Johnson smiled and said, "Forget it, Miss Hong Kong, I really can't afford to offend me!"

A scene of Cai Lan hugging and enjoying food flashed through his mind, and he casually said: "Is there any food program host?"

Song Qiao understood it and arranged a call as soon as possible. Sure enough, it was done in half an hour. The other party was a well-known food program host, named Amy. She just arrived at thirty years old and was a standard mature woman.

We made an appointment to meet in the evening, and we walked around the legendary Victoria Harbor. We returned to the mansion in the afternoon and cleaned it up, and studied where we needed to redecorate it.

"Mr. Zhuang, I am Amy!"

Johnson looked at the temperament of OL in front of him, with a tall figure, delicate face and generous appearance. He is worthy of being a photogenic host. Mandarin is also very standard, no wonder he dares to quote a price, and KOL among famous chefs."

"Two Michelin stars for six consecutive years, and the menu is changed every month. The season's Tasting menu is a very wise choice."

Johnson nodded, and the guest followed the host's order. After ordering, the sommelier came up to ask if he needed a meal and wine. Amy ordered a bottle of Don Perrynon Champagne, 2006.

"If I hadn't known the chef, it would be difficult to book this store, and some guests could even go through the back door through the front desk by staying in the hotel."

"In my opinion, Amber is definitely not a restaurant that is famous for winning stars, winning awards, and becoming famous. For example, Gaggan, which has suddenly become popular in the past two years, mainly print-level cuisine, how do you say?"

Amy knew that the rich love food and was his strength, and said endlessly: "In the world food map, Indian cuisine has a relatively low presence, but Gaggan Anand is also a chef who has struggled from the bottom and is experienced."

"For example, Attica, which was mentioned in "Chef's table", was originally just a small town cafeteria. It took more than ten years to gain a place on the world cuisine stage."

"Amber feels completely different. He opens in the Oriental Hotel that Sophie Marceau likes. He has been focusing on French food for 12 years and has a noble background. It seems that all kinds of lists will leave a seat for it, or if there is Amber on this list, it feels like it is an in-depth selection."

After champagne woke up, the two raised their glasses, and Johnson finally realized the feeling of an idol. Chatting with smart people is comfortable, let alone a beautiful woman.

"I interviewed him. He grew up in a restaurant run by his grandparents and learned from various cooking techniques. Until now, Richard often says he should attribute his grades to his grandparents. It is their church to pick the most fragrant apples in autumn, the sweetest wild berry in summer, and fish near the seaside in the Netherlands..."

"After learning from a prestigious family and winning the Young Chef of the Year Award with the Golden Chef Hat, I was fortunate to receive tips and recommendations from masters Alain Passard, Pierre Gagnaire, and Guy Savoy."

"The journey was smooth and before coming to Amber to be the only one, he developed his career in Mauritius and Barbados. Therefore, the dishes he created were very fusion. After all, he was knowledgeable and always played creative ideas at any time and made all the stories into the dishes..."

It’s interesting, and after listening to it, Johnson is even more looking forward to it. Now there are only two things that can attract interest: if it is not the authentic and authentic flavor of the time-honored brand, or the unique and creative fusion.

The waiter brought a brown wooden box and placed it in front of the two of them. Amy said: "In order to fully open the taste buds of the guests and better experience each dish next, the chef specially sets up the so-called warm-up link, using four foods, namely salty, sour, bitter, and e-snacks to fully awaken your perception."

When I opened the lid, it turned out to be a squid egg covered with the top. The Q-bombing ball tasted like a slurry, and the feeling of WOW...

Then there is the second sour lemon roe, which is actually a small ball condensed by sodium alginate, a typical molecular dish. Then the bitterness and sweetness appear together. Johnson smiled knowingly. Is this a life philosophy to remind you of bitterness first and then sweetness?

No matter what, after all this tossing, the taste buds are ready to go. Appetizers are served, island oysters, marine floating algae jelly with organic sweet basket slices.

The salty and fishy smell is completely neutralized by the sweet basket, and it is cool and refreshing when you take a bite. Especially when you place the plate, there is a lot of white space, which is quite artistic.

Wild elixir fillets with fish crust with radish and kombu vinegar sauce. Amy tasted it and said with satisfaction: "I personally like this dish very much. Although Amber focuses on creative cuisine, its foundation is still in French food and pays great attention to the choice of ingredients."

"Seafoods must have arrived at the port on the same day. They were still alive in the last second, but on the next second. This wild lion fish fillet must be eaten with a spoon, and the sauce is taken to your mouth in one bite. The fresh taste will immediately increase your appetite."

Johnson nodded and made a very pertinent evaluation. The so-called innovation is not rootless water, but improvement after fully understanding the tradition, otherwise it would be a mess!
Chapter completed!