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FILMAGES is a Hong Kong-based creative video production agency servicing international clients in Asia-Pacific. Branded content, events, lifestyle, animation, marketing campaign, and explainer videos.
From scripting, storyboarding, to filming, editing and post-production, in any language and with clear pricing.

Contact:
+852 8102 0216
info@filmages.com

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RESULTS FOR: Gastronomy Playlist
  • Banyan Tree

    Food and Beverage

    Banyan Tree

    Food and Beverage

    Banyan Tree

    Food and Beverage

    2017

    We had two days to shoot all the footage necessary for three different edits - hotel, food & beverage and spa. Therefore, to avoid disrupting the guests at Banyan Tree Macau, it was essential that we planned production down to the smallest detail. 

    Storyboarding each scene was crucial as our movements had to be carefully coordinated with access to locations limited to specific times during the day. 

  • The Peninsula Hotel, Hong Kong

    Peninsula in Pink: Pink Opera Cake

    The Peninsula Hotel, Hong Kong

    Peninsula in Pink: Pink Opera Cake

    The Peninsula Hotel, Hong Kong

    Peninsula in Pink: Pink Opera Cake

    2014

    The Peninsula Hotel, Hong Kong are a creating a special range of products in support of Breast Cancer Awareness throughout the month of October. "Peninsula in Pink" is a campaign with proceeds going to the Hong Kong Hereditary Breast Cancer Family Registry.

    This video features Ludovic Douteau, the Executive Pastry Chef at The Peninsula Hong Kong and he creates the Pink Opera Cake.

  • Classic Fine Foods

    World’s Top Chefs series: Alvin Leung

    Classic Fine Foods

    World’s Top Chefs series: Alvin Leung

    Classic Fine Foods

    World’s Top Chefs series: Alvin Leung

    2013

    Chef Alvin Leung chats about his innovative culinary philosophies of “Xtreme Chinese” cuisine, Bo Innovation, and where he finds inspiration in and around his hometown of Hong Kong.


    Bo Innovation is Alvin’s restaurant in Hong Kong where one can experienced his “Xtreme Chinese” cuisine. It has been awarded 2 Michelin Stars, and with his tattooed chefs, Zen décor, and impeccable service, the experience there is unlike any other. 

  • Classic Fine Foods

    World’s Top Chefs series: Umberto Bombana

    Classic Fine Foods

    World’s Top Chefs series: Umberto Bombana

    Classic Fine Foods

    World’s Top Chefs series: Umberto Bombana

    2014

    Chef Umberto Bombana tells us about culinary inspiration, Marc Chagall’s painting, and stealing cherries…

    8½ Otto e Mezzo Bombana is an Italian restaurant in Alexandra House, Central. In 2012 it became the only Italian restaurant outside of Italy to receive 3 Michelin Stars.

    Classic Fine Foods is the market leading importer and distributor of fine ingredients, serving the vast majority of five-star hotels and high-end restaurants in Asia, with an expanding presence in the Middle East and Europe.

    To pay tribute to their favourite Chefs, CFF have started a “World’s Top Chefs series”, with a first movie about Alvin Leung from Bo Innovation.

    Creating a second installment for this series was a challenge for us as we wanted to take a different approach, maintaining the same level of quality and consistency required to build a series.

    Needless to say, we had a lot of fun creating this video! We will let you be the judge: if you watch this video and your taste buds do not respond, either you've just eaten or we failed.

    We would like to thanks Opera Gallery Hong Kong for their support.

  • Filmages

    Halloween Mooncakes - with genuine Head-Yolk

    Filmages

    Halloween Mooncakes - with genuine Head-Yolk

    Filmages

    Halloween Mooncakes - with genuine Head-Yolk

    2015

    Filmages are delighted to offer you our head-onistic Halloween Mooncakes.

    Quality guaranteed with a 28-day minimum Head-Yolk maturation period.

    Every bite is devilish-ious.

  • La Rose Noire

    Passion Pâtisserie 2012

    La Rose Noire

    Passion Pâtisserie 2012

    La Rose Noire

    Passion Pâtisserie 2012

    2012

    Never forget where you came from. 

    La Rose Noire may have an incredibly successful global enterprise now, but they never forgot their humble beginning as a single cake shop.
    Although the high-demand grew them into a wholesale manufacturer, they always kept a deep love for retail.
    So in 2012 they opened the “Passion” patisserie and asked Filmages to produce a social-media teaser.

    Our main challenge was to introduce the audience to an unusually large array of products.
    We decided to bring in two dancers with different outfits, choreography and mood lighting to represent various consumers and their respective appetites. 

  • La Rose Noire

    Company presentation 2015

    La Rose Noire

    Company presentation 2015

    La Rose Noire

    Company presentation 2015

    2014

    How do you represent a company with a global presence?
    You get people from all around the world to talk about it.

    So, we created six mini-stories ideally portraying a business club manager in New York City, a golf club manager in Singapore, a catering manager for a fashion event in Paris, a six-star hotel manager in Dubai, an executive chef in Sydney, and a royal banquet official in London.

  • La Rose Noire

    Company Presentation 2013

    La Rose Noire

    Company Presentation 2013

    La Rose Noire

    Company Presentation 2013

    2013

    Following the previous year’s video the highly successful La Rose Noire wanted to keep their customers updated with their achievements and new lines of mouth-watering products. 

    However, the world had been shaken by several China food scandals, and we scripted a storyline starting from their strong fundamentals; top quality Flour, Eggs, Dairy, authentic craftsmanship; building up towards quality control, distribution, and ultimately impeccable taste.

    This video certainly helped them go serenely through the media storm, and in fact consolidated their reputation.

  • La Rose Noire

    Chocolate 2016

    La Rose Noire

    Chocolate 2016

    La Rose Noire

    Chocolate 2016

    2016

    La Rose Noire has grown in every direction over the years, and Filmages joined them on a journey back to where it all began.

    This movie presented a unique challenge as we documented a complex subject over several countries with lots of different elements, and people, involved. We needed to balance a lot of information to stay in control of the story.

    Aside from understanding the technical elements of the chocolate making process, we kept focus on the core message - why La Rose Noire chose to make their own couverture.

  • La Rose Noire

    Passion Pâtisserie 2016

    La Rose Noire

    Passion Pâtisserie 2016

    La Rose Noire

    Passion Pâtisserie 2016

    2016

    When you work in the creative industry, there is not much that separates your passion from your work.

    The team at Passion By Gerard Dubois understand this labour of love and we endeavoured to reflect that commitment in this tribute to their retail brand.

    Finishing touches in post-production added that extra dash of magic using creative visual tricks, motion graphics and illustration.

  • La Rose Noire

    Passion Pâtisserie 2014

    La Rose Noire

    Passion Pâtisserie 2014

    La Rose Noire

    Passion Pâtisserie 2014

    2014

    It seems that the sky is the limit for Gerard Dubois and his loyal team...
    To celebrate the launch of their (already very successful) second shop in Tsim Sha Tsui, La Rose Noire asked us to produce a video that would reflect their long-term vision.
    With shop rental being the major hurdle for any brand expansion in Hong Kong this video is primarily geared to seduce property owners.

  • The Peninsula Hotel, Hong Kong

    Spring Moon’s XO sauce & Moon Cake

    The Peninsula Hotel, Hong Kong

    Spring Moon’s XO sauce & Moon Cake

    The Peninsula Hotel, Hong Kong

    Spring Moon’s XO sauce & Moon Cake

    2015

    The Peninsula's famous Spring Moon mini egg custard mooncakes are both coveted and limited over the Mid-Autumn Festival period. Chef Frankie Tang giving us an insight into how these handmade mouthfuls of joy are created.

  • The Peninsula Hotel, Hong Kong

    Spring Moon with Chef Frankie & their Peking Duck

    The Peninsula Hotel, Hong Kong

    Spring Moon with Chef Frankie & their Peking Duck

    The Peninsula Hotel, Hong Kong

    Spring Moon with Chef Frankie & their Peking Duck

    2015

    Peking duck is the ubiquitous dish always found in the best Chinese restaurants.

    This dish is still celebrated all over the world today, and was first feasted upon nearly 400 years ago.

    While all chefs naturally guard their recipes, Spring Moon's Executive Chef Frankie Tang kindly reveals his secrets to making this signature Chinese dish. 

  • Hongkong Land

    LANDMARK - Amber - Sayori needlefish

    Hongkong Land

    LANDMARK - Amber - Sayori needlefish

    Hongkong Land

    LANDMARK - Amber - Sayori needlefish

    2012

    Signature Dish from 7th Amber Spring Menu

  • Hongkong Land

    LANDMARK - Otto e Mezzo / Umberto Bombana - Maguro Tuna

    Hongkong Land

    LANDMARK - Otto e Mezzo / Umberto Bombana - Maguro Tuna

    Hongkong Land

    LANDMARK - Otto e Mezzo / Umberto Bombana - Maguro Tuna

    2012

    Umberto Bombana and his restaurant Otto E Mezzo (8 1/2) are busy.  But that’s what happens when you’re the only 3 Michelin starred Italian restaurant outside of Italy.
    To accommodate Chef Bombana’s busy schedule we shot this video in a very efficient and concise time period, taking advantage of every shot and angle.

    Although the impact of the food is big, the kitchen in which it is made in is fairly small so we squeezed our equipment and ourselves into the room and captured the making of Bombana’s fine Italian cuisine.

    This first encounter went so great that we since produced 2 more videos:
    Hongkong Land - Landmark Gwyneth Paltrow Inspired Cuisine: Umberto Bombana
    Classic Fine Foods - World’s Top Chefs series: Umberto Bombana

  • The Peninsula Hotel, Hong Kong

    Valentines’ Romantic Perfection

    The Peninsula Hotel, Hong Kong

    Valentines’ Romantic Perfection

    The Peninsula Hotel, Hong Kong

    Valentines’ Romantic Perfection

    2015

    A jewellery box of handmade heart-shaped chocolates,
    2,000 premium Ecuadorian red roses,
    a fleet of 14 Rolls Royce Phantoms,
    set amongst a breathtaking view of Victoria Harbour...

    ... all converge to create a timeless moment of gastronomic excellence and romance.

  • Hongkong Land

    LANDMARK - Gwyneth Paltrow Inspired Cuisine - Joel Robuchon

    Hongkong Land

    LANDMARK - Gwyneth Paltrow Inspired Cuisine - Joel Robuchon

    Hongkong Land

    LANDMARK - Gwyneth Paltrow Inspired Cuisine - Joel Robuchon

    2014

    This is a dish which can suit everyone, for children as well as very discerning people, such as Ms. Paltrow." Chef Joël Robuchon from L'ATELIER de Joël Robuchon created the tasty and light Le Caviar Imperial for Ms. Paltrow. Description taken from LANDMARK. This dish has not been endorsed by Ms. Gwyneth Paltrow.

  • Hongkong Land

    LANDMARK - Gwyneth Paltrow Inspired Cuisine - Kelvin Wong

    Hongkong Land

    LANDMARK - Gwyneth Paltrow Inspired Cuisine - Kelvin Wong

    Hongkong Land

    LANDMARK - Gwyneth Paltrow Inspired Cuisine - Kelvin Wong

    2014

    "I know Gwyneth is a multitalented, Oscar-winning American star. So, I combined something from China and America together." Chef Kelvin Wong Hon-Keung from The Square designed an innovative Cantonese cuisine for Gwyneth Paltrow - Crispy Prawns with Strawberry Sauce. Decription taken from LANDMARK. This dish has not been endorsed by Ms. Gwyneth Paltrow.

  • Hongkong Land

    LANDMARK - Gwyneth Paltrow Inspired Cuisine - Richard Ekkebus

    Hongkong Land

    LANDMARK - Gwyneth Paltrow Inspired Cuisine - Richard Ekkebus

    Hongkong Land

    LANDMARK - Gwyneth Paltrow Inspired Cuisine - Richard Ekkebus

    2014

    "I want to respect Gwyneth Paltrow's healthiness in the dish with very light flavours and healthy components." Richard Ekkebus, Culinary Director of Amber shares his inspiration for creating the Alaskan Crab, Burrata & Mauritian Royal Palm Heart Salad with Watercress & Caviar. - Description taken from LANDMARK, this dish was not endorsed by Ms. Gwyneth Paltrow.

  • Hongkong Land

    LANDMARK - Gwyneth Paltrow Inspired Cuisine - Umberto Bombana

    Hongkong Land

    LANDMARK - Gwyneth Paltrow Inspired Cuisine - Umberto Bombana

    Hongkong Land

    LANDMARK - Gwyneth Paltrow Inspired Cuisine - Umberto Bombana

    2014

    "April is the time of white asparagus so I use this seasonal ingredient because it's slim, tall, white and beautiful - just like Gwyneth." Chef Umberto Bombana's dish, Asparagus and Orange on White Asparagus Risotto, is a tribute to Gwyneth Paltrow. This dish has not been endorsed by Ms Gwyneth Paltrow*

  • C’est le Printemps!

    C’est le Printemps!

    C’est le Printemps!

    2014

    My mother told me to never play with my food, but I can't help it...

    It was early morning in Istanbul, the city was still surprisingly chilled as the summer heat was about to turn up. I had two hours of quiet all to myself. Bliss...

    As I sat in the bar terrace and ordered a turkish coffee, the Owner offered a plate of decadent mille-feuille he had just prepared.
    As he sprinkled the icing sugar, I immediately thought about the cute glass penguins I had just bought for my kids.
    The idea for a stop-motion animation hit me like a bolt of lightning and tout-de-suite shot the sequence in less than an hour.

    Besides, I was too hungry to make myself wait to bite into that crispy pastry any longer wink

    Together with the Filmages Team, we pieced it together as our way to wish you a wonderful and creative Springtime!

  • The Peninsula Hotel, Hong Kong

    Introduction to the Chocolate Room with Chef Trento

    The Peninsula Hotel, Hong Kong

    Introduction to the Chocolate Room with Chef Trento

    The Peninsula Hotel, Hong Kong

    Introduction to the Chocolate Room with Chef Trento

    2015

    For chocolate lovers there will always be time for this sweet treat.

    However there was a time when chocolate was not so widely available in Hong Kong.

    A few years ago, The Peninsula's Chocolate Room began their iconic production of these artisnal delights.

    For many visitors it tops their to-do list to taste the latest flavours, and bring a box back for loved ones at home.

  • La Rose Noire

    New Products 2013

    La Rose Noire

    New Products 2013

    La Rose Noire

    New Products 2013

    2013

    How do we make a movie delicious? This was the challenge posed to us by LRN, was to turn 3 new product lines and make them visually appealing whislt using our sense of sight to ultimately determine taste. 

    Another challenge was to demonstrate the handmade care taken with the products, all being done in an industrial factory.

    It was a challenging project, this fun, delicious, stylish and sexy and we here are very proud of the end result.

  • La Rose Noire

    Company Presentation 2012

    La Rose Noire

    Company Presentation 2012

    La Rose Noire

    Company Presentation 2012

    2012

    There are many people who might think Bakery and Pastry are easy; just add the ingredients in correct quantities, mix, bake, serve; et voilà! - Not quite.
    The fine art of French Bakery and Pastry is about crafting each product down to the smallest details. And that is what makes La Rose Noire operations so fascinating; Industrial scale yet genuinely handcrafted.
    So to produce this movie we had to first observe, and then humbly learn to see from the eye's of this industry.
    We brought in a strong storyline, a touch of poetry and humour.
    The resulting movie was extremely well received by LRN customers world-wide and this translated in a noticeable increase in sales.

  • Four Seasons Hotels

    Christmas with Charlie Bear

    Four Seasons Hotels

    Christmas with Charlie Bear

    Four Seasons Hotels

    Christmas with Charlie Bear

    2012

    The challenge set by the Four Seasons Hotel Hong Kong was relatively simple:

    1) Shoot a highly ambitious, yet low budget project 
    2) At 7 different locations, including 2 Michelin Starred restaurants 
    3) In the course of a single day without creating any disturbance to their guests or operations

    We proposed to bring Charlie Bear to life without using any 3D artifice to maintain the human element and the holiday feel.

    This project required a meticulous storyboard and tight management of our production schedule.

    We had five different bear puppets, each with different movement capabilities such as walking down a staircase, using chopsticks, or diving in a pool.

    The proceeds of the Charlie Bear sales were given to the Hong Kong Cancer Fund
     

  • The Peninsula Hotel, Hong Kong

    Moon Cake

    The Peninsula Hotel, Hong Kong

    Moon Cake

    The Peninsula Hotel, Hong Kong

    Moon Cake

    2011

    Under the Song Dynasty (420), the 15th day of the 8th lunar month was officially declared the Mid-Autumn Festival, and it would never be complete without the famous Moon Cake delicacy.

    We go in to the kitchen and observe how Chefs Frankie Tang and Yip Wing Wah prepare to make a staggering 470,000 moon cakes for the Mid-Autumn Festival, using the Peninsula's unique recipe of a traditional dough mixed with a British-inspired custard filling.

  • Bergner

    Duo Tools

    Bergner

    Duo Tools

    Bergner

    Duo Tools

    2014

    Our challange was to feature 5 duo tools, and the 10 ways to use them, with only half a day to shoot them all.

    Fortunately, we are experienced in shooting macro-photography.

    We ensured that everything we had planned in the storyboard was delivered according to Bergner's expectation.

  • Bergner

    ULTRA

    Bergner

    ULTRA

    Bergner

    ULTRA

    2014

    Our challenge was to feature 5 new products, and 5 different recipes, with only half a day to shoot them all.

    BTW, did you notice the shots that were really close to the bottom of the pan, almost touching the food?

    Well, we sacrificed a few Bergner pans and slit their side so that we could shoot extremely low. So the talent had to cook without letting the food fall out!
     

  • Filmages

    The Street Food project

    Filmages

    The Street Food project

    Filmages

    The Street Food project

    2015

    Who doesn't like the food here in HK? Dim sum, cakes, siu mai, there is always something to feed our belly. 

    This is our little homage to the food and everything that we love here in HK!

  • Marijn Coertjens

    The Sweet Noodles Challenge

    Marijn Coertjens

    The Sweet Noodles Challenge

    Marijn Coertjens

    The Sweet Noodles Challenge

    2015

    Originally from Belgium, Marijn Coertjens developed his passion for chocolates from an early age and through the tutelage of renound pastry chefs in Europe and Asia, developed into one of the top chocolatiers in the world today. 

    Currently the Maitre Chocolatier at The Peninsula Hotel, Hong Kong, and this year he has entered the World Chocolate Masters competition after winning the opportunity to represent his country at the Belgian Chocolate Masters competition. 

    As part of his entry for the World Chocolate Masters, he had to create something that helps create an adventurous story about his inspirations.

  • Reed MIDEM

    MAPIC 2011 Kick Off Animation

    Reed MIDEM

    MAPIC 2011 Kick Off Animation

    Reed MIDEM

    MAPIC 2011 Kick Off Animation

    2011

    We cooked up some anticipation for the Mapic event held in Cannes, France.

    To contrast the strict and practical expectations of a corporate evening we came up with an original approach that would surprise and entertain the attendees.
    With animation we displayed the award process as a recipe, really attracting the attention of the crowd.  Using simple, yet strong design, with some special sound effects, the metaphor lighted some sparkles in the audience and really set the tone for the rest of the night.

    Et voilà!

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