David Leung, a contemporary artist and photographer renowned for his unique and surreal style of food photography – Symmetrical Pareidolism. He is one of the few artists who has turned food into a medium for artistic expression and has become a prominent figure in the field of food art/ photography in Hong Kong. His works have reached international audiences including those in Singapore, Japan, France, Malaysia, Thailand, and Switzerland.
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1.What first inspired you to pursue photography, and how has your approach changed throughout your career?
My photography journey began at university while studying visual communication design. Over three decades in design, branding, and marketing, commercial photography has been a core part of my work. My artist journey only started in 2022 during COVID. I began exploring artistic photography with a focus on food, driven by my professional background and personal interest. This style now showcases unique, appetizing details of food and ingredients, inspiring imagination.
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2. Can you describe your creative process when setting up a shot, from concept to final image?
Many have misunderstood my process of the art I create. I do shoot photos like every foodie you know while we dine, capturing the most realistic moments in the dining experience, sometimes with showmanship by chefs or servers, I would never bring the dish into a studio and set 10 lights on it for the perfect angle. And by the way, I love to eat and I try to find the best uniqueness of the dish through my lens as well. It is all about shooting a delicious and appetizing moment of the food in front of you. NOT looking for a face to shoot at.
And yes, it is all spontaneous moments, as everyone and every time the dish may look a bit different, even where you sit and how the weather outside may affect the light and shadow of the final shot.
And when it turns into a unique art piece, the process is rather simple, basically I re-examine the photos I shot and try to see if any of these “faces” came to me, I just use another way of seeing things on these photos to relate with them and bring them to life to share with the viewers.
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3. Are there specific photographers or artistic movements that have shaped your work and perspective on photography?
Surrealism, with its dream-like and often unexpected juxtapositions, has deeply influenced my photographic style. Salvador Dali, known for his pareidolia works, where ordinary objects are seen as something else, has been a particularly significant inspiration. His ability to transform the mundane into the extraordinary by simply altering one’s perspective resonates with my approach to food photography.
For instance, Dali’s “The Persistence of Memory” takes ordinary timepieces and presents them in a melting, surreal context, urging viewers to reconsider their perception of time. Similarly, I aim to present everyday food items in new and imaginative ways. A simple piece of bread, through my eyes, might evoke the shape of an abstract figure, much like how Dali’s works invite viewers to see beyond the obvious.
By referencing such surreal elements, my goal is to challenge the viewer’s perception and encourage them to find unique beauty and stories in the most unexpected places. This surreal approach not only adds a layer of depth to my work but also nurtures a sense of wonder and curiosity in the viewer, much like Dali’s masterpieces.
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4. What emotions or stories do you aim to capture through your photography, and what do you hope viewers feel when they see your work?
Through my photography, I aim to inspire fresh perspectives. When viewers gaze upon my images, I want them to realize that even the simplest objects, like a piece of bread, can reveal unexpected forms and meanings. This revelation isn’t achieved through heavy photo manipulation but rather by flipping the image to unveil hidden shapes.
I hope my work encourages people to embrace diverse viewpoints and respect each other’s interpretations. For instance, I might see a dog’s face in a piece of siu mai, while someone else sees a cat—and that’s perfectly fine. Such differing perceptions can spark conversations and connections, especially when centered around food, a universal bridge between people.
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5. Following See Food, Not See Food, do you have any upcoming projects or exhibitions that you’re excited to share with us?
After that show, I created a small series of cha cha tang stools featuring Hong Kong local food during FINE ART ASIA 2024, which received significant recognition for its unprecedented uniqueness and boldness. Recently, I collaborated with GREAT FOODHALL to establish the very first art installation within a supermarket retail environment. This installation allows customers to wander through the enchanting crossroads of art and consumer culture, experiencing a whimsical display of faux products. Nestled within the familiar confines of the GREAT supermarket shelf, this installation dares to blur the lines between functional retail experience and surreal artistic expression, inviting us to reconsider the ordinary. Each curated piece resonates with the aesthetics of commercial packaging, yet breathes life into my signature pareidolic imagery, transforming ingredients and dishes into dreamlike visions. The exhibition will run from November 15 to December 9.
