After the coronavirus lockdown, a chef in Bangkok and his migrant staff started cooking a whole new menu and delivering food to the poor.
BANGKOK — When the coronavirus struck, desperate chefs in Bangkok’s fine-dining scene began offering sea urchin on toast and Wagyu katsu sandwiches for delivery since eating in was banned.
Deepanker Khosla kept cooking, too, but he has eschewed the foams, emulsions and other flourishes of molecular gastronomy that normally flavor his cuisine. Instead, his kitchen, staffed largely by migrants from Myanmar, is turning out hundreds of banana-leaf packets of rice and vegetables spiced with ginger and turmeric to enhance immunity.
Every day, hundreds of Mr. Khosla’s rice bundles are delivered to Bangkok residents who are out of work and, sometimes, out of food.
“This isn’t the time for caviar and champagne,” he said. “People are struggling to survive.”
Across the world, the devastation of the coronavirus is felt not only in intensive care units but also among vulnerable populations that have been propelled below the poverty line by the pandemic…
To read entire article from The New York Times, click https://www.nytimes.com/2020/04/29/world/asia/coronavirus-thailand-restaurants-migrants.html
