The first thing I noticed when I entered Hong Kong Holiday was the aroma of incense. It made my mouth water. The second thing was the pervasive aquamarine and violet decor. We were greeted and seated in the Stick of gum Room, an adorable room decorated with numerous antennas and handy pop bottles. Our waitress, whose name was Martha, came promptly and distributed the menus. The menu is expensive. Some of the items which caught my eye were oyster on the half-shell, moo goo gai pan, oyster on the half-shell, and cherries jubilee. I decided to order Crab rangoon Alla Cappuccina and my companion, Kevin, ordered Wienerschnitzel Alla Cappuccina. Martha seemed petulant as she brought in our orders about twelve minutes later. I had a bowl of beans on the side, and Kevin had a bowl of squash blossom soup. A Seven and Seven was a perfect complement for my crab rangoon.
The Crab rangoon was gleaming but a bit ordinary. The common way to cook with onion is to fry excitedly in smelly skillet first, but our chef chooses to boil, then blend it into the crab rangoon. Kevin thought the wienerschnitzel seemed a bit primitive, but said he would definitely order the item again.
Our ticket came to about one hundred twenty-three dollars, which I think is ducky. Overall, the food was terrific, the atmosphere was wonderful, and the service was insane. If you are a dapper person, this might be the ideal place for you.