OCTOBER 27, 2022

AUTHOR PROFILE

Byline: Micky Fenix

LATEST ARTICLES

Buffet of food books for Christmas

December 1, 2016 3:35 am

‘Simbad’ and other fish talk

November 24, 2016 3:10 am

Peruvian chef Virgilio Martinez on PH food: Show your stuff with confidence and pride

November 3, 2016 2:21 am

Recreating the 1898 Malolos Congress menu

October 13, 2016 3:30 am

Pinoy food through a Singaporean’s eyes

October 6, 2016 4:23 am

Hotel holds progressive dinner to launch rewards program

September 22, 2016 2:30 am

How ‘sutukil’–the most famous contraction in Philippine cuisine–came to be

September 15, 2016 4:37 am

What the early Filipinos ate at the time of the Spaniards

September 8, 2016 4:32 am

What it takes to be a food writer

September 1, 2016 4:22 am

Processed pork in Spain

In Spain, pork facilities that can process 6,000 pigs daily

August 25, 2016 4:00 am

Buffet of food books for Christmas

December 1, 2016 3:35 am

‘Simbad’ and other fish talk

November 24, 2016 3:10 am

Peruvian chef Virgilio Martinez on PH food: Show your stuff with confidence and pride

November 3, 2016 2:21 am

Recreating the 1898 Malolos Congress menu

October 13, 2016 3:30 am

Pinoy food through a Singaporean’s eyes

October 6, 2016 4:23 am

Hotel holds progressive dinner to launch rewards program

September 22, 2016 2:30 am

How ‘sutukil’–the most famous contraction in Philippine cuisine–came to be

September 15, 2016 4:37 am

What the early Filipinos ate at the time of the Spaniards

September 8, 2016 4:32 am

What it takes to be a food writer

September 1, 2016 4:22 am

Processed pork in Spain

In Spain, pork facilities that can process 6,000 pigs daily

August 25, 2016 4:00 am

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