Table 11, Table 6, Table 17, Table 20, Table 2, Table 2, the second dish of the mountain delicacies.”

After receiving feedback, Feng Yifan led the chefs to serve the second dish to the guests immediately.

Just like this dish, it is presented.

The guests who came today felt it was worth it, because just watching the dishes in live broadcasts and videos was not as visually impactful as they saw them in person.

What's more, in addition to visual impact, you can also taste every dish.

Of course, among the people who came today, there are some more professional food reviewers.

The purpose of their visit today is naturally to find out the inappropriate aspects of Feng Yifan's dishes and then take the opportunity to promote them so that they can gain some of their reputation and benefits.

But after seeing these dishes with my own eyes and savoring them, the food reviewers were speechless.

Because every dish here is so nearly perfect.

Whether it is the styling or the taste of each dish, it really makes people amazing.

What's more, the various ingredients behind these dishes are more of domestic local ingredients.

This alone actually made many food reviewers who came here today speechless.

It is possible to avoid using the top ingredients, but also to create a very top-notch flavor. This really makes it a bit difficult for food reviewers to write. They eat one by one while trying to figure out how to evaluate the restaurant after going back?

Feng Yifan naturally also took those people seriously.

Feng Yifan knew several of the well-known food reviewers.

He often sees them in restaurants abroad.

Unlike in China, any restaurant abroad may become unwilling to the public because of an article or even a sentence of these people.

So such a group of people regard them as enemies of many foreign restaurants.

There are even many restaurants that refuse them to eat.

Feng Yifan didn't care. Even when he was abroad, one or two of them had written bad words about his chef's restaurant, which also made him receive a lot of bad reviews.

But even if he was said badly and given bad reviews, Feng Yifan was able to attract enough diners.

The same is true today.

Feng Yifan felt that he didn't need to please them.

If the restaurant doesn't need the evaluation they give.

So when Ma Xiaolong, Catherine, Hans and Tom all quietly reminded him, Feng Yifan still looked confident.

"Don't worry, just do your own thing. They can write whatever they say. We are not going to participate in the star rating. We want to create our own standards, so we don't need them, commentators, to comment, we just need to be responsible to diners."

Feng Yifan said this, and several people were instantly excited a little.

Then, several people went back to work hard and no longer paid attention to the comments of the comments.

Although Feng Yifan and his team made a lot of preparations in advance, it still took a lot of time to start cooking.

So overall, after about thirty minutes, we finally started to serve the main course one after another.

And this may actually be considered relatively fast in Western restaurants.

When the main dishes of the two sets of meals were served, it really surprised the diners again.

I originally thought that the various appetizers from before were already unique.

But when the main dish was served, including the food reviewers, diners finally realized that they had underestimated Feng Yifan after all.

A portion of hazelnut pan-fried grouper, a portion of natural roast beef tenderloin.
Chapter completed!