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Dining on haute cuisine prepared by the best and brightest culinary stars in town is part and parcel of being a food writer.
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ANNE MICHELLE PADOR

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Sobrang cheesy!

By Joy Angelica Subido | June 16, 2011 - 12:00am

Dining on haute cuisine prepared by the best and brightest culinary stars in town is part and parcel of being a food writer.

Food and Leisure