Little Onions is a personal food inspiration project by Mylene Chung, a food photographer and cat lover from the Philippines.

If you'd like to see more of her work, you can check out, PhotoKitchen and if you'd like to learn food photography, head over to 50 Feasts.


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Posts tagged little onions

Ok, I can’t help it, Japanese text just looks super cool on photos. If only I could read and write in fluent Japanese.(daydreams..)

Here’s something I cooked up in the kitchen earlier today. Making breakfast is turning out to be a fun and productive morning exercise. I don’t think I’d be doing it everyday though. It just so happens that my hungry cat wouldn’t stop poking and kneading my face at 5 in the morning.(Should’ve stuffed him with more food last night)

Anyway, This is my first time using morning streaked sunlight for shooting so I did not regret waking up that early. I promised myself I’d use this kind of light at least once in my life, today’s the day! woot woot!


I recently restocked some plates and utensils in our studio’s prop room. Entering Muji’s new branch in Greenbelt was a bad idea, I never leave the place without buying a thing or two. Ended up buying a tray, some wooden bowls and heat resistant glass mugs. Merry Christmas to me!

This layout is my personal tribute to Muji for coming up with such amazing products I can never keep my hands off. The Kanji text is supposed to say “Love Muji” but I’m not entirely sure because my Japanese is really just limited to google translate or words they constantly repeat in anime!(lol) Since I’ve been planning to make onigiri for lunch today anyway, I figured it’d be such a waste not to shoot them all together.

Onigiri made out of plain steamed rice is just too bland for me so I made my version with some sushi rice instead. 

Sushi Rice Onigiri Recipe:
1 cup Japanese Rice
2 cups water
1 tbsp sugar
1/3 tsp Salt
3 tbsp rice vinegar
nori sheets

Cook the rice with 2 cups water(you will want it really sticky). Stir the rice vinegar, salt, and sugar together and slowly mix it in with the rice once it’s cooked. Wet your hands and start shaping your rice balls. I filled in my onigiri with store bought salted fish flakes. Some fill it with pickled plums or tuna with mayonnaise. Remember to let it cool down for a while before you attach the nori or else the nori will turn soggy. Enjoy!

<3 Mye