Alice Tu
Equipment: Canon Rebel T2i, Godox Speedlite, Godox Continuous Light
Social Media: @taipeitu @torontocommon @sustainablemrk @foodphoria
Bio: Old school photographer with darkroom + graphic design experience. Alice started taking pictures as a child, studied photography and journalism in high school, continued to study in University, including regular visits to the school darkroom to develop film and prints.
Recipe developer, home cook, and lover of all things food, Alice focuses on having food be the focus in drool worthy photos without a lot of distractions. She helped her parents with restaurant marketing before pursuing a career in digital marketing.
She does her own hand stunts.
PORTFOLIO
12-hour marinated spicy chicken though slowly resisted on the grill
awarded "toronto's best guacamole" served on homemade corn tostados
flaky pastry dough stuffed with love and typed with fresh chimichurri & seasonal queso
each omakase experience differs based on what’s in season. our visit included
scallop (hotate), sea bass, seabream (madai), lean blue fin tuna (akami), soy marinaded medium fatty tuna, torched o-toro, soy marinaded salmon, snow crab with crab paste, smoked bonito (katsuo), salmon roe (ikura), sea water eel (anago), o-toro temaki (fatty tuna hand roll with green onion).
arugula, red pepper, mango, avocado, kohlrabi, balsamic Miso + yuzu-jalapeño sauce
avocado, picked kohlrabi, arugula, crispy leeks + spicy karashi Miso
with pineapples, tomato, chives, ginger, wasabi-relish + wrapped in cucumber
hokkaido uni (sea urchin), ikura (salmon roe), hotate (sea scallop), ora king salmon, kani (alaskan king crab), maguro (bigeye tuna), amaebi (sweet shrimp), saba (mackerel)
freshly imported grass fed , hormone-free, anti-biotic free argentinian beef