Life in the time of COVID-19 with Lotus Double Bay’s Chris Yan

This week, Lotus Double Bay’s head chef answered a few questions from Travel Weekly while simultaneously whipping up a crispy pig ear salad. We devoured it in record time.

What are you reading?

Origin by Dan Brown.

What are you watching?

A Taste of China.

What are you listening to?

Cello, opera and jazz music.

What are you cooking?

Mostly beef brisket and the new menu at Lotus Double Bay.

How are you staying fit both physically and mentally?

I’m eating healthier and smaller portions at the moment to lose some weight. I love listening to classical music and jazz to relax, plus I’m learning to play Chinese musical instruments at the moment.

What’s something positive you’ve witnessed or experienced since the coronavirus hit?

Courage and determination throughout the hospitality industry. It’s been impressive to see restaurants adapting to offer takeaway and delivery to ensure they can provide security and livelihoods for their staff.

What have you learned about yourself amid the crisis?

It’s very important to stay positive!

What’s your advice for others in the industry on coping with the crisis?

Keep calm and take care of yourself. I think we are in the moment of darkness before the dawn.

Where is your favourite domestic travel destination?

Tasmania.

What is the one international travel memory keeping you going through this time?

In March 2004, I travelled to Europe for the first time and visited Paris. I remember it was really cold and wet at the time, so I left for London. By the time I returned to Paris, it was spring and I was in awe of the greenery and blossoming nature everywhere. It keeps me going because it’s a reminder to stay calm, as the beauty of spring will come.

Where do you want to travel to once international travel restrictions ease up?

Taiwan.

Advertise with us

Email the Travel Weekly team at traveldesk@travelweekly.com.au

Chris Yan head chef Life in the time of COVID-19 Lotus Double Bay midweek interview