Asian Grill is one of the two Mongolian restaurants in the Bay Area. There have separate Japanese and Mongolian menus, and the latter is constrained to a few items including noodles and stews. I asked the chef about specialties he’d like to have on the menu, and he said he could think of a few, but they would be too labor-intensive.
The handmade Mongolian noodles are steamed on top of sautéed vegetables, then grilled to finish. The flat, tagliatelle-width noodles are chewy, with a texture halfway between that of a flour tortilla and fresh pasta. There’s a formidable amount of charring and a salty sauce that gets wicked up as they sit on a heated iron plate. The noodles feel similar to chao bing (aka Beijing style cake), gridded flour and water pancakes that get sliced into wide strips and stir fried.
We also got the lamb dumplings. The meat let out a ton of juice, more than your average local xiao long bao. The skin was loosely crimped at the top.