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reviews restaurants asian chopstix houston chinatown food foodie online magazine
reviews restaurants asian chopstix houston chinatown food foodie online magazine Mongolian Hot Pot
5901 Westheimer Road
Houston, Texas 77057
713-975-0687
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reviews restaurants asian chopstix houston chinatown food foodie online magazine
reviews restaurants asian chopstix houston chinatown food foodie online magazine reviews restaurants asian chopstix houston chinatown food foodie online magazine
reviews restaurants asian chopstix houston chinatown food foodie online magazine reviews restaurants asian chopstix houston chinatown food foodie online magazine
reviews restaurants asian chopstix houston chinatown food foodie online magazine
reviews restaurants asian chopstix houston chinatown food foodie online magazine The Rev is a distinguished gentleman who appreciates the finer things about liquor. Originally from Los Angeles, the Rev is a certified preacher who believes that all things should be enjoyed and life is short.
reviews restaurants asian chopstix houston chinatown food foodie online magazine
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reviews restaurants asian chopstix houston chinatown food foodie online magazine
reviews restaurants asian chopstix houston chinatown food foodie online magazine
reviews restaurants asian chopstix houston chinatown food foodie online magazine
reviews restaurants asian chopstix houston chinatown food foodie online magazine
reviews restaurants asian chopstix houston chinatown food foodie online magazine
reviews restaurants asian chopstix houston chinatown food foodie online magazine
...the manager here is a little aggressive and a little mean. My friend felt like he always seems to have a stick up his butt and I see a little why he says that. His always looming presence kind of taints our experience a bit with Mongolian Hot Pot...

reviews restaurants asian chopstix houston chinatown food foodie online magazine
reviews restaurants asian chopstix houston chinatown food foodie online magazine
reviews restaurants asian chopstix houston chinatown food foodie online magazine
reviews restaurants asian chopstix houston chinatown food foodie online magazine
reviews restaurants asian chopstix houston chinatown food foodie online magazine
...I like the concept of commercialized mainstream hot pot. I understand this has been going on in Asia for years, but when Mongolian Hot Pot first came to Houston, hot pot suddenly became a little sexier...

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reviews restaurants asian chopstix houston chinatown food foodie online magazine
reviews restaurants asian chopstix houston chinatown food foodie online magazine
reviews restaurants asian chopstix houston chinatown food foodie online magazine
reviews restaurants asian chopstix houston chinatown food foodie online magazine
reviews restaurants asian chopstix houston chinatown food foodie online magazine
reviews restaurants asian chopstix houston chinatown food foodie online magazine
reviews restaurants asian chopstix houston chinatown food foodie online magazine
reviews restaurants asian chopstix houston chinatown food foodie online magazine
reviews restaurants asian chopstix houston chinatown food foodie online magazine
Regardless of the cuisine, I typically choose my restaurant destinations by the name of the chef/owner. Names like Robuchon, Nobu, and Keller provide me the comfort necessary to dine at their establishments. And even with high powered celebrity chefs, years of culinary training, and hundreds of thousands of marketing dollars, there are still hit and misses in the restaurant world.

So when I am invited to "Mongolian Hotpot," a chain restaurant that has made it's way into the Houston restaurant landscape from Los Angeles, I am skeptical about spending my hard earned dollars. For those unfamiliar with the concept of hotpot, raw food is brought out to your table and cooked by the diners in a community stock pot. In other words, there is no chef. You and I are the chef!

So what makes Mongolian hotpot different from your kitchen? For starters, the food you order is most likely fresher than the food sitting in your refrigerator. There are plenty of options on the menu: meats, seafood, vegetables, mushrooms, noodles, and tofu. And finally, the broth. In fact, when it comes to hotpot an argument can be made that it is all about the broth. The Rev however will argue that it is all about the broth and the quality of your meats.

The broth is the first item of choice on the menu, and you have a number of options. However, your best bet is to spend the extra money and get a split pot with two kinds of soup. The house spicy and the house herbal broth are must haves...and the other soups are simply a variation on these two recipes (in fact, the spicy broth is merely the house herbal with dried chili).

Next, choose your meat. Hot pot meat is thin sliced, so as to cook quickly the second it touches the boiling broth. In fact, the thinner the slices, the better. Think prosciutto slices. All the typical edible animals are represented, but you cannot go wrong with beef and lamb (in fact, there is a beef and lamb combination, but I recommend bypassing that option and ordering a la carte). The beef options are overwhelming, and for a good reason. Beef is a staple, as is lamb but there tends not to be a variety of lamb cuts even in your local supermarket. Depending on the number of diners, it is best to go with two beef orders and one lamb order. The fatty beef is a must, and won't break the bank. However, if you have deep pockets, there is both prime ribeye and kobe beef on the menu. For those looking to get more of a variety on the other items, can simply order something less exotic and inexpensive.

The rest of the menu is not as difficult, though there are still plenty of options to choose from. However, a simple rule of thumb is this: order at least one item from each of the remaining categories (which are laid out on the menu). Though we have already ordered our meat plates, there is still one category of meat on the menu that must be addressed, and that is the meat balls. Meat balls are not the kind of thing you would find on your spaghetti per se. Again, all major edible animals are represented, but since beef and lamb are well represented already, it's best to choose something else if you're in the mood for variety. However, you really cannot go wrong with the house made meat ball sampler, which consists of three beef, three shrimp, and three lamb balls.

Typical hotpot fare includes enoki mushrooms, tong ho greens, napa cabbage, tofu, and shrimp. You really cannot go wrong if you order those every time you eat hotpot. And honestly, I have never gotten bored of any of those items.

Mongolian hotpot advertises itself as a healthy hotpot without the need for dipping sauce. Typical hotpot is cooked then dipped in a satay sauce or a beaten raw egg (or really any of a number of sauces). Though the broth is tasty, it is not enough to flavor the food...and it is recommended that you spend the extra dollar or so to order some sauce for the table.

Hotpot is basically Asian Thanksgiving...because nothing says thanksgiving like sharing a meal together from a community stock pot. From memories, food, laughs, and most importantly germs (the boiling broth will kill off all cooties, I promise), diners can engage in cooking their own meal from fresh ingredients. Honestly, even chefs who cannot boil water cannot get hotpot wrong!

So it is written...

The Rev.



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reviews restaurants asian chopstix houston chinatown food foodie online magazine
reviews restaurants asian chopstix houston chinatown food foodie online magazine
reviews restaurants asian chopstix houston chinatown food foodie online magazine
reviews restaurants asian chopstix houston chinatown food foodie online magazine
reviews restaurants asian chopstix houston chinatown food foodie online magazine
reviews restaurants asian chopstix houston chinatown food foodie online magazine
reviews restaurants asian chopstix houston chinatown food foodie online magazine
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