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Advertising Agency: Ogilvy & Mather Singapore
Executive Creative Director: Robert Gaxiola,
Creative Director: Eric Yeo
Copywriter: Robert Gaxiola
Art director: Eric Yeo
Planners: Huiwen Tow, Tania Chan
Account servicing: Dan Gibson, June Foo
Art buyer: Iskandar Abdul Kader
Photography: Edmond Ho
Food styling: Anderson Ho
Production company: Jambu Studio
Post-production & DI: Kriz Chiu
Bluefin Tuna
If you order bluefin tuna, you can forget about proper table etiquette. Since you’re killing off an entire species, who cares which fork you it with.
Coral Trout
What would you like served with your coral trout? Cipollini onions, blue potatoes, or just plain social stigma.
Seabass
here are only two ways to order chilean seabass. One declares you a cognoscente, the other will embarrass you.
Sharkfin
When you eat a bowl of shark fin soup, you consume only 40 grams of the fish. How will you ever swallow the remaining 400 kilos of discarded shark?
Executive Creative Director: Robert Gaxiola,
Creative Director: Eric Yeo
Copywriter: Robert Gaxiola
Art director: Eric Yeo
Planners: Huiwen Tow, Tania Chan
Account servicing: Dan Gibson, June Foo
Art buyer: Iskandar Abdul Kader
Photography: Edmond Ho
Food styling: Anderson Ho
Production company: Jambu Studio
Post-production & DI: Kriz Chiu
Bluefin Tuna
If you order bluefin tuna, you can forget about proper table etiquette. Since you’re killing off an entire species, who cares which fork you it with.
Coral Trout
What would you like served with your coral trout? Cipollini onions, blue potatoes, or just plain social stigma.
Seabass
here are only two ways to order chilean seabass. One declares you a cognoscente, the other will embarrass you.
Sharkfin
When you eat a bowl of shark fin soup, you consume only 40 grams of the fish. How will you ever swallow the remaining 400 kilos of discarded shark?
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