I’ve been busy lately due to workshops I’m conducting so I haven’t really had the time to open and update my blog. Now a lot of people messaged and asked me if I still shoot Food (probably, since I’ve been posting weddings lately). The answer is YES. I’ve been doing it before, I’m doing it now and I’ll be doing it until I loose my appetite to do so.
So, here’s to start things out. COFFEE!!! My new love. Good Morning Everyone! :D
Olive Puentespina, owner of Malagos Farmhouse. One of the biggest and most well-known makers of all-natural cheeses in the Philippines. Situated in the heart of Davao, Olive’s array of cheeses like Feta with Rosemary, Chevre Pesto, Kesong Puti, Feta Tricolor, Blush, Peppato, Rustico and Chevre Pineapple are all made with goat’s or cow’s milk which she literally ferments herself.
Photo by: Sam Lim
(Featured in F&B World Magazine, Mindanao Issue)
Chef Andrew Liva of Cafe Aurora, Davao along with some of their mouth watering specialty dishes.
Photos by: Sam Lim
(Featured in F&B World Magazine, The Mindanao Issue)
Photo by: Sam Lim
Strawberry Short Cake by Lorenzo’s Way Restaurant
Did you already eat your dessert?
Photo by: Sam Lim
Japanese Executive Chef, Hiroyuki Fukata in action along with his sous chef and a hand full of Shushi at UMU Restaurant, Dusit Thani.
Photographed by: Sam Lim
2 Succulent Dishes from Savoy Bistro prepared by Chef Robert Lilja.
(left) Gravlax Salmon Roe served with Sour Cream and Dill Mustard Sauce topped with Herring Caviar from Sweden
(right) Mussels and Co. served with White Wine and Cream
Ummm ummmm! Need I say more?
Photographed by: Sam Lim
Named as the World’s Worst Ribs, a specialty from Lyndons, a well known “hole in the wall” restaurant in Davao, Philippines owned by Lyndon and Ruby Dabon.
This was one of the best Ribs I ever tasted in my entire life (maybe I’m exaggerating a bit, but you know what I mean)! I know it’s kinda weird that they named it as the World’s Worst Ribs,.. but I gotta admit, it surely made me curious why they named it as so, thus, I got more excited to see and try it for myself and surprisingly, it did not disappoint!
A succulent Salad and Entree prepared for us by Chef Ed Tuazon of Marco Polo Hotel during our 3 day stay in Davao for F&B World Magazine.
Photographed by: Sam Lim
Crème Brûlée by Chef’s Table
Photo by: Sam Lim
Cupcakes by Marta’s Cakes
Marta’s Cakes is a place of jaw dropping art cakes and a colorful array of sweet delights. It’s one of those places where you can go and play with your food (literally). By ordering a set of two cupcakes or cookies, they’ll throw in a palette of colorful icings that you can use to decorate your cupcakes and cookies with and enjoy having to express your artistic side through your love for food!
They’re located at the Ground level of Serendra, Bonifacio Global City, Taguig.
Sashimi Gosyumori
“A selection of five different fish carefully selected by Chef Hiroyuki Fukata of Umu Restaurant, a premiere Japanese restaurant in Dusit Thani Manila, a luxary Hotel situated in Makati, Philippines.”
Photo by: Sam Lim (http://samlim.tumblr.com/)
F&B World Magazine (September 2011 Issue) - Baking Biz
Photos: Sam Lim
Recipe: John Lu Koa (Founder & General Manager of French Baker)
Styling: Marie Advincula & Casey Santos
Layout: John Patrick Meneses
