Inherit For Three Thousand Years

There was a driver, two hosts, and ten guests on the trip. They shared a car and drove through the old city to an unknown and mysterious location.

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

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

One of the two three-star chefs is from Paris and the other is from Los Angeles, and they have flown over from a distant foreign country to learn from them. It can be seen that the sensory experience of Modu UV Restaurant is indeed well-known.

For the accompanying guests, there were two Michelin three-star chefs, and the other guests were also very surprised. However, the host of the companions is accustomed to this. He is quite proud to tell everyone that their UV restaurant often has Michelin chefs from all over the world to experience, the highest record is that 6 Michelin three-star chefs out of 10 guests Dining.

Even the Michelin chefs are so eager for the dining experience of the UV restaurant, and several guests in the same group are even more looking forward to the dining experience tonight.

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

The exterior of the UV restaurant looks like a construction site or it may be an abandoned old factory building. Of course, although the appearance is inconspicuous, there are things inside. The interior decoration of the restaurant is very stylish. It is definitely designed by a big designer, and it is fully worthy of the positioning of the 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 UV restaurants to gain a reputation.

There are projectors and lights working at the same time around the dining table. The names of each diners are written in front of the seats, and the lights are projected in front of the names.

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

After sitting down, Fang Suxi turned around curiously, showing great interest in everything in the restaurant.

When she saw the white piano placed not far in front, she smiled at the corner of her mouth. She pulled Xiaoyao's sleeves and said, "There is really a piano here, I don’t know what it is today. Can guests go above 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 talked to the chef. When the first act is over, you can go up and show your skills. The host will remind you at that time."

Fang Suxi did not know that this piano was delivered by Xiao Yao specially. He has even communicated well with the host of the restaurant, and has made appropriate adjustments and changes in some aspects and lighting design.

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

After all the guests are seated, the lights gradually dim, and the host will start the countdown. He shouted: "5, 4, 3, 2, 1, welcome to Ultroviolet!"

From this moment on, today's 10 guests have started a luxurious dining experience with taste buds and audiovisual.

The first act from the beginning of the meal is the ocean theme.

The first dish is "raw abalone".

In a steel pot smoked with hay and spices, live abalone is still attached to the stone. The on-site spray guns were blazing, creating an atmosphere of primitive slash-and-burn cultivation.

With a bite, the original taste of sea water is a bit salty, and the flavoring of Japanese yuzu vinegar becomes the soul of this dish, successfully synthesizing the salty taste of sea water, bringing the sweet and sour flavor. Richer layers and taste.

The taste of the abalone presented by this production method is very special. It is soft and soft like jelly, and it is very tender. After drinking a sip of **** ale, the taste buds are more varied.

The level of the chef is really good, and the original flavor of the ingredients is maximized. Xiao Yao gave him a good comment.

Tasting this dish, in addition to the enjoyment on the taste buds, is also accompanied by the ultimate enjoyment in audiovisual. Blurred and changing lights and themed pictures presented on three large screens make people completely immersed in the enjoyment of food. This kind of experience is not available in other restaurants and is unique to UV restaurants.

The first dish completely conquered Fang Suxi and Su Wenjing. Although the two did not speak, they could tell from their slightly squinted eyes how much they enjoyed at this time.

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 shell is crispy to the extreme, but there is no smell of sea. The Buddha is a rose. A small 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 a different taste bud enjoyment.

The third course is "very sea scallops". This dish is made up of sea urchin, kelp, lime, sea water and snow shell, with licorice orange tea.

With the background and music, it makes people feel like they are on the beach. The texture of the scallops is as tender as geoduck, and the sauce is also very good.

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

The fourth course is "Sea and Land Combination", the background music is very cheerful, the Buddha is a naughty and brave boy tired of playing in the ocean, dragging his hungry and exhausted body back to the shore, looking forward to it. Grilling his sea and land feast by the campfire.

This dish consists of grilled oysters, fish skin, and foie gras. The drink is accompanied by wild berry juice.

Foie gras plus oysters, the plump state of the foie gras is unspeakable, and the same as the oysters, it has a full and delicious bursting taste. This dish is also satisfying.

The last dish of the first chapter is "Clear Lobster Soup".

The restaurant service staff brought out a coffee distiller on the side, but instead of making coffee for everyone, they steamed the celery, leeks, garlic sprouts, and coriander in the lobster soup, and then cut the spices into minced pieces. , This can effectively remove the fishy smell.

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

At the end of Act 1, the host said: “The five dishes of the ocean chapter of Act 1 are all ready, let’s take a break. It’s a great honor. Among today’s guests, there are two high-achieving students from the Magic Academy of Music. I wonder if we are honored to listen to Miss Fang Suxi's piano performance?"

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

"Then invite Miss Fang to come to the stage, let us listen to Miss Fang's music together." The host stretched out his hand and motioned.