Sometimes, great things comes in small sizes. Love it as an art display or flaunt it as an accessory, these artists have mastered the knack of making every inch counts.
According to the founder, ‘TinyPinc’ is a play of words: Tiny for small, Pinc is supposedly the colour of pink which reflects something cute. Ling Hooi Yin, preferably known as Ling, used to spend hours on Youtube learning how to make things with polymer clay. Fast forward to 9 years later, TinyPinc is noted for making miniatures into accessories like stud earrings, brooches, bracelets and necklaces.
Malaysians take their food seriously and Ling takes the extra step of turning Malaysian food into miniatures to wear. Ling cheerfully adds, “people buy for their friends and family who couldn’t eat Malaysian food for years. That makes me happy because they get to own a little piece of Malaysia.”
Ling shares that her famous durian art took her 10 hours to complete the husk as she meticulously shaped each thorn. Sincerely handmade, one may find their favourite smaller-than-bite-sized nasi lemak, char kway teow, traditional kuih (desserts), sweets and even plastic bag drinks to accessorize with.
Can you tell us more about yourself?
When I first started making food miniatures, I used to make cakes and pastries. That was what’s available on tutorials I can find on the internet, which are mostly on blogs, and youtube. Couple of years later, I decided, hey, since I’m Malaysian, I want to make my miniatures feel close to home. I started to focus more on Malaysian and other Asian countries food. So I started making miniature food we used to eat when we were kids, during festive seasons, and our iconic dishes. I always believe our food and culture’s what made Malaysia so unique.
Normally, how long did it take you to finish a piece?
You may also try your hand in making miniatures with Ling. TinyPinc organises workshops from time to time. TinyPinc miniatures are available on sale in some stores in Malaysia and Singapore and is also open for customised orders.
Interview by Jessy Wong