So real you'll reach for chopsticks.
仿真食物跟袖珍食物用的是同樣的材料——樹脂黏土與超輕土，但追求的方向完全不同。袖珍可以加入可愛和浪漫的元素，仿真食物只有一個標準：像不像真的。顏色的漸層、表面的光澤、醬汁的濃稠感、炸物的酥脆紋理——每一個細節都要經得起近距離檢視，尺寸也要比照實物大小。但我喜歡花卉，後期的作品常常會加入花藝的元素。
甜點類的仿真作品是最容易讓人上當的——玫瑰莓果夏洛特蛋糕、水果塔、帕芙洛娃，每次朋友來家裡看到都會忍不住想拿起來吃。2018 年帶著作品參加了自由創作家聯展，在台北新富町文化市場和高雄駁二都展出過。那是第一次把自己的作品放在展櫃裡被陌生人欣賞，緊張又開心。
做莓果派，各式莓果與奇異果是一顆顆做出來的，連奇異果籽也要粒粒分明；一份漢堡，每一個配料都要講究，麵包要用多層上色才能表現，常常被家人誤認為是真的食物。
Fake food uses the same materials as miniature food — resin clay and lightweight clay — but the goal is entirely different. Where miniatures allow room for whimsy, fake food has only one standard: does it look real? Color gradients, surface sheen, the viscosity of sauce, the crispy texture of fried batter — every detail must survive close inspection, and the scale must match the real thing. That said, florals are a personal love, and later pieces often weave in floral elements.
Dessert replicas are the most deceptive — a rose-berry charlotte cake, fruit tarts, pavlova — guests at home can never resist reaching out to grab a slice. Two exhibitions at Taipei's Xinfu Market (2018) and Kaohsiung's Pier-2 Art Center brought these pieces from the studio shelf to public display for the first time — nerve-wracking and thrilling in equal measure.
A berry pie means sculpting each berry and kiwi one by one, every kiwi seed distinct; a hamburger means layering each ingredient with care, the bun built up through multiple coats of color. The finished pieces left on the table are routinely mistaken for real food by family.
— TingYu's Deco
Fake Food · since 2017 · Taiwan
