Chapter 205: White Wine Pan-fried Sea Bass

"This is my dish—"

Shigong Xiaoci Lang placed his plate on the judges' table first, his demeanor calm and composed.

During the cooking process, he used low heat for everything—simmering vegetables, sautéing zucchini, and even frying the fish.

Western cuisine values style and finesse, and correspondingly, this chef barely broke a sweat by the time he finished cooking.

Clearly, Shigong Xiaoci Lang didn't subscribe to the fallacy that serving first meant losing; he nonchalantly presented his just-plated dish.

From the appearance and art of plating alone, Shigong's dish was leaps ahead of the students'.

Three pieces of fish were almost triangularly arranged, two stacked on each other, and the third laid beside them.

In addition to the fish, there were yellow zucchini slices, green zucchini slices — these were the "petals" decorating the plate, forming a circle around the small plate, each piece pan-fried to a golden hue, mouthwateringly so.