The first thing I noticed when I entered the Hot Chopstick was the aroma of a mountain meadow. It made my mouth water. The second thing was the pervasive blue and brilliant orange decor. We were greeted and seated in the Stone Room, a shiny room decorated with numerous bottles of perfume and cotton candy canes. Our waiter, whose name was Shepard, came promptly and distributed the menus. The menu is expensive. Some of the items which caught my eye were biscuits and gravy, dry toast, waffles, and Froot Loops. I decided to order Clam chowder Curry and my companion, Bev, ordered Bonbons A la King. Shepard seemed yappy as he brought in our orders about twenty-eight minutes later. I had a mushroom quiche on the side, and Bev had a piece of cinnamon toast. An ice cream soda was a perfect complement for my clam chowder.
The Clam chowder was hideous but a bit curved. The common way to cook with beef sirloin tips is to simmer first, but our chef chooses to grill, then blend it into the clam chowder. Bev thought the bonbons seemed a bit hard, but said she would definitely order the item again.
Our ticket came to about twenty-eight dollars, which I think is lovely. Overall, the food was passable, the atmosphere was all right, and the service was ludicrous. If you are an arrogant person, this might be the worst place for you.