text: So yummy cuz I made it myself.\n\nI just finished a box of takeout Flat Top goodness.  The last time I had Mongolian style fare was in Whistler on my honeymoon five years ago, and I loved it today as much as I did then.\n\nI would think it is hard to go wrong when I am essentially making my own lunch.  At least for me.  My husband went yesterday with a group of people and had quite a wait to get seated and started.  He also somehow managed to spoon in ladles of hot mustard in his dish, thinking \"I like hot mustard.\"  It was painful to eat.  He ended up having to start over again with help from staff to guide him to make a more palpatable plate.\n\nToday, it was all about a ladle of lemongrass water, ginger water, Korean BBQ sauce, and peanut sauce, and a touch of the really hot chili sauce.  A ton of veggies I love, enough meat to feel like I'm getting my meal's worth, and a shake of sesame seeds and I was done.  The waiter put some extra brown rice in the bowl, so I didn't have to waste valuable single bowl space with rice.  It was sooooooo good.  And hot.  Temperature is important to me.\n\nI did takeout and therefore chose the 1 bowl option, which was under $7 without tax, $7.57 with tax.  They packaged it up in a very stylish shopping bag.  Like, it's nice and sturdy enough to replace my bare hand to awkwardly carry extra shoes, lunch, and a sweater to work.\n\nAnyway, I work in Campustown, and Flat Top is convenient value for the money.  There seemed to be a lot of folks coming in to sit down for lunch.  Hubby had to wait 30 minutes yesterday.  I probably spent about 25 minutes roundtrip from my office door on Green Street to Flat Top and back. \n\nI would recommend it for takeout lunch.  It seems a bit daunting for newbies, but they get through the line the same as the rest of us, and the host gave me a short orientation before I built my bowl.  Looking at how the place is designed as an operations model, I could definitely see opportunities to improve throughput.  But eh, I'm not in that business.  I'm in the business of locating the good eatz and then savoring them with gusto.\n\nWhich is what I did.  4 stars.