl] => food-and-leisure
[URL] =>
)
[6] => Array
(
[ArticleID] => 544909
[Title] => Non-stop craving for Mongolian Quick-Stop
[Summary] => Almost everyone holds a busy schedule. Thus, the tall order of the day is to get food in a snap, and fast food easily comes to mind.
[DatePublished] => 2010-01-31 00:00:00
[ColumnID] => 133272
[Focus] => 0
[AuthorID] =>
[AuthorName] =>
[SectionName] => Travel and Tourism
[SectionUrl] => travel-and-tourism
[URL] =>
)
[7] => Array
(
[ArticleID] => 169435
[Title] => Spicy Szechuan dishes at Tin Hau? Not!
[Summary] => 
No-chili Szechuan cooking? Is there such a thing? Mandarin Oriental, Manila Chinese sous chef Sun Bing presents a Szechuan food promotion that features the region’s flavorful dishes that use little or no chili at all. Ongoing until July 31 at the Tin Hau, the festival highlights the diverse flavors of Szechuan cooking, not just its chili.
[DatePublished] => 2002-07-24 00:00:00
[ColumnID] => 133272
[Focus] => 0
[AuthorID] => 1420681
[AuthorName] => Joseph Cortes
[SectionName] => Food and Leisure
[SectionUrl] => food-and-leisure
[URL] =>
)
)
)
abtest
January 21, 2012 - 12:00am
January 13, 2011 - 12:00am
January 31, 2010 - 12:00am
