Xia Long and Xia Hu also stood next to him, and time passed unconsciously, Xia Hu suddenly sighed: "I didn't expect that raising fish and turtles is also quite interesting!"

Everyone laughed, Johnson stood up, washed his hands, and teased, "Now it's finally enlightened?"

"Don't look at them slowly, it's a kind of attitude towards life. The most important thing is to feed well, not squeamish, and being born and raised is king. ”

Xia Long showed a hint of abruptness, his mind was sharper than Xia Hu, and he roughly understood why the boss liked these pets, didn't he have that sentence:

Pets are like owners?

Dinner was settled at the Ten Luck Club, the taste was decent, and there was nothing too outstanding. Today, I live in Jiujiantang, the first time I live in a Chinese-style villa, the place is big, and the money is not spent in vain.

I took out my phone and dialed the private number and said, "Book an Ultraviolet for me." ”

Ten minutes to get a reply, tomorrow evening at eight o'clock, the Bund 18, unified departure. Johnson shook his head, it was the first time he had seen such a pretending restaurant.

Only ten guests are received every day, the menu is fixed, what to eat, three months in advance to book to get the number, the minimum consumption per person is 5,000.

There is no specific address, you can't go privately, and the bus will send the guests to the dining place after the unified gathering.

Two-Michelin star, the world's only immersive restaurant, won the title of Asia's Top 50 Best Restaurants for two consecutive years, ranking first in mainland China.

Ultraviolet, the ultraviolet restaurant

It's so mysterious!

Ding Mengyao recommended, even she had only heard it by rumors, and Johnson was very curious, but after the baptism of Tang Ge, I hope it is not a good thing.

The next day, I slept until I woke up naturally, and Shile would swim, have a lunch, lie in the yard in the afternoon to feed the fish, bask in the sun, and set off into the city in the evening.

18 The Bund, downstairs from Mr & Mrs Bund, another restaurant by French chef Paul Pairet. A dedicated van is parked at the door, waiting for guests to go to UV.

Everyone arrived, and the car followed the banks of Suzhou Creek, turned into several alleys, and stopped in a creative park converted from a dilapidated old factory. Get out of the car and take it to the front of what looks like a warehouse.

Xia Long and Xia Hu were on guard throughout the whole process, for fear of any danger, Johnson smiled and patted the two brothers on the shoulder, and followed the crowd into the warehouse.

The hall is actually a sci-fi laboratory similar to that of a hacker empire movie, with four high walls, pure white, full of futuristic feeling, and there are no windows.

In the middle of the towering white space is a conference room-like setting, with a large white bench and ten white task chairs.

With seven projectors and a series of magnesium lights overhead, the air smells of some unknown spice, and the environment is like some futuristic studio.

Purple lights are projected on the table, and each guest's name appears, quite a forced design. Johnson came to his seat, and as soon as everyone sat down, suddenly darkness plunged all around.

The large screens on the four walls suddenly lit up, as if the whole room was sinking rapidly, and a man was reading something aloud in a hurry, similar to the beginning of those American science fiction movies, the room sank faster and faster, and the images on the four walls quickly changed......

5

4

3

2

1

Welcome to Ultraviolet!

The spotlight is on, Chef Paul makes his debut, Xia Long and Xia Hu let out a long breath, his face is full of depression, and he can't eat a meal!

"Our restaurant has launched three packages in five years: UVA, UVB, UVC, each of which will be divided into four different chapters, today it is the C package, and the first chapter is called Ocean. ”

The first dish is served, accompanied by various light and shadow changes in all directions, the dry wood used in the pot, the original abalone cooked in the most primitive way, and still lying on the stone. A little lime and yuzu to taste, soft as jelly, delicious and delicious.

After tasting Johnson, I am very satisfied, not to mention the food, the environment alone is very sincere, there is high technology everywhere, and I look at it while eating, as if I am in it, very creative.

This is the strength of Michelin restaurants, what is Tang Pavilion called?

When you experience Beach Boys Camp Fire, you feel like there's a fire grilling around you, and when you eat seafood, you can kick it into the fine sand.

For a picnic in the woods, the chef delivers the turf, picnic baskets, stakes and do-it-yourself sandwiches directly to you.

Immersed in lobster, guests are taken to the sea, surrounded by the waves, accompanied by the call of seagulls, and the chef walks around the room with the salty smell of sea water in the steam.

The whole chapter is like a fun camping game, especially the mushroom eating part, directly in front of SC Johnson, with a high-temperature flamethrower to roast live mushroom bushes with spices.

Two chefs grilled on the spot, tender and smooth, sour and sour each slice. During the intermission, I was taken to another secret room, which turned out to be a bar.

Hung with red lanterns, dozens of large and small candles, take the meaning of candles in the wind. The quaint plum blossom plate, the hundreds of candles flying in the air, the atmosphere is very weird.

The side door of the secret room suddenly opened, and several chefs shouted like authentic Singaporean food street vendors, beckoning customers to buy food.

Each person holds a plate, and the fried garlic slices, black pepper juice, and seasonings in the middle of the table are added casually, especially the watermelon in the black pepper beef plate.

Suddenly, a roast duck in the shape of a cola bottle appeared on the screen, dangling around, smelling the strong sweet aroma of coke in his nose, and the main dish of cola roast duck finally appeared.

The light is like a fire on the roast duck, Johnson tastes it, it is very amazing, the surface is the powder extracted from Coke?

It's fragrant and crispy, perfectly blended with cola, and it's amazing!

At the end of the dinner, the names of the chef, sous chef, sponsors and guests were displayed on the screen like the end of a movie, as if it were a wonderful work by everyone.

SC Johnson was also impressed by the service. Four-hour meal time, with two breaks and a kitchen tour.

The waiters are friendly and talkative, there is no standardized professional smile, there is no respectful attitude, even the clothes are blue-collar clothes, casual suits and jeans.

Treat you as your own guest, dine here without a shelf, relax and enjoy the food.

The best service is the comfort of the guests.