Chapter 158: Victoria's Secret

Zhuang Chen chuckled and said, "Let's forget about Miss Hong Kong contestants; they are truly more trouble than they're worth!"

A scene of a certain celebrity surrounded by beauties and enjoying fine cuisine flashed through his mind, prompting him to ask casually, "Are there any food show hosts available?"

Song Qiao understood immediately and promised to arrange it and call back as soon as possible. Sure enough, within half an hour, everything was settled. The person was a moderately famous culinary show host named Amy, just turning thirty—the epitome of a sophisticated urban woman.

They agreed to meet that evening to tour the legendary Victoria Harbour. In the afternoon, Zhuang Chen returned to his luxury mansion, which had been thoroughly cleaned, and inspected the rooms to figure out where redecoration was needed.

"Mr. Zhuang, I am Amy!"

Zhuang Chen looked at the poised woman in front of him. Dressed in professional attire, she was tall, refined, and completely at ease—truly living up to her status as a television host. Her Mandarin was also remarkably standard, which explained why she dared to quote a fee of eighty thousand; she clearly had substance.

As he drove toward their destination, Zhuang Chen said, "Let's first take a look at Victoria Harbour, and then you can recommend a few good restaurants."

Amy naturally slipped her arm through the wealthy man's and smiled, "No problem at all. This is my area of expertise; I will definitely make sure you are satisfied."

Victoria Harbour, situated between Hong Kong Island and the Kowloon Peninsula, lights up both shores after dark. It is not only hailed as one of the world's top three night views but has also been listed by National Geographic among the fifty places of a lifetime to visit.

Stepping out of the car, they chartered the entire Duk Ling junk boat and set sail. Amy leaned close to Zhuang Chen and introduced, "Cheung Po Tsai was the most famous pirate of the last century. TVB even made a television series about him. I wonder if you've ever seen it?"

Zhuang Chen nodded and looked around, noticing that the most striking feature of the Duk Ling was its traditional red masts, rich in distinct cultural heritage.

Every nail and piece of wood on the vessel was handcrafted using ancient Chinese shipbuilding techniques, with many details faithfully recreated based on the original blueprints, earning it the reputation of the last handmade sailing junk.

The gentle evening breeze, the dazzling lights, and the shimmering waves rippled across the world's most beautiful harbor. Lounging in comfortably designed chairs, sipping specially crafted signature cocktails, they lost themselves beneath the magnificent and romantic skyline.

From dusk to night, the intertwined lights and shadows wove a special nocturnal spectacle, offering a profound visual and emotional impact brought by the neon thousands along both shores of Victoria Harbour...

Amy accompanied him quietly, not disturbing a single moment of tranquility as they cruised past landmarks in Central, Tsim Sha Tsui, and Wan Chai. The Ferris wheel, the International Finance Centre, Central Plaza, the Convention and Exhibition Centre, Sky100...

Viewing the towering skyscrapers at close range, with their dazzling lights, allowed him to relax completely and enjoy the peace and beauty of the moment...

A prosperous and brilliant harbor came fully into view: bustling boats, frequently ascending and descending aircraft, international cruise liners docked in the bay, and the magnificent and spectacular new wing of the Exhibition Centre, offering an experience of unique charm.

After an hour and a half, they returned from the trip. Zhuang Chen was quite satisfied; it was far more atmospheric than the Bund. Once back in the car, Amy checked the time and smiled, "I've already booked a table at Amber. It's a wonderful specialty restaurant. What do you think...?"

Zhuang Chen laughed heartily. It was a very clever choice. Soon, they arrived at The Landmark Mandarin Oriental Hotel, where, as he had heard, this restaurant was the primary cash cow of the establishment.

The interior decoration was elegant and the crowd was lively. They were led to their pre-booked window table, which offered a wonderful view. Zhuang Chen pulled out the chair for Amy, practicing ladies first.

Taking the menu from the waiter, he saw it was creative French cuisine with rather steep prices. Amy smiled and said, "I've produced two episodes specifically about this place. The soul of this restaurant is Richard Ekkebus, who is from the Netherlands. He's extremely famous in the industry, possesses boundless imagination, and is exceptionally articulate. He's constantly active on social media—a true KOL among master chefs."

"With two Michelin stars for six consecutive years and a menu that changes every month, opting for the seasonal tasting menu is a very wise choice."

Zhuang Chen nodded, content to let the host guide the experience. After they finished ordering, the sommelier came over to ask if they wanted a wine pairing. Amy ordered a bottle of Dom Pérignon, vintage 2006.

"If you didn't know the chef, it would be extremely difficult to secure a reservation here. Some guests even have to book a room just to get the front desk to sneak them in through the back door."

"In my opinion, Amber is definitely not the kind of restaurant that is expensive simply because it has won stars, received awards, or gained fame. Take Gaggan, for instance, which suddenly skyrocketed in popularity over the last two years, focusing primarily on Indian cuisine. How should I put it?"

Knowing that the wealthy man adored fine dining and that this was her forte, Amy continued fluently, "On the global culinary map, Indian cuisine has a relatively lower presence. However, Gaggan Anand is also a chef who fought his way up from the bottom and has a wealth of experience."

"Or take Attica, which was featured in *Chef's Table*. It started out as a small-town diner and took over more than a decade to carve out a place for itself on the stage of world gastronomy."

"Amber feels completely different. Located inside the Oriental Hotel—a place even Sophie Marceau loves—it has focused on French cuisine for twelve years and possesses an inherent nobility. It feels as though every ranking list purposefully leaves a spot for it, or rather, a list doesn't feel like a mainstream ranking unless Amber is included."

The champagne was properly chilled and decanted. As the two raised their glasses, Zhuang Chen finally experienced the feeling of being with an idol. Conversing with an intelligent person was simply a pleasure, let alone an attractive and brilliant woman.

"I've interviewed him before. He grew up in the restaurant run by his grandparents, soaking in all kinds of culinary techniques from an early age. To this day, Richard often attributes his success to his grandparents. They were the ones who taught him how to pick the most fragrant apples in autumn, the sweetest wild berries in summer, and how to fish near the seaside of their Dutch hometown..."

"Having studied under orthodox masters and won the Young Chef of the Year award with the Golden Chef's Hat, he was fortunate enough to be mentored and recommended by culinary greats like Alain Passard, Pierre Gagnaire, and Guy Savoy."

"His journey has been completely smooth sailing. Before coming to Amber to take full charge, he developed his career successively in Mauritius and Barbados. That's why his culinary creations have an exceptionally strong fusion quality. After all, having seen and experienced so much, he loves playing with creativity, weaving entire stories into his dishes..."

That sounded rather interesting. Hearing this made Zhuang Chen even more expectant. At present, only two things could truly arouse his interest: either authentic, time-honored traditional flavors, or ingenious and creative culinary fusion.

A waiter brought over a brown wooden box and placed it before them. Amy explained, "To fully awaken the guests' palates and help them better appreciate each subsequent dish, the head chef specially designed a so-called warm-up ritual. Four welcome snacks representing salty, sour, bitter, and sweet are used to fully awaken your senses."

Opening the lid, they found sea urchin roe covered with a delicate membrane. The bouncy little spheres burst with flavor upon the first bite, creating a distinct "wow" sensation...

Next came the second dish, the sour lemon caviar, which was actually tiny spheres solidified with sodium alginate—a classic piece of molecular gastronomy. Immediately following that, the bitter and sweet flavors made their appearance together. Zhuang Chen smiled knowingly; was this a gentle reminder of the philosophical truth that life's sweetness follows its bitterness?

Regardless of the clever presentation, this little exercise certainly got his taste buds tingling with anticipation. The appetizers were served: Japanese oysters and marine macroalgae jelly paired with organic kale chips.

The briny, salty flavor was completely neutralized by the kale chips, making every bite ice-cold and refreshing. The plating was particularly striking, featuring plenty of negative space and an artistic ambiance.

Wild amberjack slices topped with fatty fish belly cubes and radishes dressed in kelp and vinegar sauce were placed before them. Amy took a bite and said with satisfaction, "I personally love this dish. Although Amber specializes in creative cuisine, its foundation remains firmly rooted in French cooking, with meticulous attention paid to the selection of ingredients."

"Seafood here is flown in and delivered to the port on the very same day. One second they're swimming vigorously, and the next they're on your plate. This wild amberjack must be eaten with a spoon, scooping up the sauce and delivering it straight to the mouth in one go. The fresh flavor immediately stimulates your appetite."

Zhuang Chen nodded, considering it a very fair and objective evaluation. True innovation was never something detached from its roots; rather, it was an improvement born from a thorough mastery of tradition, otherwise, it was just reckless nonsense!