I never really ate easter eggs growing up. Not the huge chocolate kind you get after Valentine’s Day is over at least. Growing up we mostly ate Chinese food, and the types of dishes we ate during festive periods were completely different.
I took inspiration from my eastern heritage and my western upbringing to create this Chinese food photography series inspired by the humble egg. This series is a celebration of some of my favourite Chinese foods that make eggs the star of the show.
I loved eating egg tarts whenever we’d visit family in Hong Kong. They were always a special treat and one of my favourite Chinese desserts.
The vastness of China means that Chinese food has an immense range of diversity from region to region. Century eggs are one of those controversial ingredients that non-Chinese people are either grossed out by or too scared to try. Despite their unusual appearance, they don’t taste nearly as scary as they look. My favourite way to have them is with silken tofu, a salty-spicy soy dressing and lots of fresh coriander.
Finally, the classic stir fry egg noodles is a staple in most Chinese food establishments. Topped with a perfectly soft boiled egg for good measure.
Commercial food photography
You can see more of my commercial portfolio here, and get in touch with me or my agent for any inquiries.
