For many people, Mongol King is not just a restaurant, it's a ritual. It rewards the self-gratifying element inherent to Mongolian barbecue — selecting your own ingredients before handing them off to machete-wielding men with woks — unlike any other. Mongol soup, essentially chicken broth with a few wontons and scallions thrown in for good measure, is far more flavorful than it has any right to be. The frozen yogurt used to be labeled “ice cream” and is especially good when paired with a complimentary fortune cookie. On the weekend, it's all-you-can-eat or nothing — no single servings allowed. All of this is as endearing as it is delicious, and unchanging as well: Mongol King has remained essentially the same for more than a decade. It crafts a distinct and exceptionally delicious experience out of familiar ingredients, both edible and experiential, and the South Bay might actually be a culinary destination if more people were aware of it. And since practice makes perfect, Mongol King only gets better with each visit.

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