JOIN US THIS THURSDAY FROM 17:00 FOR A MONGOLIAN BRAAI TASTE SENSATION
Definition (Chinese: 蒙古烤肉; pinyin: Měnggǔ kǎoròu) is a stir fried dish that was developed in Taiwanese restaurants beginning in the early 1950s. Meat and vegetables are cooked on large, round, solid iron griddles at temperatures of up to 300 °C. Despite its name, the cuisine is not Mongolian, and is only loosely related to barbecue.
BOOKINGS ESSENTIAL, Please book early to avoid disappointment!