Cover Eric Siow crafts miniature sculptures of local delicacies (Photo: Fady Younis)
Eric Siow crafts miniature sculptures of local delicacies (Photo: Fady Younis)
1 / 1
We speak to the local artist about his gastronomical creations
The more I look at Eric Siow’s dioramas, the more details I pick out. I met the soft-spoken artist in MinNature for the first time, an exhibition housing some of his work, which focuses on food as a medium. Delicate sticks of satay a tenth of their actual size lay on a grill, tins of milo smaller than my thumb and plastic containers of air bandung grace a metal table, while matchsticks of youtiao sizzle in woks of hot oil.
While Siow has always been in the creative industry (he was previously a graphic designer based in Singapore), working with clay first began as a hobby. “I came upon the craft when I read about it in the newspaper while I was on the MRT,” he recalls.
Read more: Bak kut teh is as now a national heritage food in Malaysia
Above Eric Siow
Eric Siow
1 / 1
Food was a natural place to start—he dealt a lot with the medium in his line of work, often working with food photographers to design cookbooks and food guides. “I started basic with simple shapes, like bread and noodles,” he reminisces. “After, I explored more complex food, especially cultural dishes close to my heart.”
Above Nostalgia is a big component of the dioramas
Above Details within the sculptures are immaculate
Nostalgia is a big component of the dioramas
1 / 2
Walking around the exhibit, I see many of the talented sculptors’ dioramas rooted in relatable moments of local life. “I used to live in a flat with lots of eateries below, so much of my work is formed from my own nostalgic memories,” he smiles.
Above Siow’s work is displayed at MinNature in Sungei Wang
Siow’s work is displayed at MinNature in Sungei Wang
1 / 1
While the seasoned Siow makes the process look straightforward, it is anything but. He first researches the dish online to understand its history and the edible components involved, then searches for a restaurant that serves it.
Don’t miss: A food lover’s guide to Mumbai, India
Above A selection of local snacks
A selection of local snacks
1 / 1
“The setting and dish has to be realistic, so I study the workflow through which the dish is made,” he says. “Everything has to be in the right proportion and the correct colour and ratio.” As such, a simple sculpture can take up to six weeks to complete.
Above Siow often draws from his childhood memories
Above He hopes to delve into more abstract sculptures in the future
Siow often draws from his childhood memories
1 / 2
Siow hopes that guests visiting his exhibition will feel they are transported back in time, and his creations will help local dishes gain recognition internationally. “When it comes to creating, especially with food, there are truly no boundaries,” he ends.
NOW READ
The best grills, steakhouses, and seafood restaurants in Malaysia
Credits
Photography: Fady Younis
Topics
About
Katelyn is the dining and travel editor of Malaysia and Indonesia. Based in Kuala Lumpur, she offers readers an inside look at the movers and shakers in Asia’s growing food and beverage industry.
