Forking great food ft. @foodonfork

We’ve all been there. Making a beeline to a cafe just to order that beautifully plated #foodporn that you saw on your Instagram feed. Or maybe you were one of the foodies uploading said beautifully plated #foodporn for bragging rights. Either way, Instagram has long become the go-to platform for bite-sized food reviews. We started a hunt for lesser-known local food Instagrammers and found @foodonfork , an account with – literally – bite-sized reviews. It features ridiculously good-looking morsels of food on the eponymous fork.
The duo behind @FoodOnFork are creators Alson and Ernest. Both of them share the same passion for food and photography, and soon they came out with a quirky idea of piecing together different components of a dish on a fork. Their first creation was actually a photo of the McDonalds Big Breakfast meal. After gaining much attention from their unique photo concept, they launched their blog (http://www.foodonfork.com/) to continue their journey on their food adventures. We interviewed the creators behind these photographs – and their stories behind the scenes:

A photo posted by #foodonfork (@foodonfork) on Feb 10, 2016 at 2:53am PST

What is the story behind @foodonfork ? There isn’t much of a story behind foodonfork but more of a quirky idea which gave birth to the concept behind foodonfork’s Instagram account. The concept is literally what our username means, food on a fork. It was really a random and spontaneous idea of piecing together different components of a dish on a fork (our very first creation was actually the McDonalds Big Breakfast meal). Combining the two things we love; food and photography, we decided to share our intricately “forked” creations on Instagram. That was how the foodonfork Instagram started and not too long after people started to notice our photos, which kept us sharing more and eventually led to the launch of the blog.

A photo posted by #foodonfork (@foodonfork) on Mar 8, 2016 at 6:52pm PST

Photo: FoodonFork

What is the most challenging part behind the camera? (Assembling etc.)
Assembling the different components of the dish on a fork is definitely the most challenging part! To the point that so often, our food turned cold because we spent too much time assembling just to get that one perfect shot.

A photo posted by #foodonfork (@foodonfork) on Jan 21, 2016 at 1:53am PST

Photo: FoodonFork

Besides having food on the fork, have you considered other utensils? Why not foodonchopsticks? We don’t want to limit ourselves and fork seems to be the most universal utensil as compared to chopsticks. We also like the pun behind it, such as forking delicious or forkelicious, not to mention it creates very nice visuals on Instagram too.

A photo posted by #foodonfork (@foodonfork) on Jan 8, 2016 at 10:13pm PST

Photo: FoodonFork

Have you experienced any difficulty putting food on fork? If yes, which food item.
After more than 200 forked pictures on Instagram, we have become quite the veterans at assembling food on a fork. We did experience some difficulty when we were doing our Pantone of the year series. We tried forking ice-cream in Singapore’s tropical climate and it was near impossible! But that’s when we also need to innovate and think out of the box.

A photo posted by #foodonfork (@foodonfork) on Mar 4, 2016 at 3:23am PST

Photo: FoodonFork

What is the process like behind a foodonfork Instagram picture? (how many people involved, what equipments, etc) Just the 2 of us and 1 camera. Simple and minimal, just the way we like it. Did we also mention that we are crazy over flatlays? I think it is quite obvious. 😉 We also carry a case full of forks around, especially when we are travelling abroad, usually in an Asian country.

A photo posted by #foodonfork (@foodonfork) on Feb 8, 2016 at 10:29pm PST

Photo: FoodonFork

Where do you want to take this? What are your future plans for @foodonfork?
We think that it has come to a point where we have the ability to influence and inspire others, especially our followers. The food industry is evolving and consumers want more than just good food. It is more about the experience and the journey the restaurant/cafe wishes to take them through; not just a gastronomical experience but also one that will involve and engage all their senses (an all-rounded sensory experience overload).