There was a driver, two hosts and ten guests, all of whom shared a car and drove through the old town to an unknown and mysterious location.

After the 10 guests on the bus introduced each other, they quickly became acquainted with each other.

To Xiao Yao's surprise, among the 10 guests, there were two Michelin-starred chefs.

The two three-star chefs, one from Paris and the other from Los Angeles, flew in from faraway and exotic places. It can be seen that the sensory experience of the UV restaurant in Modu is indeed famous.

Among the guests, there were two three-star Michelin chefs, and the other guests were also very surprised. But the host of his fellow hosts was accustomed to this, and he proudly told everyone that their UV restaurant is often visited by Michelin-starred chefs from all over the world, with a record of 6 out of 10 guests dining with 3 Michelin stars.

Even the Michelin-starred chefs were so enthusiastic about the dining experience at UV Restaurant, and several of the guests in the same group were even more excited about the dining experience tonight.

The car stopped in front of an old factory near Suzhou Creek.

The exterior of UV Restaurant looks like a construction site, or it may be an abandoned old factory. Of course, although the appearance is inconspicuous, but there is a lot of goodness inside, the interior decoration of the restaurant is very stylish, absolutely the design of the great designer, fully worthy of the positioning of UV restaurant.

The most important feature of the restaurant is the perfect combination of sound and lighting, which is also one of the winning weapons of UV Restaurant.

The table is surrounded by projectors and lights that work at the same time, and the name of each diner is written in front of the seat and projected in front of the name with lights.

Xiao Yao, Fang Suxi and others sat down on the seats with their names written on them.

After Fang Suxi sat down, he turned his head curiously and looked around, with great interest in everything in the restaurant.

When she saw the white piano placed not far in front of her, a smile appeared on the corner of her mouth, she pulled Xiao Yao's sleeve, and said, "There is really a piano here, I wonder if today's guests can go up and play?"

Fang Suxi really wanted to go up and play a song, not to compete with Xiao Yao, but just to play the most beautiful music she thought was the most beautiful to Xiao Yao.

"Yes, I've already told the chef that when the first act is over, you can go up and show off your skills, and the host will prompt you then. ”

Fang Suxi didn't know that this piano was specially sent by Xiao Yao. He has even communicated with the host of the restaurant, and made appropriate adjustments and changes in some links and lighting design.

For her sake, Xiao Yao actually communicated with the restaurant in advance, which made Fang Suxi's heart very sweet.

Once all the guests are seated, the lights dim and the host starts counting down and he shouts, "5, 4, 3, 2, 1, welcome to Ultroviolet!"

From this moment on, today's 10 guests opened up their taste buds and audio-visual luxury dining experiences.

The first act at the beginning of the meal is a marine theme.

The first course is "Original Abalone".

In a steel pot smoked with hay and spices, the live abalone is still clinging to the stone. The spray guns on the scene are burning, creating an atmosphere of primitive slash-and-burn farming.

When you bite into it, the natural taste of seawater is slightly salty, and the seasoning of Japanese yuzu vinegar becomes the soul of this dish, successfully combining the saltiness of seawater, bringing a richer layer and taste of sweet, sour and salty aromas.

The taste of the abalone presented by this production method is very special, like jelly, soft and glutinous, very tender, and a sip of ginger ale, the taste buds are even richer.

The chef's level is really good, and he maximizes the true taste of the ingredients, and Xiao Yao gave praise.

Tasting this dish, in addition to the enjoyment of the taste buds, is also accompanied by the ultimate enjoyment of audio-visual. The blurry lighting and themed images on three large screens make for a complete immersion in the food. This is an experience that no other restaurant can have, and it is a unique feature of UV Restaurant.

The first dish completely conquered Fang Suxi and Su Wenjing, although the two of them did not speak, but from the slightly narrowed eyes of the two of them, it could be seen how much they enjoyed it at this time.

The second course is the Spanish red shrimp, the taste and seasoning of the red shrimp are decent, the highlight is the shape of the shrimp shell fried in caramel chips, the shrimp shell is the ultimate in thin and crispy, but there is no seay smell at all, and it is like a small dessert with rose berry flavor, which melts in the mouth.

The production of shrimp shells is very technical, and Xiao Yao appreciates this.

Taking a sip of the delivered tomato lavender juice is a different kind of taste bud enjoyment.

The third course is "very seawater scallops". This dish consists of sea urchin, kelp, lime sea water snow shell, and served with licorice orange tea.

With the background and music in the background, it makes people feel like they are at the beach. The scallops have a smooth texture like a geoduck and the sauce is delicious.

The surprise of this dish is the snow shell, which is like a layer of seawater frost, and the freshest and freshest taste suddenly rushes to the tip of the tongue, making people want to stop.

The fourth course is "Sea and Land Shuangpin", the background music is very cheerful, as if it is a naughty and brave boy tired of playing in the ocean, dragging his hungry and tired body back to the shore, full of anticipation around the bonfire to cook his sea and land feast.

This dish consists of grilled oysters, eyefish skin, foie gras, and is served with wild berry juice.

Foie gras and oysters are indescribably plump and have the same plump and delicious texture as oysters, and this dish is equally satisfying.

The last dish of the first chapter is "Lobster Consommé".

The restaurant service staff brought out a coffee distillation pot on the side, but not to make coffee for everyone, but to use the form of steaming, let the lobster soup roll celery, leeks, garlic sprouts, coriander, and then cut the spices into minced pieces, which can effectively remove the fishy smell.

While the vegetable broth is clear and refreshing, the umami of the lobster is naturally released, which is indeed a good idea.

At the end of Act 1, the host said, "The 5 dishes of Act 1 Ocean Chapter have been served, so let's take a break." It's a great honor to have two of today's guests who are top students of the Modu Conservatory of Music, I wonder if we have the honor to listen to Miss Fang Suxi's piano performance?"

Fang Suxi heard the host mention his name, and stood up generously and said, "It is also my honor to be able to play a piano piece for everyone in such a wonderful environment. ”

"Then invite Miss Fang to the stage, let us listen to Miss Fang's music together. The host stretched out his hand and gestured.