Last year, when the country was cautiously emerging from the grips of the pandemic, a new wave of cooking was being ushered in from kitchens across the country. Empowered by technology and enabled by the abundant time on hand, professional chefs discovered the joys of cooking flexible, seasonal menus for a changing audience.
In a bid to connect with new audiences and old friends, chefs packed their knife kits and travelled to different cities, experimenting with local ingredients as well as serving up their classics for an audience that was missing the thrill of travelling and craving change. They cooked in bars, event venues and even collective community spaces, creating menus that were available for a limited time and audience. And diners responded to these exclusive, close-knit community meals with enthusiasm.
