Jan Bartelsman: 'I want to make you hungry with photos'

Jan Bartelsman was handed a camera on his 11th birthday; during his teens, he picked up cooking. Little did he know he would eventually combine both and become a food photographer.

"I was doing a lot of photography and was shooting the dishes at the little restaurant I worked in -- it was not so easy," says Bartelsman. "At some point, I quit all the cooking for photography."

Bartelsman says his personal favorite is the urchin from Amber.

That was quarter of a century ago. Now 53, Bartelsman has published many photography books as well as two restaurant guides, "Dining in Amsterdam" and "Dining in New York City."

And now the food photography expert has turned his lens to Hong Kong and Macau with the release of the guide "Hong Kong and Macau Magic."

The book features 31 restaurants from the two cities. The choices are not surprising, including Michelin-starred L'Atelier de Joël Robuchon, Nanhan No.1 and other fine dining establishments. But the execution is beautiful.

This is the first time Bartelsman has created a full-sized book, as opposed to the pocket-sized guides for New York and Amsterdam. There are 31 different cover designs so each participating restaurant has its own version of the book cover.

"I want to make people hungry, make them want to go to this restaurant," says Bartelsman. "I hope when people look at the book, they will say 'Let's go to have dinner here tonight.'"

Bartelsman made few changes to the presentation of the dishes.

"These are all great chefs and these are great arts," says Bartelsman. "In magazine shoots, people may sharpen one part and make another part out of focus, or change it completely. I shot the way the chef presented it so you see what you'll get when you eat at the restaurant."

The photos are shot in three trips within three weeks. Bartelsman says that he tried all the food in every shoot.

Also on CNNGo: Hong Kong's most stubborn photo studio

Chez Patrick.

Tips for food bloggers

If you want to start your career in food photography, you should first master the basic techniques of photography, according to Bartelsman.

"Make sure there is light on the dish -- move the candles closer," says Bartelsman. "You also have to match the light with the subject so the color is natural."

If you are shooting meat, you may want to put some oil on it so the meat would look more juicy. Yet, if you are shooting something pale like congee, you have to be careful with your lighting and background.

"You don't light it from the front but from the side. Then you get texture," says Bartelsman. "Also, choose the right background to make it stand out. Don't use white background for example."

How about street food?

"It is completely different. For that, you shoot the way it is," adds Bartelsman.

Although the guide features more high-end restaurants, Bartelsman also loves eating at Temple Street Market. His favorite food there are razor clams. To the Dutch photographer, eating is a process of learning, which is important for a food photographer.

"I tried sea cucumber," says Bartelsman. "For the first time, it is not something for a European to like. It's funny I have to learn to appreciate it. I have had it a few times now I'd actually order it myself.

"If the chef put something in front of me, no matter what it is, I will always eat it."

 Also on CNNGo: How to take an iconic Hong Kong picture

"Hong Kong & Macau Magic" is available at AO photo book center and Metrobooks. There is also a smaller sized version of the book titled "Dining in Hong Kong & Macau" also available at the same shops. www.bartelsman.nl

AO photo book center, IFC mall, Level 3, Shop 3021, +852 2781 1400
Metrobooks, Elements, Level 2, Shop 2001, +852 2196 8770

Amber.