Khublai Khan Mongolian Barbecue Restaurant

The 2012 edition of The List's Eating & Drinking Guide is out now – only £5.95 (+p&p).

This review is taken from the current (2012) edition.

Kublai Khan takes culinary inspiration from the way 13th century Mongolian warriors said to have cooked their food over a campfire, on upturned. Diners can choose their starters – which range from vegetable wontons served with a sweet and sour dipping sauce, to yak ribs in barbecue sauce, which are slightly too vinegary but certainly an interesting flavour – before moving onto the Mongolian Feast. There are pros and cons of how this main course is made – you have to go up to the cooking area, and load a small bowl with meat (try the camel or springbok if you are feeling adventurous) and vegetables, before adding spices and oils to taste. You then leave your ingredients to cook with the grill chefs. The combinations can sometimes be a bit hit and miss, either too bland or spicy, but you can keep going back until you find the right flavours. Wash it all down with a cup of traditional Mongolian tea, described as being both milky and salty, and ‘not for the faint hearted’.

• High point: You get the chance to eat unusual meat
• Low point: Unusual meat can be a bit chewy