Heng Heng Korat BBQ Buffet

Large Moo Krata set for sharing. Consists of various types of meat including marinated pork, pork belly, offal, and seafood. Served with a mixed vegetable set and egg. Grilled on a brass stove and vegetables simmered in the soup around the stove.

Pork tenderloin sliced into bite-sized pieces. Tender texture, low fat. Suitable for grilling or boiling.

Sliced fatty pork belly. Grill until slightly charred for a fragrant, rich, and crispy texture.

Sliced smoked bacon. Grill until fragrant. The bacon fat will help coat the pan to prevent sticking.

Fresh sliced pork heart. Firm and bouncy texture, with a slight crunch when chewed.

Fresh thinly sliced pork liver. Blanch or grill until just cooked for a soft, sweet texture. Do not overcook as it will become tough.

Whole fresh shrimp. Grill until the shell turns orange, with a sweet and bouncy texture, or boil in soup to enhance flavor.

Fresh sliced squid. Tender and chewy texture, not tough. Suitable for both grilling and boiling.

Marinated Squid. Unique crispy and bouncy texture, slightly salty.

Cleaned jellyfish. Crispy texture, enjoyable to chew. Popular to blanch in soup.

Fresh Vegetable Set (Cabbage, Morning Glory, Chinese Celery) and Glass Noodles for adding to Moo Krata soup.

Instant noodle block, blanched in Moo Krata soup. Chewy noodles absorb the soup flavor well.

Wai Wai instant noodles. The noodles have a unique chewy texture and aroma, suitable for blanching in soup.

Dried glass noodles soaked in water. When blanched, they become clear, chewy, and soft. Pairs well with Sukiyaki sauce.

Fresh chicken egg. Crack into the soup to cook, or mix with meat before grilling to enhance tenderness.

Egg Tofu tubes mixed with chicken egg. Smooth and soft texture, mild flavor. Sliced into rounds and added to soup.

Cooked Jasmine rice with beautiful grains. Pairs well with hot grilled dishes.