This is on the college side of town so it can get packed. The trick is for those of us well past our college days is to come when the students are still in bed nursing their hangovers or at midday while they are stuck in class learning things which they'll almost never use. At these times of day you practically have the restaurant to yourself.
As for the restaurant itself, the decor is modern and very spacious. So no jammed packed table seating here. The wait staff is nice and somewhat tentative.
I've been to Mongolian type restaurants before so for the most part I knew what to expect. When seated you will note a pad of paper which is where you select the type of rice you want, an option between egg or bread and if you want the option to have your meal served as a soup. The wait staff will also provide you with two bowls, a large one for veggies and a smaller one for meats. Don't worry, you can pile a good amount of meat in the bowl they provide.
Once you've made your selection on the pad of paper, tear it off and head over to the veggie counter and start loading up your bowl. Don't be shy, it's okay to have a heaping mound. Then circle around the corner and select your sauces/spices.
It is hear that experience does help out. When you think you have added enough sauces, then add twice as much more, although be careful with the spicy ones as the spicy heat can flash up a few notches when cooked. The veggie bowl is bigger not so much so it can hold more veggies, but so you can get the right amount of liquid which will help keep everything from drying out... especially the meat. I would suggest you spoon in one or two of the thicker sauces (such has the chili paste), then spoon in one or two liquid sauces (such as soy) and then around three spoons of the flavored water (such as the garlic water). Then proceed to loading up your meat bowl. At the end of the counter you'll find a few spices, add on what you will, and don't be sparingly about it, as these are in powder form. Most of it will burn off in the high heat.
At the end of the counter is a large flat surface. This is where you leave your bowl and most importantly that little piece of paper you written on as that gives the cook last minute instructions when he sets up your meal on the large cooking surface. Not to mention it also has your table number on it so they know where to deliver the final product.
Once you set down your bowl you can either watch the cook in action or go back to your seat.
Overall, my experience here was really good. The bowl came to the table with the food well blended and hot. It tasted really good, was not dry, burnt or underdone. (mind you, I add a lot of the liquid sauces and flavored water... it does not come out soupy) Their quality of food is really good and I must say, I enjoyed the boc-choy and water-chestnuts. I'll certainly come back here again !