OCTOBER 27, 2022

AUTHOR PROFILE

Byline: Micky Fenix

LATEST ARTICLES

Chicken ‘inasal,’ ‘adobo’ pâté wow London

July 13, 2017 6:25 am

Why food writing is a delicious adventure

June 22, 2017 2:00 am

The oft-forgotten Malay element in our ‘kinilaw,’ ‘sinigang,’ ‘bringhe’

June 8, 2017 3:29 am

‘Bistro gastronomique,’ ‘cocina de vanguardia’ and other food trends to know

May 11, 2017 4:10 am

A fiesta of food and ideas

April 27, 2017 3:03 am

An abundance of Spanish and Filipino fare amid this year’s Madrid Fusión Manila

April 20, 2017 2:20 am

Why launch a new ice cream line on a cold month?

March 2, 2017 2:45 am

Filipino cuisine deserves to be known and eaten

Filipino cuisine: Food that deserves to be known and eaten

February 1, 2017 5:43 am

‘Cocina Pop’: High quality but affordable food

January 26, 2017 3:15 am

That Glenda touch: 40 years of menus and memories

December 22, 2016 3:17 am

Chicken ‘inasal,’ ‘adobo’ pâté wow London

July 13, 2017 6:25 am

Why food writing is a delicious adventure

June 22, 2017 2:00 am

The oft-forgotten Malay element in our ‘kinilaw,’ ‘sinigang,’ ‘bringhe’

June 8, 2017 3:29 am

‘Bistro gastronomique,’ ‘cocina de vanguardia’ and other food trends to know

May 11, 2017 4:10 am

A fiesta of food and ideas

April 27, 2017 3:03 am

An abundance of Spanish and Filipino fare amid this year’s Madrid Fusión Manila

April 20, 2017 2:20 am

Why launch a new ice cream line on a cold month?

March 2, 2017 2:45 am

Filipino cuisine deserves to be known and eaten

Filipino cuisine: Food that deserves to be known and eaten

February 1, 2017 5:43 am

‘Cocina Pop’: High quality but affordable food

January 26, 2017 3:15 am

That Glenda touch: 40 years of menus and memories

December 22, 2016 3:17 am

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