Once upon a time, eating out meant jovial meals of wine and good food with conversations and laughter freely flowing into the night, and our favourite music blaring in the background. Restaurant dishes were served from stove to table, elegantly plated on exquisite crockery with silver cutlery to match. Fried chicken, burgers and fried rice? These were reserved for quick fixes on busy weekdays or lazy weekends.
All that has changed.
In this current edition of “how we eat”, planning a lunch or dinner means setting alarms to snag a slot the very moment booking for a coveted restaurant with limited seating opens. After the booking, we pray very hard that permissible group numbers don’t change or
