Vincent Su

Starting the journey of documenting myself. It’s already been a wild 2025 but we’ve got a lot of room for growth. I want to start using this platform to share the lessons I’ve learned building a five figure photography business from the ground up. I’m taking ideas for new content, so let me know what you’re curious to hear about!

🍽️ This conversation about identity wasn’t what I expected when I walked in... Last night at @noriawines , what started as documenting @akusbbq ’s popup became something deeper. Sure, the scallop tostada with shaved cured egg yolk was incredible 🔥 (crowd went crazy for it), but the real magic happened between shots. We talked about that Asian American experience—being neither here nor there. How food becomes this bridge for conversations we don’t always know how to start 💭 Aku creates Japanese izakaya-style food with Taiwanese influences, inspired by those late-night stalls where salarymen decompress 🏮 Plot twist? He’s never been to Japan ✈️ “Authenticity isn’t about checking traditional boxes—it’s about honest storytelling through what you create.” His shrimp toast (inspired by siu mai) tells this story perfectly. Plus he dropped some serious knowledge: Taiwanese basil is only at certain H-Marts, not Ranch 99 🌿 The details matter when you care about getting it right. This is exactly why I love documenting mission-driven food businesses. It’s never just about the food—it’s about the stories, the accessibility, the real conversations about who we are. No gatekeeping. Just good food and honest connection 🤝 that’s why he’s a regular at @noria.wines . Follow them both to find out when you can find them next! (Hint: it’s soon) What resonated most with you? The plated dishes, behind-the-scenes cooking action, or those candid moments between people? Drop a comment below 👇

Tag a bestie that can hype you up like this

Name a better duo. I’ll wait. @okkonpopup Okonomiyaki and @noriawines Gewürztraminer

Mastering lighting can be super frustrating, but so satisfying when used well!

When people ask me whether I prefer digital or film..

One of the hardest parts about being a photographer is communicating the value of editing. Most people assume a photo is finished as soon as the shutter button is clicked. But let’s be real there are literally millions of ways to edit a photo. And it’s kind of by design that the typical client should not have to worry about all this complexity!

It’s about quality over quantity 😎 But also pls follow 🥹

Let’s see if the algorithm rewards tea time yap sessions.. Let me know what other professions are misunderstood!

The amount of editing effort required to get a mid photo is crazy😝

Dinner at @oxandtiger felt less like a restaurant and more like being invited into someone’s home kitchen. Positivity, gratitude, and a birthday candle to top it off. Every course came with a story — comfort dishes they brought back from their time with family in Japan, reimagined with their own twist.

Just completed the full Taiwan tea course at @teance_fine_teas I’ve always loved drinking tea, but having an actual guide, structure, and tastings alongside other tea enthusiasts made a huge difference — it gave me words and vocabulary for things I had trouble describing before. The final class stepped away from the class materials on production and tasting notes. Instead it focused instead on tea ceremony itself, the ritual and aesthetic of how to serve tea and share it with others. This wraps up the class portion, but I’m excited to eventually make it to Taiwan to get further certified and keep going on my tea journey. Huge thanks to @aquaphd for putting this course together and making it available