I first shared this ethereal double rainbow photograph on Facebook back in May 2010 that attracted many Likes and comments of sorts. Photographing a rainbow has very little to do with camera skills but rather a matter of actually having one on-hand when a rainbow does appear. About the only thing left to consider is the foreground that adds interest to the shot and lead the eye towards various focal points in the composition. On the day I captured this gorgeous double rainbow I had just reached home from an appointment and would have missed it completely had I not entered the kitchen to get a drink — a clear case of right time, right place and you may argue — rightly equipped too.

This ethereal moment was captured on the EOS 5D Mark II using my then widest lens available - an EF17-40mm. As you can see, even at the widest, I wasn't able to capture the entire diameter of the second arch. Shooting from my kitchen balcony I was pretty much cornered to one vantage point.

Click image to view a larger version

I got my driver’s license in Australia back when I was there pursuing tertiary education. I passed the driving test on my very first attempt, much to the envy of my classmates who flunked it more than once. The feelings that followed that day were a mix of happiness, fear and nervousness. Many years later, positively inspired by a Hainanese Chicken Rice recipe I had come across on the web, I thought I would give it a go and make a mess of the kitchen. This was back in 2007 when photographing food was a huge motivation that fueled my desire to cook. Like my driving test, my first attempt at cracking the code of succulent tender Hainanese chicken rice was a success. I cannot, however, take full credit for this accomplishment as I attribute the success more to my ability to follow the steps outlined in the recipe (with slight variation, of course). I am happy to take full credit for the pictures although given an opportunity to do it all over again, the styling and composition will be much improved.

I love lots of ginger, garlic and onions in my food. Family members may not agree to my generous use but for this first attempt, I wanted to make sure I use plenty to get a fragrant chicken rice.

Preparation the beginning of a wonderfully fragrant culinary experience in the kitchen.

Not exactly a Chubby Hubby recipe recommendation I stuffed the chicken cavity with a choke-full of my favourite items and on the skin rubbed generous helping of light soy sauce and black pepper.

"Bring a deep stockpot, filled with enough water to cover the chicken, to the boil. Lower the chicken into the pot—it should be completely immersed. Immediately turn off the heat, cover, and leave to stand for 1 hour. At 15-minute intervals, lift the chicken and drain the water from the cavity to ensure that the chicken cooks inside as well."

"At the 30-minute mark, reheat the water almost to boiling point, then turn the heat off. Never having been allowed to boil, the chicken should be cooked to succulent and juicy perfection."

“At the end of the hour, remove the chicken from the pot, and plunge into a large bowl of iced water to arrest further cooking. Once cool (about 15 to 20 minutes), drain the chicken thoroughly. Rub it down with the remaining 1/2 tablespoon of soy sauce and sesame oil. Snip off the chicken wing tips, neck, and legs. Toss these into the liquid left in the stockpot. Set the chicken aside, covered, until ready to serve.” — Chubby Hubby

I think I took my love for ginger a tad too far with fried ginger shreds mixed with garlic.

Hainanese chicken rice is typically served with famous chicken rice chilli, dark soy sauce and ginger paste. In Brunei the ginger paste component is missing from the condiment.

"When ready to serve, chop the chicken Chinese-style into bite-sized pieces with skin and bone intact. Place on a serving platter over the sliced cucumber."

"When ready to serve, chop the chicken Chinese-style into bite-sized pieces with skin and bone intact. Place on a serving platter over the sliced cucumber. Garnish with sprigs of coriander. Dish some dark soy sauce into 4 individual saucers. Bring the remaining chicken stock back to the boil. Season to taste with salt and ground white pepper."

@pondoksariwangi @JanShim @MrBakerBakeshop jans chicken rice look impressive!

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Thanis Lim (@thanislim) February 19, 2012

@MrBakerBakeshop the taste of chicken prepared by @JanShim and @thanislim can't buy from anywhere in Brunei!

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Pondok Sari Wangi BN (@pondoksariwangi) February 19, 2012

It's hard to imagine u can actually cook. The chicken was nicely cooked and well displayed RT wp.me/p2aT2-3Gi via @JanShim

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Mr.Baker's Bakeshop (@MrBakerBakeshop) February 24, 2012

The word “juxtaposition” is a mouth full and not the easiest word to explain without the help of a picture. Basically it means subjects in a photo close together or side by side for comparison or contrast. Going through my photo archive this morning, I came across a photo I took in Hong Kong that best explains the meaning of the word — the contrast between one lone wooden boat against a fleet of million dollar yachts.

With just an EFs 10-22mm lens on my EOS 20D camera, I explored Wan Chai on foot with absolutely no clue where I was going or what I could expect to discover. Walking along these rusted fences, I came across an opening, composed this frame and captured a moment of juxtaposition. (Click to see larger version).

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