Return to Barcelona

One night in September, before going to bed, I saw Minyi posting on Moments: Urgent transfer of a seat at the NOMA restaurant reserved for November 6. I thought that I should be able to take a week off to travel at that time, and going to NOMA restaurant has always been on my mind, so I unveiled the list that night.

I met Minyi in 2016. At that time, we both exchanged cooking skills on "Taste Master" and showed off our food creations in the forum from time to time. The forum was full of hidden dragons and crouching tigers, including top domestic restaurants like Dadong and Mai Guangfan. There are also executive chefs like Minyi. My favorites are Minyi's products with strong aesthetics: black garlic ice cream with grilled meringue slices, food sketching and picnic series; Dong Yehui's product of West Lake State Guesthouse with fresh Jiangnan style: leek mixed with Qiandao Lake wild dried shrimps , wild mushroom claypot rice and drunken crab; as well as the Sichuan show star Rouga Ga’s mushroom season, bayberry fried diced meat and spring series with bold style.

More than three years later, Minyi has successfully transformed from a food lover to a professional executive chef. She currently runs a Black Pearl restaurant (Voisin Organique next door) and a lounge (V.O. Lounge).

This time we were accompanied by three other senior food lovers from London and Shenzhen. Considering that it would be a luxury to fly just for a restaurant, Minyi and Minyi agreed to go to Barcelona first and then to Copenhagen, Denmark.

Carefully selected farm ingredients