From Wage Slave to Tycoon novel Chapter 304

Chapter 304: Chapter 179: What Goes Around, Comes Around

After saying his piece, he didn’t want to chat with Si Cong any longer; he was afraid of discouraging the kid even more.

As Brother Xiaoma stepped into the elevator, he didn’t forget to add, "When you have a moment, help me arrange a meeting with Mr. Su."

"Uncle Ma, I’ll do my best!" Si Cong didn’t give a firm promise, since he couldn’t make decisions on Su Chen’s behalf.

"Alright." Brother Xiaoma had only said it casually, but it would certainly be for the best if they could meet.

The elevator doors slowly closed. Si Cong let out a long sigh of relief, shook his head, and hurried back toward their private room.

"Whoa, you’re back already? I thought your old man was going to put you through the wringer," Qin Fen couldn’t help but tease as Si Cong walked in.

"Not a chance. With Young Master Ye and Old Su as my human shields, what could Old Wang say? He’s probably hoping I stick close to them!" Si Cong said matter-of-factly.

Qin Fen was instantly speechless. There was nothing to say... the guy made too damn much sense. If it were his own father, he’d probably react the same way.

"Mr. Ye, shall we begin serving now?" Seeing that everyone was present, the beautiful woman in a qipao standing by the door walked to Ye Feng’s side, bent over slightly, and asked respectfully.

"Yes, you may begin."

A moment later, the door to the room opened, and a procession of beautiful women in cutout qipaos entered, each carrying an exquisitely prepared dish.

There was supposed to be a presentation where the server announced and described each dish, but Ye Feng had them skip it.

With over a dozen dishes, and each introduction taking at least ten or twenty seconds, it would have been two or three minutes before she was finished.

Besides, what kind of high-end restaurant hadn’t they been to? It wasn’t as if they were sheltered country bumpkins. Wasting time on a server’s descriptions was far less practical than simply digging in.

Su Chen glanced at the dishes on the table and was slightly surprised. Each one was exceptionally exquisite. Just from the aroma, he could tell the chef here was on par with the state banquet chefs he’d encountered.

"Let’s start with this first-grade clear soup bird’s nest, a classic Shandong dish. Just something to whet the palate," Ye Feng said, lifting the small bowl in front of him.

Su Chen followed suit and lifted the lid from his own small bowl. A faint, savory aroma drifted up, and he couldn’t help but pick up his spoon and take a bite.

This was probably Su Chen’s first time eating bird’s nest. The sensation was unique; it slid smoothly down his throat the moment it entered his mouth, leaving a delicate, savory flavor to blossom on his tongue.

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