^
+ Follow MACAU RESTAURANT Tag
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 Roma’s (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 didn’t 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 Roma’s (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 didn’t 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] => ) ) )
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