Saturday, October 14, 2006
The Mongolian hot pot
By Jenara Regis Newman
The Mongols ate lamb, but since that is not the meat of choice for most Filipinos, Kublai Khan’s offers beef, chicken, squid, pork, squid ball, fish ball, gizzard, chicken liver, pork liver, dilis, fish and chicharon instead. These are among one’s choices when one opts to have any of three Mongolian bowls – eat all you can, all you can fill and check-a-bowl. Other choices for these are bean sprouts, cabbage, Chinese pechay, red bell pepper, spring unions, carrots, tokwa, squash, sweet potato, sayote, Baguio beans, rice, canton, bihon, and sauces like teriyake, oyster, coco-curry, Szechuan, barbeque, hot chili, sauce of the month and gingered lemon plus a choice of condiment of the month. It is as healthy and hearty a Mongolian bowl as you wish to make it.
Kublai Khan’s is now located at the second level at the Food and Entertainment Center of Ayala Center Cebu. According to owners Marilyn Jarque and Joyce Chiongbian, the place also offers its own version of Mongolian noodles (pork barbeque, chicken teriyaki, beef spic and seafood lemon ginger), plus noodle soups (beef, seafood and chicken). For sumptuous rice toppings, they have fiery pork barbeque, sugar and spice chicken, beef Szechuan and seafood salsa. For dessert, Kublai Khan’s offers leche flan and KK’s sweet pearls.
Kublai Khan’s is a different culinary experience and one worth trying out. It opened in early 1999 in Country Mall and later that year, in Ayala. From it’s seven original owners, only Joyce remained, joined by sister Marilyn. Team leader of the group has always been Danny Daño and right now, the chefs are Richard Mabatid, Edgar Ferolino and Joseph Kabahar. Consultant for operation and marketing is Bong Abela who will surely see to it that you get the best from the place, if you ask him.
If you haven’t been there yet, check it out!
For Bisaya stories from Cebu. Click here. (October 14, 2006 issue)
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