in the sleek riverside Four Seasons Bangkok at Chao Praya. The Guangdong-born maestro won a Michelin star for his Cantonese cuisine within less than a year of opening, ensuring that the beautiful space is one of the hottest tables in town."After 21 days of quarantine in Guangzhou, I travelled to my hometown by train and had to go through another round of PCR tests. By the time I got home, it was already 11.30am. Both my sons and wife were eagerly waiting for me at the door.
"The very first trip I took post-COVID was to return home to France to visit my family whom I had not seen in more than two years. I was so happy to be able to spend quality time with themand to cook for them! On the trip, I visited Table by Bruno Verjus which was absolutely spectacular, everything from the food menu to the wine list was impeccable.
"Because of the current COVID-19 situation, it is still difficult to travel internationally but I am happy and very lucky that I am living in Japan so we could travel within the country and explore different prefectures and meet different chefs," he shared."One of my favourites is in Kanazawa, Ishikawa prefecture, the first place I visited after the State of Emergency was lifted in February.