Johnson smiled: "Sister Hong Kong, forget it, I really can't afford to provoke it!"

The scene of Cai Lan hugging left and right enjoying the food flashed in his mind, and he said casually: "Is there a food show host?"

Song Qiao understood, arranged to wait for the call as soon as possible, and sure enough, it was done in half an hour, the other party was a well-known food show host, named Amy, who had just arrived in thirty, and was a standard light mature woman.

Meet in the evening, go around the legendary Victoria Harbour, go back to the mansion in the afternoon, clean it all, and study where it needs to be redecorated.

"Mr. Zhuang, I'm Amy!"

Johnson looked at the temperament OL in front of him, tall, delicate, and generous, worthy of being a photogenic host. Mandarin is also very standard, no wonder I dare to quote 80,000, and it is really a bit expected.

Driving to his destination, SC Johnson said, "Let's go check out Victoria Harbour first, and then recommend a few good restaurants." ”

Amy naturally grabbed the local tyrant and said with a smile: "No problem, this is my old job, and I will definitely satisfy you." ”

Victoria Harbour, located between Hong Kong Island and Kowloon Peninsula, is not only known as one of the world's top three night scenes, but also listed as one of the 50 must-see attractions in life by National Geographic magazine.

Get off the car, directly charter the entire Zhang Baozai, and set sail. Amy leaned next to Johnson and introduced: "Zhang Baozai is the most famous pirate in the last century, and TVB has also filmed a TV series, I don't know if you have seen it?"

Johnson nodded, looked around, and found that the most eye-catching thing about Zhang Baozai was the traditional red mast, which was full of strong ethnic colors.

Every nail and wood on the ship is made by hand using ancient Chinese shipbuilding techniques, and many details are made according to the original appearance, and it is claimed to be the last hand-built sailing ship.

The evening breeze caresses, the bright light and the sparkling waves ripple above the world's most beautiful harbor. Sink back into a comfortable design chair and sip on a signature cocktail with a specially crafted menu, and revel in the opulent romance of the skyline.

From dusk to night, the special scene of light and shadow intertwined at night is a visual and spiritual shock of the thousands of neon skyscrapers on both sides of Victoria Harbour......

Amy accompanied her quietly, without disturbing a moment of tranquility, visiting landmark buildings such as Central, Tsim Sha Tsui, and Wan Chai along the way. Ferris wheel, IFC, Central Plaza, Convention Centre, sky100 ......

Get up close and personal with the skyscrapers, the dazzling lights, and relax and enjoy the peace and beauty of the moment......

A prosperous and beautiful harbor is in full view, with bustling boats, frequent lifts and drops, international cruise ships anchored in the harbor, and magnificent new exhibition wings, to experience the unique charm.

After an hour and a half of return, SC Johnson was quite satisfied, far more flavorful than the Bund. After getting in the car, Amy looked at the time and said with a smile: "I have made an appointment with Amber, a very good specialty restaurant, you see ......"

Johnson laughed, very smart decision, soon came to the Landmark Mandarin Oriental, heard that this restaurant is the cash cow here?

The decoration is very elegant, there are a lot of people, come to the pre-booked window position, the view is good. Help Amy pull out the chair, ladies first.

Took over the waiter's menu, creative French food, the price is quite expensive. Amy smiled: "I have done two episodes of the show, the soul of this restaurant is Richard Ekkebus, from the Netherlands, very famous in the circle, with a huge brain and very good at expression, active in social networks all year round, KOL among celebrity chefs." ”

"With two Michelin stars for six years in a row and a menu that changes every month, the seasonal Tasting menu is a very smart choice. ”

Johnson nodded, and the sommelier came up to ask if he needed a food and wine pairing. Amy ordered a bottle of Dom Perignon Champagne King, 2006.

"If you don't know the chef, it's hard to book this restaurant, and there are even guests who can only go through the back door of the front desk by staying in the hotel. ”

"In my opinion, Amber is definitely not the kind of restaurant that is famous for winning stars, awards, and awards. For example, Gaggan, which has suddenly become popular in the past two years, specializes in Indian cuisine, how can you say it?"

Amy knew that the local tyrant loved food and was her forte, and she gushed: "In the world food map, the presence of Indian food is relatively low, but Gaggan Anand is also a chef who has climbed up from the bottom and has rich experience. ”

"For example, Attica, as mentioned in "Chef's table", started as a small town canteen, and it took more than ten years to find its place on the world cooking stage. ”

"Amber feels completely different, opening in the Oriental Hotel that Sophie Marceau likes, focusing on French cuisine for 12 years, and being of noble birth. It's as if all kinds of lists will give it a place, or that Amber in this list feels like an entry. ”

Champagne woke up, the two raised their glasses, and Johnson finally realized the feeling of an idol, and it was comfortable to chat with smart people, let alone beautiful women.

"I interviewed him, grew up in a restaurant run by his grandparents, and he learned all kinds of cooking techniques, and Richard often says that he owes his grandparents to the fact that they taught him to pick the most fragrant apples in the fall, the sweetest wild berries in the summer, and fish near the seaside in his hometown of the Netherlands......

After winning the Young Chef of the Year award in the Golden Chef's Hat, he was fortunate to be recommended by Alain Passard, Pierre Gagnaire and Guy Savoy. ”

"It has been a smooth journey, and I developed my career in Mauritius and Barbados before coming to Amber to take charge on my own. Therefore, the dishes created are very integrated, after all, they are well-informed, and they always play with creativity at every turn and make stories into the dishes......"

It's a bit interesting, and SC Johnson is looking forward to it even more, but there are only two things that can arouse interest now: if it is not the authentic and original 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, and Amy said: "In order to completely open the taste buds of the guests and better understand each of the next dishes, the chef specially set up the so-called warm-up session, and fully awaken your perception with four Welcome snacks that are salty, sour, bitter and sweet." ”

When I opened the lid of the box, it was actually a squid egg covering the top, and the Q bomb ball would have a feeling of bursting pulp when I ate it, the feeling of WOW......

Then there is the second sour lemon caviar, which is actually a small ball of sodium alginate condensation, a typical molecular dish. Immediately after the bitterness and sweetness appear together, Johnson smiles, is this to remind the philosophy of life that first bitter and then sweet?

Anyway, after this toss, the taste buds are really ready to move. The appetizer is served, and the island oyster and marine floating algae jelly are served with a basket of organic sweets.

The salty smell is completely neutralized by the sweet basket slices, and it is cold and refreshing after a bite. Especially the plating, with a lot of white space, quite meaningful.

Wild yellowtail fillet covered with fish belly with radish and kombu vinaigrette, Amy tasted it and said with satisfaction: "I personally like this dish, although Amber focuses on creative cuisine, but the roots are still in French cuisine, and I pay attention to the choice of ingredients." ”

"Like seafood, it must arrive at the port on the same day, and it is still alive and kicking one second, and the next second it is on the plate. This wild lion fish fillet has to be eaten with a spoon, and the sauce is taken into your mouth, and the fresh taste immediately arouses your appetite. ”

Johnson nodded, very pertinent evaluation, the so-called innovation is not rootless water, but the improvement after fully understanding the tradition, otherwise it is nonsense!