food — Mick Shippen

Category: food

Thai Green Curry

June 10th, 2014 — 8:19am

So what did you have for lunch? I’ve not had a good green curry for ages so decided to knock one up today. Once you have prepared your ingredients, it’s less that a ten-minute job to cook.

Yes, there’s a military coup in Thailand but you’ve still got to eat. If you are in Phuket as I was last week, head to Ko Yoon on the Suriyadet Circle in Phuket Town for what may well be one of the best bowls of noodles you have ever eaten. Served as a noodle soup or

Tea in Yangon

April 7th, 2014 — 8:24am

My working day in front of the computer is usually punctuated by cups of freshly ground coffee and the occasional brew of Earl Grey tea. In Myanmar, it is tea that fuels the nation; that and betel nut of course. Tea stalls and tea shops abound, and no meal or snack is complete without a

Pink Lady Food Photographer of the Year 2014 Shortlist Released

April 3rd, 2014 — 4:12am

The shortlist for the Pink Lady Food Photographer of the Year 2014 has been released so I can post the seven images of mine that were selected from more than 6,000 entrants. Of the 400 shortlisted images, just seven in each category have been chosen for the final. The exhibition at The Mall Galleries in

Talat Tong Khan Kham, Vientiane

March 27th, 2014 — 2:44am

I was sad to receive a phone call around 8 pm last night telling me that Talat Tong Khan Kham, one of my favourite fresh markets in Vientiane was on fire. It was an enormous blaze that could be seen across the city and the entire market was destroyed. I used to visit this once

Pink Lady Food Photographer of the Year 2014

March 20th, 2014 — 2:15am

It’s great to be able share the news that I have been selected for the final of the prestigious “Pink Lady Food Photographer of the Year” for the third consecutive year. I will have three images in three different categories on show at The Mall Galleries in London. I’ll be at the opening night on April

Kanom Jeen

March 13th, 2014 — 4:01am

I know I speak for many in Thailand when I say “kanom jeen is one of my favourite noodle dishes”. Kanom jeen is made with rice that has been fermented for three days. The soft spaghetti-like noodles are often served with green curry or nahm yaa, a fish-based sauce and lots of herbs and vegetables

Yangon Bites

February 20th, 2014 — 7:57am

I’m part way through editing a vast amount of food images from Yangon. The shot above was the first of a couple of thousand, and was taken almost the moment I stepped outside the hotel door. It seemed to be a good omen. Riding on a wave of optimism and investment, Yangon is flourishing. Since