^
+ Follow NOBU NEW YORK Tag
Array
(
    [results] => Array
        (
            [0] => Array
                (
                    [ArticleID] => 1284376
                    [Title] => Chef Nobu: Cooking is like fashion, we create dishes inspired all over the world
                    [Summary] => 

The Philippine STAR’s Cheryl Tiu and Tim Yap had an exclusive chat with chef Nobu during his short visit to Manila.

[DatePublished] => 2014-01-30 00:00:00 [ColumnID] => 0 [Focus] => 0 [AuthorID] => [AuthorName] => [SectionName] => Food and Leisure [SectionUrl] => food-and-leisure [URL] => ) [1] => Array ( [ArticleID] => 218007 [Title] => Chefs cook for charity [Summary] => Nothing could stop him from coming home to cook. Not even a New York blackout. Nobu executive chef Ricky Estrellado was about to leave New York when the blackout hit. When he got to the airport the next day, it took him three hours to get his bags checked in, another three hours of wait at the gate, and three hours more on the plane before the passengers were finally let out and told to come back the next day. [DatePublished] => 2003-08-21 00:00:00 [ColumnID] => 133272 [Focus] => 0 [AuthorID] => 1761978 [AuthorName] => Tanya T. Lara [SectionName] => Food and Leisure [SectionUrl] => food-and-leisure [URL] => ) ) )
NOBU NEW YORK
Array
(
    [results] => Array
        (
            [0] => Array
                (
                    [ArticleID] => 1284376
                    [Title] => Chef Nobu: Cooking is like fashion, we create dishes inspired all over the world
                    [Summary] => 

The Philippine STAR’s Cheryl Tiu and Tim Yap had an exclusive chat with chef Nobu during his short visit to Manila.

[DatePublished] => 2014-01-30 00:00:00 [ColumnID] => 0 [Focus] => 0 [AuthorID] => [AuthorName] => [SectionName] => Food and Leisure [SectionUrl] => food-and-leisure [URL] => ) [1] => Array ( [ArticleID] => 218007 [Title] => Chefs cook for charity [Summary] => Nothing could stop him from coming home to cook. Not even a New York blackout. Nobu executive chef Ricky Estrellado was about to leave New York when the blackout hit. When he got to the airport the next day, it took him three hours to get his bags checked in, another three hours of wait at the gate, and three hours more on the plane before the passengers were finally let out and told to come back the next day. [DatePublished] => 2003-08-21 00:00:00 [ColumnID] => 133272 [Focus] => 0 [AuthorID] => 1761978 [AuthorName] => Tanya T. Lara [SectionName] => Food and Leisure [SectionUrl] => food-and-leisure [URL] => ) ) )
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