The only daughter of restaurateur and chef Miguel Vecin (Bar Pintxos/ Txoko) and wife Ria, Mireia should have been a natural foodie. But as it turns out, she was actually a late bloomer, and it took some prodding from her parents for her to become more adventurous with her food choices. "We started training Mireia a bit late, around age nine or 10," Miguel narrates. "We played a game whereby she had to try something new every day before telling us if she liked it or not. This was something we did a lot during lockdown, so we had theme nights for dinner."

The budding entrepreneur (Mireia has a small business selling fidget toys) and content creator (she helps her dad with the cooking videos for their YouTube channel) needed only minimal encouragement and soon developed quite the sophisticated palate. "She's tried sashimi (tuna, salmon, scallop) and likes them," says Vecin. "She also loves lamb curry, steak tartare, and foie gras. Korean food, too, but she can’t handle the spice yet."

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Meal-time at the Del Rosario home must be quite the scene, considering all four young ladies are foodies with very distinct preferences. However, mum editor and blogger Georgia Schulze Del Rosario and athlete and businessman Armand have gotten things under control by imposing one rule at the dinner table: "We do not force anyone to eat what they don't like," she says. "But they definitely have to taste it at least once."

Also, everyone eats the same thing. "The children eat whatever is prepared for the adults, and we definitely do not cook per request. That being said, our meals will always have options."

The Tiu brothers don't just have a shared passion for anime, swimming, and playing the piano—they also take after their parents who are certified gourmands. Chef Happy Ongpauco-Tiu shares that ever since the two started eating solids, they were never made to eat baby food. "They eat whatever I cook for us adults." She continues, "My husband and I like to dine out a lot and eat in Michelin-starred restaurants so we take them with us and I always request dégustation menus made especially for them. I think those experiences made them enjoy exploring and eating unique dishes."

When asked what in particular they like, Ongpauco-Tiu exclaims, "Oh, they like everything! They even enjoy molecular gastronomy." It must be a joy to watch them enjoy their favourite Mediterranean mezzes, Spanish tapas, Mexican food, pizzas, pastas ("they can tell if the pasta is not al dente," Happy laughs), Chinese, and Filipino food.

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