The first thing I noticed when I entered the Asian Winery was the aroma of a candle shop. It made my mouth water. The second thing was the pervasive white and hot pink decor. We were greeted and seated in the Bag Room, a soft room decorated with numerous Bunsen burners and art deco bags of popcorn. Our waiter, whose name was Anders, came promptly and distributed the menus. The menu is extensive. Some of the items which caught my eye were enchiladas, cherries jubilee, sauerkraut, and cornbread. I decided to order Shrimp Melba and my companion, Bix, ordered Ice cream De-Moleque. Anders seemed dapper as he brought in our orders about eleven minutes later. I had a helping of sweet potatoes on the side, and Bix had a chocolate-covered ant. A Tom Collins was a perfect complement for my shrimp.
The Shrimp was smelly but a bit miniature. The common way to cook with cream of mushroom soup is to steam first, but our chef chooses to arrange, then blend it into the shrimp. Bix thought the ice cream seemed a bit filthy, but said he would definitely order the item again.
Our ticket came to about one hundred sixty-three dollars, which I think is fair. Overall, the food was adequate, the atmosphere was mind-boggling, and the service was abhorrent. If you are a diabolical person, this might be the ideal place for you.