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
Photos by: Sam Lim
Haven’t been posting food photos lately. Will work on that on 2013. For the mean time, here are some of my works published on F&B World Magazine - November-December 2012 Issue.
(PS,. Due to some personal reason (don’t even ask! lol), I’m using my wife’s name (as you can see) on the photo credits)
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)
Finest Sake’s from Umu Restaurant, Dusit Thani Hotel Manila.
Photo by: Sam Lim
The bar offers a hefty selection that includes Gekkeikan Sake, Namachozo Sake, Nigori Sake, Taru Sake and Zipang Sparkling Sake.
(featured in F&B World Magazine Volume 9, Issue 3. Asian Diversity Issue)
And the specialty for this evening… a Japanese Beauty,… Rose Sashimi by Rose Japanese Restaurant, BGC. Now ain’t that a wonderful piece of tuna! I actually had 2nd thoughts of eating it ‘coz I thought it will really look good as a house decor! But I was really hungry and it didn’t last that long!
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.
Photo by: Sam Lim
Chocolate Mousse and Passion Fruit Meringue
by Chef Robert Lilja of Savoy Bistro
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?
Care for a little bit of Japanese treat?
Photographed by: Sam Lim
Done with your appetizer?… Now GET READY for the MAIN COURSE!!!
…… are you full already?
Photographed by: Sam Lim
Please visit and “like” my FACEBOOK PAGE ?
Kick-start your morning cravings with some sweet delights!
Photographed by: Sam Lim
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!
Photographed by: Sam Lim
What could be possibly better than a nicely plated Surf & Turf made by one of the finest chefs of Marco Polo Hotel?
