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                    [ArticleID] => 296145
                    [Title] => How to maintain your aquarium with the least hassle
                    [Summary] => When Shangrila Restaurant in Quezon City started 23 years ago, it pioneered in selling live seafoods-in-aquarium to diners, who just selected their choice of fish, crabs, prawns or lobsters that were cooked by chef Leopoldo Gredonia, an original in the restaurant. 


Part of Gredonia’s duties "during off hours" is to maintain the state of aquariums and their live edible seafoods in saltwater to prevent contamination or poisoning. Only the arowana and tilapia are kept in aquariums of freshwater. 


                    [DatePublished] => 2005-09-11 00:00:00
                    [ColumnID] => 133272
                    [Focus] => 0
                    [AuthorID] => 1720791
                    [AuthorName] => Rose de la Cruz
                    [SectionName] => Agriculture
                    [SectionUrl] => agriculture
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                    [ArticleID] => 250981
                    [Title] => Under the sea – almost
                    [Summary] => There’s something about gigantic aquariums that humbles a mere mortal like me. Huge aquariums such as those found in the Underwater World in Sentosa in Singapore and Seaworld in Jakarta, Indonesia have a way of turning the tables on humans. In other words, viewing deep sea giant creatures from behind large glass panels is like being inside an oxygen-filled, dry aquarium. This time around, it’s the animals that are observing the humans.


                    [DatePublished] => 2004-05-22 00:00:00
                    [ColumnID] => 133272
                    [Focus] => 0
                    [AuthorID] => 1479731
                    [AuthorName] => Lynette Lee  Corporal
                    [SectionName] => Modern Living
                    [SectionUrl] => modern-living
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AQUARIUMS

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                    [Title] => How to maintain your aquarium with the least hassle
                    [Summary] => When Shangrila Restaurant in Quezon City started 23 years ago, it pioneered in selling live seafoods-in-aquarium to diners, who just selected their choice of fish, crabs, prawns or lobsters that were cooked by chef Leopoldo Gredonia, an original in the restaurant. 


Part of Gredonia’s duties "during off hours" is to maintain the state of aquariums and their live edible seafoods in saltwater to prevent contamination or poisoning. Only the arowana and tilapia are kept in aquariums of freshwater. 


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                    [AuthorName] => Rose de la Cruz
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                    [ArticleID] => 250981
                    [Title] => Under the sea – almost
                    [Summary] => There’s something about gigantic aquariums that humbles a mere mortal like me. Huge aquariums such as those found in the Underwater World in Sentosa in Singapore and Seaworld in Jakarta, Indonesia have a way of turning the tables on humans. In other words, viewing deep sea giant creatures from behind large glass panels is like being inside an oxygen-filled, dry aquarium. This time around, it’s the animals that are observing the humans.


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                    [ColumnID] => 133272
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abtest

How to maintain your aquarium with the least hassle

By Rose de la Cruz | September 11, 2005 - 12:00am

When Shangrila Restaurant in Quezon City started 23 years ago, it pioneered in selling live seafoods-in-aquarium to diners, who just selected their choice of fish, crabs, prawns or lobsters that were cooked by chef...

Agriculture

Under the sea – almost

By Lynette Lee Corporal | May 22, 2004 - 12:00am

There’s something about gigantic aquariums that humbles a mere mortal like me. Huge aquariums such as those found in the Underwater World in Sentosa in Singapore and Seaworld in Jakarta, Indonesia have a way...

Modern Living