Europe's scorching hot summer is showing no signs of cooling down, with Italy facing its warmest weekend of the year so far and heatwave warnings issued in southern France.
02.08.2024 - 01:12 / breakingtravelnews.com
As 2024 unfolds, the Philippines is on the brink of achieving a remarkable milestone in its tourism sector. The country, known for its stunning natural landscapes, vibrant culture, and warm hospitality, is set to welcome a record number of international visitors this year. This surge in tourism highlights the Philippines’ growing appeal as a premier travel destination and underscores the successful efforts of the government and industry stakeholders in promoting the nation’s diverse attractions.
In addition in just over a month the capital will host the prestigious World Travel Awards Asia & Oceania Gala Ceremony 2024 on the 3rd September at the City of Dreams Manila.
The 6.2-hectare City of Dreams Manila is a luxury resort featuring three hotels: Nüwa Manila, Nobu Hotel, and the Hyatt Regency Manila, City of Dreams. An iconic egg-shaped dome houses luxurious VIP and exclusive gaming areas.
Spectacular Natural Beauty and Adventure
The Philippines’ rise as a tourist hotspot is largely attributed to its breathtaking natural beauty. With over 7,000 islands, the country offers a myriad of destinations that cater to various interests and preferences. Iconic spots like Boracay, with its powdery white sands and turquoise waters, continue to draw beach lovers, while Palawan’s dramatic limestone cliffs and hidden lagoons attract adventurers and nature enthusiasts. The Philippines’ rich marine biodiversity also makes it a top destination for scuba diving, with sites like Tubbataha Reefs Natural Park providing unparalleled underwater experiences.
Cultural Richness and Heritage
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In addition to its natural attractions, the Philippines boasts a rich cultural heritage shaped by a blend of indigenous traditions, Spanish colonial history, and contemporary influences. This cultural diversity is showcased in the country’s numerous festivals, historical landmarks, and traditional arts. Cities such as Manila and Vigan offer glimpses into the Philippines’ colonial past, while vibrant festivals like the Ati-Atihan, Sinulog, and Pahiyas provide colorful celebrations of local traditions. These cultural experiences, combined with the warmth and hospitality of the Filipino people, create a unique and welcoming atmosphere for tourists.
Infrastructure Development and Accessibility
A key factor in the tourism boom has been the significant improvement in infrastructure and accessibility. The expansion and modernization of major airports, such as Manila’s Ninoy Aquino International Airport and Cebu’s Mactan-Cebu International Airport, have facilitated easier access for international visitors. Additionally, the development of road networks and ferry services has enhanced connectivity between islands, making it more
Europe's scorching hot summer is showing no signs of cooling down, with Italy facing its warmest weekend of the year so far and heatwave warnings issued in southern France.
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The tonka bean, a wizened-looking South American seed, is beloved for its complex almond-vanilla scent, often appearing as an ingredient in perfumes. Outside the United States, it has also long been utilized by chefs, but studies have indicated that coumarin, a chemical compound in the plant, can cause liver damage in animals, and the Food and Drug Administration banned the bean in commercial foods in 1954. Now, with reports that the minuscule amounts used to impart big flavor are harmless (and the F.D.A. seemingly not particularly interested in enforcing the ban in recent years), tonka is showing up on dessert menus here. Thea Gould, 30, the pastry chef at the daytime luncheonette La Cantine and evening wine bar Sunsets in Bushwick, Brooklyn, was introduced to tonka after the restaurant’s owner received a jar from France, where it’s a widely used ingredient. Gould says the bean is an ideal stand-in for nuts — a common allergen — and infuses it into panna cotta, whipped cream and Pavlova. Ana Castro, 35, the chef and owner of the New Orleans seafood restaurant Acamaya, discovered tonka as a young line cook at Betony, the now-closed Midtown Manhattan restaurant. Entranced by the ingredient’s grassy, stone fruit-like notes, she’s used it to flavor a custardy corn nicuatole, steeped it into roasted candy squash purée and grated it fresh over a lush tres leches cake. And at the Musket Room in New York’s NoLIta, the pastry chef Camari Mick, 30, balances tonka’s richness with acidic citrus like satsuma and bergamot. Over the past year, she’s incorporated it into a silky lemon bavarois and a candy cap mushroom pot de crème and whipped it into ganache for a poached pear belle Hélène. “Some people ask our staff, ‘Isn’t tonka illegal?’” she says. Their answer: Our pastry chef’s got a guy. —
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