Six months later, Starling House celebrated its second anniversary.
I did not run any discount promotions or cheap gimmicks. Instead, I spent weeks developing a brand-new spring menu.
The centerpiece was a dish I had created myself: Alpine White Truffle Braised Fish Maw.
The moment the menu was released, every available slot was booked within thirty minutes.
At eight that evening, the restaurant was full. Soft jazz drifted through the air.
The guests were dressed elegantly, speaking in low voices as they savored every dish I had prepared.
No one shouted. No one forced anyone to drink. And no one smeared precious caviar onto a brioche roll like a barbarian.
Holding a glass of champagne, I walked over to a window table. At the table sat a renowned food critic, famous for his sharp ton
