When Jack Yang opened the Lotus Room four years ago, he decided to do more than just offer delicious hot food. He wanted to add a creative touch to traditional Chinese dishes, often with new entrees. He was certainly no stranger to the restaurant business, having worked as a cook at his father Ping Yang's restaurant, the Empress of China on Dort Highway in Flint.
The decor at Lotus Room is as warm as the welcome visitors receive. The restaurant is adorned with soft, yellow walls with gold accents, lotus flower decor, shiny black tables and chairs, and shadow boxes high on the walls each containing a wine bottle dressed in a colorful Chinese silk dress.
"I had someone design it for me from my ideas," Yang said. "At night, with light behind them, they (the shadow boxes) like they are floating in the air.”But the delicious freshness of the food is the real star of the Lotus Room. That is the key, Yang said, to keep customers happy. He handles everything himself when he can and has a good team working with him. Popular dishes are Imperial Garlic and Drunken Noodle, which debuted over a year ago after starting as a weekend special.
Soups range from $1.95 to $5.75 for a very spicy hot and sour soup for two with chicken, shrimp and scallops. House dishes include chicken for $9.25, beef for $10.25 and shrimp for $11.25, prepared as Sweet and Sour, Almond or Cashew, and vegetable varieties. Combinations for $12.25 contain beef, chicken and shrimp with vegetables and include milder dishes such as Lotus and China Town, and hot and spicy ones like Kung Pao, Szechuan, Mongolian and Imperial Garlic.
Meals include complimentary egg drop soup, crisp noodle and fried crab appetizers and Jasmine tea. Each plate includes a generous serving of rice and vegetables with a delicate sauce and a choice of chicken, beef, shrimp or a combination.
"My menu, compared to most Chinese restaurants, is relatively small," Yang said. "I have all the traditional dishes, plus some fresh ideas. I try to be as creative as possible. It is the traditional way of cooking, but with the American palate. Some are willing to try new dishes, some only want sweet and sour chicken. Some like it very spicy. We use a lot of Szechuan dried chilies (in the spicy dishes)."