Fortunately, Ascott's Chinese restaurant hadn't gone wild with formulas. It was just a simple pork rib and lotus root soup.
For a high-end restaurant, "not messing around" was actually a rare and valuable quality, at least based on Su Bai's recent experiences.
Now that he had money and free time, Su Bai often simply opened an app when eating out, found the most expensive nearby restaurant, and went in to give it a try.
The result had shocked him. Many high-priced restaurants sold ambiance or bizarre creativity. If they went all out on ingredients, that was already considered conscientious. Most of the time, they honestly weren't as tasty as restaurants in the "a little pricey" range.
It was pretty absurd.
Maybe many wealthy people genuinely didn't care whether the food tasted good, especially at business banquets. As long as the display of status was sufficient, that was enough.
But Su Bai cared. He was someone who followed his heart's desires.
If it was delicious, it had to be truly delicious!
Just as Su Bai thought the pork rib and lotus root soup was simply pork rib and lotus root soup, the Chinese restaurant manager arrived at the table with the head chef.
Seeing the chef push over a small cart carrying an induction cooker, a heatable glass pot, and a set of kitchen utensils, Su Bai immediately guessed, "A tableside hot-pot preparation?"
"Mr. Su, you guessed right. Yes, we prepared Coral Trout, fresh squid, and sliced conch for you. We'll use the lotus root soup for a tableside poaching preparation. Would you like it with dipping sauce, or made into noodle topping?"
"With dipping sauce."
"Certainly. Please wait a moment."
At the manager's signal, the head chef began cooking.
If there was a pot of fresh, flavorful broth, it was