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                    [Title] => Fab finds  from Cebu to Thailand to India to England and back
                    [Summary] => Market! Market! at The Fort is my favorite place for enjoying life’s simple pleasures. When I hanker for the most delicious fish sinigang and the best laing in town, I go to Cely Kalaw’s Sinigang Bar for these mouth-watering dishes, both priced below P100. When I need to buy Mickey Mouse flowers – my favorite because they last for months – I go to the flower stalls of Market! Market! where they cost only P80 to P100 per stem (these are P160 up in other flower shops).
                    [DatePublished] => 2005-09-02 00:00:00
                    [ColumnID] => 134643
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                    [AuthorName] => LIFE & STYLE By Millet M. Mananquil
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                    [Title] => This chicken comes in cans
                    [Summary] => Sexy." This is how chef Ed Quimson describes the exotic dish he prepared for the product launch of Purefoods chicken chunks in cans at the Ilustrado Restaurant in Intramuros on a sultry summer’s day at the tail end of April.


A turon stuffed with chopped Purefoods chicken chunks adobo, grated green mangoes and grated cheddar cheese was what it was. "It’s sexy, like me," he says with a naughty grin. Imagine that! 


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                    [AuthorName] => Julie Cabatit-Alegre
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                    [Title] => Tita Cely: the mother of Pinoy buffets
                    [Summary] => If there’s anyone who can claim to have started the eat-all-you-can phenomenon in Manila, it’s this big-hearted lady from Lipa, Batangas – Cely Kalaw. 


As far back as 1970, she opened a four-table hole-in-the-wall carinderia in the garage of an uncle’s house on Oregon St. in Malate. Her brother, Kuya Itring, was the cook and her mother, Nanay Angge, cashier.


                    [DatePublished] => 2002-12-18 00:00:00
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                    [AuthorName] => TURO-TURO By Claude Tayag
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                    [Title] => Where sinigang is the star
                    [Summary] => Asian countries all have their own rendition of a sour soup. Thailand has its Tom Yam Goong and the Philippines has its sinigang. This soup is soured either with kamias, guava (bayabas), or the traditional tamarind.
                    [DatePublished] => 2002-01-23 00:00:00
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CELY KALAW

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                    [Title] => Fab finds  from Cebu to Thailand to India to England and back
                    [Summary] => Market! Market! at The Fort is my favorite place for enjoying life’s simple pleasures. When I hanker for the most delicious fish sinigang and the best laing in town, I go to Cely Kalaw’s Sinigang Bar for these mouth-watering dishes, both priced below P100. When I need to buy Mickey Mouse flowers – my favorite because they last for months – I go to the flower stalls of Market! Market! where they cost only P80 to P100 per stem (these are P160 up in other flower shops).
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                    [Title] => This chicken comes in cans
                    [Summary] => Sexy." This is how chef Ed Quimson describes the exotic dish he prepared for the product launch of Purefoods chicken chunks in cans at the Ilustrado Restaurant in Intramuros on a sultry summer’s day at the tail end of April.


A turon stuffed with chopped Purefoods chicken chunks adobo, grated green mangoes and grated cheddar cheese was what it was. "It’s sexy, like me," he says with a naughty grin. Imagine that! 


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                    [Title] => Tita Cely: the mother of Pinoy buffets
                    [Summary] => If there’s anyone who can claim to have started the eat-all-you-can phenomenon in Manila, it’s this big-hearted lady from Lipa, Batangas – Cely Kalaw. 


As far back as 1970, she opened a four-table hole-in-the-wall carinderia in the garage of an uncle’s house on Oregon St. in Malate. Her brother, Kuya Itring, was the cook and her mother, Nanay Angge, cashier.


                    [DatePublished] => 2002-12-18 00:00:00
                    [ColumnID] => 136103
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                    [Title] => Where sinigang is the star
                    [Summary] => Asian countries all have their own rendition of a sour soup. Thailand has its Tom Yam Goong and the Philippines has its sinigang. This soup is soured either with kamias, guava (bayabas), or the traditional tamarind.
                    [DatePublished] => 2002-01-23 00:00:00
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abtest

Fab finds from Cebu to Thailand to India to England and back

By LIFE & STYLE By Millet M. Mananquil | September 2, 2005 - 12:00am

Market! Market! at The Fort is my favorite place for enjoying life’s simple pleasures. When I hanker for the most delicious fish sinigang and the best laing in town, I go to Cely Kalaw’s Sinigang Bar for...

Young Star

This chicken comes in cans

By Julie Cabatit-Alegre | May 6, 2004 - 12:00am

Sexy." This is how chef Ed Quimson describes the exotic dish he prepared for the product launch of Purefoods chicken chunks in cans at the Ilustrado Restaurant in Intramuros on a sultry summer’s day at...

Food and Leisure

Tita Cely: the mother of Pinoy buffets

By TURO-TURO By Claude Tayag | December 18, 2002 - 12:00am

If there’s anyone who can claim to have started the eat-all-you-can phenomenon in Manila, it’s this big-hearted lady from Lipa, Batangas – Cely Kalaw. As far back as 1970, she opened a four-table...

Food and Leisure

Where sinigang is the star

By Lori Baltazar of Getasia.com | January 23, 2002 - 12:00am

Asian countries all have their own rendition of a sour soup. Thailand has its Tom Yam Goong and the Philippines has its sinigang. This soup is soured either with kamias, guava (bayabas), or the traditional tama...

Young Star