Name: Asiana Central Restaurant
Address: University Street Central Tower 3rd Floor, Ulaanbaatar 14200 Mongolia, Ulaanbaatar
Telephone: +97677131111
Price range: SAR137
Rating: 5

The view outside the window is really good, I recommend the salty milk soup with dumplings

窗外的景色真的很好，推荐咸牛奶汤配水饺

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Positive reviews

Asiana Central Restaurant

Roast Whole Lamb is a traditional local meat product of the Mongolian people. It is a dish with the most ethnic characteristics. It is a traditional delicacy formed in the nomadic life for thousands of years and a traditional dish for the Mongolian people to entertain guests. Roast Whole Lamb is the healthiest, most environmentally friendly and greenest food in the current meat diet. The roasted whole lamb has a golden and shiny appearance, the outer meat is brown and crispy, the inner meat is soft and tender, and the lamb flavor is fragrant, quite palatable and unique.

A Mongolian restaurant. The wonton soup there is delicious. The second time I ordered a sheep head. I saw black teeth and brains inside. It tasted a bit good, but it&#39;s okay overall.

No. 3 of Local Restaurants in Ulaanbaatar

This is the third Modern Nomads I&#39;ve been to in Ulaanbaatar. The decoration inside the restaurant is pretty good.
The menu is quite complete. Lamb, beef, horse meat, chicken, and pork are all available. The price is also quite affordable.
I ordered a salad, soup, and a main course, and it only cost more than 100 yuan.
For service, you still need to take the initiative to greet the waiter before he will come. In addition, there is a language barrier, and English is not very useful here. It doesn&#39;t have any other impact

The location is inside the hotel. The chef is great and cares about the customer&#39;s feelings. Highly recommended. Every dish is good.

The Bull is a very popular hot pot restaurant in the area. The ingredients here are so fresh! Eating the steaming hot pot and drinking Erguotou makes you feel relaxed.

No. 2 of Local Restaurants in Ulaanbaatar

Blood sausage ingredients: sheep intestines, sheep blood. Sheep blood is the product of killing sheep using the Mongolian heart-dig-out method. Salt, chopped green onions, a small amount of water and flour (white flour or buckwheat flour) are added to the sheep blood to make plasma. The sheep intestines are then washed with salt water several times to completely wash away the dirt on the inner wall of the intestines, and then the sheep blood with seasonings is poured in. The two ends of the sheep intestines are tied with a thin thread and cooked in water. During the cooking process, a small hole needs to be pierced with a fine needle to release the sheep intestines to prevent the hot air in the sheep intestines from bursting the sheep intestines. For the sheep intestines that are not eaten once, they can be cooked and heated again in the broth that has been used to cook hand-held meat. This method combines the dual functions of heating and flavoring. If there is no broth, it can also be heated in a steamer. Frying and roasting will have a better flavor.

Asiana Central Restaurant

Reviews of Asiana Central Restaurant