At this moment, Lin Haocang watched the GBP/USD fluctuate around the 138.00 position, and the volatility is also getting smaller.

looked at the time, it was dinner time, so Lin Haocang left the office.

After a while, Lin Haocang ran into Guan Yan and Liu Na from the Personnel Department.

Guan Yan smiled: "Let's go, chairman, let's go to dinner together!"

Liu Na said: "Chairman, we plan to buy a restaurant at a price of 50 million, where will the chef come to our Sky Capital restaurant to cook in the future, and now we are planning to go over, do you want to go?"

Because she has a budget of 50 million to 100 million, Liu Na plans to buy a restaurant directly and then let it move to the Sky Capital Center, which is simple and fast.

"Okay, I'm going to try it!" Lin Haocang followed Guan Yan and Liu Na to leave the Sky Capital Center together.

Soon they came to a high-end restaurant.

The three of them sat down in a corner and ordered three martinis, or cocktails.

Soon sent over by the waiter, Lin Haocang took a sip, frowned slightly, the taste was very ordinary, there were grapefruits, white grapes, and a thick layer of foam on the top of the wine glass was apple foam, put down the martini, and he asked for another glass of mixed juice.

At this time, Lin Haocang smiled and said: "It's good here, if tonight's dinner is good, buy this!"

"Okay, chairman!" Liu Na and Guan Yan were also very much looking forward to it.

The three of them ate at separate tables, one table per person, and after dinner, everyone made their own suggestions.

Soon dinner began.

There are four menus in the restaurant, the first is that customers choose one appetizer, main course and dessert, which requires 85 dollars, and the second restaurant pairing, which costs 105 dollars for five courses, 130 dollars for nine courses, and 175 dollars for 13 courses on the chef's tasting menu. Of course, there is also a series of special dishes, all of which are made with the most luxurious dishes.

Lin Haocang's appetite is not ordinary, he first chose a thirteen-course series that can taste the chef's skills.

After ordering, the waiter quickly brought Lin Haocang three kinds of bread, rectangular seaweed focaccia, square bacon sachets, and round French white bread.

Lin Haocang still likes the bacon bun very much, it is very soft, and the nai fragrance mixed with the aroma of bacon makes him salivate, and he asked for it three times in a row.

Usually before the first course, the restaurant will give customers a few hors d'oeuvres, which are generally understood by experienced people to show the chef's attitude towards the food, make a first impression on the customer, and also to soak up the customer's taste buds.

The first hors d'oeuvres served by the waiter were a kind of grapefruit-flavored screwdrivers, eh, Lin Haocang really complained unintentionally, screwdrivers should be the name of a cocktail, but the hors d'oeuvres here have the meaning of getting better.

There was a transparent object similar to egg yolk jelly in a silver spoon with a broken handle, Lin Haocang picked up the silver spoon, inhaled it, and found that the thin skin was full of rich grapefruit juice and vodka, which was a very distinctive dish.

The second hors d'oeuvres, a tray that imitates the growth rings of a big tree is placed on a small glass of coconut NAIru butter pumpkin soup, although it is very distinctive, the taste is also good, but it is a little greasy, on the right side of the glass is placed a very small puff, the inset is very special, it is adjusted with lobster meat. Lin Haocang picked it up with his hand, and it was a little hot.

Then the waiter brought a stone, on which were placed two pieces of fried salmon fillet, the fish skin is a very nutritious thing, the dipping sauce is composed of green onions, garlic and smoked salmon mousse, the aroma is overflowing, Lin Haocang couldn't help but dip a little more, the salmon is fried a little too much, and with the sauce, it becomes a little greasy.

After three hors d'oeuvres, Lin Haocang picked up a glass of water and drank a few sips, and after a while, his first meal was delivered.

A large white porcelain plate with space for a small bowl in the middle, and a piece of sashimi resting on top of the yellow broth.

The waiter's main ingredient is red sweet fish from the foot basin, and the delicious sashimi is served with a little sour plum and olive oil, which is refreshing and appetizing.

The fish is very textured in the mouth, not soft, and the soup should be poured last after plating, with a faint aroma of apple juice. It's delicious, Lin Haocang finished the dish in minutes.

The second dish is an egg cup, the top layer is crispy grains, and the egg in the middle is mixed with fresh sea urchin, mixed with spices and wine, Lin Haocang is very satisfied with this dish, it is delicious, it is simply wonderful.

The third course is a large white porcelain plate, as if it has been turned upside down, with a small amount of large Hokkaido scallops in the middle, supplemented by roasted artichokes, and the slow-cooked citrus soup mixed with walnut aroma.

The large scallops are fragrant and tender, and the sauce is delicious.

The fourth course is still salmon, which can only be regarded as decent.

The fifth course is halibut from Alaska, a small piece of very tender, and the side dish is beans with sauce, which is very delicious.

The sixth course, a small piece of beef tenderloin, is indescribably tender and melts in your mouth almost without chewing, and is a classic of this restaurant.

In order to keep the beef tender, the raw beef is placed in a sealed vacuum packaging bag and slowly cooked in water at a certain temperature, so as to avoid the loss of meat juice and keep the whole meat cooked more evenly.

Coral shrimp, the coral shrimp with an orange-red surface is very attractive, especially the charming plating, just looking at it makes Lin Haocang feel good, boiled to keep the spot shrimp fresh and sweet, boiled until smooth and delicate, the sweet and plump shrimp body is drizzled with a good sauce, with orange color, a little foamy corn shrimp sauce, on the side of the bright sweet and sour sauce with a touch of wine.

30z A5 Wagyu beef, Lin Haocang added another 50 knives, compared with the previous beef tenderloin, this Wagyu beef emphasizes more on the contrast of crispy outside and soft on the inside.

Two slices of delicious beef roasted with a peach color are called one charred on the outside and tender on the inside, the skin is crispy and unbelievable, and the wonderful taste of oil flowers and gravy makes Lin Haocang feel that he understands the delicious taste of the world that can only be obtained by combining high-end ingredients and super high techniques.

The side dishes are very interesting, with sour plums to relieve oiliness, eggplant and okra tempura.

Cool, creamy and creamy cantaloupe sorbet with sweet cucumber grains, sweet and sour grape slices and greasy shiso leaves.

Marquise marquisette and, finally, a chocolate marquise with chocolate elements for dessert. Delicate and silky white chocolate moss, chocolate cream, coffee, cocoa powder, etc., and chocolate sorbet are a dessert that perfectly shows the subtleties between various ingredients, with a hint of espresso burnt.

Overall, the food in this restaurant is still good, although there are two dishes that are nothing special and can only be considered decent, but they are quite satisfied.

After the three of them had dinner, Guan Yan and Liu Na were very satisfied and suggested that Lin Haocang buy the restaurant.

"Well, just buy this restaurant, and let all the people here go to work in the Sky Capital Center! You can arrange the specific things of the restaurant!" After speaking, Lin Haocang hurriedly left the restaurant.