I woke up early the next day, but unfortunately I didn’t run by the lake, so I could only do activities in the hotel gym, and waited for Ding Mengyao to get up and have breakfast together.

Then I went shopping. Although Tang Hong was not here, Ding Mengyao had a good vision. She bought some clothes by the way and checked out at night and put them in her new home, which would be more convenient in the future.

He went straight to Tangge at noon, claiming to be the only Michelin three-star restaurant in mainland China in 2016. It was full of glory and was in power.

In fact, Tangge Headquarters is located in Hong Kong Island, and the Magic are the first branch in the mainland. It is located in Langting Hotel. It comes early and there are not many people. Enter the private room of olive trees on the south side, and you can overlook the bustling crowds of Xintiandi outside the window.

The waiter gave the menu to the lady. Ding Mengyao looked at it and said, "I came here twice a year ago, and the taste is OK. I heard that your Chef Tan was poached by Bulgari's high price of one million?"

The waiter smiled and said, "That is the chef's personal choice, and we are not convenient to comment, but Tangge is still a Michelin three-star this year."

Ding Mengyao nodded, ordered the dishes, and saw the other party leave, she smiled and said, "The Langham Hotel began to prepare for Tang Pavilion's Star in 2015, and asked Tan Shiye to go to Hong Kong Island to visit the senior Samsung chef Kuang Weiqiang in the head office to study. It can be said that it is inevitable."

Johnson Chan was stunned and asked curiously: "Realistically speaking, he has achieved his current achievements, so he must be unable to leave his old boss. Why did he choose to leave?"

"It's not just a gun to shoot the first bird!" Ding Mengyao explained: "less than a month after the evaluation that year, Tan Shiye must be the most anxious chef in the country. Many industry is blunt, saying that Tangge is not worthy of Samsung."

"I heard that several senior food reviewers launched a raid on the night of winning the award, saying that this is a bad thing. An online store exploration article easily received hundreds of thousands of clicks. If you were the chef of Tangge, can you resist it?"

"The Michelin Guide is updated once a year. In 365 days a year, no one knows when the undercover agent will come and secretly score the restaurant. The chef needs to tighten his nerves to make every dish. If it is reduced to the stars, it is a great humiliation."

Johnson empathized with it. He once read the report that for every star he lost, the restaurant reservation rate dropped by 25%. Many Michelin chefs were overwhelmed and chose to commit suicide!

In 1966, Michelin's three-star chef Alain Zick, the restaurant was reduced from Samsung to two-star, becoming the first Samsung chef to commit suicide.

In 2007, a 41-year-old female chef at a Michelin-starred restaurant died of taking pacifiers. The suicide note read: I can't hold on anymore, and the pressure is too great...

Ding Mengyao analyzed: "Bulgari obviously wants to do a big game. She finds a headhunter and directly digs out the chef of Tangge. Not only is she preparing for Libaoxuan, which opened in 2017, but she also aims at the title of Michelin Three Stars."

"For a restaurant, Michelin star is equivalent to a free golden signboard, with infinite glory and rolling wealth, adding a spotlight to Bulgari can be said to be a kill of three birds with one stone."

"Michelin three-star chef is recognized as the most valuable and most respected chef in the world. For example, Gordon Ramsey of Hell's Kitchen is known as the most valuable chef, with more than 100 million pounds."

"The sous chef at any Michelin three-star restaurant has an annual salary of at least one million yuan. The chefs are basically the bosses, which is awesome."

When Johnson picked up the menu, the price was basically a few hundred, and it was not too expensive for Michelin three-stars. If it were a three-star French restaurant in Hong Kong Island, and a three-star Kaiseki Longyin in Tokyo, the minimum package is above 2,000 yuan, there is still a set of 588 here?

The most expensive specialty dish is the lobster with three onions, but it is 1,500 yuan. The waiter brought the lemon with the lemon and asked if the dishes were served one by one or one after another.

If you are treating, business or partying, the guests hope that the table will be filled with dishes, which will look lively and hearty. Johnson made a special trip to enjoy the food, and he will definitely finish one dish. Each dish has an independent tasting time and can also comment with the beauty in the middle.

Looking around, I found ordinary decorations, ordinary furnishings, and even some old dining tables and turntables. The spoons were made of silverware. There was no surprise at all, and I just passed the exam.

The first impression is not very good. When I think of Kaiseki cuisine, the tableware worth tens of thousands of yuan is one by one. As the first Michelin three-star in the mainland, I am not ready at least in terms of hardware and cannot afford the appearance of a traditional restaurant.

Johnson shook his head, hoping that the dishes would be surprised. The first dish was to mix the roasted flavors, and you could choose two of them. Ding Mengyao chose a combination of roast goose and char siu. Give up the roasted suckling pig and eat fresh.

Picking up a piece, the roast goose skin is crispy and tender, less plump, and the taste is barely qualified, without surprise. In such a large and comprehensive restaurant, the roast bean is definitely not as good as the century-old restaurant like Hong Kong Island Ganpai Roast Goose, and it is 70% standard.

A 6-pound roast goose has a very different part of the body. If you want to eat it, you can only depend on luck. If you score a full five points, Johnson will only give three points.

Then there is char siu. Johnson has never eaten such a soft char siu. It is extremely plain in the mouth and has no reaction to the taste buds. It seems that this is a plate of Meituan takeout?

He said dissatisfiedly: "This dish of roasted flavor is mixed with two ingredients. Maybe the ingredients themselves use good goose and pork, but the division and seasoning are obviously not at a sufficient level. You should know that roasted salmon is one of the key skills of Cantonese cuisine!"

Ding Mengyao also frowned and said, "The level has dropped so much? It seems that the chef must have changed!"

There is no way, after all, I have just started, so I can only look forward to the miracle. Today's soup is lotus root and rib soup. The waiter said that it would be stewed for four hours. It is highly recommended.

Take a sip and the pork is quite present, and then what about it? The lotus root does not add a slight sweetness to the pork soup like the old partner corn or carrot. In the most popular sentence, describe it:

It seemed as if the body of the ribs was hollowed out, short and powerless!

Seeing that Johnson Johnson was becoming more and more dissatisfied, Ding Mengyao said helplessly: "Hey, I would have ordered fresh spotted balls of brocade fish soup. The soup was indeed the first delicious dish from Kumbu and Quick-Top Bonito Flower. Add some grapefruit seasoning, which is full of elegant feeling."

Johnson rinsed his mouth with water and said disappointedly: "The next dish is crystal fresh shrimp dumplings? I hope I won't complain about the special dishes in all Cantonese restaurants."

I quickly served the table and opened the steamer. The color was pretty good, especially the size, XL-shaped. There were two large shrimps in the permeable crystal skin, which was quite arrogant.

The shrimp meat was full and full, with a little juice, and the seasoning did not attract the limelight of the ingredients, just right. Johnson finally breathed a sigh of relief, which was somewhat comforting compared to the previous two water dishes.

The swan quicksand crispy style is very tiring, but the sweetheart is good, with egg yolks, cream, and coconut fragrance. After the teeth bite the pastry, the hot sweet filling burst out, making it a bit like a volcanic eruption.

The fifth dish is the main dish, fried lobster with three onions, and more than two pounds of Aolong, chop the body into large pieces. Stir in the iron pot with onions, green onions and dried onions, stir-fry them in the lobster cubes, stir-fry them, and finally wrap them in the sauce and then put them out of the pot.

I heard that this dish has been made in the Hong Kong Island Main Store for 38 years. Samsung chef Kwong Weiqiang's golden signboard has won numerous awards. Johnson is looking forward to it and it looks good on the table.

The so-called three shallots should be onions, shallots and shallots. The lobster meat is cut into pieces and the heat is meticulously controlled. The shrimp meat is tender and chewy, and the soy sauce drizzles can barely be regarded as the finishing touch.

Johnson put down his chopsticks, took a deep breath, and said incredibly disappointed: "Is this the only thing Aolong, known as the top fresh product?"

Ding Mengyao was stunned and asked, "What's wrong? I think it's okay, it's quite delicious."

"The seasoning is only on the surface of the lobster meat, while the shrimp meat is dull and has no excessiveness, let alone a sense of layering."

"To be fair, this is a pretty delicious dish, but as the most expensive signature dish in a Samsung restaurant, I feel that the taste is not as rich as a high-end sushi, which is really disappointing!"

Johnson picked up another piece and savored it carefully: "I can guarantee that this dish is definitely not an iron pot!"
Chapter completed!