Blogger spot: Lady Iron Chef
Brad Lau, aka Lady Iron Chef, is one of Singapore’s most prolific food bloggers. We catch up with him (yes, him) during his stay in Hong Kong and ask if he thinks the internet is changing the world of restaurants.
Do people get confused when they find out that you’re a dude?
Because I blog about nice places, people think I’m a mid-thirties tai-tai.
And why do you blog?
So long as you have a passion about a subject, it’s a great way to get your opinion and voice out in the world. I started blogging five years ago, and full-time one to two years ago. There’s no real reason behind it. I started [it] as a personal blog then it sort of evolved into a food blog because I realised that people actually like to know what I’m eating.
What advice do you have for new bloggers?
In recent years we’re seeing a rise in new food blogs because [people] have seen what blogs can become – the glamorous side, like tastings and press junkets. They are starting blogs because they want to get something out of it. They don’t see the hard work behind it. Ultimately blogging is still about your passions and interests. If you don’t have that, you can’t keep it up for long.
What about for restaurant professionals establishing contact with bloggers?
Dealing with food bloggers is very different from dealing with traditional media. In traditional media, there is a space in the newspaper or magazine that has to be filled, but food bloggers don’t need to get an article out. It’s as simple as that.
Will blogging take over print journalism?
In this modern age, so many people are dependent on social media. Everybody’s checking Facebook, Twitter, Foursquare – and they’re always Googling before they go to a restaurant. Traditional media will always be there but blogs complement it nicely. Janice Leung