Tarthocas: Chronicles of the Transmigrating Scribe Chapter 41: Chapter 40

Read chapter 41 of Tarthocas: Chronicles of the Transmigrating Scribe by Bigmachine on NovelPedia.

“Oi, Wang Ming, don’t slack off! Go and greet the customer!” An old man with a grizzled beard and a sharp tone called from behind the bar, his voice cutting through the low hum of conversation and clinking glasses. Old Man Kang, as he was known, was a seasoned barkeep with a keen eye for business and a no-nonsense attitude. Wang Ming, a young man with a gruff expression and broad shoulders, sighed heavily. With a reluctant nod, he pushed himself away from the counter where he'd been leaning and trudged toward the entrance. His steps were slow, almost dragging, as if each movement was a protest against the inevitable. As he approached the door, his face shifted into a practiced, albeit weary, smile. “Welcome to The Sky Tempering Palace, where all your needs will be answered,” he recited in a tone that tried to sound enthusiastic but landed somewhere near resigned. The tavern’s name, undeniably cheesy, was a source of amusement for the staff and regulars alike. It was an establishment known for its unique charm and atmosphere, nestled in a bustling part of the city. The interior was decorated with intricate tapestries depicting ancient legends and myths, while the tables were carved from dark, polished wood, giving the place a rustic yet inviting feel. Old Man Kang, standing behind the bar with a towel slung over his shoulder, watched Wang Ming with a critical eye. He was a shrewd businessman, well aware that the tavern’s name and theme catered to a particular clientele. As he often said with a smirk, "We don’t serve the locals; no, we serve the tourists whose pockets are bigger than their brains." This philosophy had served the tavern well, attracting visitors from far and wide, eager to soak up the exotic ambiance and, more importantly, spend their money on the tavern’s overpriced but moderately delicious food and drink. Meanwhile, Wang Ming greeted the newly arrived customers with a courteous nod and guided them to a cozy corner table, offering them the elegantly designed menus. The flickering candlelight cast a warm glow over the polished wooden table, enhancing the rustic charm of The Sky Tempering Palace. “What would you be having today?” he asked, his voice steady and professional. The older man, with a jovial expression and a twinkle in his eye, glanced at the menu before responding. “Ah, I’ll be having the Toasted Tri-Colour Winged Turkey with a side of Tomato Sauce and Mint Leaves,” “Excellent choice,” Wang Ming replied, noting the order with a slight nod. He then turned his attention to the younger man, who appeared momentarily startled by the sudden attention. “And what would you be having, sir?” Wang Ming prompted gently, his tone encouraging and patient. The younger man, recovering from his surprise, quickly scanned the menu and replied, “The Fried Potato Fiesta.” “Very well,” Wang Ming said, jotting down the second order with practised efficiency. “Your meals will be out shortly. In the meantime, can I get you anything to drink? We have a fine selection of local brews and exotic spirits.” “No, that’ll be all,” the older man said, smiling. “Alright, the food will be served in a few minutes,” Wang Ming replied, nodding courteously before heading back to the kitchen. Before long, Wang Ming returned, carrying two beautifully arranged platters. “Thanks for your patience,” he said, his voice warm and appreciative. With practised grace, he began serving the dishes. The older man's order, the Toasted Tri-Colour Winged Turkey, was a visual masterpiece. The turkey, perfectly roasted to a golden-brown hue, glistened under the soft light. Its skin was crisp and crackling, revealing tender, juicy meat beneath. The tri-colour aspect was brought to life with an artistic arrangement of vibrant, roasted bell peppers in red, yellow, and green, which added a burst of colour and sweetness to the plate. A small bowl of rich, tangy tomato sauce accompanied the dish, its deep red colour complementing the turkey perfectly. Sprigs of fres