Aaron Tom wipes his forehead as he stands over the steaming grill at the back of Shanghai Restaurant while making his family’s lo mein recipe. He moves instinctually, having made this dish for years, creating his livelihood by serving others.
Tom’s routine working hours are spent facilitating every aspect of his business, whether that’s attending to customers or helping in the kitchen. Tom said the restaurant industry is a stable and predictable line of work for him — one that never made him worry about possible failure.
But recently, that’s changed.
The coronavirus pandemic has drastically changed the way many
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