^
+ Follow CHEF THOMAS WENGER Tag
Array
(
    [results] => Array
        (
            [0] => Array
                (
                    [ArticleID] => 328889
                    [Title] => In the pink with Century pink salmon
                    [Summary] => You must remember that the pink salmon you get from the can is already 90 percent cooked; so, the secret is for you not to take too long to cook it further. This was the advice that chef Thomas Wenger, executive chef of The Mandarin Hotel, Manila, shared with us during the launch of the canned Century pink salmon at My Spoon Restaurant just across the ABS-CBN Compound in Quezon City.

[DatePublished] => 2006-03-30 00:00:00 [ColumnID] => 133272 [Focus] => 0 [AuthorID] => 1432730 [AuthorName] => Julie Cabatit-Alegre [SectionName] => Food and Leisure [SectionUrl] => food-and-leisure [URL] => ) ) )
CHEF THOMAS WENGER
Array
(
    [results] => Array
        (
            [0] => Array
                (
                    [ArticleID] => 328889
                    [Title] => In the pink with Century pink salmon
                    [Summary] => You must remember that the pink salmon you get from the can is already 90 percent cooked; so, the secret is for you not to take too long to cook it further. This was the advice that chef Thomas Wenger, executive chef of The Mandarin Hotel, Manila, shared with us during the launch of the canned Century pink salmon at My Spoon Restaurant just across the ABS-CBN Compound in Quezon City.

[DatePublished] => 2006-03-30 00:00:00 [ColumnID] => 133272 [Focus] => 0 [AuthorID] => 1432730 [AuthorName] => Julie Cabatit-Alegre [SectionName] => Food and Leisure [SectionUrl] => food-and-leisure [URL] => ) ) )
abtest
Are you sure you want to log out?
X
Login

Philstar.com is one of the most vibrant, opinionated, discerning communities of readers on cyberspace. With your meaningful insights, help shape the stories that can shape the country. Sign up now!

Get Updated:

Signup for the News Round now

FORGOT PASSWORD?
SIGN IN
or sign in with