As we can’t go out to eat, independent restaurants are having to find new ways to diversify in order to keep going. Clare Finney finds those who can deliver the goods – and some meals even come with the wine, music and napkins, too
A vendor fries duck at a street stall in Binangonan, Rizal province. The duck is deep fried after a boiling process with garlic, onions and other spices, resulting in its trademark of crispy duck skin and meatA seller prepares chuan on a skewer at the Wangfujing food market in Beijing. Chuan, pronounced as chwan, are small pieces of meat, but on rare occasions can be seafood, roasted on skewers.
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