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                    [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
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                    [AuthorID] => 1432730
                    [AuthorName] => Julie Cabatit-Alegre
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CHEF THOMAS WENGER

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                    [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.


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In the pink with Century pink salmon

By Julie Cabatit-Alegre | March 30, 2006 - 12:00am

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...

Food and Leisure