27827 Mon Feb 09 18:40:16 -0800 2004 9 1 San Francisco Bay Area 0 115351 Has anyone tried the new Mongolian BBQ restaurant in Burlingame? It's next to the Century theaters...between Max's and El Torito... Mon Feb 09 18:40:16 -0800 2004 0 Charles T 1 115373 Charlie, are you back on this coast and blazing chow trails for us again? Hope so! Mon Feb 09 22:18:09 -0800 2004 115351 0 Melanie Wong 2 115400 Sorry.....different Charlie (although I am from the 'other' coast) Tue Feb 10 13:36:04 -0800 2004 115373 0 Charles T 3 115754 Sorry for the mistaken identity, Charles T, but welcome to you too! Hope the posts above saved you from a bad meal. Sat Feb 14 21:22:19 -0800 2004 115400 0 Melanie Wong 1 115419 is there that much difference in 'mongolian bbq'? i think the individual's selection of ingredients is the most critical thing with these places. in mongolia, 'bbq' consists of fire-heated rocks tossed into a big steel canister with hunks of freshly slaughtered mutton. they roll it, wait a bit, then presto. this is in contrast to the more work-a-day mutton stew, which is simply cut up and boiled on the iron woodstove in the middle of the ger (yurt). mongolians have an incredibly durable cheese, various forms of yogurt, and take their tea with a bit of salt and butter. the things they have borrowed from their neighbors are mantoh (chinese steamed bread), pozi (bao tze, chinese meat buns), and vodka (it's a very cold country). i'm not sure, but i think what america knows as 'mongolian bbq' might be what the chinese general charged with subduing said mongols served his troops on campaign. many chinese generals, it is sad but interesting to note, are remembered solely for their cuisine. Tue Feb 10 17:07:00 -0800 2004 115351 0 ed 2 115755 Here's a link to more about Mongolian BBQ. Let's not talk about General Tso... (g) Link: http://www.chowhound.com/topics/show/291920#1591250 Sat Feb 14 21:25:38 -0800 2004 115419 0 Melanie Wong 2 2948392 "Mongolian barbecue" is actually from Japan by way of Taiwan. Nothing to do with Mongolia, that was just a marketing gimmick a Taiwanese teppanyaki chain came up with in the 1950s. http://www.chowhound.com/topics/431199 Mon Sep 17 08:51:10 -0700 2007 115419 11369 Robert Lauriston 1 115539 I ate there tonight. I was all excited about a new MBBQ place in that semi-upscale area. Well, its a wierd place. Cons : 1) The place suffers from poor interior design and layout. You almost have to walk into the kitchen to get to the meats. I planned to poke my head in and see if it looked reasonable in there before committing. The waitress was on me in a flash and I think they are painfully aware of the poke the head in and dash the other way thing. 2) The grill is off until the food gets there which makes the advantages of cooking on a very hot very dense piece of metal work in reverse and you get boiled/steamed instead of quick-fried/steamed. 3) The sauces are very salty and there are only four premixed ones from which to pick. It was hard to know how much to add, if you want more flavor, you get way more salt in the bargain. 4) The service is attentive, but the waitress has on the chinese channel and spends her time standing in the dining room watching tv (with one eye on the front door) while the cook does the dishes, handles bill payment, and cooks. Pros : 1) because they don't use a really hot grill they have some more delecate things such as spinach and cilantro in the veggie section that would normally burn. 2) They offer a multitude of ways to spice up your food including sriracha, chili oil/paste, and fresh chilis. I won't be going back, but it was actually a little better than the place in Alameda if not for the wacky atmosphere. Thu Feb 12 00:45:58 -0800 2004 115351 0 Bung 2 115569 I work close to this place and was going to check it out, but now I won't. Thanks for the review. Thu Feb 12 12:20:47 -0800 2004 115539 0 Wendy Lai 1 2946159 do you know the name of this place? Sun Sep 16 10:08:39 -0700 2007 115351 127739 Nicole H