Tips, stories, and inspiration from the world of food photography.
We have worked on shoots where the chef plates every dish and nobody touches it afterwards. We have also worked on shoots where the first
Restaurant owners sometimes ask us a very reasonable question: “If we are already shooting for four hours, why can't we photograph twice as many dishes?”
Seafood shoots often begin with ice. Then more ice. Then lemon. Then parsley. By the time everyone steps back, the prawns look like they have
Sometimes a plate looks finished but the photograph does not. Then a chef reaches in to spoon sauce over it and suddenly the frame wakes
Put a plant-based dish on set and something predictable often happens. Someone reaches for leaves. Then more leaves. Soon the burger has lettuce beside it,
There is a version of “pretty” that looks impressive on screen, but quietly damages trust. You know it when you see it. The noodles are
Delivery platforms are not judged like Instagram. On a delivery menu, your photo is competing in a grid of tiny thumbnails. Customers are hungry, impatient,
Most restaurants in Singapore do not have a “content problem”. You have a “same photo problem”. You shoot one dish once, usually from one safe
Food is forgiving. Drinks are not. A plate of food can still look appetising if you miss the perfect moment by 30 seconds. A drink
The hardest part of menu photography is not shooting one beautiful dish. It is shooting 30 dishes and making them feel like they belong to
