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                    [Title] => New surprises from Kimpura
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You remember those lunches with the entire clan—grandparents, uncles, aunts, Mom, Dad, brothers, sisters, cousins—at the first Kimpura in front of the Intercon, in what was then quaintly called the Makati Commercial Center.
                    [DatePublished] => 2011-01-27 00:00:00
                    [ColumnID] => 133272
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                    [AuthorID] => 1389712
                    [AuthorName] => Jessica Zafra
                    [SectionName] => Food and Leisure
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                    [ArticleID] => 280946
                    [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
                    [Focus] => 0
                    [AuthorID] => 1096607
                    [AuthorName] =>  Ching M. Alano
                    [SectionName] => Food and Leisure
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LULU PALILEO

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                    [Title] => New surprises from Kimpura
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You remember those lunches with the entire clan—grandparents, uncles, aunts, Mom, Dad, brothers, sisters, cousins—at the first Kimpura in front of the Intercon, in what was then quaintly called the Makati Commercial Center.
                    [DatePublished] => 2011-01-27 00:00:00
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                    [AuthorName] => Jessica Zafra
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                    [ArticleID] => 280946
                    [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
                    [Focus] => 0
                    [AuthorID] => 1096607
                    [AuthorName] =>  Ching M. Alano
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New surprises from Kimpura

By Jessica Zafra | January 27, 2011 - 12:00am

You remember those lunches with the entire clan—grandparents, uncles, aunts, Mom, Dad, brothers, sisters, cousins—at the first Kimpura in front of the Intercon, in what was then quaintly called the Makati...

Food and Leisure

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