Come on, What Kind of CEO Chases His Roommate Back to the Country? - Chapter 16

Pei Song suddenly remembered. Last Christmas, he stayed at Su Mi’s place for a night. It was late, so they had only cooked a simple bowl of plain noodles.

“Just that bowl of noodles?” He found it hard to believe.

“Yeah.” Shi Yancheng gazed into the distant night. “That taste… it reminded me of the plain noodles my grandma used to make in the alleys of B City when I was a kid.”

This was the first time Shi Yancheng had ever mentioned his childhood. Pei Song quietly listened.

“Later, I thought,” Shi Yancheng continued, “this kind of flavor should be something more people get to experience.”

The night breeze carried the scent of flowers from afar.

“So,” Shi Yancheng turned to face Pei Song, locking eyes with him, “tomorrow’s judging, don’t feel pressured. Believe in yourself. Your flavors are worth a star.”

Pei Song suddenly felt a lump in his throat. At that moment, he finally understood. Shi Yancheng’s trust in him went far deeper than just an investor’s confidence in a project.

A surge of courage rose within Pei Song. He lifted his head and said, “I won’t let you down.”

Shi Yancheng smiled. “I know.”

Early the next morning, the entire restaurant staff arrived two hours before opening.

Pei Song meticulously inspected every ingredient in the kitchen, ensuring everything was in perfect condition.

“The reservation time is approaching,” a server whispered.

Pei Song took a deep breath and glanced at Shi Yancheng, who stood by the door. The latter nodded at him, his gaze steady and full of trust.

“Let’s begin,” Pei Song said.

The judging panel arrived on time. Three judges entered the restaurant separately, through different entrances, at different times. They looked like ordinary guests, but Pei Song recognized them instantly.

As the head chef, he had studied the Michelin judges’ photos countless times.

“Table one, seat three,” a server quietly relayed from the dining area.

Pei Song inhaled deeply and began preparing the first dish, a Cantonese dim sum: Truffle Jade Dumplings.

The dumpling wrappers were colored with spinach juice, paper-thin yet resilient. The filling was a delicate combination of fresh shrimp, bamboo fungus, and black truffle, creating a complex flavor profile.

As he watched the server carry the dim sum basket away, he realized his hands were trembling slightly. Just then, a warm hand pressed gently on his shoulder.

“Focus on the ingredients,” Shi Yancheng murmured. “Just like you always do.”

Pei Song nodded, steadying his breathing and refocusing on the cutting board.

The first judge finished the dumpling in just two bites, then elegantly wiped their mouth and swiftly typed something into their phone.

Pei Song took it as a good sign. If they were dissatisfied, they would have set the food aside.

“Table twelve ordered the main course,” a server informed him next. That was the second judge’s table.

The main dish was a renowned Cantonese delicacy, Braised Sea Cucumber in Rich Broth.

The sea cucumber had been marinated for three days, turned every four hours. The broth was simmered for eight hours with old hen, dried cured ham, and over ten other ingredients.

The most challenging part was the final braising step. Too much heat would make the sea cucumber tough, too little and the broth wouldn’t be rich enough.

“Will they order dessert?” Pei Song asked, eyes never leaving the stove.

“They already did, table six.”

The last dish was Pei Song’s innovative dessert: Jasmine Tea Mousse.

He infused the light fragrance of jasmine tea into a French-style mousse, pairing it with homemade osmanthus syrup and almond crisps.

This was an idea he had developed while studying in D Country, a perfect fusion of Eastern tea aromas and Western pastry techniques.

The judges dined slowly, carefully savoring each dish. From time to time, they would take out their phones or jot down notes in their notebooks. But they never requested any changes or special instructions from the kitchen.

Not until the last judge left did Pei Song finally exhale and collapse into a chair in the back kitchen.

The entire process had been far more exhausting than he expected.

Every moment waiting for the judges’ reactions had felt like an eternity.

“When the head judge finished the dessert, he put down his spoon and stared at it for a long time,” Shi Yancheng handed him a glass of warm water. “That’s a good sign.”

Pei Song took the glass, smiling wryly. “Staring at it that long… What if he was just trying to figure out how to write a bad review?”

“He wasn’t,” Shi Yancheng’s voice was firm. “He wasn’t thinking about a review. He was remembering something. Just like how that bowl of plain noodles brought back memories for me last year.”

Pei Song turned to look at him, seeing a rare warmth in his usually cool eyes. At that moment, he suddenly understood, whether or not they earned a Michelin star, his dream of moving people through food had already come true.

“Now,” Shi Yancheng checked his watch, “time to prepare for the dinner service.”

“Huh?” Pei Song was startled. “We’re not taking a break today?”

“Why would we?” Shi Yancheng raised an eyebrow. “No matter how important Michelin is, it shouldn’t affect our regular guests’ dining experience.”

Pei Song understood his point. Regardless of the results, the restaurant had to keep running. Every guest deserved the best service.

“Go on,” Shi Yancheng patted his shoulder. “I saw on the reservation list that a student is celebrating their birthday today, don’t forget to prepare that chocolate cake.”

As Pei Song headed back into the kitchen, Shi Yancheng’s lips curled slightly. This once-stubborn young man had, without realizing it, grown into a true head chef.

By the time they closed for the night, it was nearly midnight.

Pei Song sat in the empty restaurant, replaying the day’s events in his mind.

“What are you thinking about?” Shi Yancheng walked over and sat across from him.

“I was just thinking…” Pei Song hesitated, then murmured, “If we really get the Michelin star, my parents will be so happy.”

Shi Yancheng looked at him and suddenly said, “Have you considered opening a branch back home?”

“What?” Pei Song looked up in surprise.

“You’ve always wanted to help your family, haven’t you?” Shi Yancheng said. “If this restaurant earns Michelin recognition, opening a branch will be much easier.”

Pei Song pondered for a moment. “Opening a restaurant back home… that actually sounds like a good idea.”

After all these months, he had gained a much deeper understanding of running a restaurant.

Shi Yancheng glanced at him and smirked. “Let’s get the Michelin star here first.”

Pei Song nodded. He knew Shi Yancheng was right. One step at a time, steadily achieving each goal. That was the greatest lesson he had learned.

“Alright, time to go home,” Shi Yancheng stood up. “We have an early morning run tomorrow.”

As they walked home, Pei Song looked up at the starry sky, thinking about everything that had happened over the past few months. From his initial nervousness to his growing confidence, every step had Shi Yancheng’s influence woven into it.

He glanced at the tall figure walking beside him, warmth spreading through his heart. At some point, this seemingly cold and distant man had become an irreplaceable presence in his life.