This basically meant that local restaurants that previously relied on Thailand's powerful magnetism for the tourist dollar had awoken to an old "new normal" world where short-term foreign visitors have become a novelty. Chef Andy Yang of Table 38 Restaurant, an innovative Michelin Star-rated Chef's Table restaurant which uses sound speed and steel precision in Thai food is typically accustomed to a 90% international, 10% local dining ratio. Ten percent local business doesn't even cover our payroll. But that doesn't mean that local restaurants have entirely escaped the evil clutches of COVID-19. "With the uncertainty of the market and the COVID-19 flight and cargo restrictions, we have had to shift our focus from importing our crabs to supporting our local suppliers and Thai Fishermen," she explained.

Source: Bangkok Post May 29, 2020 06:56 UTC