Inherit For Three Thousand Years

This trip included a driver, two hosts and ten guests. They all took a car and drove through the old city to an unknown and mysterious place.

After the 10 guests in the car introduced each other, they quickly became familiar with each other.

What surprised Xiao Yao was that among the 10 guests, there were actually two Michelin three-star chefs.

The two three-star chefs, one from Paris and the other from Los Angeles, flew here specially to learn from faraway places. It can be seen that the sensory experience of UV restaurant in Shanghai is indeed well-known.

Among the guests, there were actually two Michelin three-star chefs, and other guests were also very surprised. But the fellow hosts are used to this, and he proudly told everyone that their UV restaurant often has Michelin chefs from all over the world come to experience, the highest record is that there are 6 Michelin three-star chefs among the 10 guests dine.

Even Michelin chefs are so enthusiastic about the dining experience at UV restaurant, and several guests in the same company are looking forward to the dining experience tonight.

The special car stopped in front of an old factory building near the Suzhou Creek.

The exterior of UV restaurant looks like a construction site or maybe an old abandoned factory building. Of course, although the appearance is inconspicuous, there is space inside. The interior decoration of the restaurant is very stylish. It is definitely the design of a big designer, and it is fully worthy of the positioning of UV restaurant.

The biggest feature of the restaurant is the perfect combination of sound effects and lighting, which is also one of the magic weapons for the UV restaurant to enjoy its reputation.

There are projectors and lights operating around the dining table at the same time. The name of each diner is written in front of the seat, and the light is projected in front of the name.

Xiao Yao, Fang Suxi and others sat down on the seats with their names written on them.

After Fang Suxi sat down, she turned her head and looked around curiously, showing great interest in everything in the restaurant.

When she saw the white piano not far in front of her, a smile appeared on the corner of her mouth. She pulled Xiao Yao's sleeve and said, "There is really a piano here. Can the guests go up and play?"

Fang Suxi really wanted to go up and play a piece, not to compete with Xiao Yao, but just to play what she thought was the most beautiful music to Xiao Yao.

"Yes, I have already agreed with the chef. When the first act is over, you can go up and show your skills. The host will remind you then."

Fang Suxi didn't know,

Xiao Yao specially arranged for this piano to be brought over. He has even communicated with the host of the restaurant and made appropriate adjustments and changes in some links and lighting design.

For her affairs, Xiao Yao actually communicated with the restaurant in advance, which made Fang Suxi's heart very sweet.

After all the guests are seated, the lights dim and the host starts the countdown, calling out, "5, 4, 3, 2, 1, welcome!"

From this moment on, today's 10 guests started a luxurious dining experience in terms of taste buds and audio-visual.

The first act of dining begins with a marine theme.

The first course is "Original Abalone".

A steel pan smoked with hay and spices, live abalone still clinging to the stone. The on-site spray gun fire created an atmosphere of primitive people's slash-and-burn farming.

With one bite, the seawater taste is tangy, a little salty, and the seasoning of Japanese ponzu vinegar becomes the soul of this dish, successfully combining the salty taste of seawater, bringing a sweet and sour taste Richer layers and mouthfeel.

The abalone presented by this production method has a very special taste, like jelly, soft and soft, extremely tender, and a sip of ginger ale will enrich the taste buds.

The level of the chef is really good, and he has brought out the original taste of the ingredients to the maximum, Xiao Yao praised it.

Tasting this dish, in addition to the enjoyment of the taste buds, is also accompanied by the ultimate audio-visual enjoyment. The blurred and changing lights and the theme images presented on three large screens make people completely immersed in the enjoyment of delicious food. This kind of experience is not available in other restaurants and is a unique feature of UV restaurants.

Fang Suxi and Su Wenjing were completely conquered by the first dish. Although the two of them did not speak, it could be seen from their slightly narrowed eyes how much they enjoyed it.

The second dish is Spanish red shrimp. The taste and seasoning of the red shrimp are quite satisfactory. The highlight is the shape of the shrimp shell fried with caramel crisps. The shrimp shell is extremely thin and crisp, but there is no fishy smell at all. A berry-flavored dessert that melts in your mouth.

The production of shrimp shells is very technical, and Xiao Yao appreciates this.

Drinking a sip of the delivered tomato lavender juice is another kind of taste bud enjoyment.

The third course was "very sea scallops". This dish consists of sea urchin, kelp, and lime sea shells, served with licorice orange tea.

Against the backdrop of the background and music, people feel like they are at the seaside. The scallops are as smooth and tender as geoduck, and the sauce tastes great.

The amazing thing about this dish is the snow shell, like a layer of seawater frost, the freshest and freshest taste rushes to the tip of the tongue, making people want to stop.

The fourth dish is "Sea and Land Combination", the background music is very cheerful, as if a naughty and brave boy was tired of playing in the ocean, and he dragged his hungry and tired body back to the shore, full of expectations Grilling his surf and turf around the campfire.

This dish consists of grilled oysters, fish skin and foie gras, served with wild berry juice.

Foie gras plus oysters, the fatness of foie gras is hard to describe, it has the same plump and delicious texture as oysters, this dish is also satisfying.

The last dish of the first chapter was "Lobster Consomme".

The service staff of the restaurant brought out the coffee still pot, but it was not to make coffee for everyone, but to steam it, let the lobster soup cook the celery, leeks, garlic sprouts, and coriander, and then cut the spices into fine pieces , which can effectively remove the fishy smell.

While the vegetable broth is clear and refreshing, the umami of the lobster is naturally released, which is indeed a good idea.

At the end of Act 1, the host said: "The 5 dishes of the Ocean chapter in Act 1 have been served, let us rest for a while. It is a great honor that two of today's guests are top students from the Magic City Conservatory of Music. I wonder if we have the honor to listen to Miss Fang Suxi's piano performance?"

When Fang Suxi heard her name mentioned by the host, she stood up gracefully and said: "It is also my honor to be able to play a piano piece for you in such a wonderful environment."

"Then invite Ms. Fang to come on stage, and let us listen to Ms. Fang's music together." The host gestured with his hand.