Great Khan’s Mongolian Festival

Been here a couple of times it’s good but they don’t have that much of a verity of veggies… I like this place but I more and likely won’t back…

Great workers!!! Horrible owner!
I usually always have my bowl without noodles. It was a busy Sunday afternoon and there was a mix up in my order. Instead of the owner trying to fix it and get the line moving he decided he would rather chew out his employees and ignore me.
I am really disappointed with the owner It took me 35 minutes from the moment I paid my food until I finally got the right order.
I wasn’t upset about the mistake I was more upset about the way the owner would rather make a scene than fix the situation.
One star is for the food and another star is for the employees because the way they were treated was unprofessional.

Never a disappointment! I crave this food every time I’m at the Inland Center :-) the noodles are so filling and you serve yourself as much as you can fit in your bowl. I serve plenty for 2 people and if its just me, I have leftovers for another meal!

Great employees!!! This place is a bit pricey, but hey, what isn’t nowadays?! One time I went, and I guess I didn’t put enough noodles in my bowl, so the cook went back and dumped a ton of noodles into my bowl. Also, the cashiers are cool, they like to laugh and crack jokes, as do I! There is also a menu, where it shows first timers the how to! Food is delicious. Always a fan of this place.
Note* One meal is about $ 9,but is enough to feed 2 people.

Great ingredients, artless burned cooking. No exaggeration, I’ve been here twice in the last month and both tines they’ve incinerated my food to the point where it is almost inedible then handed it over. Avoid.

Well, through no fault of my own I only had half a dinner this past Saturday night. And, I blame Great Khan ‘s for not providing me with a complete meal. Hence, only two stars on this outing.
What happened is this. I ordered one Mongolian Barbecue entrée plus egg-​drop soup and steamed rice. After I did, I was only given one bowl for the meat and vegetables. When I asked how I would receive the soup and rice, I was rather curtly told by the cashier, «Oh, we’re out of rice and soup.»
«You don’t have any more rice or soup?!» I asked, dumbfounded. It was only 5:15 p.m., and the mall and its food court were to remain open until 8:00 p.m.
«No, we ran out of both with the lunch crowd,» was the matter-​of-​fact reply. I think if a restaurant is going to be holding itself out to sell food all day, it should stock enough for the dinner meal as well as for lunch. Since, especially at dinner time, I am generally a hungry boy, I was not at all pleased upon hearing these bad tidings.
But I soldiered on to prepare as good and ample a dish for stir-​frying as I could. Available for this purpose were frozen beef, frozen chicken, frozen pork, and frozen turkey; and vegetables and fruit on hand included bamboo shoots, bean sprouts, broccoli spears, cilantro, green peppers, mushrooms, pineapple, shredded cabbage, sliced carrots, sliced water chestnuts, sliced white onions, sliced zucchini, and tofu. Stir-​fry noodles were also supplied. But notably missing were Mongolian Barbecue staples green onions, napa cabbage, sliced potatoes, and spinach leaves. Also desired but unavailable and rarely offered any more by any Mongolian Barbecue establishment were tomato wedges. To me, besides the several available sauces and meats, napa cabbage and potatoes are keys to a really good Mongolian Barbecue – plus soup and steamed white rice to complete the meal.
One more untoward moment occurred before my meal was cooked on the special Mongolian Barbecue grill. When my selections were handed over in a bowl, one of the cooks pulled off the noodles resting on top of the pile of ingredients for later cooking, and replaced them back in the bowl with a wooden spatula. After he did, I noticed that unwanted pieces of black char from the grill now adhered to my as yet uncooked noodles. I manually flicked away these unappetizing bits of char and a few tainted noodles before the rest of the noodles could be tossed on the grill, which occurred right after the other items had been fully cooked.
What food existed was stir-​fried well enough, and was tasty, but the meal was incomplete and lacked the pizzazz of napa cabbage and the heat of stir-​fried sliced potatoes. So, I was not happy with my truncated dinner.
But the night was not a complete loss. Diane and I rushed off in 109 degree heat from the Food Court at the Inland Center Mall to the California Theatre in San Bernardino. Here, as California Theatre of the Performing Arts’ geographically most distant musical theatre season ticket holders, we were ushered to complimentary front row seats for its Laugh Out Loud Comedy Festival. Except for just two short breaks, we then sat continuously from 6:00 p.m. through 12:15 a.m., as members of the audience during live filming for Showtime, laughing at the well-​timed jokes of 11 really funny comedians, including Ian Bagg, Shelby Chong, Tommy Chong, and Jay Mohr. We were told that these comedy special shows will air in November of this year.
Following the marathon live performances of the comedians, when I reached our Redlands home I prepared a bowl of Campbell’s Golden Mushroom Soup along with a bologna & salami sandwich on rye just to get full, and then soothed myself with a single scoop of Ben & Jerry’s Chocolate Fudge Brownie Ice Cream on a sugar cone. My hunger subsided, and soon all was again well.
Later today, we will return to Las Vegas, where I can be assured of receiving complete restaurant meals, before heading to Utah for a few days.

Food is decent. I have fun trying to put as much food as i can in the bowl. Trick is to make a wall around the bowl with the big pieces of meat to make ur bowl «bigger.» They got a variety of vegetables like bean sprouts, cilantro, green onion, cucumber, broccoli, mushroom etc. They also have tofu and 3 kinds of meat (pork, beef, chicken) and about 5 – 6 different kind of sauces to top it off. Owner is korean I believe and today when I was standing infront of him trying to get water he just stood there talking on the phone the entire time.
Overall I go here once in a while when I am craving mongolian BBQ.

Yes, the place has got food. It’s okay, nothing really special. What you’ve got is asian-​ish stirfry. You choose from a buffet of raw stirfry ingredients and they cook it up for you. There is an assortment of frozen meat to start, then various stirfry vegetables as well as tofu, then basic stirfry noodles, and finally seasonings and sauces.
Depending upon what seasonings you use, it could be fairly flavoful or turn out to be quite bland. It is a double-​edged sword in that if you handpick your ingredients you don’t have to worry about depending on someone else to season your food to your taste. On the other hand, if you don’t really know how each ingredient and seasoning affect the taste of the meal, then you may end up with a steaming pile of crap.
For me personally, the appeal here is the challenge to balance the maximum possible amount of raw ingredients onto a single medium-​sized bowl. This is nothing short of an art.
Anyway, this is fast food. Nothing special, but it’ll do if you’ve got the munchies and on the plus side, the ability to pick and choose may appeal to vegetarians as there is a decent selection of veggies.