Gobi is one make-your-own Mongolian barbecue place that bubbles over with personality and ambiance, not to mention more than a couple of very hot dishes. With just a few tables, a tiny bar serving only beer, wine, sake, and tropical soju cocktails, and a friendly hostess, you’ll feel at home—and turn into a regular—even before your eyes stop watering. Just don’t make the amateur’s mistake of not stuffing your bowl completely full of all the amazing veggies, meats, and noodles as you walk through the cafeteria line. Not only do these tantalizing ingredients cook down, there’s only one trip to the bar per order, so be sure to load up! And the array of options is positively daunting: You can choose sauces like Asian pesto, lemongrass, or smoked oyster (which is a must, since it gives all the other sauces a special kick in flavor), and get fancy with Gobi’s own recommendations for mind-blowing combinations, posted right at the counter. Once you’ve decided, hand over your bowl to the master on the other side and watch him give it a quick stir-fry. Go with your gut, but never underestimate Gobi’s spiciness quotient.

protein: beef or tofu
vegetables: squash, carrots, baby corn
sauces: smoked oyster, lemongrass
view full menu here

The two-tops near the bar are far enough away from the door, but still afford a great view of the cooking line.

The very first Mongolian barbecue restaurant (Genghis Khan Mongolian BBQ) opened in 1976, not in Mongolia but in downtown Taipei. That’s because Mongolian barbecue was a Taiwanese invention, based on a rather idealized concept of how Mongolians eat. Sound weird? Well, think of chow mein, an example of Chinese-American fusion.