Read more at Inquirer.net

— by Nino Angelo Comsti: The chefs of Hapag have been making the most out of their quarantine downtime. It took them two months to get back on their feet and set safety measures inside the restaurant, but once things were in place, Kevin Navoa, Thirdy Dolatre and Kevin Villarica were quick to adjust to the times and get back into the kitchen…

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