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                    [ArticleID] => 1344297
                    [Title] => Amazing grease: A tale of two ‘ngohiongs’
                    [Summary] => 
As mentioned in my column last week, in our search for good chow in Cebu City for our revised Linamnam book, Mary Ann and I were to discover another Cebuano original called ngohiong (pronounced ngo-yong.)

                    [DatePublished] => 2014-07-10 00:00:00
                    [ColumnID] => 136103
                    [Focus] => 0
                    [AuthorID] => 1236973
                    [AuthorName] => Claude Tayag
                    [SectionName] => Food and Leisure
                    [SectionUrl] => food-and-leisure
                    [URL] => http://media.philstar.com/images/the-philippine-star/lifestyle/food-and-leisure/20140710/Chinese-Ngohiong-fried-stuff.jpg
                )

            [1] => Array
                (
                    [ArticleID] => 548108
                    [Title] => The Tsinoy in us
                    [Summary] => 
Over the years, my long-standing love affair with Manila’s Chinatown has never waned, through the thick and thin of traffic notwithstanding.
                    [DatePublished] => 2010-02-11 00:00:00
                    [ColumnID] => 136103
                    [Focus] => 0
                    [AuthorID] => 1236973
                    [AuthorName] => Claude Tayag
                    [SectionName] => Food and Leisure
                    [SectionUrl] => food-and-leisure
                    [URL] => 
                )

            [2] => Array
                (
                    [ArticleID] => 363109
                    [Title] => A long story from Baguio
                    [Summary] => It’s that time that my darleng Mary Ann and I have been looking forward to over the past three years. We’re asked to be judges in the annual Hotel, Restaurant and Tourism Weekend, now in its third year, organized by the Hotel and Restaurant Association of Baguio (HRAB). We just can’t resist the lure of the cool mountain air, good food and fine company.


                    [DatePublished] => 2006-10-15 00:00:00
                    [ColumnID] => 136103
                    [Focus] => 0
                    [AuthorID] => 1777906
                    [AuthorName] => TURO-TURO  By Claude Tayag
                    [SectionName] => Travel and Tourism
                    [SectionUrl] => travel-and-tourism
                    [URL] => 
                )

            [3] => Array
                (
                    [ArticleID] => 345735
                    [Title] => Tableside manners
                    [Summary] => Recently, Mary Ann and I found ourselves at the Mandarin Oriental, Manila because it was our church wedding anniversary. By the way, am I the only husband or are there many out there (men, unite!) who get into big trouble if they forget a special date? Do you, too, have a wife who expects you to remember so many dates? The first date, the first kiss, the first intimate moment, and there’s a civil wedding anniversary, etc., etc., etc. Oh women!
                    [DatePublished] => 2006-07-06 00:00:00
                    [ColumnID] => 136103
                    [Focus] => 0
                    [AuthorID] => 1778012
                    [AuthorName] => TURO-TURO By Claude Tayag
                    [SectionName] => Food and Leisure
                    [SectionUrl] => food-and-leisure
                    [URL] => 
                )

            [4] => Array
                (
                    [ArticleID] => 345909
                    [Title] => Tableside manners
                    [Summary] => Recently, Mary Ann and I found ourselves at the Mandarin Oriental, Manila because it was our church wedding anniversary. By the way, am I the only husband or are there many out there (men, unite!) who get into big trouble if they forget a special date? Do you, too, have a wife who expects you to remember so many dates? The first date, the first kiss, the first intimate moment, and there’s a civil wedding anniversary, etc., etc., etc. Oh women!
                    [DatePublished] => 2006-07-06 00:00:00
                    [ColumnID] => 136103
                    [Focus] => 0
                    [AuthorID] => 1778012
                    [AuthorName] => TURO-TURO By Claude Tayag
                    [SectionName] => Food and Leisure
                    [SectionUrl] => food-and-leisure
                    [URL] => 
                )

            [5] => Array
                (
                    [ArticleID] => 269807
                    [Title] => A 10-course dinner and truffles from the metro’s newest chefs
                    [Summary] => Have you heard of the saying "Iba na ang malapit sa kusina"? I don’t know if this expression is exclusively Filipino, but I’ve never heard an equivalent of it in English. I recall hearing it for the first time when a rich family was squabbling over their inheritance. The youngest daughter, who lived with their ailing mother till the day she died, was believed to have inherited more cash and jewelry than her siblings. "Iba na ang malapit sa kusina," the family lawyer declared.


                    [DatePublished] => 2005-03-10 00:00:00
                    [ColumnID] => 136103
                    [Focus] => 0
                    [AuthorID] => 1778012
                    [AuthorName] => TURO-TURO By Claude Tayag
                    [SectionName] => Food and Leisure
                    [SectionUrl] => food-and-leisure
                    [URL] => 
                )

            [6] => Array
                (
                    [ArticleID] => 264981
                    [Title] => Oh yah, it’s Yats
                    [Summary] => The first time Mary Ann and I heard of Yats Wine Club was when it opened in January 2001. If three people told us about it, chances are all three had not tried it and were all awed by its reputation of serving wine that costs P1 million a bottle. Even the most spendthrift gourmand will get intimidated by such an idea, I thought. Three years later, people still talk about its expensive wine, which makes Yats’ wine connoisseur-owner wonder why.


                    [DatePublished] => 2004-09-16 00:00:00
                    [ColumnID] => 136103
                    [Focus] => 0
                    [AuthorID] => 1778012
                    [AuthorName] => TURO-TURO By Claude Tayag
                    [SectionName] => Food and Leisure
                    [SectionUrl] => food-and-leisure
                    [URL] => 
                )

            [7] => Array
                (
                    [ArticleID] => 259175
                    [Title] => more than the countless memorable meals, the lift is in being read by many
                    [Summary] => Every now and then I bump into people who follow my Thursday column.  And since it is always about food, my passion only next to my lovely wife, they often tell me how envious they are about my "writing job".   But people don’t realize its occupational hazards –  the excessive calories, and the constant vigilance of cholesterol and uric acid levels. It’s a tough job, but somebody’s got to do it. (Yeah, right.)


                    [DatePublished] => 2004-07-28 00:00:00
                    [ColumnID] => 136103
                    [Focus] => 0
                    [AuthorID] => 1778012
                    [AuthorName] => TURO-TURO By Claude Tayag
                    [SectionName] => Fashion and Beauty
                    [SectionUrl] => fashion-and-beauty
                    [URL] => 
                )

            [8] => Array
                (
                    [ArticleID] => 255137
                    [Title] => Spicy hot Thai food comes to the Manila InterCon
                    [Summary] => One of the many passions Mary Ann and I share is the love for Thai food. As a matter of fact, our first trip together as a couple was to Bangkok many, many moons ago, with the intention to eat, eat and eat for three days. Our three days stretched to five for we could not have enough of it.


                    [DatePublished] => 2004-06-24 00:00:00
                    [ColumnID] => 136103
                    [Focus] => 0
                    [AuthorID] => 1778012
                    [AuthorName] => TURO-TURO By Claude Tayag
                    [SectionName] => Food and Leisure
                    [SectionUrl] => food-and-leisure
                    [URL] => 
                )

            [9] => Array
                (
                    [ArticleID] => 253308
                    [Title] => Homestyle Italian dining at C'
                    [Summary] => A good chef makes a restaurant. 
	Thus, it is a chef’s reputation that attracts first-timers to a restaurant, at least for foodies like me. And when we like the cooking of a particular chef, we will follow him when he changes kitchen. Serious diners will not mind the inconvenience, even if it means driving an extra mile, something like matrons following their favorite hairdresser when he changes parlor. 


                    [DatePublished] => 2004-06-10 00:00:00
                    [ColumnID] => 136103
                    [Focus] => 0
                    [AuthorID] => 1778012
                    [AuthorName] => TURO-TURO By Claude Tayag
                    [SectionName] => Food and Leisure
                    [SectionUrl] => food-and-leisure
                    [URL] => 
                )

        )

)

MARY ANN AND I

Array
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                    [ArticleID] => 1344297
                    [Title] => Amazing grease: A tale of two ‘ngohiongs’
                    [Summary] => 
As mentioned in my column last week, in our search for good chow in Cebu City for our revised Linamnam book, Mary Ann and I were to discover another Cebuano original called ngohiong (pronounced ngo-yong.)

                    [DatePublished] => 2014-07-10 00:00:00
                    [ColumnID] => 136103
                    [Focus] => 0
                    [AuthorID] => 1236973
                    [AuthorName] => Claude Tayag
                    [SectionName] => Food and Leisure
                    [SectionUrl] => food-and-leisure
                    [URL] => http://media.philstar.com/images/the-philippine-star/lifestyle/food-and-leisure/20140710/Chinese-Ngohiong-fried-stuff.jpg
                )

            [1] => Array
                (
                    [ArticleID] => 548108
                    [Title] => The Tsinoy in us
                    [Summary] => 
Over the years, my long-standing love affair with Manila’s Chinatown has never waned, through the thick and thin of traffic notwithstanding.
                    [DatePublished] => 2010-02-11 00:00:00
                    [ColumnID] => 136103
                    [Focus] => 0
                    [AuthorID] => 1236973
                    [AuthorName] => Claude Tayag
                    [SectionName] => Food and Leisure
                    [SectionUrl] => food-and-leisure
                    [URL] => 
                )

            [2] => Array
                (
                    [ArticleID] => 363109
                    [Title] => A long story from Baguio
                    [Summary] => It’s that time that my darleng Mary Ann and I have been looking forward to over the past three years. We’re asked to be judges in the annual Hotel, Restaurant and Tourism Weekend, now in its third year, organized by the Hotel and Restaurant Association of Baguio (HRAB). We just can’t resist the lure of the cool mountain air, good food and fine company.


                    [DatePublished] => 2006-10-15 00:00:00
                    [ColumnID] => 136103
                    [Focus] => 0
                    [AuthorID] => 1777906
                    [AuthorName] => TURO-TURO  By Claude Tayag
                    [SectionName] => Travel and Tourism
                    [SectionUrl] => travel-and-tourism
                    [URL] => 
                )

            [3] => Array
                (
                    [ArticleID] => 345735
                    [Title] => Tableside manners
                    [Summary] => Recently, Mary Ann and I found ourselves at the Mandarin Oriental, Manila because it was our church wedding anniversary. By the way, am I the only husband or are there many out there (men, unite!) who get into big trouble if they forget a special date? Do you, too, have a wife who expects you to remember so many dates? The first date, the first kiss, the first intimate moment, and there’s a civil wedding anniversary, etc., etc., etc. Oh women!
                    [DatePublished] => 2006-07-06 00:00:00
                    [ColumnID] => 136103
                    [Focus] => 0
                    [AuthorID] => 1778012
                    [AuthorName] => TURO-TURO By Claude Tayag
                    [SectionName] => Food and Leisure
                    [SectionUrl] => food-and-leisure
                    [URL] => 
                )

            [4] => Array
                (
                    [ArticleID] => 345909
                    [Title] => Tableside manners
                    [Summary] => Recently, Mary Ann and I found ourselves at the Mandarin Oriental, Manila because it was our church wedding anniversary. By the way, am I the only husband or are there many out there (men, unite!) who get into big trouble if they forget a special date? Do you, too, have a wife who expects you to remember so many dates? The first date, the first kiss, the first intimate moment, and there’s a civil wedding anniversary, etc., etc., etc. Oh women!
                    [DatePublished] => 2006-07-06 00:00:00
                    [ColumnID] => 136103
                    [Focus] => 0
                    [AuthorID] => 1778012
                    [AuthorName] => TURO-TURO By Claude Tayag
                    [SectionName] => Food and Leisure
                    [SectionUrl] => food-and-leisure
                    [URL] => 
                )

            [5] => Array
                (
                    [ArticleID] => 269807
                    [Title] => A 10-course dinner and truffles from the metro’s newest chefs
                    [Summary] => Have you heard of the saying "Iba na ang malapit sa kusina"? I don’t know if this expression is exclusively Filipino, but I’ve never heard an equivalent of it in English. I recall hearing it for the first time when a rich family was squabbling over their inheritance. The youngest daughter, who lived with their ailing mother till the day she died, was believed to have inherited more cash and jewelry than her siblings. "Iba na ang malapit sa kusina," the family lawyer declared.


                    [DatePublished] => 2005-03-10 00:00:00
                    [ColumnID] => 136103
                    [Focus] => 0
                    [AuthorID] => 1778012
                    [AuthorName] => TURO-TURO By Claude Tayag
                    [SectionName] => Food and Leisure
                    [SectionUrl] => food-and-leisure
                    [URL] => 
                )

            [6] => Array
                (
                    [ArticleID] => 264981
                    [Title] => Oh yah, it’s Yats
                    [Summary] => The first time Mary Ann and I heard of Yats Wine Club was when it opened in January 2001. If three people told us about it, chances are all three had not tried it and were all awed by its reputation of serving wine that costs P1 million a bottle. Even the most spendthrift gourmand will get intimidated by such an idea, I thought. Three years later, people still talk about its expensive wine, which makes Yats’ wine connoisseur-owner wonder why.


                    [DatePublished] => 2004-09-16 00:00:00
                    [ColumnID] => 136103
                    [Focus] => 0
                    [AuthorID] => 1778012
                    [AuthorName] => TURO-TURO By Claude Tayag
                    [SectionName] => Food and Leisure
                    [SectionUrl] => food-and-leisure
                    [URL] => 
                )

            [7] => Array
                (
                    [ArticleID] => 259175
                    [Title] => more than the countless memorable meals, the lift is in being read by many
                    [Summary] => Every now and then I bump into people who follow my Thursday column.  And since it is always about food, my passion only next to my lovely wife, they often tell me how envious they are about my "writing job".   But people don’t realize its occupational hazards –  the excessive calories, and the constant vigilance of cholesterol and uric acid levels. It’s a tough job, but somebody’s got to do it. (Yeah, right.)


                    [DatePublished] => 2004-07-28 00:00:00
                    [ColumnID] => 136103
                    [Focus] => 0
                    [AuthorID] => 1778012
                    [AuthorName] => TURO-TURO By Claude Tayag
                    [SectionName] => Fashion and Beauty
                    [SectionUrl] => fashion-and-beauty
                    [URL] => 
                )

            [8] => Array
                (
                    [ArticleID] => 255137
                    [Title] => Spicy hot Thai food comes to the Manila InterCon
                    [Summary] => One of the many passions Mary Ann and I share is the love for Thai food. As a matter of fact, our first trip together as a couple was to Bangkok many, many moons ago, with the intention to eat, eat and eat for three days. Our three days stretched to five for we could not have enough of it.


                    [DatePublished] => 2004-06-24 00:00:00
                    [ColumnID] => 136103
                    [Focus] => 0
                    [AuthorID] => 1778012
                    [AuthorName] => TURO-TURO By Claude Tayag
                    [SectionName] => Food and Leisure
                    [SectionUrl] => food-and-leisure
                    [URL] => 
                )

            [9] => Array
                (
                    [ArticleID] => 253308
                    [Title] => Homestyle Italian dining at C'
                    [Summary] => A good chef makes a restaurant. 
	Thus, it is a chef’s reputation that attracts first-timers to a restaurant, at least for foodies like me. And when we like the cooking of a particular chef, we will follow him when he changes kitchen. Serious diners will not mind the inconvenience, even if it means driving an extra mile, something like matrons following their favorite hairdresser when he changes parlor. 


                    [DatePublished] => 2004-06-10 00:00:00
                    [ColumnID] => 136103
                    [Focus] => 0
                    [AuthorID] => 1778012
                    [AuthorName] => TURO-TURO By Claude Tayag
                    [SectionName] => Food and Leisure
                    [SectionUrl] => food-and-leisure
                    [URL] => 
                )

        )

)

abtest