By the time they left the club construction site, it was already noon.
The winter sun had driven away the chill by the lake, but everyone's excitement had clearly been thoroughly ignited by the soon-to-be-completed "den of extravagance." Zhou Jialu and Li Xingya in particular—though the two girls had completely different personalities, they were surprisingly aligned in their pursuit of beauty. All the way there, they were still discussing what style of curtains the underwater suite should have.
"Alright, we can talk about curtains later."
Su Bai cut off their discussion and rubbed his stomach. "The priority now is filling our stomachs. A new private kitchen restaurant opened nearby. I heard the owner's an avid sea fisherman. Let's go try it."
This private kitchen restaurant, called Yinlu, was hidden inside an old villa deep in the East Lake scenic area.
There was no signboard, and it operated by reservation only, receiving just three tables of guests each day.
If Liu Chenhu had not specifically put in a word for them, even Su Bai arriving in a Land Rover Defender would probably have been turned away.
When they entered the private room, the decor was minimalist wabi-sabi style, yet every detail radiated the message: "I'm expensive."
Beyond the enormous floor-to-ceiling windows lay a dry landscape garden, quiet and elegant.
"Young Master Su, President Liu specifically instructed us to save all the good stuff that was flown in today for you."
The head chef was a chubby, middle-aged man with a full beard. Smiling, he personally brought over an enormous platter of ice.
The ice platter was covered with all kinds of unidentifiable deep-sea sashimi, their colors crystal-clear and glistening. In the most prominent spot sat a dozen oysters as large as a baby's palm.
"These are French Gillardeau oysters, size No.