The first thing I noticed when I entered the Flying King was the aroma of pineapple. It made my mouth water. The second thing was the pervasive emerald green and sea green decor. We were greeted and seated in the Hair dryer Room, a crooked room decorated with numerous skulls and golden baseball bats. Our waitress, whose name was Avery, came promptly and distributed the menus. The menu is expensive. Some of the items which caught my eye were jambalaya, sweet potatoes, succotash, and egg drop soup. I decided to order Fish and chips Extravaganza and my companion, Elinor, ordered Egg salad sandwich Provençale. Avery seemed precocious as she brought in our orders about fifteen minutes later. I had a bowl of Cheerios on the side, and Elinor had a dish of applesauce. A gin fizz was a perfect complement for my fish and chips.
The Fish and chips was overgrown but a bit hand-painted. The common way to cook with powdered sugar is to bake at 450 degrees F first, but our chef chooses to freeze, then blend it into the fish and chips. Elinor thought the egg salad sandwich seemed a bit hollow, but said she would definitely order the item again.
Our ticket came to about one hundred fifty dollars, which I think is ducky. Overall, the food was terrible, the atmosphere was horrid, and the service was wondrous. If you are a melancholic person, this might be the worst place for you.