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	<title>Asian Chefs Association &#187; Articles</title>
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	<description>Asian Inspired Cuisine for the 21st Century</description>
	<pubDate>Sat, 16 Aug 2008 02:42:22 +0000</pubDate>
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		<title>The Perfect Blend Of Chinese And French</title>
		<link>http://www.acasf.com/the-perfect-blend-of-chinese-and-french/</link>
		<comments>http://www.acasf.com/the-perfect-blend-of-chinese-and-french/#comments</comments>
		<pubDate>Wed, 02 May 2007 16:38:47 +0000</pubDate>
		<dc:creator>chaulam</dc:creator>
		
		<category><![CDATA[Articles]]></category>

		<category><![CDATA[chinatown]]></category>

		<category><![CDATA[chinese]]></category>

		<category><![CDATA[cuisine]]></category>

		<category><![CDATA[dining]]></category>

		<category><![CDATA[french]]></category>

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		<description><![CDATA[Tommy Toy’s Cuisine Chinoise
The Perfect Blend Of Chinese And French
Combining the refined atmosphere of intimate French dining with the savory herbs and spices of Chinese cooking, Tommy Toy’s Haute Cuisine Chinoise Restaurant located in the Washington-Montgomery Tower, San Francisco; has been open for twenty-two years. It has carved its niche in a city whose own [...]]]></description>
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		<title>Fusion Cuisine &#038; Wine Matching</title>
		<link>http://www.acasf.com/fusion-cuisine-wine-matching/</link>
		<comments>http://www.acasf.com/fusion-cuisine-wine-matching/#comments</comments>
		<pubDate>Sat, 10 Mar 2007 01:52:21 +0000</pubDate>
		<dc:creator>darrinsander</dc:creator>
		
		<category><![CDATA[Articles]]></category>

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		<description><![CDATA[Over-Done, or Half-Baked?
By Randal Caparoso
 
            A few years ago a well-meaning consumer had the temerity to take some of Hawaii’s new fusion chefs to task in one of our daily newspaper’s editorial pages.  “Pacific Rim food is over-done,” he pined.  “It [...]]]></description>
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		<title>Asia’s Answer to the Frittata</title>
		<link>http://www.acasf.com/asia-answer-to-the-frittata/</link>
		<comments>http://www.acasf.com/asia-answer-to-the-frittata/#comments</comments>
		<pubDate>Thu, 01 Mar 2007 18:45:50 +0000</pubDate>
		<dc:creator>chaulam</dc:creator>
		
		<category><![CDATA[Articles]]></category>

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		<description><![CDATA[I just returned from a culinary cruise to Southeast Asia. On my first day in Bangkok, I rediscovered what I rediscovered 20 years ago – that I like egg fu yung.
I never thought I would admit it opening, particularly in writing.
One sultry morning over two decades ago in the coffee shop at the Oriental Hotel [...]]]></description>
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