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The chef had been observing her every move, wanting to see what made her Tomato and Egg Noodles so different.
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But looking at it, he felt it was just the most home-style, simplest way of making it.
If it were him, he might choose to use abalone and its broth to make the Tomato and Egg Noodles.
Yet Ms. Clark’s method was nothing like the routines he usually saw in those dishes.
It was clearly the type of method ...
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