Powell had put away all his disdain.
He's visited many Chinese restaurants in Europe, but those establishments really have nothing to do with Michelin. It's not that he's biased; he actually quite likes Huaxia culture.
However, these restaurants seem to change so much to cater to the local scene that they don't align with their Michelin judging standards, even without applying their scientific formula.
Cheap, noisy, simple dishes with no trace of Michelin's DNA.
But the dishes made by this person in front of him were different.
Not only are they exquisitely styled and impeccably flavored, but each dish also carries a history, some with fascinating stories.
This is very Michelin!
If this young man were the head chef of this restaurant today, he wouldn't mind upgrading it from two stars to three stars this year.
Powell looked at Professor Liu and asked, "I've heard from Allen that you know today's head chef?"
Professor Liu nodded, "He's my student's boyfriend."
