Wolfgang Puck is an Austrian chef whose restaurants span the newly opened Cut in New York to Spago at Singapore’s Marina Bay Sands. He has also launched an online cooking school. He shares with SilverKris his most memorable travel experiences, his must-visit in every country and more.
Sardinia is one of my favourite places. The water is this emerald green-blue colour. It’s so beautiful. Because the water is so clear, you think it isn’t deep. I try to swim down to the bottom, but it never comes.
In Porto Cervo, we stay at a hotel called Cala di Volpe. It’s perfect for us. There’s great waterskiing for the kids, the beach is not crowded, and lunch at the restaurant is really nice.
My wife and I got married in Capri (above), so we go back every two or three years. It’s romantic… but if I go with the kids, they get antsy because there’s nothing for them to do. It’s good for grown-ups.
I went to Kyoto once just to eat at a restaurant called Kitcho because it was so famous and so different. Every table had its own room. It was totally quiet. It was an amazing Japanese experience.
Every good hotel needs a restaurant, it attracts people. It’s good for the image of the hotel to have Spago there, and we pay rent, so the owner is happy.
When I travel, I go to markets. I go to the meat market, the fish market; anywhere there is a market, I always go.
I always pack at the last moment. I always forget something. This time, I didn’t put any shirts in my suitcase. And I leave them on the road, too. I say, “Where’s my shirt? ” I probably left it somewhere.
SEE ALSO: Wolfgang Puck’s guide to Los Angeles
— TEXT BY RACHEL LEES
PHOTOS: SUPPLIED, 123RF.COM
This article was originally published by Singapore Press Holdings.