+ Follow MACAU RESTAURANT Tag
Array
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[results] => Array
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[0] => Array
(
[ArticleID] => 309747
[Title] => Musings on Macau Restaurant
[Summary] => It is Macanese, not Macauese. The food served in Macau, that is. What makes Macau unique from the rest of China is the tangible Portuguese influence.
[DatePublished] => 2005-12-01 00:00:00
[ColumnID] => 133272
[Focus] => 0
[AuthorID] => 1422176
[AuthorName] => Joy Angelica Subido
[SectionName] => Food and Leisure
[SectionUrl] => food-and-leisure
[URL] =>
)
[1] => Array
(
[ArticleID] => 185977
[Title] => Make mine Macau
[Summary] => It all started out of curiosity. Gourmet George Pua, the man behind Toni Romas (Glorietta) and Thai Barbecue (Greenbelt), was on a business-pleasure trip to Macau. Every time he passed by the back of Hyatt Hotel in Hong Kong, he saw this long queue leading to a restaurant. The queue didnt let up at any time of the day: it was there during breakfast, lunch, dinner and even midnight snack time.
[DatePublished] => 2002-11-30 00:00:00
[ColumnID] => 133272
[Focus] => 0
[AuthorID] =>
[AuthorName] =>
[SectionName] => Entertainment
[SectionUrl] => entertainment
[URL] =>
)
[2] => Array
(
[ArticleID] => 166074
[Title] => A Macanese food trip at Macau Restaurant
[Summary] => Macau Restaurant in Makati brings a surprise the moment you walk through the door. The interior in this second branch at Glorietta 4 is hip and pretty, and feels a little intimate despite its size. Everything, from the fish trap-inspired lamps on the ceiling to the simple tables and chairs, calls you to eat.
[DatePublished] => 2002-06-26 00:00:00
[ColumnID] => 133272
[Focus] => 0
[AuthorID] => 1303742
[AuthorName] => Elvira Mata
[SectionName] => Food and Leisure
[SectionUrl] => food-and-leisure
[URL] =>
)
)
)
MACAU RESTAURANT
Array
(
[results] => Array
(
[0] => Array
(
[ArticleID] => 309747
[Title] => Musings on Macau Restaurant
[Summary] => It is Macanese, not Macauese. The food served in Macau, that is. What makes Macau unique from the rest of China is the tangible Portuguese influence.
[DatePublished] => 2005-12-01 00:00:00
[ColumnID] => 133272
[Focus] => 0
[AuthorID] => 1422176
[AuthorName] => Joy Angelica Subido
[SectionName] => Food and Leisure
[SectionUrl] => food-and-leisure
[URL] =>
)
[1] => Array
(
[ArticleID] => 185977
[Title] => Make mine Macau
[Summary] => It all started out of curiosity. Gourmet George Pua, the man behind Toni Romas (Glorietta) and Thai Barbecue (Greenbelt), was on a business-pleasure trip to Macau. Every time he passed by the back of Hyatt Hotel in Hong Kong, he saw this long queue leading to a restaurant. The queue didnt let up at any time of the day: it was there during breakfast, lunch, dinner and even midnight snack time.
[DatePublished] => 2002-11-30 00:00:00
[ColumnID] => 133272
[Focus] => 0
[AuthorID] =>
[AuthorName] =>
[SectionName] => Entertainment
[SectionUrl] => entertainment
[URL] =>
)
[2] => Array
(
[ArticleID] => 166074
[Title] => A Macanese food trip at Macau Restaurant
[Summary] => Macau Restaurant in Makati brings a surprise the moment you walk through the door. The interior in this second branch at Glorietta 4 is hip and pretty, and feels a little intimate despite its size. Everything, from the fish trap-inspired lamps on the ceiling to the simple tables and chairs, calls you to eat.
[DatePublished] => 2002-06-26 00:00:00
[ColumnID] => 133272
[Focus] => 0
[AuthorID] => 1303742
[AuthorName] => Elvira Mata
[SectionName] => Food and Leisure
[SectionUrl] => food-and-leisure
[URL] =>
)
)
)
abtest
November 30, 2002 - 12:00am