GILBERT PANGILINAN

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                    [ArticleID] => 746075
                    [Title] => Cerveseria: A touch of New York SoHo, a taste of Toledo
                    [Summary] => 
When you step in you forget completely that you are in a mall.
                    [DatePublished] => 2011-11-10 00:00:00
                    [ColumnID] => 134127
                    [Focus] => 0
                    [AuthorID] => 1807758
                    [AuthorName] => Stephanie Zubiri
                    [SectionName] => Food and Leisure
                    [SectionUrl] => food-and-leisure
                    [URL] => http://img717.imageshack.us/img717/6105/lif1thumba.jpg
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                    [ArticleID] => 674306
                    [Title] => What's your advice to graduates?
                    [Summary] => 
After graduation, my impression was that all my dreams would come true in an instant. That my life would unfold the way I wanted it to be. And that everything would be magical and come true the way I envisioned it should be.
                    [DatePublished] => 2011-04-10 00:00:00
                    [ColumnID] => 136207
                    [Focus] => 0
                    [AuthorID] => 1529529
                    [AuthorName] => Mons Romulo
                    [SectionName] => Sunday Lifestyle
                    [SectionUrl] => sunday-life
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                    [ArticleID] => 300288
                    [Title] => Sticky beginnings for a Japanese bistro
                    [Summary] => What began as a yakitori joint soon morphed into a modern Japanese bistro that fuses elegant traditional cuisine with local flavor. Sticks, a name coined after the sweet marinade-coated barbecue sold at kiosks that clutter Japan’s little side streets, is owned by Gilbert Pangilinan, a chef who cut his teeth training at restaurants in New York where he studied at the Culinary Institute of America, along with siblings Mae Cruz, Grace Ann Pineda, and George Pangilinan.
                    [DatePublished] => 2005-10-06 00:00:00
                    [ColumnID] => 133272
                    [Focus] => 0
                    [AuthorID] => 1164705
                    [AuthorName] => Bea Ledesma
                    [SectionName] => Food and Leisure
                    [SectionUrl] => food-and-leisure
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                    [ArticleID] => 288650
                    [Title] => Kai: A gathering of inspired chefs
                    [Summary] => Kai was the only Euro-Japanese restaurant in town when it opened in 2003 in Greenbelt 2, Makati. And it still is – with five young Filipino chefs from the Culinary Institute of America and the New York Restaurant School inspired by the great Nobu Matsuhisa collaborating in the kitchen. 


                    [DatePublished] => 2005-07-28 00:00:00
                    [ColumnID] => 133272
                    [Focus] => 0
                    [AuthorID] => 1161147
                    [AuthorName] => Bambie Sy Gobio
                    [SectionName] => Food and Leisure
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                    [ArticleID] => 268547
                    [Title] => Hail to the chef
                    [Summary] => When Kai chef Gilbert Pangilinan once catered for a dinner party, one of the guests commented, "Your food tastes like it’s cooked with so much love." 


                    [DatePublished] => 2005-02-13 00:00:00
                    [ColumnID] => 133272
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                    [AuthorID] => 1761978
                    [AuthorName] => Tanya T. Lara
                    [SectionName] => Sunday Lifestyle
                    [SectionUrl] => sunday-life
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                    [ArticleID] => 209808
                    [Title] => Simply Kai
                    [Summary] => My wife Mary Ann and I first heard of Kai while it was still in the planning stage. We knew it was going to be Japanese food with a twist. Actually, I’m rather wary of a new place promising to serve food with a twist. Fusion, oftentimes, leads to nothing but confusion: An oriental dish with a European accent, you know what I mean. There are limits to what can be done with some traditional dishes. Some don’t lend themselves well to fusion tinkering.
                    [DatePublished] => 2003-06-12 00:00:00
                    [ColumnID] => 136103
                    [Focus] => 0
                    [AuthorID] => 1778012
                    [AuthorName] => TURO-TURO By Claude Tayag
                    [SectionName] => Food and Leisure
                    [SectionUrl] => food-and-leisure
                    [URL] => 
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                    [ArticleID] => 198787
                    [Title] => Kai: The modern Japanese way
                    [Summary] => When businesswoman Doris Magsaysay Ho goes to Kai restaurant, she orders something not found on the menu. In fact, she doesn’t even have an idea what it would be. She just tells the two chefs, "Here’s my budget, cook me anything you want."


                    [DatePublished] => 2003-03-13 00:00:00
                    [ColumnID] => 133272
                    [Focus] => 0
                    [AuthorID] => 1761978
                    [AuthorName] => Tanya T. Lara
                    [SectionName] => Food and Leisure
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Cerveseria: A touch of New York SoHo, a taste of Toledo

By Stephanie Zubiri | November 10, 2011 - 12:00am

When you step in you forget completely that you are in a mall.

Food and Leisure

What's your advice to graduates?

By Mons Romulo | April 10, 2011 - 12:00am

After graduation, my impression was that all my dreams would come true in an instant. That my life would unfold the way I wanted it to be. And that everything would be magical and come true the way I envisioned...

Sunday Lifestyle

Sticky beginnings for a Japanese bistro

By Bea Ledesma | October 6, 2005 - 12:00am

What began as a yakitori joint soon morphed into a modern Japanese bistro that fuses elegant traditional cuisine with local flavor. Sticks, a name coined after the sweet marinade-coated barbecue sold at kiosks that...

Food and Leisure

Kai: A gathering of inspired chefs

By Bambie Sy Gobio | July 28, 2005 - 12:00am

Kai was the only Euro-Japanese restaurant in town when it opened in 2003 in Greenbelt 2, Makati. And it still is – with five young Filipino chefs from the Culinary Institute of America and the New York Restaurant...

Food and Leisure

Hail to the chef

By Tanya T. Lara | February 13, 2005 - 12:00am

When Kai chef Gilbert Pangilinan once catered for a dinner party, one of the guests commented, "Your food tastes like it’s cooked with so much love."

Sunday Lifestyle

Simply Kai

By TURO-TURO By Claude Tayag | June 12, 2003 - 12:00am

My wife Mary Ann and I first heard of Kai while it was still in the planning stage. We knew it was going to be Japanese food with a twist. Actually, I’m rather wary of a new place promising to serve food with...

Food and Leisure

Kai: The modern Japanese way

By Tanya T. Lara | March 13, 2003 - 12:00am

When businesswoman Doris Magsaysay Ho goes to Kai restaurant, she orders something not found on the menu. In fact, she doesn’t even have an idea what it would be. She just tells the two chefs, "Here’s...

Food and Leisure