The “largest” theatrical performance about Islam is set to be unveiled in the million dollar Al Majaz Amphitheatre of the United Arab Emirates to commemorate the inauguration of Sharjah emirate as “The Capital of Islamic Culture for 2014.”
An “unprecedented” and brand new amphitheatre worth more than $38 million is nearing completion in the United Arab Emirates (UAE) ahead of the 2014 inauguration of Sharjah emirate as Capital of Islamic Culture.
The Philippines, through its Department of Tourism unit in San Francisco, was an exhibitor at the recently concluded Outdoor Adventure and Travel Show at the Vancouver Convention Centre on May 8-9.
MANILA, Philippines — From the organizers of the Noel Bazaar Series comes the most anticipated shopping event this summer, the 4th Heatwave Summer Bazaar on April 11 to 13, 2014
There’s a sarcastic term that goes with eating lechon and other fatty foods: pampa-bata, because you might end up sleeping eternally earlier than expected.
We’ve been swimming in ramen. Restaurants that serve the Japanese noodle soup have mushroomed everywhere. But which place is the best? Where can you find the perfect ramen in Manila?
Trattoria Poggio Antico in McKinley Hill, Taguig City, has all the marks of an Italian restaurant. The name itself is a giveaway—it’s Italian for “restaurant on an old hill”—as are the checkered tablecloths and bottles of wine stored in wood racks on their sides. All that’s missing is an Italian chef-patron.
After whining last week about food at beach resorts these days not being beachy enough, my online research for where to go on Saturday night threw up an interesting possibility: a restaurant that specializes in two things that, for me, would go perfectly with sand between one’s toes and a clear, motionless blue horizon.
Two well-known restaurants have put up branches in Alabang, much to the delight of people based south of Manila.
First, an apology. Due to a computer glitch, a few lines got inadvertently omitted from the procedure for cooking the chasu in last week’s DIY column (March 6, “Shoyu Ramen,” page C3).
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