Cover Trisha Toh (Photo: Trisha Toh)
Trisha Toh (Photo: Trisha Toh)
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From the pages of the Tatler Best Malaysia magazine is this feature on food stylist and creative director Trisha Toh
From crabs flying through curries to a collage of Keralan ingredients to a spherical tiffin illuminating a vast starry sky, I have had the pleasure of working with creative director and food stylist Trisha Toh for three consecutive years to bring the Tatler Best of Malaysia cover to life. Known for her visual masterpieces, Toh has a unique skill: creating something special out of the ordinary with her visual masterpieces that make onlookers see beauty in her medium of choice—food!
“I’ve always been drawn to visuals, and would often get lost in the details of design and aesthetics, even from a young age,” Toh smiles. With a job that is a mix of everything she loves best—design, food, and storytelling—Toh works with restaurants and brands to create a cohesive vision that aligns with its identity. “It is important that the final product not only looks visually captivating, but feels authentic to the space and the story being told,” she says.
Read more: Curate Coffee Roaster’s Shaun Liew’s decade-long legacy within Malaysia’s speciality coffee industry
Above Trisha Toh
Above A shot styled by Toh for Three X Co
Trisha Toh
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When conceptualising a shoot, she takes her time to clearly understand a brand before mapping out the visual direction. “From there, it is about coordinating the right props, location, and team, to bring the concept to life,” she enthuses. Even with such structure and attention to detail, the best moments and shots often come with how the food and lighting surprises her, something I have observed firsthand during our shoots at Kayra, The Lankan Crabs, and now Nadodi.
Above Tatler Best Malaysia cover 2025
Above A shot from the cover shoot, featuring Vér, Nadodi’s sister bar
Tatler Best Malaysia cover 2025
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“I will always have a soft spot for the Tatler Dining covers—every shoot feels different, and I love the challenge of bringing something new to the table with each one,” she grins. With her expertise and grace, Toh makes the job seem effortless, but it is anything but. “Food is a medium that wilts and loses texture, and you have to constantly be on your toes to keep everything looking fresh and appetizing.”
Constantly on her toes to create new concepts that stop people in their tracks, Toh pushes herself to be inspired, taking the time to seek out inspiration through travel, immersing herself in new environments, or diving into research. “The space I have to recharge and reflect is important, as it helps fuel my creativity and gives me fresh perspectives to bring into my work,” she says.
Above A styled shoot for Torito
Above Toh’s work for Here and Now
A styled shoot for Torito
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Looking towards the future, she hopes to create visuals that are not just beautiful, but responsible and connected to the way we live and consume. “I’m excited to see how the industry keeps finding new ways to engage with food—not just as a visual art, but as something that connects to a deeper conversation about culture, sustainability, and community,” she ends.
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Credits
Images: Trisha Toh
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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.
