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Out of Town Blog Enterprises in North Luzon Gain Competitive Edge Through PLDT Enterprise’s Enhanced Mobile Connectivity Clark, Pampanga — As North Luzon develops into a key growth hub for sectors such as construction, health, and professional services, PLDT Enterprise is actively supporting local businesses to remain at the forefront of change. Over a hundred business leaders gathered at the Clark leg of PLDT Enterprise’s Wireless Product Summit where mobile-first innovations took center stage, empowering regional enterprises to work smarter, grow faster, and reach farther. At the Wireless Product Summit held at Royce Hotel, PLDT Enterprise demonstrated how mobile-first technologies empower regional enterprises. These advancements allow businesses to operate more efficiently, scale rapidly, and better serve their communities. The summit, themed “Mobilize Your Success,” brought together over a hundred business leaders from across North Luzon. Participants explored how innovations in wireless technology can drive productivity, unlock opportunities, and bridge connectivity gaps in the Cordillera, Ilocos, Cagayan Valley, and Central Luzon regions. North Luzon: A Region on the Rise The summit occurs as North Luzon experiences significant growth across various key industries. According to the Philippine Statistics Authority (PSA), provinces in this region have reported growth rates in sectors like construction,

Out of Town Blog Sichuan Rouge Now Open in Midtown, Causeway Bay, Hong Kong A Celebration of Regional Flavors Redefining Sichuan Cuisine Beyond Numbing Spice Hong Kong — Sichuan Rouge, a lively new dining spot, recently opened at Soundwill Plaza II, Midtown, Causeway Bay, celebrating the region’s captivating flavors. Led by renowned Sichuan chef Hu Taiqing and seasoned local chef Kenny Chan Kai Tak, it reimagines Sichuan cuisine, making it both accessible and affordable. The restaurant sources authentic ingredients from Sichuan Province and Chongqing, challenging the notion that Sichuan food is solely defined by its famous ‘mala’ spice. Guests can enjoy a diverse range of flavors that reveal the richness and complexity of this cherished culinary tradition. Chilli Fried Smoked Eels wrapped with Pork Intestines Sichuan Rouge seats 76 diners across over 2,000 sq. ft. Its interior draws inspiration from the glamorous nightlife of 1930s Shek Tong Tsui. Antique Chinese hardwood cabinets, dark wood-grained tables, a wooden archway, lantern-adorned beams, and ornate window frames evoke a nostalgic ambiance. Old-fashioned neon signs with Chinese quotes and soft orange-red lighting enhance a color scheme of deep reds, seen in hand-painted floral wall panels, crimson velvet seating, and reflecting the vibrant spirit of