The Local Dish: Hot Point provides expansive Chinese Menu, to go boxes

By Charles Childs/CCCNews Foodie

I heard that Hot Point is a favorite Chinese restaurant in The Dalles for many and that their portions are generous. 

So, I could not help myself from getting to the bottom of this mystery and investigating what made Hot Point so good. 

Consider me a food detective. The Nancy Drew of Egg foo. 
When I arrived, the restaurant was hopping with to-go orders, diners, and the buzz of anticipation as folks were imagining the food coming to their table. 

Their menu was expansive. I was in a horrible position. 

Sweet and Sour Soup, Crab Puffs and BBQ Pork

I wanted everything on the menu but knew that would not be an option. I doubt that the Columbia Community Connection would pay for the entire menu. As I was wondering what to order, I noticed a “Family Style” meal. This meal option would relieve my anxiety as a variety of options would be brought to the table.
The first course was a bowl of hot and sour soup. This is the best hot and sour soup I have tasted with mushrooms, tofu, carrot, ribbons of egg, and an array of spices. This soup had a complex flavor profile. The mushroom and tofu provided an umami flavor in the dish while the added source of acid, perhaps rice vinegar, kept the soup feeling light, a perfect dish before a meal.
After the soup, the waitress came to our table with plates full of crab puffs (or crab rangoons), sweet and sour pork, and egg rolls. I was filled with excitement and dread as it dawned on me that this meal would have generous portions. However, being the detective I am, I accepted this challenge.
The crab puffs are a staple on Chinse restaurant menus across the US. The large crispy wonton-like wrapper protecting the soft imitation crab and cream cheese mixture provides a decadent contrast of crispy and creamy. The sweet and sour pork was made from lean pork loin that is cut into thin slices and eaten with hot mustard and red dipping sauce. I would suggest eating the sweet and sour pork with the provided dipping sauce as the hot mustard provides a good spicy kick that lifts the dish.
Before we were finished, the waitress came to the table with three heaping plates. I thought that could not be just for my table- right? 

Wrong. 

We shuffled the plates on the table to fit everything, akin to Tetris. General Tso’s chicken back right.

Brocolli Chicken

With a smile on their face, they served the General Tso’s chicken, chicken and broccoli, walnut shrimp, and small bowls of steaming rice. With the help of the friendly waitress, we shuffled the plates on the table to fit everything, akin to Tetris.
With plates of steaming hot food and a glorious inability to back down for a challenge, I went in. Not quite like a soldier going into war, but close.
The General Tso’s chicken was made with large pieces of succulent chicken that was delicately tender contrasting with the crispy crust encapsulating each bite. This crust was perfect to cling to the General Tso’s sauce that was both sweet and savory made with pepper flakes for an added kick of spice. 

The large chicken bites kept the chicken tender and moist rather than dry or chewy which may occur if the chicken is fried too long or the pieces are too small.
The broccoli chicken was made with fresh carrot, onion, and large pieces of steamed broccoli covered in a savory sauce. While the ingredients may seem simple, this dish was set apart by the freshness that it brought to the table. The vegetables were cooked but not mushy, balancing the richness of the other dishes. The broccoli acted as small mops for the remaining sauce left on the plate. 

Walnut Shrimp

I was not sure about ordering the walnut shrimp, but with assurance from the waitress, I made the leap of faith. This combination is not one that is familiar to me, and I could not figure out how someone thought of this dish. However, when it came to the table the presentation was irresistible, and I could not wait to take my first bite. The shrimp was lightly fried coupled with sweet walnuts and a bed of fresh steamed broccoli adding a bright pop of green. The walnuts provided a crunch while the thick creamy sauce tied the dish together with a lightly sweet creamy flare.
While I could not finish all the food that was placed in front of me that evening, the waitress was kind enough to supply to-go boxes and fortune cookies. Mine read “In great attempts it is glorious even to fail”.  

Full for days.

This fortune was fitting as I left the restaurant not being able to devour all the food but gloriously happy with a full belly and an armful of leftovers.
I would like to thank the staff at Hot Point for their attention to detail and willingness to answer questions about the food. It was helpful, and it heightened the overall dining experience. I have a feeling that the quality food and sincere hospitality make this restaurant a favorite for many.
Hot Point,1425 W. Sixth Street in The Dalles, is open Tuesday through Thursday, 11:00 am to 9:00 pm; Fri. - Sat.  11:00 am to 10:00 pm, and Sun., noon to 9:00 pm.

Come over and try a dish from their expansive menu and ask the wait staff what their suggestion is - you will not be disappointed! 

Cheers!