Boiled white bamboo shoots with crayfish with green apple sea urchin sauce, cloves from the Norwegian Sea, red sea urchin from the island country, Kagoshima bamboo shoots and caviar from Heilongjiang...

Especially the caviar, which made Johnson Johnson's eyes lit up. Only after he tasted it, he realized that the Shi's sturgeon in Heilongjiang had both the flavor and taste of the Caspian roe, which was very good!

French Green Luxun with Japanese orange meat and Holland sauce, green asparagus from Provence tastes very crisp and arranged in the fourth appearance, which has a function of connecting the past and the future.

Boiled duck liver with roasted roasted Japanese mushrooms, pickled golden mushrooms, black garlic and mushroom tea. Amy smiled and said, "Actually, I have never been interested in duck liver. I feel that it won't be too delicious no matter how I make it. But the first time I came to this restaurant, I actually finished all the liver!"

"A mouthful of duck liver and mushrooms feel very good. When you feel a little bit tired of eating, you can immediately press down on the soup after boiling it with a sip of water and boil it slowly."

The main dish is fried red bonito with white asparagus sliced ​​fruit tomatoes and crispy cod liver with Marseille fish soup. The large meal plate is only a small pile, and the taste is pretty good, and the amount is pitiful.

The dessert is a rhubarb rice roll with clouds with milk foam and wild beer and snowflakes. This season's new product is mainly made into a signature dish.

Wild strawberries from Malaga, Spain were ground very delicately, with a straight increase in taste and value, and then skillfully applied to the plate, which can be said to be very artistic.

Amy wiped her mouth elegantly and commented: "Amber's dessert is a great choice, and the chef is also a leader in the industry. She likes to echo the appetizers, and it feels a bit like the beginning and end of our culture?"

"Snowball appears very frequently, with a slick and slickering fragrance, and it feels like it can restart the taste buds, so sometimes snowballs may even be inserted in the middle of the first few dishes."

Johnson wiped his hands and looked at the time. After more than two hours, it turned out to be light and there was no strong sense of fullness. He could still walk lightly, which felt very organic!

The service was good. The waiter introduced each dish in detail, and the two restaurant managers also greeted each other from time to time.

Before leaving, Amy was pulled to the bathroom, but found that there were two amazing photo walls on New World, recording the celebrity chefs who had visited the restaurant in 12 years.

For example, Gaggan Anand, the chef and owner of Gaggan, who just won the best restaurant in Asia this year, is considered a parting easter egg.

After drinking and eating, I went upstairs and opened a presidential suite to taste the taste of a mature woman.

I want to refuse but welcome him, tear away the elegant disguise and reveal crazy desire...

Detonate the suppressed wildness, desperately entangled, screaming and being sent to the peak again and again...

After finishing, he lay in Johnson's arms and said lazily: "Do you have time tomorrow? There are several restaurants that are very good..."

Johnson laughed, no problem, this is what it means to be delicious!

The woman was very excited and rarely met a strong rich man. She sat up with a charming smile and wriggled wildly...

The next day, I got up at noon and took a shower, my stomach was rumbling, and I ate lunch directly. I targeted the chef demon, the Michelin three-star, who is known as the number one.

Perhaps because of the colonial relationship, Michelin is very high in Hong Kong Island, and there are only eleven Samsung families. When I came to Johnson Street, Wan Chai, the store was not large in size, the style was simple, and there were several sets of open-air tables and chairs on the outside.

"The chef of the restaurant is Liang Jinglun, and he is known as the chef demon. He usually likes to wear a vest and has the word " chef demon tattooed on his arms, which is very personal."

Amy introduced: "I took the molecular food route, which is cold to the end. Born in London, raised in the Americas, and good at integrating elements from various countries into Chinese food, and I often unexpectedly."

Johnson looked around and the plates placed on each table were different. In front of the two were porcelain plates from the 1950s and 1960s, one was painted with a dragonfly and the other was a dragon.

Like most Michelin three-stars, they only offer Set  Menu and cannot order food. Choose the seasonal set meal, with an average of 2,500 yuan per person. I am afraid that there is not enough food, so add A3 Wagyu beef and add 450 yuan.

The first dish served was not a dish, but a towel for wiping hands?

Amy smiled and said, "This container is wood from Tsim Sha Tsui Pier. It has been overcorroded so I retired. I was used by the kitchen demon for decoration. After pouring the double-girl dew, the towel will expand and smoke..."

Johnson shook his head, did the molecular cuisine focus on nostalgia?

The snack before the meal is scallion oil pancake and eggs, which has a strong scallion oily flavor and a unique taste. The taste is hard and a bit like soda biscuits. The ingredients should be flour and chives, and Yunnan ham is added.

All kinds of strange-shaped things, some are beast-fighting chessboards, some are flying chessboards, the round meatballs on the right are rice dumplings, egg yolk fresh meat dumplings. The white one is Mexican bag, and the outside is fried fish skin...

Amy said these are all toys from her childhood, and they are very memorable. The egg yolk-shaped buns are served on the table, and a classic special dish. When you bite the egg yolk, it is water-shaped inside. The rich soup has a hint of the flavor of the buns, which is also a tribute to the memories.

"This dish is a new product last month. The green eggshell is made of white chocolate, the pink one is ginger sugar powder, and the black one is bread stick. The one placed below is called Ham, which tells the story of Mogolia Ham's popularity in Hong Kong Island in the early years."

Amy was afraid that Johnson would not understand, and explained: "A foreigner would bring his Ham every time he came here, because he was afraid that we would give him rat meat. The black bread stick here also imitated the mouse tail, and sales soared by 800,000 after the advertisement was published."

Johnson shook his head, it was hard to understand, the taste was quite unique. Finally, he ate the dish that was lit up before his eyes. Fried foie gras is different from the traditional method. The chef used cut green apples to neutralize the greasiness of foie gras. He used black oat bread to absorb oil, wrapped it up, pressed it, and the oil was sucked away, and there was a bit of the sweetness of malt...

"Sixty thousand a year? Actually, it is said that there are more than 60,000 newborns in Hong Kong every year. This dish is simulated as BB food. Make the curry spicy crab into a paste and dig it into a small spoon of hello kitty..."

"This is a sour and spicy girl. She likes to eat sour and soaked in sweet vinegar for 45 minutes. After eating, pour ice made of cucumber and ginger. Drink it with sweet vinegar. Sour vinegar, spicy ginger, and the meaning of sour and spicy girl!"

"This dish is a classic Black   Cod in Western cuisine. Although I have eaten a lot of recipes, this time the chef put a slice of ham in the middle of the cod. The cod itself has no taste, and it has a light salty flavor. There is also the island country sour mushrooms used to neutralize, and the old wine in a new bottle is very unique..."

Johnson raised his special wine glass, imitating the ancient bronze three-legged Jue, which is Maotai with kumquat juice?

Finally, I went back to the streets and ate the rice noodles with bamboo sticks, sprinkled with sliced ​​black truffles, and the A3 Wagyu beef was below. The reason I chose to use A3 instead of A5 was that according to Johnson's understanding, A5 was too fat!

After taking a bite, the mouth is full of oil. The A3 fat-to-slimming ratio is 1:1. After eating so many dishes, it is most suitable for not being fat or thin. I have always pursued expensive ingredients, but it is too much.

The dessert meatballs are made of lotus root and are very refreshing. After foie gras and beef are greasy, it is very comfortable to eat some refreshing lotus seeds.

Finally, there is also Eight Treasure Rice, which I really can't eat. The Chinese Samsung portion is enough, for fear that the customers will not be able to eat enough. In summary, this restaurant is very attentive and tastes sloppy, not too amazing.
Chapter completed!