With an Instagram and Facebook account baptized 'Mundane Matters', the young designer shares his entertaining creations and camera work with his some 12,000 followers. In a play on words he philosophises whether the 'mundane' really does 'matter'with his creative take on the everyday.
What equipment does he use?
"Nothing! Just a knife and some toothpicks. A lot of the time, because of the angle of the camera, you can’t see the back, so it will be a complete mess. There’ll be toothpicks sticking out everywhere. When I started I was just taking photos on my old iPhone 4 in my bathroom, but now I’ve set up a little light box and I’m doing two a day." he told Work Shop in an interview earlier in the year.
Take a look at some of Danling’s quirky creations and see how his mind works, where a sweet potato doubles up nicely as a pig, an orange as a basketball, an aubergine as a washbasin and more.
Now a three-Michelin-star restaurant, Noma has changed, but not necessarily on the plate. According to Kenneth Foong, it's all about the way the team works, which is closer to a tech company than a traditional restaurant. Read our exclusive interview with Noma's head chef.