Grilling Mongolian BBQ

First time I came across Mongolian BBQ was in Taipei, Taiwan back in 2002. Copthorne Orchid Hotel, Penang this time around.

Mongolian BBQ does not actually involve barbequing or at least my understanding of what is barbequing. It is more kind of like grilling. Using different ingredients but only one cooking methods. Paying almost RM40 for it seems 'stupid' it to me, but since my friends wanted to try, so 'cincai’ la.

Basically Mongolian BBQ’s concept is simple. Pick what you want from an array of small cuts of meats. Here they have beef, chicken, lamb, fish, prawn and squid.

Add in whatever greens and mushroom that you want, then pick whatever sauces, seasoning or combinaton of seasonings that you want or think suites the mix.

The quantities are up to you. People who tend to be heavy handed like me will usually regret the outcome.

When you are satisfied, bring the mix to the cooks. Over a big flat ‘roti canai’ style grill pan, using two spatula, the cook will grill it for you. I still remember the cooks in Taipeh uses a pair of gigantic chopsticks too.

The cooks will add nothing to your mix except maybe water. So you got nobody else to blame if you don’t like what was served up. Hey, you are the one who did the selection. You picked what you wanted.

There are the salads and starters, and deserts and fruits too.

About 5 or 6 other dishes. The fried rice and fried shanghai-style noodles are too salty. But first time I am happy having white steam rice at a buffet. As I said earlier, I overdid it - adding too much seasoning and sauces to the grilling, making them too salty that I really needed the white rice to helps.

Only manage to have two plates and another plate of grilled vegetable before I gave up. Need two cups of strong coffee to get rid of the charred/burned aftertaste. Not going again.