Stir fry restaurant offers tasty choices

By ALYSSA RAMER

C.I. Chu’s Mongolian Barbeque is a made-to-order stir fry restaurant in midtown that brings in lots of customers and enjoys good reviews.

Calvin Chu and his wife Elaine opened the restaurant in 2003.

The restaurant gets a lot of business during the week, especially on Thursdays when many college students come in to eat, according to the owner’s niece Bella Chu.

Customers grab a red bowl and select options from each section at the buffet counter, beginning with noodles, then vegetables, meat, sauces and spices.

Tabs overhead give details about the best way to add sauces and spices to attain a specialized flavor, such as “Tantalizing Teriyaki.”

After compiling their dishes, customers head to the cook’s counter and leave their bowl under the next available number.

A variety of vegetable and meat options are available, and employees continually bring out fresh stock.

Meat choices include pork, lamb, seafood, beef and chicken.

In addition to traditional stir fry vegetables, Chu’s offers unique options such as cilantro, garbanzo beans and pepperoncinis.

Noodle choices include wheat lo mein noodles, regular lo mein or rice vermicelli.

A new shaved ice dessert, the “Snow Volcano,” can be ordered with a variety of toppings. The newest special is “Strawberry Sensation.”

Lunch is served from 11 a.m.-4 p.m. and dinner from 4-9 p.m. The prices are the same for both times.

The one-bowl meal costs $9.49, and the all-you-can-eat meal totals $11.99.

Both come with a bowl of either white or brown rice, a choice of hot-and-sour, egg drop or vegetable soup, and a hot piece of shiao bien, a delicious, flat square of sesame bread.

Drinks are not included in the meal and cost $2.50.

The U.S. Marine Corps recruiting office next door frequently attracts crowds of military customers.

C.I. Chu’s Mongolian Barbeque is located at 4540 E. Broadway Blvd., in the Midstar Plaza.

It is open daily, except on national holidays.

Pg08-Cooking-Stomping Grounds

Employee Dimitry Hare prepares a stir fry dish on an open grill for a future regular customer at C.I. Chu’s Mongolian Barbecue. (Alyssa Ramer/ Aztec Press)

 

Pg08-Veggies-Stomping Grounds

In addition to the traditional veggies on display at C.I. Chu’s Mongolian Barbeque buffet table, customers can choose cilantro or pepperoncinis. (Alyssa Ramer/ Aztec Press)

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