Miko
Ng
🇸🇬 Singapore
Kuala Lumpur (Malaysia)
250$ per hour | 2 hours minimum
With us
5 years
Studio Name
Miko Ng
Hello, my name is Miko Ng, and I am a creative professional with a passion for travel and adventure. Originally from Penang, Malaysia, I have been living in Singapore for over 15 years.
With an Advanced Diploma in Mass Communication and Graphic Design from KL, I have accumulated more than 16 years of experience as a creative designer, specialising in bringing innovative ideas to life. Additionally, I have spent 8 years honing my skills as a photographer and videographer, capturing moments and telling stories through visual mediums.
My approach to work is driven by a love for challenges and finding unique solutions. I thrive on helping businesses grow by effectively solving customer requests. I am known for my ability to think outside the box, bringing fresh perspectives and creative strategies to the table.
Combining my expertise in design, photography, and videography with my adventurous spirit, I aim to deliver compelling visuals and memorable experiences. I am dedicated to surpassing client expectations and crafting impactful solutions that leave a lasting impression.
If you're looking for a creative professional who can add a touch of uniqueness and innovation to your projects, I am ready to embark on this journey with you. Let's collaborate and bring your vision to life.
Winning photos
A traditional Teochew Porridge pot.
57th Collection
No one can resist the temptation of freshly fried fritters! These Banana fritters are well-known batter and snacks which is best enjoyed and paired after meals. They call it Flying Banana fritters.
56th Collection
This is one we can truly call our own- truly Singapore. Fried Hokkien Prawn Mee was ingeniously created by the migrant Hokkien folks here and is now considered their culinary gift to Singapore.
56th Collection
Black pepper crab is one of the two most popular ways that crab is served in Singaporean cuisine. It is made with hard-shell crabs, and fried with black pepper. Unlike the other popular chilli crab dish, it is not cooked in a sauce and therefore has a dry consistency.
55th Collection
Mussel cherry tomatoes pizza food shoot for a bistro cafe in Kuala Lumpur, Malaysia. The pizza topped with mussel, cherry tomato, cheese and baked under real charcoal.
54th Collection
Unique Traditional teowchew dish "Pao Fan". "Pao" means "to submerge" and "fan" refers to the rice in mandarin. The key difference between porridge and "Pao fan" is that porridge are rice grains simmered in a liquid until a soft, watery consistency is achieved but for "Pao fan", the rice grains are steamed as per the usual rice you eat, then drenched in piping hot Roth when served.
53rd Collection
