Tasty Digs’ Founder, Kamilia Tahani On How To Successfully Run A ‘’Foodstagram’’ Account
It was on 16 January 2019 when Kamilia Tahani first made a decision to start her ‘’Foodstagram’’ account. She described it as 15 minutes in-the-making—now, over a year later, Tasty Digs KL has successfully reached over 10,000 followers on Instagram. With ‘’Thinking of where/what to makan in KL but malas nak fikir? Come, I help’’ as the slogan, the account has rapidly become one of the most followed food accounts in Malaysia. We’re not surprised as she have graciously showered Malaysians and tourists alike with suggestions that will leave us salivating and stomach rumbling. Check out our interview with the owner behind the aesthetically-pleasing, Tasty Digs KL.
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D’Tandoor launched a #dudukrumahekonomiset recently and it’s the best time to have it delivered for you and your family. An amazing spread of your favourite northern indian dishes. Stay at home, and have some butter chicken while you’re at it. Really really yummy #TastyDigs #Dtandoor #DtandoorOfficial
It was quite an impulsive decision. I didn’t think it through as how I thought I would now that it’s been this long
Exactly how long since you created Tasty Digs KL? And what exactly was the initial plan you had in mind when you decided to launch Tasty Digs?
It has been about a year and 4 months since I created an account for it. I wouldn’t say it was really a launch, as it was quite an impulsive decision. I didn’t think it through as how I thought I would now that it’s been this long. Everything literally took me 15 mins. From deciding, to setting up and creating the name and logo. But I guess it is what it is because of how it started.
Food Bloggers or ‘’Foodstagram’’ usually have their own foodie trademark they’re known for. How would you describe yours?
My trademark would be introducing people to the underdogs and hidden gems [restaurants] that have been around KL but don’t get enough credit. I think I would prefer to only talk about places that are actually worth trying more than the aesthetics.
Kamilia further mentioned that Tasty Digs is one of her artwork that she feels very committed and passionate about until today. She does it solely to help people and local food businesses to grow as well. Yes, she might be new to the scene but her devotion to foods is no secret to her followers.
I think I would prefer to only talk about places that are actually worth trying more than the aesthetics
How often do you go out to eat? And how often do you cook at home?
Pre-MCO, I eat out probably 3-4 times a week. Depending on if I have anyone to meet up with during the weekdays. But I usually eat out mostly on weekends. I cook maybe twice a week? But I must say it has been quite regular during the quarantine period
How long does it take to get that perfect ‘’Instagram shot’’?
I wish I could take my time with perfecting it but I’m really not fussy. I just see what angle would make the dish look most flattering and I take it without thinking too much about it. Sometimes it doesn’t have to look perfect. It’s food!
Apart from being a big foodie, the 25-year-old also noted that she likes spending time with her friends and family. ‘’It’s one of the only times in a day where everyone sits together. It’s quite precious to me’’. When asked about what she likes to do for fun to fill in the time, she answered, ‘’What I do for fun is checking out some local bazaars. But since the MCO started, I guess now it’s just spending hours on youtube and creating some art pieces when I can—I also have smaller interests for arts, beauty, sports and music’’.
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141st Entrée : Grubbing through the weekend with Beard Brother’s Deli @ Persiaran Tropicana. As you are already familiar with their very loved Bbq, the broskis take it up a notch and incorporated their cured meat into different types of meals for everyone to enjoy. From sandwiches to Ramen (Umami Boru). Real talk, I loved the smokey flavours and they got the juicy level done right. Not forgetting that tub of Mac and Cheese. Verdict : A classic play on BBQ meat and a good ol’ homemade sauce. All is right with the world. #TastyDigs #TastyDigsWorthy #BeardBrothersBBQ #BeardBrothersDeli #FoodieKL #BBQKL
The Virgo born lady also decided to share her tips for sleepy heads who are not used to waking up early for Sahur. She recommends to get anything that is ready-to-cook frozen meals and transfer it from freezer to fridge the night before to thaw them. In that way, you’d be able to cook it easily or microwave it during Sahur. ‘’It doesn’t take that long, trust me’’.
What type of dishes do you mainly go for sahur? And what about your choices for iftar?
For Sahur I try to keep it light and easy. It can be sandwiches, pastries, and maybe sneak in a roti canai once in a while. For iftar, most days I will have nasi and lauk as my family’s a big rice eater.
What’s the best iftar meal you have ever had, so far?
I think the recent Laksam I had from Dapur Che Mek was pretty spot on! Highly recommended.
What about your go-to Raya meals? Do you have any must-haves foods?
I love lemang and I can eat it everyday. It also just fits in with the mood of Raya so it’s a must every year!
You can never go wrong with Tepung Pelita! It’s my favourite type of kuih and I believe it is not the hardest to make
Towards the end of the conversation, Kamilia Tahani, better known as @liakarlyusni on Instagram shares her personal advice on how to become a successful food blogger or whether you just want to start a cooking blog. ‘’Always stick to your own identity and don’t try to mimic what everyone else is doing. Your passion for it will reflect through how you create your content. Just make it yours’’.
Always stick to your own identity and don’t try to mimic what everyone else is doing. Your passion for it will reflect through how you create your content
While we wish we had some magic streets or shortcuts to share, but the truth is that being a food blogger or ‘’foodstgrammer’’ is hard work and requires a lot of patience. Like all other work-from-home options, it takes planning, follow-through, and persistence to be successful. ‘’Get some friends to help give a shoutout when you first start. This is to create an extra buzz that your profile is able to help them and could be in good use’’.
Get some friends to help give a shoutout when you first start, to create an extra buzz—and could be in good use
If you could invite four people (dead or alive) over for dinner, who would it be?
Anthony Bourdain, Chrissy Teigen, Henry Golding (cause I want him to be there) and Jon Favreau. She then finishes off the conversation with Eat, Pray, Love as her life mantra.