Chapter 98: Hell's Kitchen (Requesting Your First Subscription)

Seeing Zhuang Chen take a seat, the butler stood by and said, “There are only three such hotels in the world. The eight-star hotel in Dubai boasts a seventeen-hectare water adventure park. You could spend days just playing in the backyard’s water attractions.”

“One is located on Paradise Island in the Bahamas. Apart from the island's pink beaches and the swimming pigs, the most popular attraction is the Poseidon Temple, surrounded by the blue ocean. If you ever have time, you should visit.”

Zhuang Chen was quite pleased; since it was still early, he went downstairs for a stroll. The entire area, stretching over three hundred thousand square meters, included the shopping avenue, Shark Gourmet Plaza, Lost Chambers Aquarium, Dolphin Bay Theater, Tropical Storm, Poseidon Tower, Princess Tower...

It featured the world's largest open-air aquarium, the only Dolphin Bay Theater, the most restaurants, and the most thrilling water amusements...

“We have twenty-one enticing restaurants, lounges, and dining spots. Whether it’s savoring delicacies at the underwater restaurant or enjoying a sunset tea by the pool, each meal will be an unforgettable experience.”

“This is BREAD STREET KITCHEN & BAR, owned by Gordon Ramsay, the world-renowned chef whose income ranks in the top three globally. The menu is personally curated by him, focusing on British and continental European cuisine...”

“Saffron Buffet is the largest in Sanya, offering the most interactive buffet experience, available twenty-four hours a day with classic dishes from around the globe...”

“If you’d like to try innovative Japanese cuisine, I recommend Naisu. Inspired by avant-garde graffiti, it’s highly recommended for sashimi, hand-made nigiri, and teppanyaki...”

“Of course, we haven’t forgotten Chinese cuisine. At Rainbow Crystal, you’ll find everything from roast duck and spicy Sichuan flavors to seasonal dishes and street snacks—there’s something for everyone...”

Gordon Ramsay? Zhuang Chen paused, gazing at the restaurant ahead. Currently the only chef in the world to have earned Michelin stars seven times, owner of several Michelin three-star restaurants, and author of dozens of cookbooks.

Seeing the guest’s interest, the butler quickly explained, “The décor follows the design concepts of its London sister restaurant and the Atlantis at Dubai’s Palm Island. The interior features a modern-retro industrial style, primarily offering steaks and Western dishes, as well as signature cocktails...”

Zhuang Chen nodded and continued his walk, planning to try the chef’s skills when time permitted. Finally, he arrived at a restaurant where Butler Zhao offered a formal recommendation: “Oceano Underwater Restaurant is the hotel’s premier dining venue. Surrounded by seafood delicacies, the immense floor-to-ceiling windows look out onto the most spectacular underwater scenery. The world beneath the sea—layered coral and water plants, schools of fish weaving right beside you—makes it the ultimate setting for a romantic rendezvous.”

Further ahead lay the aquarium, with complimentary admission for presidential suite guests. Wandering through labyrinthine tunnels and themed corridors, beautiful fish, vibrant coral, and adorable belugas appeared before his eyes, as if stepping into a lost utopian civilization and exploring relics of a kingdom hidden beneath the sea for millennia.

“There are more than thirty exhibits here, home to eighty-six thousand marine creatures, spanning over two hundred eighty species of freshwater and saltwater life, including sharks, rays, jellyfish, tangs, moray eels, and arapaima.”

“Right now you’re facing the largest viewing tank—sixteen and a half meters long, seven point two meters high, and sixty-five centimeters thick. You can admire the underwater ruins of Atlantis and a variety of exotic marine creatures, including silver sharks, pseudo-golden-fin fish, giant crabs, cold-water octopus...”

“You can even experience diving, coming face-to-face with these marvelous beings, swimming among the underwater ruins of Atlantis, and encountering rays, schools of fish, sharks, angelfish, butterflyfish…”

As he finished speaking, a diver was feeding sharks. The butler smiled, “This is Predator Dive. You can feed sharks and rays yourself—rest assured, the most professional coaches accompany you, ensuring one hundred percent safety.”

“If you can’t swim, you can try underwater walking. Put on a special helmet, breathe and stroll underwater like a mermaid, surrounded by the dazzling light and vibrant fish—a dreamlike sensation.”

After touring everything, Zhuang Chen found, quite honestly, that this was the finest aquarium he’d ever seen—without exception!

Hungry, he headed straight to Ramsay’s restaurant and picked up the menu, finally understanding what British and continental European cuisine meant.

Pressed red bell pepper with pickled dragon whisker vegetables and coriander oil

Quinoa with bamboo fungus egg in Thai coconut sour soup

Chef’s specialty braised lotus root with white radish

Morel mushroom steak with crispy perilla seed-coated baby carrots

Dry-fried palm flower with homemade egg tofu, sea asparagus, and cauliflower sauce

Wasn’t it just a medley of stews?

He ordered the specialty dishes to sample them all and see what they were about. The appetizer involved roasting bell peppers, then hand-mashing them and layering them atop slices of white radish, thin as gossamer.

The first bite seemed rich but was unexpectedly refreshing. The highlight was lifting the radish slice, revealing pickled dragon whisker vegetables drizzled with coriander oil beneath the red pepper layer.

The original mild taste gained a richer note, transitioning smoothly in texture. A complex flavor hovered and lingered on the tongue...

The soup, inspired by Southeast Asia, used premium bamboo fungus eggs, simmered for five minutes, then enhanced with a tailored Thai coconut sour broth, adding a tangy and spicy kick—quite appetizing.

The chef’s specialty braised lotus root with white radish was something to anticipate. Selected lotus root from Huangwan, both tender and juicy. The top layer, deep-fried lotus root slices, gleamed with translucence—visually appealing.

Beneath, a glossy, rounded carrot served as the prized ingredient, accompanied by a segment of lotus root, drenched in a specially prepared broth. The flavors layered one after another, culminating in a burst of passion.

The crispness, coupled with the viscosity of lotus juice, carried a hint of sweetness. The braised radish was tender and refreshing, their complementary textures evoking the sensation of a gentle breeze—delightful.

The morel mushroom steak from Yunnan, looking as enticing as a dessert, was extraordinarily tender, topped with a sauce stewed from morels, rich in protein, as if solidified upon entry. Paired with baby carrots and perilla seeds, the fusion in the mouth was as dazzling as fireworks, stormy yet remarkably fresh.

Dry-fried palm flower with homemade egg tofu had a pudding-like, springy texture—smooth and silky. Palm flower, usually slightly bitter, transformed into a subtle sweetness thanks to the cauliflower sauce and sea asparagus—an unexpected twist.

Crispy fried monkey head mushrooms, resembling a fried chicken drumstick, had none of the expected vegetarian taste. Selected from Gutian, the mushrooms carried a slight bitterness, their golden exterior alluring. A gentle bite revealed a chicken-like firmness, as if eating real chicken.

Served with homemade black pepper sauce for extra flavor, alongside the sweet and dense mashed potatoes paired with crispy corn chips—a creative combination of textures.

From Zhuang Chen’s perspective, the process must have involved boiling, marinating, then drying, with mushrooms marinated in egg whites for their unique flavor before frying.

The most stunning dish was the handmade Italian ravioli with black truffle, infusing the signature aroma, earthiness, and forest essence into the plump, glossy dumplings. The first bite awakened primal hunger.

After a moment’s silence, all the surges of flavor condensed into a single spoonful of broth—unforgettable.

The finale dessert, called Chef’s Inspiration, boasted a rich caramel aroma, topped by a delicate spring roll crust, beneath which lay a decadent molten chocolate cake, adorned with fruit pieces and ice cream.

Crushed together and eaten, it was as if experiencing the sweet sensation of fire and ice—this meal was crafted with care, and it did not disappoint.