Tips, stories, and inspiration from the world of food photography.
A food photoshoot can produce beautiful images and still fail the brand. That usually happens when a restaurant starts shooting before deciding what the photos
Close-ups can make food feel almost physical. A tight shot of crispy chicken skin can make customers imagine the crackle. A flaky pastry edge can
Fresh ingredients are some of the most powerful details in food photography, but also some of the easiest to ruin. A few basil leaves can
Soft food is comforting to eat, but surprisingly difficult to photograph well. A good chawanmushi feels delicate. Tofu should look silky. Soft scrambled eggs should
Most restaurants do not have a photo problem. They have a usage problem. Photos live in a camera roll. Someone needs a banner for a
Hot food and cold drinks have one thing in common: they change faster than your camera settings. Steam disappears. Ice melts. Condensation dries. Your bowl
Set meals are a Singapore staple. Lunch sets in the CBD. Bento for quick dinners. Chicken rice sets that come with soup and drink. The
Fried food is either irresistible or sad. There is rarely an in-between. In real life, texture sells: the crackle of skin, the crunch of batter,
If your food looks great on the pass but “off” on camera, it is usually not your plating. It is colour. Singapore restaurants are especially
Shiny food is supposed to look delicious. It is the gleam on roast chicken skin, the reflective surface of curry, the lacquered glaze on char
