Bab 1021: JI YUN'S BIRTHDAY (VI)

THE dinner started with an appetizer, lobster bisque. A rich and creamy soup made from lobster stock, heavy cream, and a hint of sherry. It's garnished with chunks of succulent lobster meat and fresh chives. Then, the main course, filet mignon with red wine reduction. A perfectly cooked filet mignon steak, tender and flavorful, drizzled with a luxurious red wine reduction sauce.

The sides were roasted asparagus, which was roasted with olive oil, garlic, and a sprinkle of parmesan cheese, and garlic mashed potato with a hint of roasted garlic. Both providing comfort and flavor to the whole meal course.

The food was delicious; the ambience was romantic, and there was even an in-house piano player playing soft music in the background. Everything was just perfect. Now, if only the dessert would be perfect as well, then this dinner would be a resounding success.

Soon enough, the waiter brought two plates of Mille-Feuille.