How a Brand New Restaurant Is Surviving Lockdown
Chef Helen Nguyen's first restaurant, Saigon Social, was on track to open in the middle of March right when the reduced capacity mandates were rolling out. Since then, her operation has become part delivery only business, part charity hub, and she has no idea how long she can keep it going. Eve Batey also joins the show to talk about a lawsuit facing the major delivery companies.
Follow Helen on Instagram here: https://www.instagram.com/miss_hailan/?hl=en
Click for more information on Frontline: https://www.frontlinefoods.org/
Daniel Geneen (@danielgeneen), Producer, Eater
More to explore:
Check out more great reporting from the Eater newsroom.
Subscribe to Amanda’s weekly newsletter here.
@eater on Twitter and Instagram
Get in Touch:
Eater obsessively covers the world through the lens of food, telling stories via audio, television, digital video, and publications in 24 cities across the US and UK.
Learn more about your ad choices. Visit megaphone.fm/adchoices