Boiled white bamboo shoots with crayfish with green apple sea urchin sauce, shrimp from the Norwegian Sea, red sea urchin from the island country, bamboo shoots from Kagoshima and caviar from Heilongjiang......

In particular, the caviar made Johnson's eyes shine, and when I really tasted it, I knew that Heilongjiang's sturgeon roe, the umami and taste are not inferior to the Caspian caviar, which is very good!

French green asparagus with Japanese orange meat and hollandaise sauce, green asparagus from Provence, is particularly crisp to eat, arranged in the fourth appearance, with the role of connecting the previous and the next.

Boiled duck liver with grilled Japanese shiitake mushrooms, pickled golden mushrooms, black garlic and mushroom tea, Amy laughs: "Actually, I've never been interested in duck liver, and I don't think it's too tasty." But the first time I came to this store, I actually ate a whole piece of liver!"

"A mouthful of duck liver and a mouthful of mushrooms feels very compatible, and when you feel a little tired after eating, you can immediately suppress the soup boiled by boiling and simmering in water. ”

The main dish is pan-fried red bonito with white asparagus slices fruit tomatoes and crispy fish liver with Marseille fish soup.

The dessert is a rhubarb rice roll with vanilla milk foam and wild strawberry sorbet, which is new this season and is ready to be the main dish.

Wild strawberries from Malaga, Spain, are ground to a very fine extent, with a straight increase in taste and value, and then are expertly applied to the plate, which can be said to be very artistic.

Amy elegantly wiped her mouth and commented: "Amber's desserts are a must, and the chef is also a leader in the industry. Like to echo the appetizers, it feels a bit like the ups and downs of our culture?"

"The sorbet is very popular, icy and slippery, and has the fragrance of bergamot, which feels like it can refresh the taste buds, so sometimes the sorbet is even inserted in the middle of the first few dishes. ”

Johnson wiped his hands, looked at the time, more than two hours, summed up is that the taste is light, there is no strong sense of satiety, and he can still walk lightly, which feels very organic!

The service is good, each dish is up, the waiter has a very detailed introduction, and the two restaurant managers also come to greet from time to time.

Before leaving, he was dragged to the bathroom by Amy, and found a new world. There are two stunning photo walls that record the celebrity chefs who have visited the restaurant over the past 12 years.

For example, Gaggan Anand, the chef and owner of Gaggan, who just won the best restaurant in Asia this year, is a parting egg.

When you are full of wine and food, go upstairs directly, open the presidential suite, and taste the taste of a light mature woman.

If you want to refuse and welcome, tear off the elegant disguise, and reveal your crazy desires......

Detonates the oppressive wildness, desperately obsessed, screaming and being sent to the top again and again......

After finishing the work, he lay in Johnson's arms, and said lazily: "Do you have time tomorrow? There are a few restaurants that are very good......

Johnson laughed, no problem, this is called beautiful and delicious!

The woman was very excited, it was rare to meet a strong local tyrant, she sat up with a smile, and squirmed wildly......

The next day, I got up at three o'clock in the morning, took a shower, had a rumbling stomach, and ate lunch directly, aiming for the kitchen demon, known as the No. 1 Michelin three-star star.

Probably because of the colonial relationship, Michelin has a very high level on Hong Kong Island, with eleven three-star companies alone. When you come to Johnston Street in Wan Chai, the store is small in size and simple in style, and there are several sets of open-air tables and chairs on the outside.

"The chef of the restaurant is called Liang Jinglun, known as the kitchen demon, he usually likes to wear a vest, and the word kitchen demon is tattooed on his arm, which is very personal. ”

Amy explains: "It's a molecular gastronomy route, and it's cold to the end. Born in London and raised in the Americas, he is adept at incorporating international elements into Chinese cuisine, often surprisingly. ”

SC Johnson looked around, and the plates on each table were different, and in front of them were porcelain plates from the fifties and sixties, one depicting a dragonfly and the other a dragon.

Like the vast majority of Michelin stars, it only offers a Set Menu, not a la carte. Choose the seasonal package for 2500 per person. I'm afraid that I won't have enough to eat, so add A3 Wagyu beef and add an extra 450 yuan.

The first dish on the table was not a dish, but a towel to wipe your hands?

Amy smiled: "This container is wood from Tsim Sha Tsui Pier, it has been over-corroded so it is retired, and it is used by the kitchen demon to decorate, and after pouring the Twin Sisters Flower Water, the towel will swell and smoke......"

Johnson shook his head, molecular cuisine is still nostalgic?

The pre-dinner snack is an egg waffle with a rich scallion oil flavor and a unique taste. The taste is hard, a bit like soda crackers, and the ingredients should be flour and chives, and Yunnan ham is added.

All kinds of strange things, some are beast fighting chessboards, some are flying chessboards, and the round balls on the right are zongzi, egg yolk and fresh meat dumplings. The white ones are Mexican buns, and the outside is fried fish skin......

Amy said that these are her childhood toys, which are very memorable, egg yolk-shaped xiao long bao on the table, classic specialties. When you bite into the egg yolk, it is watery, and the rich soup does not lose a hint of xiaolongbao flavor, which is also a tribute to memories.

"This dish is new last month, the green eggshell is made of white chocolate, the pink is ginger sugar powder, and the black is breadstick. The one below is called Ham, which tells the story of Mogolia Ham's very popular advertisement on Hong Kong Island in the early years. ”

Amy was afraid that Johnson would not understand, and explained: "Say that a foreigner brings his own Ham every time he comes here, because he is afraid that all we will give him is rat meat. The black bread sticks here also mimic the tail of a mouse, and sales soared by 800,000 after the advertisement was published. ”

SC Johnson shook his head, it was hard to understand, the taste was quite unique. Finally eating the dish that caught your eye, fried foie gras is different from the traditional method, the chef uses diced green apples to neutralize the oiliness of the foie gras. Use black oatmeal bread to absorb the oil, wrap it up, press it, the oil is sucked away, and there is a bit of malt sweetness......

"Sixty thousand a year? In fact, it means that there are more than 60,000 newborns on Hong Kong Island every year, and this dish is simulated as BB food, and the curry and spicy crab are made into paste and eaten with a small hello kitty spoon......

"This is a sour and spicy girl, and my son likes to eat sour, soak tomatoes in sweet vinegar for 45 minutes, and then pour ice made with cucumber and ginger after eating. Drink it with sweet vinegar, sour vinegar, spicy ginger, sour and spicy girl!"

"This dish is a classic Black Cod of Western food, although I have eaten many recipes, but this time the chef demon sandwiched a slice of ham in the middle of the cod. The COD itself has no taste, and it has a faint salty taste. There are also island sour mushrooms used to neutralize, and the new bottle of old wine has a very unique taste......"

Johnson raised a special wine glass, imitating the ancient bronze three-legged jue, inside is Moutai with kumquat juice?

Finally, back on the street, cheong fun is eaten with bamboo skewers and sprinkled with sliced black truffles, with A3 Wagyu beef underneath. The reason why A3 was chosen instead of A5 is because A5 is too fat!

One bite down, a mouth full of oil. The A3 fat-to-lean ratio is 1:1, after eating so many dishes, it is most suitable to be neither fat nor thin, and has been pursuing precious ingredients, but it is too much.

The dessert balls are made of lotus root, which is very refreshing, and it is very comfortable to eat some refreshing lotus seeds after the foie gras and butter are greasy.

Finally, there is eight treasure rice, which I really can't eat. The Chinese-style three-star portion is sufficient, for fear that the guests will not be full. To sum up, this shop is very attentive, the taste is so-so, and it is not too amazing.

Amy saw Johnson's little mood and hurriedly recommended, "Why don't we go to Long Jingxuan for afternoon tea?"