| dc.contributor.author | Baga-Reyes, Vangie | |
| dc.coverage.spatial | Ilocos Norte | en |
| dc.date.accessioned | 2025-05-15T05:58:22Z | |
| dc.date.available | 2025-05-15T05:58:22Z | |
| dc.date.issued | 2023-03-02 | |
| dc.identifier.citation | Baga-Reyes, V. (2023, March 2). 'Tiger prawn sinigang', 'Ilocano cauliflower adobo'. Daily Tribune, pp. C17, C18. | en |
| dc.identifier.uri | http://hdl.handle.net/20.500.12174/16079 | |
| dc.description | When people travel, food plays a very important role because good in-flight food is equivalent to comfort and exceptional service. For more than eight decades, Philippine Airlines has been providing not only comfort and security to its passengers, but also satisfaction when it comes to in-flight dining. Flying to 32 Philippine destinations and 39 destinations in Asia, North America, Australia, and the Middle east, PAL is considered as one of the airlines with the best in-flight dining. PAL marks its 82nd anniversary this month — this time, it goes an extra mile to present a special anniversary, well-curated menu prepared by the airline’s new head of Catering Operations, chef Vallerie Castillo-Archer. Castillo-Archer joins the airline after a celebrated stint as the first female and first Filipino-American executive chef of yamashiro, an iconic Hollywood restaurant in Los Angeles. | en |
| dc.language.iso | en | en |
| dc.publisher | Concept & Information Group, Inc. | en |
| dc.title | 'Tiger prawn sinigang', 'Ilocano cauliflower adobo' | en |
| dc.type | newspaperArticle | en |
| dc.citation.journaltitle | Daily Tribune | en |
| dc.citation.firstpage | C17 | en |
| dc.citation.lastpage | C18 | en |
| local.subject.classification | DT20230302_C17 | en |
| local.subject.personalname | Castillo-Archer, Vallerie | |
| local.subject.personalname | Ng, Stanley | |
| dc.subject.agrovoc | prawns and shrimps | en |
| dc.subject.agrovoc | seafoods | en |
| dc.subject.agrovoc | aquatic foods | en |
