The head chef, borrowed from a three-Michelin-star restaurant in Hong Kong, specialized in French-Chinese fusion cuisine. As soon as Winnie and Van were seated, he emerged from the kitchen to personally introduce the intricacies of the menu.
"For the cold appetizer, we've prepared white wine and herb-infused mussels. The hot starter is mango and red wine-poached pear with seared foie gras—a unique combination of flavors. The soup is a refreshing double-boiled chicken consommé with matsutake mushrooms and bamboo pith. The bamboo pith is sourced directly from Chaoshan, Guangdong, and has a crisp, fresh texture that complements the broth."
Winnie listened attentively, following along as he described each dish.
"Our main course consists of eight dishes in total. The entrée is a baked Wagyu
