Dongpo pork (traditional Chinese: 東坡肉; simplified Chinese: 东坡肉; pinyin: dōngpōròu) is a Hangzhou dish which is made by pan-frying and then red cooking pork belly. The pork is cut thick, about five centimetres square, and should consist equally of fat and lean meat. The skin is left on. The mouthfeel is oily but not greasy and the dish is fragrant with wine. The dish is named after the Song Dynasty poet and gastronome Su Dongpo. This is the version by Noodle Man and it goes well with their hands pulled noodle 拉麵 or Ramen. #eatzbywilzworkz #wilzworkz #sgprojectmuse #projectmusesg #projectmuse #吃の摄会 #吃的摄会 #攝朗影食 #meetupshooteat #meetupshooteatsg

I just to say. This special hot sauce by Noodle Man is definitely different. It uses Mala oil Sambal oil and lemon grass as base that gave a nice kick to the dumplings. Even my wife even says it’s better than the famous brands in Singapore and I agree wholeheartedly. I will be doing a special menu set dinner this coming Tuesday 23rd Feb with Chef Wong @noodlemansg with all the favorites including the Red Chilli Oil Dumplings. Do comment below for me to pass you the details. #eatzbywilzworkz #wilzworkz #sgprojectmuse #projectmusesg #projectmuse #吃の摄会 #吃的摄会 #攝朗影食 #meetupshooteat #meetupshooteatsg

Missing travel and on site photoshoot in far away places. Before that why don’t you practice at home first? The process is simple. Shoot the backdrop by underexposing it. If you want the background to be blurred, then shoot between f1.8 – f2.8. Taking note that the shutter speed do not go over 1/200 second as the flash is not fast enough to cover the whole body if the shutter speed is too fast (unless you have a flash system that has fast sync feature) Adjust the ISO and the flash power (M Mode) accordingly since shutter speed and aperture are fixed. Note: the shutter speed should be above 125 to make sure camera shake does not happen. Camera: Nikon D500 Lens: 50mm f1.4 Flash: SB800 naked and no softbox.