Mongolian Barbeque, the Golden Oryx Way

Its always great to try out new and interesting cuisine and thats one of things we love doing-be it at at home, the occasional street food or at great little restaurants.  So this post is about Mongolian Barbeque, the Golden Oryx way. Mongolian Barbeque is a stir fried dish that was developed in Taiwanese  restaurants in the 1970's. In this cuisine, meat and vegetables are cooked on large, round, solid iron griddles at temperatures of up to 300 °C (572 °F). The interesting thing is that despite its name, the cuisine is not really Mongolian  and is only very loosely related to barbeque. The preparation can also derive from Japanese style Teppanyaki, which was popular in Taiwan at the time.  All set for the evening The Golden Oryx, one of Muscat's finest Chinese restaurants is an interesting place for exclusive and quiet dining. Offering a  rich blend of Schezuan, Cantonese, Thai, and Mongolian delicacies in elegant surroundings the Golden Oryx has endeared itself to a cross- section of Omanis, Asian and European expatriates for over 21 years.While we love the entire range offered by the restaurant, a couple of weeks ago, we decided to check out the Special offer on the Mongolian barbeque and am happy to share the experience.

Since the concept of the Mongolian barbeque is literally DIY - 'Do it Yourself' any way you like it-so if thought you didn't like it- you can go back and do it again. Of course, since you mix your own ingredients, you also take all the credit when you get it right.   The Chef's already at work

All set for the evening

Our first course was soup and while Avi chose the chicken sweet corn, Neha and myself went in for a delicious Hot and sour chicken soup.

And so on to the mains- the Mongolian barbeque.

We chose choose various ingredients from a display of thinly sliced raw meats (beef, lamb, chicken, seafood and vegetables (cabbage, tofu, sliced onion,carrots, spring onions, sprouts mushrooms, capsicum) and put them in a bowl.Delicious sauces to add flavour were provided-garlic sauce, spicy garlic, garlic , ginger, peanut, barbeque and sweet and sour.We added them to our selection and handed it over to Chef Kwon who was working a large, flat, very hot griddle and because of the heat of the griddle, the food was cooked in front of our eyes in just a matter of moments. 

Chef Kwon creates my dish

Elegant decor 

Eager anticipation -Avi, Neha and myself

Once we had our bowls, we paired the stir-fry with rice and numerous other condiments such as Soya  and  green chilli sauces that the restaurant provided.

Accompanied by a glass of white wine, this was a great meal and even though the meal deal offered us the opportunity of going in for a refill, we couldn't manage  it beyond the first serving.

My Mongolian Barbeque -delicious

Great meal, great ambience and a really great family evening out!