Shocking Myanmar Earthquake Hits Bangkok

A building under construction in Bangkok came crashing down

At around midday in central Myanmar, there was a shocking 7.7 magnitude earthquake that was felt as far away as Bangkok. It was horrific to see the initial videos coming out of the Thai capital, such as a tall office building that was being constructed came crashing down, water pouring from the top floor of the InterContinental Bangkok from the rooftop swimming pool, and a construction crane collapse and crash to the ground.

As I was just there over two weeks ago I immediately contacted people I knew in Bangkok. One told me that she and her colleagues had evacuated from their office building and were waiting outside. She said they were in complete shock.

Water pouring from rooftop pool during the quake

Chef Tonn, whose two restaurants I had visited, the Michelin-starred Le Du and highly acclaimed Nusara, posted a message on Instagram saying: "We are safe now in Bangkok. It was the biggest earthquake we experienced in our lifetime. Hope everyone is safe. We still [sic] on high alert for aftershocks. Thank you for all overwhelming messages and love. Me and my family ok for now."

He had just returned from Seoul where he attended the Asia's 50 Best Restaurants awards, where Le Du was ranked no. 20 and Nusara at no. 6.

My friend and I were thinking we were so lucky we were not in Bangkok during the earthquake -- imagine what it would have been like being on the top floor of the Empire Centre where Le Du Kaan, a bar/restaurant and Chinese restaurant K by Vicky Cheng are located.

Not to mention being on the 77th floor of Mahanakhorn which was reportedly swaying during the earthquake!

However there are some silver linings... an American chef I know who has three restaurants in Bangkok told me that because people cannot return to their hotels or condos in tall buildings, his dining establishments are packed tonight. Wonder if they will have to stay the night in his restaurants too!

So far around 117 people are missing, five confirmed dead in Bangkok, while the military government in Myanmar says 144 people have died, and 732 injured.

Hope survivors will be found, and that aftershocks won't be too severe...

All Hail the Best Restaurant in Asia

This modern French place the top restaurant in Asia

Last night was the Asia's 50 Best Restaurants awards held in Seoul and it was so great to see chef Daniel Calvert's restaurant Sezanne clinch the top spot this year.

He is a young British chef from Surrey, southeast England, who knew from the age of 13 he wanted to cook. And he's a damn fine cook. He has the talent, skills and finesse, and being in Tokyo suits him perfectly, where precision artistry is appreciated. 

In 2016 Calvert came to Hong Kong to help chef James Henry open a French bistro called Belon for Black Sheep Restaurants.

Calvert (second from left) with his team last night

He thought he'd only be there for six months, but in that time he fell in love with the city and became head chef the following year. However, the initial excitement of Belon had dissipated by then.

"When I took over Belon, it was not doing well. It was very hard to get people to change their minds and eat here again. So I would say going from this restaurant, which was empty, to turning it into what it is today, that's probably my biggest achievement," he said in August 2020 when he was leaving the city.

People were not used to the expensive items on the menu, like three pieces of asparagus and dots of caviar at HK$900 (US$115), and chicken wing stuffed with matsutake mushroom and foie gras at HK$348.

Instead of lowering prices or doing gimmicky dishes, Calvert persisted and in 2017 that year Belon earned a Michelin star. 

His attention to detail and taste are impeccable

After he moved to Tokyo, the Covid-19 pandemic postponed the opening for about a year in 2021. But Calvert was ready to show off his culinary talent. Six months after Sezanne opened, he earned the restaurant's first Michelin star, and its second in 2022.

Some dishes that diners have raved about are duck foie gras slow poached with chicken leg and soy sauce, Shanghai hairy crab marinated in yellow wine with rice, and mille crepes with Australian black truffles. 

When he was in Hong Kong he was curious to learn more about Chinese ingredients and condiments, and incorporated them into his dishes; same goes for what he has discovered in Japan.

Meanwhile on Asia's 50 Best Restaurants, Sezanne ranked second last March, and last night climbed to number one.

Now in his mid-30s, Calvert claims to have no secrets to his success. "I'm not the greatest chef in the world -- I can't attest to that. But I do think I work harder than most people. I think that was the key."

We're so pleased to see him do so well. Hard work rewarded in spades.