**FEASTING LIKE A QUEEN: MY THREE-COURSE MEAL AT PARK INN BY RADISSON LAGOS**

Let me tell you something right now. Success isn’t just about the money in your bank account or the cars parked outside your mansion—it’s about how you *live*. It’s about commanding respect, owning every room you walk into, and knowing that when it comes to quality of life, you don’t settle for anything less than perfection. And tonight? Tonight was a masterclass in what I’m talking about.

I dined like royalty at **Park Inn by Radisson Lagos**, and if you’re reading this, chances are you need some inspiration on how to elevate your game—not just in business but in life itself. So sit down, shut up, and take notes because I’m about to break it all down for you.

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### THE SETTING: WHERE SUCCESS MEETS SOPHISTICATION

First things first—location matters. You can’t roll up somewhere basic and expect greatness. Park Inn by Radisson Lagos is sleek, modern, and dripping with class. The kind of place where everyone knows they’re stepping into excellence the moment they walk through those doors. This isn’t just a hotel; it’s a statement. And tonight, as I strolled into their restaurant, I felt like I owned the damn building.

The lighting was perfect—not too bright, not too dim. Just enough to let you know you’re in a high-end spot without making you feel like you’re eating in a nightclub. The staff moved with precision, like well-oiled machines. They didn’t hover, but they were there exactly when needed. That’s the mark of true professionalism: anticipating needs before they even arise.

And then there was the menu—a work of art. Not one of those overpriced, pretentious lists filled with dishes no one actually wants to eat. No, this was real food designed for people who appreciate flavor and substance. People like me.

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### COURSE ONE: STARTING STRONG WITH INTENT

Now listen, here’s the thing about fine dining—you don’t start weak. Your first course sets the tone for everything else. If you come out swinging with mediocrity, the rest of the meal will follow suit. But oh, did we start strong tonight.

I ordered the **grilled shrimp appetizer**, served with a citrus glaze and fresh greens. Let me paint a picture for you: each bite exploded with flavor. The shrimp were perfectly cooked—not rubbery, not mushy, but firm and juicy. The citrus added just enough zing to wake up my taste buds, while the greens provided balance. It wasn’t just an appetizer; it was a declaration of intent. A promise of what was to come.

This is how winners operate. We don’t ease into greatness—we charge straight at it. Every decision counts, every move has purpose. That’s why starting with something bold and flavorful is non-negotiable. By the time I finished the last shrimp, I knew I was in for a night to remember.

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### MAIN EVENT: THE T-BONE THAT CHANGED MY LIFE

Alright, let’s get to the main event—the pièce de résistance. The star of the show. My **T-bone steak**, cooked to absolute perfection. When it hit the table, I could smell the sizzle from across the room. This wasn’t just a steak; it was a monument to culinary craftsmanship.

Here’s the deal with steak: 90% of places screw it up. They either overcook it until it’s dry as sandpaper or undercook it so it feels like chewing on rawhide. But not tonight. Oh no. This T-bone was tender—85% on the tenderness scale, which might sound arbitrary, but trust me, it’s science. Each slice melted in my mouth like butter, infused with just the right amount of seasoning. The char on the outside gave it that smoky depth, while the inside remained pink and juicy. Absolute perfection.

I paired it with garlic fries (creamy, rich, and laced with herbs) and sautéed vegetables that still had a crunch to them. Balance, people. That’s what separates the amateurs from the pros. You don’t drown your plate in grease or overwhelm it with unnecessary garnishes. Keep it clean, keep it sharp, and let the ingredients speak for themselves.

As I cut into that steak, I realized something profound: success tastes good. Really good. And when you surround yourself with excellence—in your meals, your environment, your company—you become unstoppable. This wasn’t just dinner; it was fuel for the soul.

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### DESSERT: FINISHING WITH A BANG

You never skip dessert. Ever. Dessert is the exclamation point at the end of a great meal. It’s the final act in a symphony of flavors, and tonight’s performance ended with a standing ovation.

I went for the **triple threat super creamy icecream **—a classic choice, sure, but classics exist for a reason. When I broke into it with my fork, the molten chocolate oozed out like liquid gold. Paired with a scoop of vanilla and strawberry ice cream, it was the ultimate contrast of bitter and sweet. Every spoonful was decadent, indulgent, and utterly satisfying.

Dessert isn’t just about sugar; it’s about leaving an impression. It’s about walking away from the table feeling like you’ve conquered something. Like you’ve won. And after that creamy icecream ? I felt invincible.

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### THE TAKEAWAY: LIVE LIKE A WINNER

Here’s the lesson I want you to take away from this post: Life is short. Too short to waste on mediocrity. Whether it’s the food you eat, the clothes you wear, or the company you keep, always aim for the best. Surround yourself with excellence, demand more from yourself and others, and never settle for anything less than what you deserve.

Tonight at Park Inn by Radisson Lagos, I reminded myself of these principles. From the impeccable service to the unforgettable flavors, every detail reinforced the importance of living intentionally. Of feasting—not just eating. Of dominating—not just existing.

So go ahead. Treat yourself. Book a table at a place that makes you feel alive. Order the steak. Savor the dessert. And most importantly, remember this: Success isn’t just a destination—it’s a lifestyle. And tonight, I lived it.

Until next time,
Pinky Prof

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