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  • I see mixed reviews. Your meal will only be as good as what you choose to put in. It will be an advantage to have some cooking experience. There's a few caveats, the smoky environment will have you smelling like the place after you leave. The iron "shield" where they cook the food is infused with so many spices that there will no need to season your dish with the powder spices provided, if anything, your food will taste spicy even without it, much like how a cast-iron skillet retains all the flavors in it's lifespan. I cook at home and love stir fry. They win with a few things right: by having everything cooked on a very hot surface, everything gets a nice sear without drying, much like what you get when you cook on a very hot wok. Everything is chopped into small pieces too, so the cooking is even. Here's what I usually mix: despite the instructions advising against it, I mix seafood especially shrimp and scallops with beef (have they ever heard of surf and turf?). I usually add onion, bean sprouts, mushroom and bok-choi. I choose the black bean but mix it with peanut sauce (again despite clear instructions to choose only one sauce). I've come up with good stuff here.
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