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                    [Title] => Kimpura: 35 years of good food and sizzling memories
                    [Summary] => Hai, after all of 35 years – including two EDSA revolutions – Kimpura hasn’t changed one bit. The Kobe steak, flown in from Japan, is as tender and succulent as certified beef lovers remember it over three decades ago. The gindara (codfish), with its silky smooth flesh glazed in teriyaki sauce, still melts in the mouth. The oysters are still oh-so-lusciously fresh – they unmistakably taste of seawater, so lovers of this bivalve mollusk aperitif will attest.
                    [DatePublished] => 2005-06-09 00:00:00
                    [ColumnID] => 133272
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                    [AuthorID] => 1096607
                    [AuthorName] =>  Ching M. Alano
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KIMPURA MAKATI

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                    [Title] => Kimpura: 35 years of good food and sizzling memories
                    [Summary] => Hai, after all of 35 years – including two EDSA revolutions – Kimpura hasn’t changed one bit. The Kobe steak, flown in from Japan, is as tender and succulent as certified beef lovers remember it over three decades ago. The gindara (codfish), with its silky smooth flesh glazed in teriyaki sauce, still melts in the mouth. The oysters are still oh-so-lusciously fresh – they unmistakably taste of seawater, so lovers of this bivalve mollusk aperitif will attest.
                    [DatePublished] => 2005-06-09 00:00:00
                    [ColumnID] => 133272
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                    [AuthorID] => 1096607
                    [AuthorName] =>  Ching M. Alano
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Kimpura: 35 years of good food and sizzling memories

By Ching M. Alano | June 9, 2005 - 12:00am

Hai, after all of 35 years – including two EDSA revolutions – Kimpura hasn’t changed one bit. The Kobe steak, flown in from Japan, is as tender and succulent as certified beef lovers remember it over...

Food and Leisure