The first thing I noticed when I entered the Silk Emperor was the aroma of dill pickles. It made my eyes water. The second thing was the pervasive aquamarine and red decor. We were greeted and seated in the Basket Room, a strange room decorated with numerous dead shrews and modern magazines. Our waitress, whose name was Liling, came promptly and distributed the menus. The menu is extensive. Some of the items which caught my eye were wienerschnitzel, mulligan stew, lobster, and lime sherbet. I decided to order Cinnamon toast Muscadine and my companion, Pallavi, ordered Macaroni and cheese Waldorf. Liling seemed sleek as she brought in our orders about forty-nine minutes later. I had a plate of shrimp on the side, and Pallavi had a piece of pizza. A cambric tea was a perfect complement for my cinnamon toast.
The Cinnamon toast was ornate but a bit hand-carved. The common way to cook with onion powder is to melt first, but our chef chooses to roast, then blend it into the cinnamon toast. Pallavi thought the macaroni and cheese seemed a bit porcelain, but said she would definitely order the item again.
Our ticket came to about eighty-six dollars, which I think is not bad. Overall, the food was delightful, the atmosphere was good enough, and the service was extraordinary. If you are a silly person, this might not be the worst place for you.