We hadn’t planned on having the Mongolian Beef in a Steamed Bun… It just didn’t seem very interesting to us. Frankly, we don’t eat beef very often (although, it seems like we’re eating it more frequently in 2013 than we have in the previous 10 years!)… However, Sarah & Matt at EatingWDW gave it rave reviews AND when we were walking around the Food & Wine Festival one evening, we saw Chef Jens Dahlman (remember back in the spring during the Flower and Garden Festival when Nick had a nice long conversation with Jens and Nora didn’t tell Nick who Jens was?)… anyway, back to the present, when we saw Chef Jens, we went up and spoke with him… He told us that The Smokehouse was a Flower & Garden thing (when we lamented it not being here for Food & Wine) AND he told us that the Mongolian Beef Bun was one of his favorite items at the Food & Wine Festival… So, long story short, we took the Mongolian Beef Bun off of the “don’t eat it” list and put it on the “must have” list.
Featured Pairing = Mongolian Beef in a Steamed Bun & Tsingtao Beer
And yes, we had it with the Tsingtao Beer. Now honestly, if you eat at Asian restaurants with any frequency and you like beer, you’ve had a Tsingtao… this wasn’t on our MUST HAVE list because it just isn’t uncommon… however, since it was the Featured Pairing… we were off to the races…
more detailed view
We both thought that the beef was nicely seasoned… it had flavor and was moist.
The bun was soft and slightly sweet; very authentic. Nora used to make steamed buns at home and the texture and flavor of these are spot-on. This bun was really impressive given the quality of offerings around the marketplaces.
The chinese noodles provided a nice textural contrast and crunch.
This selection was much better than the zapiekanki from Poland (and last year we liked the zapiekanki enough to really want to try it again)
Here’s our review of the mongolian beef bun last year 🙂
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