Harper’s Bazaar (Malaysia) - - The Fashionable Life -

When it comes to the flair and tal­ent of cre­at­ing a beau­ti­ful mess, these In­sta ex­perts have got it all un­der their con­trol. By Em­mi­lyn Yeoh.


Styling in­spi­ra­tions ... Art, na­ture, and good books in­spire me. I wouldn’t say that I’m a pro­cras­ti­na­tor, but oddly enough, I find that star­ing into space helps to open up my imag­i­na­tion. Step­ping into a

dif­fer­ent world ... So­cial me­dia has def­i­nitely changed the way our food ex­pe­ri­ences are shared. Peo­ple have grown ac­cus­tomed to shar­ing theirs through In­sta­gram sto­ries or Snapchat, and eat­ing good food has be­come a cul­ture that you can share with any­one across the globe. Proud­est mo­ments ... My ‘Child­hood Snacks’ series, cre­ated last year. It was a per­sonal project; the idea, con­cep­tion, and ex­e­cu­tion were done at my own pace. It does give a dif­fer­ent kind of sat­is­fac­tion when I am able to cap­ture food in its best form, colour, and pat­tern. Vis­ual sto­ry­telling ... I start my work with a spark of imag­i­na­tion, and as I go along, the story will un­fold and take on its own life. The out­come is some­times sur­pris­ing, but it al­ways makes sense in the end. @eu­nicee­unny


Food styling is ... com­bin­ing two of my big­gest pas­sions: food and pho­tog­ra­phy. Three years ago, I started teach­ing my­self to style food to get the per­fect com­po­si­tion and aes­thetic, to bet­ter tell the story be­hind a plate. It’s no se­cret that ... the trick to what I do is loving what I do. I am ob­sessed with the works of Donna Hay. I re­li­giously buy every is­sue of her mag­a­zine and mar­vel at the styling. Lo­cally, I visit stores like Snack­food, Kedai Bikin, and Ilaika for a lit­tle pick-me-up. The own­ers are cre­atives them­selves so it’s nice to watch them at work or have a quick chat to bounce off ran­dom ideas that I can take away with me for my next project. Styling in­spi­ra­tions ... come from my trav­els and eat­ing habits from other cul­tures. In the food field, I get asked to style food from dif­fer­ent re­gions. When I visit an­other coun­try, the first thing I do is visit their mar­kets and eat like a lo­cal. It’s the best way to get as­sim­i­lated with their lo­cal tastes and cul­ture. One step ahead ... I’m cur­rently study­ing the in­flu­ence of food in art, and still-life mas­ters in their pro­jec­tion of food in paint­ings. Light plays an im­por­tant el­e­ment in Jean-Bap­tiste-Siméon Chardin’s work, while in Frans Sny­ders’s por­trayal of a woman work­ing in the kitchen, every el­e­ment such as the red lob­ster on a brass pot and a life­less hare ly­ing atop a moun­tain of poul­try mess, con­trib­utes to the com­po­si­tion of the im­age. There are so many as­pects in their paint­ings that im­pact the way we cap­ture food to­day. @tr­ishates

Mac­aron tree

Kind Kones’s ve­gan ice cream

Gem crack­ers, from the ‘Child­hood Snacks’ series T r i s h a T o h

Trisha’s cur­rent ex­per­i­men­ta­tion with light and shadow

Eunice Martin Lim

Newspapers in English

Newspapers from Malaysia

© PressReader. All rights reserved.