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COVID-19 inspires chefs to create virtual dinners and remote cocktails

From tasting menus in Bangkok to wine pairing in Tokyo, coronavirus spurs innovation

One of Fruitfull's virtual dining events in full swing. The dishes were developed by Michelin-starred chefs, including Garima Arora of Bangkok's Gaa. (Courtesy of Fruitfull) 

TOKYO -- In mid-June, on a Saturday evening in Bangkok, 40 guests of the Fruitfull Lockdown virtual dinner series sat in their homes, remotely clinking glasses and flashing peace signs at their "tablemates" across the city over Zoom, as live DJ music reverberated through their speakers.

Their fruit-themed multicourse menu, which was intended to highlight the topic of biodiversity, featured dishes created specially for the event by 10 of Asia's leading chefs, including Hiroyasu Kawate of Tokyo's Florilege, Dave Pynt of Singapore's Burnt Ends and Mingoo Kang of Seoul's Mingles. But the meal was prepared locally by chef Garima Arora and dispatched to each participant in eco-friendly, reusable packaging from her Michelin-starred restaurant, Gaa.

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