Last Saturday I had the chance to attend a food photography workshop organized by Canon and Dr. Leslie Tay who is behind the famous blog ieatishootipost. It was a fun and engaging session in which Dr. Tay shared with us many useful tips and advices on how to achieve higher quality more salivating images.
A little background knowledge of the venue: Fukuichi Japanese Dining located on the second floor of Somerset TripleOne, is a joint partnership of Fukuichi Gyogyo (福一漁業) of Shizuoka, Japan and Chun Cheng Fishery of Singapore. With fisheries in Japan as its core business, most of their ingredients are shipped directly from Tsykiji Market to Singapore. By elimilating the middlemen, much is saved along the way and the savings are then allowed to be passed on to the consumer end.
It was my honour to meet Dr. Leslie Tay in person through this event.
Dr. Tay in action.
And here are some of my humble shots:
土瓶蒸し (dobin mushi) and the unfortunately overexposed shrimp.
かに豆腐
鮪すし
冷し魚面
海老天婦羅
サーモントロ
Participants were each treated to a delightful bento set at the end of the event. The Kani Tofu was what I enjoyed the most - cold tofu laden with crab meat was dressed in a unique sauce of century egg.
If you are interested in taking part in such a workshop, do sign up for Canon's newsletter and you will get updated in the timeliest once the next one is confirmed. Follow this link here.
福一
#02-11/12 Somerset TripleOne
Lunch, 11.30am – 2.30pm
Dinner, 5.30pm – 10.30pm
6271 5586
A little background knowledge of the venue: Fukuichi Japanese Dining located on the second floor of Somerset TripleOne, is a joint partnership of Fukuichi Gyogyo (福一漁業) of Shizuoka, Japan and Chun Cheng Fishery of Singapore. With fisheries in Japan as its core business, most of their ingredients are shipped directly from Tsykiji Market to Singapore. By elimilating the middlemen, much is saved along the way and the savings are then allowed to be passed on to the consumer end.
It was my honour to meet Dr. Leslie Tay in person through this event.
Dr. Tay in action.
And here are some of my humble shots:
土瓶蒸し (dobin mushi) and the unfortunately overexposed shrimp.
かに豆腐
鮪すし
冷し魚面
海老天婦羅
サーモントロ
Participants were each treated to a delightful bento set at the end of the event. The Kani Tofu was what I enjoyed the most - cold tofu laden with crab meat was dressed in a unique sauce of century egg.
If you are interested in taking part in such a workshop, do sign up for Canon's newsletter and you will get updated in the timeliest once the next one is confirmed. Follow this link here.
福一
#02-11/12 Somerset TripleOne
Lunch, 11.30am – 2.30pm
Dinner, 5.30pm – 10.30pm
6271 5586