Come on, What Kind of CEO Chases His Roommate Back to the Country? - Chapter 15

Amid the busy operations of the restaurant, Pei Song started visiting Michelin-starred establishments, studying their dishes and service.

Each time he returned, he would adjust and innovate the menu.

“This ‘Golden Silk Jade Dew’ dish is quite impressive,” Shi Yancheng commented as he tasted Pei Song’s new creation. “Incorporating Western plating concepts into traditional Chinese cuisine is very creative.”

As the restaurant’s reputation grew, it began attracting food lovers from all over. One day, a Michelin reviewer visited discreetly and later posted a glowing review on social media.

“Looks like we’re getting close to earning a Michelin star,” Shi Yancheng remarked while reading the review.

Pei Song frowned. “Isn’t this happening a bit too fast?”

“Why do you say that?”

After a brief hesitation, Pei Song said, “I want the Michelin star to be a true recognition of our restaurant’s strength, not influenced by other factors.”

Shi Yancheng put down his phone and looked him in the eye. “Do you think a Michelin reviewer would change their evaluation because of external influences?”

Pei Song shook his head.

“Then don’t worry about what others say,” Shi Yancheng said firmly. “What matters is that you genuinely have the talent for this.”

His words gave Pei Song a newfound confidence.

He began boldly innovating, blending regional Chinese cuisines with local ingredients from Country D, creating stunning new fusion dishes.

“This month’s revenue has hit another record high,” the manager reported, handing over the financial statement. “The newly launched ‘Jiangnan Impressions’ series has been a huge hit among local diners.”

Shi Yancheng glanced at the report, a satisfied smile appearing on his lips. “Looks like it’s time to consider expanding.”

“Expanding?” Pei Song was surprised. “But the current size is just right.”

“The café next door is planning to sell,” Shi Yancheng explained. “I had someone negotiate the price, it’s reasonable. We can turn it into private dining rooms for VIP guests.”

Pei Song knew this was typical of Shi Yancheng, always thinking a step ahead.

As the restaurant gained more fame, the media took notice of this Chinese restaurant founded by international students.

During an interview, when asked about the secret to their success, Pei Song thought for a moment and answered, “Maybe it’s because we always focus on the quality of the food.”

Shi Yancheng, standing beside him, added, “And because we never settle for the status quo.”

Indeed, under Shi Yancheng’s leadership, the restaurant continued to evolve.

From dishes to service, from decor to ambiance, every detail was constantly refined and improved.

By the end of the semester, “Xunwei” had become one of the most popular restaurants near M University. Not only were students flocking there, but many business professionals also became regulars.

“Actually…” One day, Pei Song hesitated before speaking.

“What is it?” Shi Yancheng asked.

“I just… I really appreciate you,” Pei Song said sincerely. “Without your investment and guidance, I couldn’t have achieved all this so quickly.”

Shi Yancheng looked at him and smiled. “You deserve it. Besides…” He paused before adding, “I’m not exactly losing out, I get to eat your cooking every day.”

The atmosphere suddenly turned a little ambiguous.

Pei Song felt his face heat up and quickly changed the subject. “By the way, there’s a food festival next Tuesday. Should we participate?”

“Of course,” Shi Yancheng decided immediately. “It’s a good chance to check out the competition.”

Despite the restaurant’s success, Pei Song never neglected his studies. Every morning, he still went for a run with Shi Yancheng; in the evenings, they often studied together.

“You’re such a workaholic,” Pei Song remarked one night, watching Shi Yancheng juggle restaurant affairs and academic papers.

“You’re no different,” Shi Yancheng replied, looking up at him.

True enough, balancing studies and the restaurant kept Pei Song busy every minute of the day. Strangely, though, he didn’t feel exhausted. Instead, he felt more fulfilled than ever.

“When the break starts,” Shi Yancheng suddenly said, “I’ll take you to France and Italy to visit their Michelin restaurants.”

“Huh?” Pei Song was taken aback. “But the restaurant—”

“I’ve already made arrangements,” Shi Yancheng assured him. “Besides, this is a research trip, not just a vacation.”

Hearing the word “research,” Pei Song immediately understood, Shi Yancheng was already planning for the restaurant’s future.

This semester has given Pei Song not just valuable experience but also a deeper understanding of Shi Yancheng. Behind his cold and composed exterior, he was meticulous and thoughtful. He just didn’t like taking credit for it.

“Never think you’ve done enough,” Shi Yancheng often reminded him. “In this industry, you have to keep improving to stay ahead.”

As the semester neared its end, an unexpected piece of good news arrived, the official Michelin review team had scheduled a visit next month.

“Are you ready?” Shi Yancheng asked.

Pei Song took a deep breath. “I’m ready.”

He knew this wasn’t just a test for the restaurant, it was a test of all the hard work he had put in throughout the semester. And standing beside him, as always, was Shi Yancheng, calm and composed, as if he already had the future mapped out.

That evening, on the way home, Shi Yancheng said, “Before the Michelin review, we’ll close the restaurant for three days.”

“Why?” Pei Song asked, checking the day’s revenue report.

“Training,” Shi Yancheng replied. “I’ve hired former Michelin restaurant service directors to provide etiquette coaching.”

Pei Song looked up. “That’s quite a big investment.”

“Michelin stars aren’t just about the food,” Shi Yancheng explained. “Service quality, dining experience, every detail matters.”

The next three days were intense.

From the angle of silverware placement to the exact motion for pouring wine, the staff practiced every move repeatedly. Pei Song was also dragged into lessons on table etiquette and wine pairings.

“You’re the head chef, you need to understand these things too,” Shi Yancheng told him.

On the final day of training, Shi Yancheng arranged a mock evaluation. He invited several well-known food critics, who experienced a full-course meal under Michelin standards.

“The overall experience was excellent,” one critic commented afterward. “Especially the ‘Longjing Shrimp,’ integrating tea aroma with seafood was a brilliant touch.”

“Service was also impressive,” another critic added. “But I’d suggest incorporating more storytelling when presenting the dishes.”

Pei Song carefully noted down every suggestion. After the guests left, he was about to check on preparations for the next day when Shi Yancheng stopped him.

“Come with me.”

They went up to the restaurant’s rooftop terrace. Under the night sky, the M University campus was peaceful, with distant church bells echoing in the air.

“Do you remember the first time we met?” Shi Yancheng suddenly asked.

Pei Song hesitated. “Yeah… That night, I suddenly moved in…”

“Do you know why I agreed to let you stay?”

“Because… the rent was high?” Pei Song guessed.

Shi Yancheng chuckled. “Because of the bowl of noodles you made for Su Mi.”