Chapter 152: The Puppet Master Behind the Scenes

Louis Koo appeared, looking even darker and thinner than on television; to be honest, he seemed a bit older, and his Mandarin was not very fluent. After a brief exchange of pleasantries, they sat down to chat. Johnson briefly explained the purpose of his visit, and upon hearing it was about charity, the initially reserved Louis Koo finally warmed up.

As the atmosphere gradually became more congenial, Johnson took the initiative to ask about Louis’s many years of charity experience. It turned out he also had a private fund managed by professionals, rarely raising funds publicly. Sometimes, friends around him would contribute to joint philanthropic efforts.

“I still remember the pressure when the news broke that I was sentenced to a reformatory back in my youth!” Louis Koo recalled with a smile. “At that time, no one dared to come near me; I had no confidence at all. Except for filming, I didn’t dare to leave the house.”

“At the company, I didn’t even dare to buy lunch; I would sit alone, too afraid to speak or imagine how others saw me. I thought I would disappear from this industry.”

“During those dark days, two people appeared by my side: Mrs. Leung Ka-shu and Huang Ji-ying. I will forever remember my career savior, Barbara. Because she believed in me, even when I was at my lowest, without a meal to eat, she offered me a bowl of rice. If I’m still alive today, it’s because of her.”

“That’s why I’m still with TVB now. As long as she’s here, I’ll stay. If she leaves, I’ll leave immediately. It’s that simple. Many people talk behind my back, saying I’m just brown-nosing Barbara to get drama roles.”

“Actually, last year I filmed over a dozen movies outside and never rested; it was exhausting. But when she speaks, whatever she tells me to shoot, I start right away. In short, I never forget those who have been kind to me.”

Just then, Daniel Wu walked in, surprised to see his longtime friend so open and candid—few people could get him to talk so freely about his heart.

Johnson, naturally empathetic, couldn’t help sharing some of his own experiences. Both feeling like wanderers in the world, their bond deepened.

“Enough talking. Since we’re all in good spirits today, try my new culinary skills!” Daniel Wu smiled as he presented several plates of sushi. “Our specialty is Edo-style sushi, with traditional sauces brushed on fresh fish, crafting three main types of sushi: nigiri, maki, and pressed sushi. The essence is infused with a creative flair that’s trendy and fresh.”

“The scallop sashimi with tarragon and citrus juice is light and refreshing. Thinly sliced, topped with tuna tartare and black caviar, drizzled with tarragon and citrus—a true taste of summer…”

Johnson examined the sushi before him: California rolls and aburi salmon rolls, richly topped, with evenly layered white rice beneath. From top to bottom, inside and out, the craftsmanship was meticulous and the presentation appealing.

The appetizer was crab roe salad; the roe was incredibly fresh, blending perfectly with salad dressing and Japanese cucumber, offering a crisp, sweet texture.

Next came the prawn tempura roll, the golden batter enveloping the vibrant red shrimp, naturally enticing, with a crispy and lasting crunch.

The butter corn scallops were rich and fragrant; though inevitably oily, the scattered sweet corn kernels balanced the flavor nicely.

Particularly impressive was the lobster salad crab stick tamago sushi, full of layers. The lobster salad was sweet and sour, the crab sticks genuine, and the tamago was sweet but not cloying, firm in texture. Following Daniel’s suggestion, they tried the vertical tasting method like a mille-feuille cake—one bite revealed a complex harmony of sweet, sour, salty, and savory flavors.

The Edo-style spotted prawn sashimi, known as the “Bentley of shrimp” and a favorite of the Queen’s seafood selection, was presented on transparent crushed ice, vibrant and clear, exuding a pure and unpolluted aura.

One bite instantly transported them to a place of rippling blue waves, endless clear skies, and gentle serenity that was utterly intoxicating.

Seeing the guests pleased, Daniel smiled and sat down to explain: “The term ‘Edo-style’ has several meanings. Literally, it refers to the coastline of Tokyo Bay—Edo being the old name for Tokyo, once a renowned fishing hub.”

“Seafood caught there—shrimp, shellfish, eel, and octopus—came to be known as Edo-style, indicating their origin. Another meaning relates to diligence, describing how ancient sushi chefs, lacking transport and refrigeration, started work at the crack of dawn every day. They devoted themselves to preserving the freshness and bringing out the best flavors of the ingredients.”

“Nigiri sushi is the highest form, where fresh fish slices are pressed on-site with strict ingredients and complex procedures. The exquisite taste depends on the meticulous balance of every step.”

“In top sushi restaurants in Japan, the chef only begins making sushi after customers are seated, adjusting pace and portions according to each diner’s appetite. The overall rhythm is carefully managed, and punctuality is even requested; seating arrangements vary by guest.”

“Sushi is served in order of flavor intensity, from light to strong, paced by the chef. Since a thin layer of wasabi is already applied between the fish and vinegared rice, diners are advised to dip the sushi in soy sauce using the topping side, and less is better…”

When the topic turned to food, Louis Koo fell silent, quietly listening. Daniel and Johnson chatted away happily. The meal lasted more than three hours, after which they exchanged contacts and agreed to collaborate on charity projects.

On the way home, Johnson mused: Birds of a feather flock together. They were all simple people, just wanting to do their own thing well. Whether Louis Koo or Daniel Wu, acting was just a job to support their families. They had private lives—working out, enjoying fine wine, cooking for themselves, nothing more.

After meeting several so-called comedians, he realized that while they shone brilliantly on stage, offstage they were often silent, even reclusive.

No wonder many comedy masters eventually chose to end their own lives, giving all their energy to the stage and audience but leaving themselves with only depression and loneliness.

Gradually, Johnson understood the phrase his mentor often repeated: “Gentlemanly friendship is as light as water.”

Without entanglements or ulterior motives, their relationships were clean and pure—simply comrades in the same path.

Enjoying good food together, doing charity together, living a simple, peaceful life.

Meeting more friends like this—

Was truly wonderful.

With the afternoon free, Johnson went to the Central district’s Jia Mu Tang gallery to admire the collection of Huanghuali queen furniture.

Upon entering the exhibition hall, he found a professional guide named Amy to accompany him. It was his first time appreciating Ming and Qing dynasty Huanghuali furniture up close. Even a single round-back chair was worth tens of millions.

“In Hong Kong’s Ming-style furniture collecting circle, there are four great masters. Two are renowned doctors. Another is a female hero in the furniture collecting world, and the last is a wealthy financier known for his deep affection for his daughter.”

Amy accompanied Johnson as they toured, speaking fluent Mandarin: “Mr. Ye Chengyao and his Gongyu Shanfang are called the Kings of Huanghuali. Though well into his eighties, he still practices as the city’s top dermatologist.”

“In just three years, he devoted almost all his time and savings to collecting 68 Ming-style furniture pieces, mainly Huanghuali. Now his collection exceeds 160 pieces, with a comprehensive variety and a grand display.”

“Most are made of Huanghuali wood, along with rosewood and ebony. Ninety-five percent were purchased from our Jia Mu Tang during the 1980s and 1990s.”

Johnson was taken aback—so the queen was the true mastermind behind it all?