Haven’t had a free Saturday afternoon for a while. Chilling by the pool with a glass of iced-lemon tea and thick-cut onion rings. Juicy on the inside and crispy on the outside. Yumz.
Onion rings takeaway from Trappers Cafe.
Olympus OM-D, ISO 400, f3.5, 1/30 sec.
I love IKEA’s vegetarian pasta. For most textured food, the light should caress it from the rear or side. Only then do you see the texture, thus making it look sexier.
You can’t control much outside a studio setting but you can make your task easier. First thing I do, when eating out in the day, is to find a window seat where natural, diffused sunlight seeps in. Not an easy task at the IKEA cafeteria as it is always crowded.
Tips for restaurant owners: To make your food look appetising on the menu, do not shoot from an overhead angle. Photograph from about 45 degree or lower. Psychologically, when the customer sees the food picture at the angle similar to that as viewed from a dining position, he or she will want to eat it.
Olympus OM-D, ISO 250, f10, 1/40 sec.
The Japanese instant noodles was invented more than fifty years ago. Its block packaging has since evolved into ramen cup noodles. For many students and workers staying away from home, it became a staple food.
As a testament of its success, Nestle’s Mi Maggi or Maggi Mee (from Chinese word ‘mein’) became synonymous with instant noodles in Malaysia.
Funnily, the humble hostel room meal is now offered as a mainstream item in coffee shops. Many restaurants also serve a stir-fried version generically named ‘Maggi Mi Goreng’ in which garnishes are added on top of the sachet of seasoning. Unlike fresh noodles, instant noodles break into characteristic short strips when stir-fried.
The quality of the cooking vary and thus I was happy to stumble upon a really tasty fried version at Kashmir Cafe in Kelana Jaya. The lady boss explained that she uses only the original Maggi brand. Nothing less.
Olympus OM-D, ISO 200, f5, 1/60 sec.
