![]() We ran back to our table, dropped off our first plates with rice and chicken-plus Candice's lone egg roll-and dashed back to the bowls, proceeding to pile them with our choice of ingredients. The nice man told me that what happens here is, patrons fill a bowl with desired raw ingredients to be grilled, choosing from the other glass display case filled with attractive fresh broccoli, onions, scallions and carrots next to a case packed with flash-frozen, paper-thin slices of chicken, pork, beef and lamb. "How does this work?" I pleaded.Ĭandice just kept staring at her fried egg roll and chicken. ![]() Where was the BBQ? Why were people holding bowls all moving behind the steam tables? Was this all an X-Files flashback? I found a guy with a beeper and laid my cards on the table. This stunningly vague information prompted me to quickly order a Tsing Tao ($2.70) to accompany whatever was coming next.įinding ourselves in front of a huge pot of rice, a few trays of noodles and some chicken with potatoes, we were perplexed. We were told simply to go up front and get our food. Nobody else looked lost-they were obviously repeat offenders. Understand that there is no menu, no specials listings on the wall-no writing of any kind, save for a bright blue "Occupancy limit-49" sign-nothing to indicate our role in this surreal but aromatic collective drama. Gazing at the steam tables, we asked for instruction. What passes for decor here is confined to a few framed posters of Yosemite waterfalls and a red Chinese wall calendar as thick as a dictionary.Ĭandice and I were pointed toward no table in particular, so we herded ourselves between one wall of students and another of blue-collar workers and families, a group liberally sprinkled with high-tech types wearing beepers. Draped with sparkly stuff for the holidays, Su's is essentially a gigantic ode to Formica. A sign on the door informs that lunch runs $5.55, while dinner prices balloon all the way up to $6.99. Just follow the crowd parking up and down El Camino-right across from Santa Clara U.-and streaming through the front door of this stupendously popular "all you can eat" establishment. IT'S NOT HARD to find Su's Mongolian BBQ. The walls are lined with rows of snapshots signed by happy diners, and there are beautiful orchid plants everywhere.BBQ Guru: Wei Na Tian cooks up fresh veggies and meats at Santa Clara's Su's Mongolian BBQ.įorget the frills-dessert is a fortune cookie-but the affordable sizzle is hard to beat at Su's Mongolian BBQ, a Santa Clara hot spot You can also get food to take out but you pay by the ounce, I believe (my son has done this in the past). You can go back as often as you wish, all you can eat for a very reasonable price. ![]() If you want any side appetizers (they have corn, fried chicken, egg rolls etc.) you can get another plate for those. When you first arrived the waitress assigned you a table, so you sit down to eat. When it is ready they plate it and hand it to you. When it is your turn for your food to be cooked, one of the two men doing the cooking on a large circular griddle first dump your meat bowl onto the grill and with two long metal chopstick-like tools, walk around the circle as they push the food along and it cooks, adding water as needed at a certain point they dump the veggie bowl contents you've provided, on top of the meat that has already cooked. There is a printed legend on the wall to help you select the sauces you'd like the most, and you ladle each over the meat and/or veggies in your bowls. Next are the various sauces (garlic, bbq, and various spiced varieties). The meats are paper thin slices frozen into curls (beef, pork, chicken or lamb), and the vegetables are numerous - chopped tomato, onions, basil, lettuce, bean sprouts, and many other veggies, which you pile into your veggie bowl, as well as fresh rice and chow mein noodles. You take two bowls, one for meat and one for vegetables, and select each type of food from the bins along a cafeteria-like line. Delicious food cooked in front of you while you wait. My son has been coming here for quite a few years, and I started going as well.
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