I just want to enjoy life

Chapter 490 Chapter 498 Spending 5000 million to buy a restaurant as a canteen

At this moment, Sky Capital, Lin Haocang watched the GBP/USD fluctuate around the 138.00 position, and the fluctuations were also getting smaller.

Looking at the time, it was time for dinner, so Lin Haocang left the office.

After a while, Lin Haocang met Guan Yan and Liu Na from the personnel department.

Guan Yan smiled and said, "Come on, Chairman, let's have dinner together!"

Liu Na said: "Chairman, we plan to acquire a restaurant with a price of 5000 million. We will let chefs from somewhere cook in our restaurant of Sky Capital in the future. Now we are planning to go there. Do you want to go?"

Because there is a budget of 5000 million to 1 million, Liu Na plans to buy a restaurant directly and then move it to the Sky Capital Center, which is simple and fast.

"Well, I'm just going to try it!" Lin Haocang followed Guan Yan and Liu Na and left the Sky Capital Center together.

Soon they came to an upscale restaurant.

The three of them sat down in a corner and ordered three martinis, that is, cocktails.

The waiter brought it over soon, Lin Haocang took a sip, frowned slightly, the taste was very ordinary, there were grapefruit and white grapes in it, and there was a thick layer of foam on the top of the wine glass, which was apple froth. Putting down the martini, he Asked for another glass of mixed juice.

At this time, Lin Haocang smiled and said, "This place is good. If you have a good dinner tonight, you can buy this one!"

"Okay, chairman!" Liu Na and Guan Yan were also looking forward to it.

The three ate at separate tables, one table for each person. After dinner, everyone gave their suggestions.

Soon dinner began.

There are four kinds of menus in the restaurant. The first is that guests can choose an appetizer, main course and dessert by themselves, which costs 85 dollars. The second restaurant mixes 105 dollars for five courses, 9 dollars for 130 courses and 13 dollars for the chef’s tasting menu. One dish is $175.Of course, there is also a series of special dishes, all of which use the most luxurious dishes.

Lin Haocang's appetite is not ordinary, he first chose the thirteen-course series that can taste the chef's craftsmanship.

After ordering, the waiter quickly brought three kinds of bread to Lin Haocang, the rectangular seaweed focaccia, the square bacon sachet, and the round French white bread.

Lin Haocang still liked the bacon buns very much, they were very soft, and the aroma of nai mixed with bacon made him salivate, and he ordered them three times in a row.

Usually before the first course, the restaurant will let customers taste a few appetizers. Experienced people generally understand that these appetizers are to show the chef’s attitude towards food and leave a first impression on the guests. In order to wake up the taste buds of customers.

The first appetizer brought up by the waiter was a grapefruit-flavored screwdriver. Uh, Lin Haocang really didn’t want to complain. The screwdriver should be the name of a cocktail, but the appetizer here has the flavor of getting better and better. mean.

There was a transparent object similar to egg yolk jelly in a silver spoon with a broken handle. Lin Haocang picked up the silver spoon and inhaled it, and found that the thin skin was filled with abundant grapefruit juice and vodka, a very special dish.

The second hors d'oeuvre, a small glass of Coconut Nairu Buttermilk Pumpkin Soup on a tray imitating the growth rings of a big tree. Very mini puffs, the filling is very special, it is adjusted with lobster meat.Lin Haocang picked it up with his hands, it was still warm.

Then the waiter brought a stone with two fried salmon fillets on it. The fish skin is very nutritious. The dipping sauce is composed of shallots, garlic and smoked salmon mousse. The aroma is overflowing. Lin Haocang I couldn't help but dipped a little more, the salmon was a bit over-fried, and with the sauce, it became a bit greasy.

After three appetizers, Lin Haocang took a few sips of a glass of water, and not long after, his first big meal was brought over.

A large white porcelain plate with room for a small bowl in the middle, a piece of sashimi on top of the yellow broth.

The waiter introduced that the main ingredient is red squid from the foot basin. The delicious sashimi is served with a little sour plum and olive oil, which is refreshing and appetizing.

The fish meat is very textured, not soft, and the soup should be poured last after the plate is placed, with a faint aroma of apple juice.It was delicious, and Lin Haocang finished the dish in minutes.

The second dish is an egg bowl, the top layer is crunchy granules, the middle egg is mixed with fresh sea urchin, mixed with spices and wine, Lin Haocang is very satisfied with this dish, it is delicious, it is simply wonderful.

The third dish is still a large white porcelain plate, which seems to be turned upside down. It only needs a small Hokkaido scallop in the middle, supplemented with roasted Jerusalem artichoke, and the citrus soup mixed with the aroma of walnut .

The large scallops are tender and glutinous, and the sauce is delicious.

The fourth dish is still salmon, which can only be regarded as quite satisfactory.

The fifth course is halibut from Alaska, a small piece, very tender, and the side dish is beans with sauce, which is very delicious.

The sixth dish is a small piece of beef tenderloin, which is indescribably tender and melts in the mouth almost without chewing. This dish is a classic masterpiece of this restaurant.

The waiter introduced that this beef uses vacuum low temperature cooking method. In order to keep the beef fresh and tender, put the raw beef in a sealed vacuum packaging bag and slowly cook it in the water at a certain temperature, so as to avoid The loss of gravy, and keep the whole piece of meat cooked evenly.

Coral shrimp, coral shrimp with an orange-red surface is very attractive, especially the charming presentation, just looking at it makes Lin Haocang feel good, boiled to keep the spotted shrimp fresh and sweet, boiled until it is soft and tender, and the shrimp body is sweet and plump It was drizzled with a delicious sauce, orange in color, a little bit of foamy corn shrimp sauce, and a bright, sour, sweet and delicious four-point sauce on the side, with a light aroma of wine.

For the 30z A5 Wagyu beef, Lin Haocang added another 50 knives. Compared with the previous beef tenderloin, this Wagyu beef emphasizes the contrast of crispy outside and soft inside.

Two slices of delicious beef with a pink color are roasted, which is called a charred outside and tender inside. The deliciousness of the world, the beef turns into a translucent state after roasting, melts in the mouth, and the fat is overflowing.

The side dishes are very interesting, using sour plums to relieve the greasiness, eggplant and okra tempura to match.

Cool, soft and smooth cantaloupe sour NAI sorbet, with sweet cucumber granules, sweet and sour grape slices and greasy perilla leaves.

Almond meringue and the last dessert, a chocolate marquise with chocolate as an element.Delicate and smooth white chocolate Moss, chocolate cream, coffee, cocoa powder, etc. and chocolate sorbet for dessert, perfectly show the nuances between various ingredients, with a bit of espresso burnt bitterness.

Generally speaking, the dishes in this restaurant are pretty good. Although there are two dishes that are nothing special, they can only be regarded as quite satisfactory, but they are already quite satisfactory.

After the three of them had dinner, Guan Yan and Liu Na were very satisfied and suggested that Lin Haocang buy this restaurant.

"Well, let's just buy this restaurant and let all the people here go to work in the Sky Capital Center! You can arrange the specific matters of the restaurant!" After speaking, Lin Haocang hurriedly left the restaurant.

(End of this chapter)