Chabu Teochew Lert Lert, Asiatique Branch, Da Ji Cheng Chao Shan Beef Hot Pot, Pier Night Market Branch

Large imported Australian lobster, with firm, sweet, and crispy flesh. It's a premium dish popular for boiling in soup to truly experience the fresh taste of the sea.

A5 grade Kobe beef with beautiful marble-like marbling. Melts in your mouth, rich and buttery flavor. Just a few seconds in boiling soup is enough.

Fresh spotted mackerel. Firm, sweet flesh with a unique aroma. Easy to shell, suitable for boiling in hot pot and dipping in seafood sauce.

Large river prawns, grilled to perfection. Springy flesh and rich prawn roe, with a charcoal-grilled aroma. Served with a spicy dipping sauce.

Fresh, soft, and bouncy scallops with natural sweetness. Briefly boiled in soup to retain their juicy sweetness.

Plump, fresh oysters with a creamy texture and a sweet and salty taste from the sea. Delicious eaten raw or briefly boiled in hot soup.

Beef brisket with beautiful snow-like marbling. Tender, juicy, and rich in flavor. Especially suitable for black soup or mala soup shabu-shabu.

Beef shank cut, firm and springy. Low in fat, offering a full beef flavor.

Oxtail meat with skin and tendon. Crispy and chewy. The longer it's boiled, the tastier it becomes and the more it enriches the soup.

Thinly sliced lamb. Unique aroma, tender meat with a little fat. Pairs well with mala soup and sesame dipping sauce.

Fresh shrimp balls made from minced shrimp. Bite-sized, springy, and with a distinct shrimp sweetness.

Teochew-style beef balls mixed with tendon. Springy and crispy, with a mellow flavor. A restaurant specialty.

The queen of Thai fruits. Golden yellow flesh, with a rich, sweet, and creamy taste and a unique aroma. A luxurious dessert to end the meal.

The queen of fruits alongside durian. Creamy white flesh, sweet and sour taste, refreshing, and good for relieving heatiness.

A popular Thai dessert. Sweet coconut sticky rice served with golden ripe mango, drizzled with rich coconut cream.

Pork loin with moderate fat marbling. A popular cut for shabu-shabu as it's tender and flavorful.

Thinly sliced beef tongue. Uniquely crispy. Recommended to boil briefly for the best springiness and texture.

Chuck flap with a central tendon. Offers a crunchy texture and tender, juicy meat in every bite.

Beef shank cut with less fat and some tendon. Suitable for those who enjoy chewing and a distinct beef texture.

Hip cut, tender as its name suggests. Low in fat, suitable for health-conscious individuals who prefer a soft texture.

Clear, crispy beef tendon. Boiled in soup until tender and springy. A favorite for tendon lovers.

Fresh, clear white shrimp with natural sweetness. Boiled to a beautiful orange color. Can be eaten continuously.

Fresh squid, cut into bite-sized pieces. Tender and not chewy. Boiling in hot soup enhances its flavor.

Seasoned minced fish with a crab stick flavor. A popular appetizer for children, or it can be boiled in hot pot for a tender and delicious dish.

Cooked jellyfish. Crispy and chewy, with no distinct flavor but absorbs dipping sauce well.

Soft, melt-in-your-mouth dory fish. Boneless, easy to eat, and pairs well with any soup.

Striped whelk. Chewy and sweet-scented. A popular shellfish in seafood restaurants.

Large mussels with firm flesh and a sweet, rich taste from the sea. Perfectly boiled, delicious with seafood dipping sauce.

Thinly sliced pork belly with beautiful layers of fat and lean meat. Becomes tender and juicy when cooked.

Pork neck with good marbling. Tender and springy, not too fatty. The most popular cut for shabu-shabu.

Tenderized pork, marinated to perfection. Mellow flavor, remains tender after cooking.

Pork ribs with meat. Boiled in soup to enhance sweetness and for delicious meat off the bone.

Firm pork ham, slightly salty, with a smoky aroma. Easy to eat.

Sliced fresh pork liver. Rich in iron. Boiling it lightly results in a tender and sweet texture.

Well-cleaned pork spleen, beautifully sliced. Crispy when boiled.

Soft, bouncy pork blood cubes. No fishy smell, absorbs soup flavor well.

White pork windpipe. Very crispy, a popular ingredient in Chinese-style hot pot.

Long strands of duck intestine, cleaned thoroughly. Boiling briefly in very hot water ('up and down' method) results in a crispy texture.

Smooth, soft, and elastic duck blood cubes, more so than pork blood. Delicious and healthy.

Sirloin cut with a small amount of fat on the edge. Tender meat with a rich beef flavor.

Clean white beef honeycomb tripe. Chewy and satisfying, becoming more flavorful with chewing.

White tripe, thoroughly cleaned. Crispy and springy, suitable for dipping.

Natural black tripe slices. Chewier and more flavorful than white tripe.

Black tripe cut into long strips. Easy to eat, crispy, and convenient to pick up.

Tender baby swan neck cabbage. Sweet and crisp, easy to eat, and pairs well with any soup.

Large Chinese cabbage leaves. When boiled until tender, they absorb the soup's flavor, becoming sweet and delicious.

Crispy fresh lettuce. Popularly eaten raw with grilled meat or lightly boiled in hot pot.

Tender Thai water spinach. Crispy and delicious, a common vegetable for sukiyaki and shabu-shabu.

Golden yellow sweet corn. Boiling it adds natural sweetness to the soup.

Small clusters of enoki mushrooms. Fun to chew, crispy, and cooks quickly.

Fried tofu skin. When boiled in soup, it becomes soft and absorbs flavors very well.

Soft fish tofu filled with gooey cheese. Salty, rich, and cheesy.

Chewy and soft Chinese-style noodles. Pairs excellently with mala soup.

Hot steamed rice, served with hot pot.

Mild, clear soup made from pork bones and vegetables. Suitable for those who prefer light, smooth flavors.

Spicy Sichuan-style soup, fragrant with spices and Sichuan peppercorns, giving a unique numbing sensation.

A dual-compartment hot pot serving both spicy mala soup and mild clear soup, catering to all preferences.

Isaan-style herbal soup, fragrant with galangal, lemongrass, and kaffir lime leaves. Spicy and aromatic with tom yum herbs.

Lipton iced tea with lemon. Sweet and sour, refreshing, and helps cut through richness.

Rich oolong tea with a fragrant aroma. Helps cleanse fat and soothes the throat.

Clean bottled drinking water.

A popular Chinese herbal tea. Cooling properties, excellent for counteracting the heat from hot pot.