Question 1

How do I make brown stews like Adobo look appetizing?

Accepted Answer

The key is adding contrast and fresh elements. We recommend under-cooking the meat slightly for the photo to maintain its shape, then brushing it with a mix of oil and soy sauce for shine. Garnish with fresh scallions, toasted garlic, or a halved calamansi to provide a focal point that breaks up the brown color palette.

Question 2

What is the best lighting for Filipino desserts like Halo-halo?

Accepted Answer

We've found that side-lighting from a large, diffused source works best. This highlights the different layers of beans, jellies, and flan through the glass. Avoid using a direct flash, which can create harsh reflections on the glass and make the shaved ice look like a solid white block.

Question 3

Should I use real food or fake styling tricks?

Accepted Answer

For commercial Filipino food photography, we prefer real food to maintain authenticity. However, we do use 'tricks' like placing a small bowl upside down inside a larger soup bowl to prop up the meat and vegetables so they don't sink to the bottom of the broth.

Question 4

How does AI-generated food photography compare to the real thing?

Accepted Answer

AI is excellent for generating backgrounds or concept art, but it currently struggles with the specific regional textures of Filipino cuisine. It often misinterprets the specific look of things like Bagoong or the unique layering of Sapin-sapin. For high-end menus, authentic photography is still the gold standard for trust.

Question 5

What camera lens is best for close-up shots of Filipino snacks?

Accepted Answer

We highly recommend a 100mm or 90mm macro lens. This allows you to get incredibly close to the subject—capturing the crystalline sugar on an Otap or the porous texture of Puto—without distorting the shape of the food, which can happen with wider lenses.

Question 6

How do I handle steam in photos of hot soups like Bulalo?

Accepted Answer

Steam is notoriously difficult to capture. We've found that back-lighting the steam against a dark background is the only way to make it visible. If the natural steam dies down, a handheld steamer or even carefully placed incense sticks behind the bowl can mimic the effect effectively.

Question 7

What props should I use for a traditional Filipino aesthetic?

Accepted Answer

Keep it authentic but simple. We suggest using banana leaves as liners, capiz shell coasters, or hand-carved wooden platters. Avoid over-cluttering the frame; the food should always be the star, with props serving only to provide a cultural 'hint' of the Philippines.

Mastering the Art of Filipino Food Photography