When the coronavirus struck in Thailand, chefs who were desperate to remain open in the fine-dinning scene of Bangkok offered sea urchin on toast and Wagyu kastu sandwiches for delivery. One restaurant has a different tone though. Instead of offering the fancy fair others offered, chef Deepanker Khosla's kitchens are filled with hundreds of banana leaf packets with rice and vegetables spiced with ginger and turmeric. Everyday, hundreds of these packets are sent out to Bangkok residents who are out of work and out of food.
Kholsa has said that "This isn’t the time for caviar and champagne...People are struggling to survive."
While many of the lower level restaurants have been forced to close due to pandemic, high end restaurants are using their celebrity status and capabilities to provide food for those who cannot get it easily. Mr. Kholsa is known for his neo-Indian cuisine, but switched tunes upon hearing about those in need. He set up a donation page and started churning out meals for the out-of-work migrants and poor Thai population.
I don't know about you, but I find stories like this heartwarming, and this was how I wanted to close the semester. Crisis brings out the best and worst in people, and here we are seeing the best of humanity. I know of a few restaurants in my area that are doing something similar for families dealing with COVID-19 fallout, so it's nice to know this is happening in other parts of the world as well.
"This isn't the Time for Caviar:" A Chef Finds New Flavors in a Pandemic
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