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I savoured the taste of meat gently melting in my mouth.
It was so good.
As expected of a restaurant that received three stars from the continent’s culinary guide.
The meat’s quality was already excellent, to begin with, and on top of that, the chef’s control over the fire temperature was even better.
The outside was so charred that you’d think the whole meat was burnt to crisp, but hints of blood still remained inside.
The in ...
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