"Hello, Mr. Zhuang, I am Lee Mi-yeon."

When he saw the beauty of Bangzi who came to pick her up in advance, Johnson was very satisfied. He had black hair and long legs, especially his face, which had a bit of Jun Ji-hyun's taste.

Seoul people studying in Beijing came to the Silla Hotel, a five-star hotel under Samsung, known as the leader. The head of the world's four powerful countries and the only hotel our leaders have stayed in are savoring their blessings.

"Last year, Song Joong Ki and Song Hye Kyo got married here!" Mi-yeon held Johnson and said enviously: "I heard that more than 300 people were present, half of the entertainment industry."

"Not only them, but even Jang Dong-gun, Kwon Sang-woo and goddess Jeon Ji-hyun are holding weddings here..."

Everyone walked into the welcoming hall, and the courtyard actually moved traditional Korean ok into a modern hotel. The natural-friendly houses built with wood, mud, stone, straw, tiles and paper are all retained in the most original wooden style.

With red walls and green tiles everywhere, paired with elegant traditional dresses, it is no wonder that it is more suitable for warm and classical weddings.

When I walked into the hall, there was no pillar covering it, and it was particularly spacious and generous. I heard that I just invested 83.5 billion won to renovate the renovation the year before yesterday?

I decided to set up a presidential suite and built an elevator under the guidance of a private butler. I kept bragging on the way, saying that Luoyan Restaurant is the best three-star Michelin star.

To be honest, Johnson has no good feelings for Bangzi, but since he travels around the world, he always has to come and go. If he is happy, he will stay for two more days. If he is unhappy, he will leave directly!

“We can go skiing in Vilvadi, or go to Disney…”

The girl's excited plan sounded in her ears. Johnson was a little bored and interrupted, "Is it a little special?"

The girl was stunned, at a loss, unable to understand the local tycoon's preferences, and tentatively said: "There are almost these attractions near Seoul, so..."

Johnson waved his hand, stood up and said, "Eat first, didn't you just say that the one named Luo Yan is good?"

Go straight downstairs and come to the 23rd floor restaurant. It opened in 2013 and was crowned three stars in 2016. It is known as the highest honor for traditional cuisine.

However, thinking that the funder behind it is Samsung Group, I heard that even the Michelin Award Ceremony was held here, and it was easy to enjoy the shade by leaning against a big tree. I dare not have too much expectations.

The decoration is quite simple, the linen tablecloth and porcelain have a good texture, the simple table flowers are paired with soft lighting, and the details are very attentive.

Two sets are available, a ten-course banquet, 160,000 won; a eleven-course restaurant, 250,000 won. Order one set each, replace the chicken in the banquet with beef, and add 40,000 more.

With the waiter's recommendation, I chose a more interesting local rice wine. I just arrived at six bottles yesterday and it was very fresh.

Johnson has no impression of Korean cuisine. It is neither as good as French food nor as fresh as Japanese cuisine, nor as profound as Chinese food.

If you want to think of it, it should be spicy cabbage?

The rice wine is served, and the unfiltered turbid wine looks like milk. Take a sip and it looks a bit like wine. The rice fragrance is delicate, gentle and slightly sweet, which is indeed quite interesting.

The appetizer is chestnut porridge. Korean chestnuts are white and large, ground into crumbs like cheese, and sprinkled on the chestnut broccoli, which tastes pure and sweet.

The surface is fresh and moist, and the warm chestnut mud underneath has a dense and delicate texture, with the unique sweetness and starchy texture of chestnuts. It's a good start.

A variety of delicate side dishes including tender fried vegetables, including 90% folding board, cucumber, zucchini, carrots, mushrooms, etc. are made of a variety of delicate side dishes, including fresh fried vegetables and Korean beef. Wrap them with a wheat cake roll and dip them in the mustard sauce on the right.

Johnson took a bite and rolled it up and was affected by the crust. The overall taste was lighter. If it was not dipped in mustard sauce, it basically had no taste. Although each side dish was carefully seasoned, it was still very disappointed.

Meiyan secretly observed the tyrant's every move and said cleverly: "Because this dish is also called Jiujieban, it is produced from seasonal ingredients in eight different provinces. The pancake made with yuzu tea instead of water is actually a well-known palace dish and has been passed down for hundreds of years, so..."

Johnson nodded, and it turned out that it was very good, so that's understandable. After all, eating is not only taste but also culture. It's not a loss to be able to understand the customs and history of a country from a dish.

She smiled and patted the girl's hand to show encouragement. Meiyan breathed a sigh of relief. It seems that the rich man is quite reasonable?

Then there is the unrestrained geoduck, which has a crisp, tender and sweet taste, which is just the summer seasonal ingredients.

There is a wormwood underneath. It tastes bitter when eaten alone, but when combined, there are subtle changes, bitterness and sweetness blending, and remembering bitterness and sweetness...

Fry Korean beef, thinly sliced ​​local beef tenderloin, dip it in flour and egg liquid and fry it lightly, roll it up with shredded green onion and dip it in grapefruit vinegar.

The tender and juicy beef has an egg aroma, and the addition of grapefruit vinegar makes the slightly bland slices more layers.

The fish bream dumplings are strangely grown, they are actually Korean dumplings?

After taking a bite, I found that it was made of thinly cut sea bream meat as the skin, wrapping the stuffing mixed with snapper meat, various mushrooms and vegetables. To prevent the fish fillet from rupturing, cut a few cuts on the fish fillet to maintain the shape.

The fish fillets after being picked up are tender but not broken, the juice is fresh and sweet, and the overall taste is elegant. It is a Kung Fu dish.

Serve a big pot of steaming hot, royal  hot  pot, royal hot pot!

Also known as the Fairy Pot, it is said that only the emperors and queens of the Republic of Korea could enjoy royal dishes in ancient times. Fresh ingredients such as Korean beef, fish fillets, egg skin, artemisia abalone, pumpkin, etc. were sliced, some ingredients were wrapped in egg liquid and fryed, and placed in a delicate sterling silver hotpot...

There are three beef courses to choose from: charcoal roasted Korean beef shireng, charcoal roasted marinated Korean beef slices and simmered beef stews. Choose the last two.

Cut the steak into pieces and stew it sour, seasoned with sweet soy sauce, and the addition of red dates, sweet chestnuts and onions makes the overall theme of this dish revolve around a word of sweetness, highlighting the mellow aroma of the beef itself.

Unlike the noble and arrogant Kobe Wagyu beef, the beef cuisine here exudes a simple and honest local flavor. The top-quality Ewanobe beef is made into meat patties, with mellow inner and grilled aroma on the surface...

There are four choices for staple food: abalone and vegetable hot bibimbap, raw beef bibimbap, season hot bibimbap and buckwheat cold noodles.

The rice dishes in the small bowl are various pickled side dishes, blending the five flavors of "sweet, sweet, bitter, spicy, salty, red, green, white, black, yellow, and traditional five elements.

Two bowls of rice are like Tai Chi Yin and Yang. The abalone stone pot rice is hot, deep, salty and fresh; the beef rice is cold, bright and sweet.

Sure enough, the most outstanding thing is the pickled kimchi in the store. Unlike traditional red kimchi, the kimchi here is the original color, fresh and juicy, and full of fruity aroma, which is unexpected.

I took a sip with soup, full of vegetables and a delicious taste like shrimp and crab paste. I couldn't help but ask the waiter curiously: "How long has the kimchi been pickled?"

I quickly ran back to the kitchen and came back soon and explained: "Peach cabbage with salt, onions and garlic, pears and apples provide sweetness, natural fermentation brings acidity, and then marinate for three days and then send it to the refrigerator for seven days..."

Michelin desserts always have innovative surprises, and ice cream actually has red ginseng?

The taste is delicate and mellow, the whole is muddy, with a rich milky flavor, and the sticky sweet beans and the red ginseng juice are mixed together to form a unique and complex texture.

The first bite is a bit abrupt, the more you eat it, the better you taste...

Johnson nodded and tasted the tea. The taste was quite special. He asked casually, and the other party respectfully wrote down the sticky note, which was the specific address.

After the end, Chef Jin came out to greet each table of guests. The old man wore gold-rimmed glasses, the chef's clothes were white and straight, and he talked carefully.

I heard that I have served Luo Yan for 30 years and the Michelin Stars I received is the best commendation for my long career.

Today, it is considered to break Johnson's view of Korean cuisine that only spicy and simple, with a light and exquisite taste, and pursues the taste of the ingredients themselves.
Chapter completed!