OCTOBER 27, 2022

AUTHOR PROFILE

Byline: Micky Fenix

LATEST ARTICLES

Fish tales from the archipelago

September 26, 2019 5:14 am

Celebrating Philippine food and artisanal spirits in print

September 19, 2019 5:00 am

A chat on ‘chicharon’: Claude Tayag tackles all kinds

September 12, 2019 7:00 am

Nordic crayfish party at Sofitel–to the music of Abba

August 29, 2019 7:05 am

In Tagaytay, a neat strawberry Eton mess—my kind of sweet

August 22, 2019 7:15 am

Glazed with soy sauce (not Coke) and eaten with ‘pusô’: Why Cebuanos claim their ‘lechon’ is best

August 15, 2019 7:15 am

Iloilo’s ‘tinuom’ is like breakfast and ‘merienda’ combined

August 8, 2019 7:10 am

Should an old order banning synthetic vinegar be revised?

August 1, 2019 7:05 am

‘Bringhe’ topped with chicken ‘inasal’—new discovery in Porac

July 18, 2019 7:20 am

Seeing and tasting Ilonggo flavors with a Spanish chef

July 11, 2019 7:00 am

Fish tales from the archipelago

September 26, 2019 5:14 am

Celebrating Philippine food and artisanal spirits in print

September 19, 2019 5:00 am

A chat on ‘chicharon’: Claude Tayag tackles all kinds

September 12, 2019 7:00 am

Nordic crayfish party at Sofitel–to the music of Abba

August 29, 2019 7:05 am

In Tagaytay, a neat strawberry Eton mess—my kind of sweet

August 22, 2019 7:15 am

Glazed with soy sauce (not Coke) and eaten with ‘pusô’: Why Cebuanos claim their ‘lechon’ is best

August 15, 2019 7:15 am

Iloilo’s ‘tinuom’ is like breakfast and ‘merienda’ combined

August 8, 2019 7:10 am

Should an old order banning synthetic vinegar be revised?

August 1, 2019 7:05 am

‘Bringhe’ topped with chicken ‘inasal’—new discovery in Porac

July 18, 2019 7:20 am

Seeing and tasting Ilonggo flavors with a Spanish chef

July 11, 2019 7:00 am

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