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The myths surrounding Mongolian BBQ are strong. I’ve read enough tabletop literature to know Mongolia is found in northwest China, bound by the Great Wall of China to the south, Russia’s Lake Baikal to the north, the Kerulen River to the east, and the Altai Mountains to the west. Placemat wisdom has also revealed, “Mongol’s barbecue was one of the major cooking methods used by Genghis Khan’s brave cavalry men while they were on their expeditions around the world. It was later adopted by the remainder of their nomadic race due to its simplicity and effectiveness.” Genghis Khan didn’t have a food blog in the 13th Century, so the reality remains fuzzy, but it is clear Taipei was ground zero for “Mongolian BBQ” restaurants in the middle of the 20th Century. Regardless of authenticity, I have great memories of the genre. Mongolian BBQ was how I chose to celebrate multiple birthdays in New Jersey, and it’s still a fun experience. Each trip to the giant wok where the contents of your bowl cook is an adventure, with endless combinations of meat, vegetables and sauce. I researched eight Mongolian BBQ options in L.A. Which spots are worth visiting?

5. Mongolian Barbeque ($6.95 for B)

Mongolian Barbeque doesn’t distinguish itself for their namesake food in Claremont.

The Claremont neighborhood that contains Mongolian Barbeque doesn’t seem especially sketchy, but you will find yellow bars on the windows of this well-worn restaurant, which dates to 1978 and does feature an owner from Taiwan. The dim space includes brown booths, candle-like sconces, and a glass-fronted kitchen. Each meal comes with a baby egg roll, steamed rice, and dense, sesame-lined “pocket biscuit.” Proteins are limited to poultry, pork and beef, with slim pickings for toppings, and a fairly greasy result.

My Bowl: Beef, pork, chicken, water chestnuts, broccoli, cilantro, scallions, cabbage, mushrooms, onions, noodles

Mild, Medium, or Spicy: 3 spoons of House Sauce, 2 chili, 2 oil + 1 lobster sauce

Recommend? NO

6. Mongols Mongolian BBQ ($8.49) [CLOSED]

Mongols Mongolian BBQ is a student-friendly Westwood Village stalwart.

This Westwood Village Mongolian restaurant has been providing an “Eat All You Can Pack” option to students, faculty and non-university diners since 1986. Leopold Tototzntle is listed on permits. Expect to find UCLA basketball photos on the wall, including neighborhood legends Kareem Abdul-Jabbar and John Wooden. Everything cooks beyond red-tiled gates on a massive wok, and unfortunately, the smell of fryer oil fills the air. Order Combo 1 for an extra $1.50 to receive a scoop of rice, sesame rolls and bland vegetable soup with zucchini, carrots and onions.

My Bowl: Beef, chicken, pork, scallions, broccoli, water chestnuts, cabbage, spicy (brown) sauce containing garlic and chile paste

Recommend? NO

7. Mongrill Mongolian BBQ ($7.69)

Mongrill has carved out a fast casual niche for mall shoppers.

Mongrill makes frequent appearances at mall food courts, and it graces the Westfield Culver City food court with its presence. This is a simple point and pick affair. Choose your meat, vegetable, and sauce (mild, medium or hot) before continuing to a communal seating area overlooking dazed mall shoppers. The noodles have an unusual orange hue and my meat was all overcooked.

My Bowl: Beef, pork, scallions, carrots, spinach, broccoli, spicy sauce with garlic

Recommend? NO

8. Three Flames Mongolian BBQ ($13.95)

Three Flames is a great quick food option before or after a flight at LAX.

This Mongolian BBQ stalwart dates to 1973 (!) and resides in a strip mall near LAX, not far from the iconic (and gigantic) Randy’s Donuts sign. Expect a convex grill, pagoda wallpaper, and wood tables. Lamb and shrimp cost extra, which of course comes down to personal preference. By all means invest in Shao Bing ($0.99 each), flaky sesame-studded pocket bread, crisp at the base, chewy throughout.

My Bowl: Pork, beef, spinach, bok choy, napa and purple cabbage, broccoli, scallions, cilantro, kale, 2 scoops of mongo regular, 2 scoops of mongo spiced, 2 scoops of soy sauce, “for spicy,” add one scoop of chile water. Bonus: chile oil, which rests on table

Recommend? YES