I shot this image for dkVogue, a furniture retailer specializing in Danish classics from Arne Jacobsen, Hans Wegner, Poul Henningsen and others from the mid-century modern design movement.
My client gave me this simple directive: "We want a model wearing nothing but the chair."
As an architectural shooter, I have absolutely no experience with anything like this so two things made me nervous. Is it possible to take Jacobsen's iconic 1956 Egg chair (probably photographed thousands of times over a half century) and do something new with it? My other worry was since this client wanted to show a naked woman using the product, could we do something beautiful instead of just...well, naked? I wanted to make an image that Arne himself might approve. (Too late since Jacobsen died in 1971 but you get the point.)
Architecture geeks like us are usually challenged with shooting a room from a small corner or showing off the expensive crown moldings. I'm also used to working with tungsten lighting, not strobe. My exposures are usually 30 seconds, not 1/125 like a fashion photographer. I'm trained to wait for the sun, not the makeup person. (We didn't need to wait for wardrobe since the chair was already there.)
Still getting her hair done was Czech model Hanka Janouskova who must have been no older than 22. From
Hanka's portfolio, I could see that she had worked extensively with talented, established fashion photographers from around the world. So, I confidently introduced myself as the photographer while secretly hoping she knew what she was doing because I certainly hadn't a clue.
Well, despite her youth, Hanka's fashion experience and professionalism made my job easy. With each pop of the strobe
she would change positions, each elegant pose showing what we needed to see while hiding what we were not allowed to show. She was the perfect match for a photographer with zero fashion experience.
Continuing my current excursion from architectural photography, I have added a Lifestyle section to my updated
my updated portfolio site. Most of these new images were shot at resorts and spas around the U.S. and Caribbean.
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以前在中環返工，早餐時間人流唔多，慢慢嘆絕對無問題，買走外賣也方便，就算中午排隊耐極都有個浦。現在人不在中環，時間就是金錢，已經很少再來。今天，老婆心癮起，也順便到上環辦點事，就去碰碰運氣。
是日早上下過大雨，中午剛好雨過天晴，可能因為咁，人龍無平時咁長，星期六也只需排半小時已可以，真是時來運到。值得一提是人龍本來是向牛記方向的，現在是向銀杏館方向排了，這樣可對商戶影響減低，但不明白為何不是向石級方向排隊呢？
點了一個紅腸腸仔碎牛炒蛋蕃茄通粉，一個牛油檸蜜脆脆，一杯咸檸七，三樣都是食左咁多次之後得出黎既推介。
紅腸腸仔碎牛炒蛋蕃茄通粉，分別是三樣餸，紅腸、腸仔、碎牛炒蛋，這裡的牛肉都好味，但我覺得碎牛炒蛋更好，有別於一般的煎蛋煎膠煎午餐肉，碎牛炒蛋可說是唯一一樣要用技術的餸，蛋炒得夠滑，碎牛足料，完全是大排檔精髓所在。紅腸、腸仔則是自己的情意結，兩者都是煎過，不是普通的滾熟便算。
值得提醒大家，有時你會見到，點解隔離果位果碗咁多蕃茄既？其實係通粉同公仔麵既分別，如果你叫公仔麵，個湯底會紅色ｄ亦會有蕃茄，但通粉就無蕃茄而且湯底會無咁濃，可說是有好有唔好，但我始終鍾愛通粉，通粉跟蕃茄湯是天生一對，通粉中通，邊吃通粉邊喝湯才是王道絕配。
牛油檸蜜脆脆可算是勝香園的招牌菜，一開四放出來好似一隻甲蟲一樣，上面的牛油檸蜜一點不吝嗇，吃每一口都有牛油檸蜜味，包是「脆」不是「硬」，「硬」和「脆」可能只是一線之差，但這裡你只會感到是「脆」不是「硬」。尋常不過的麵包搖身一變變成如此美食，才是香港人食腦既地方，也是長龍的原因之一。
咸檸七是另一推介，呢度既咸檸是自家製，夠咸夠味不在講，最貼心是咸檸已經幫你壓爛壓碎，輕輕一攪味道已經出晒黎。
人怕出名豬怕肥，自從第一次幫襯之後，食過唔少蕃茄通粉，就連美心都曾經跟過風，但我覺得最好的，還是在這裡。
有人話呢度服務態度一般，其實呢度既阿姐好好人的，而且超好記性，大聲唔代表無禮貌，只是有時實在人太多兼顧不了，如果你有機會唔係繁忙時間黎到，你就會發現勝香園的人情味了。
這就是香港大排檔，這就是鐵屋風情畫。