FAQ
Do you write on commission?
Yes. See the Freelance Writing section for more details.
Can you plan my event?
Yes. See the Event Concierge section for more details.
How about advertising and sponsorship?
We do accept paid advertisements. Interested parties, please contact info[at]reallygoodfood[dot]com
What are you favorite cuisines/foods and do you have an all-time favorite restaurant?
I enjoy experiencing foreign cultures through their cuisines, but growing up in Southeast Asia and being of mixed Chinese and European heritage, I find myself invariably gravitating towards Asian and Asian fusion cooking. Menu items that never fail to captivate my attention are Asian Pear, Bone Marrow, Geoduck, Pork Belly, Oxtail, and anything brulée.
The individual diner’s experience at a restaurant can never be objective; expectation influences a first-time visit, reminiscence accompanies repeat business. Although I have had many memorable meals over the years, as in a romance, fidelity and trust are the qualities that motivate me to return to NYC’s Blue Ribbon Brasserie, London’s The Wolseley, and Singapore’s Boon Tong Kee again and again without the slightest fear of disappointment.
Is there any food you don’t eat?
While I am a committed omnivore and have sworn to try anything at least once once, ingredients and flavors that I do not prefer are Anise, Beets, Coriander, Mint, and Mutton.
Do you enjoy cooking?
For a long time my attitude has been, “Why cook at home when the professionals do it so darn well?” However, as I venture to the farther reaches of the foodie universe, I am increasingly interested in the origins of foods and their preparations. The amount left to learn is somewhat overwhelming, but having made friends with chefs like Kimberly Belle of Dinner Belle NYC, I am excited to begin producing as well as consuming.
What is your blog software and what theme are you using?
Really Good Food runs on WordPress (Neoclassical) and as I’ve learned more about HTML, has been highly customized. If you are interested in creating your very own theme, there are detailed and well-structured tutorials out there explaining the basics on setting up two-column and three column blog layouts etc., providing a great jump-start to your own blog ID.
Which camera do you use to take your photos?
Although I used to carry my Nikon D90 around everywhere, tiring of the awkward scrutiny that comes with plunking a professional-looking SLR down on predictably-cramped restaurant tables, I switched to a stealthy point-and-shoot, the Panasonic Lumix DMC-LZ8K. When, after a year of faithful service it was retired, I upgraded to the 12 megapixel Lumix DMC-FS15. The Panasonic Lumix range is the perfect tool for trigger-happy foodies because they are all equipped with Leica lenses (sans Leica prices), and additionally have a “Food” shooting mode which allows one to capture images that are up-close-and-personal.
How do I get linked on Really Good Food?
A mentor of mine once gave me the great advice that you should “Surround yourself with people you want to be.” My blogroll is comprised of links to fabulous food writers, some of which I know personally, all of which I admire. The foodie community is one that I am immensely proud of be part of, and I welcome comments, questions, and insights from similarly eating-obsessed individuals.
