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Mildly flavored soup base made from pork bone and vegetable stock. Suitable for those who prefer light, comforting flavors. Pairs well with all kinds of meat and vegetables.

Spicy and intense soup base. Fragrant with Mala spices and Sichuan peppercorns. Slightly numbing. Ideal for blanching meat for a richer flavor.

Sweet and sour soup base from fresh tomatoes. Bright color, appetizing. Refreshing taste, cuts through richness of meat.

Chinese-style soup base with satay sauce. Rich, creamy from peanuts and spices, slightly spicy, well-balanced.

Fresh pork liver, cut into bite-sized pieces. Tender and naturally sweet when cooked. Should be blanched briefly to avoid overcooking.

Crispy pork abomasum. Chewy and enjoyable. Well-cleaned, no fishy smell. Ideal for blanching in boiling soup.

Firm and chewy pork stomach, cut into pieces. Fun to chew when blanched. Pairs well with spicy dipping sauce.

Pork tendon with a clear, crispy texture. Absorbs flavors well in soup. Offers a different texture than regular meat.

Clean white beef tripe. Unique crispy texture. Popular in Mala or rich broths. Best with dipping sauce.

Well-cleaned pork intestine, boiled until tender. Slightly fatty and enjoyable to chew.

White pork kidney, beautifully sliced. Crispy yet tender texture when cooked just right. Must be blanched in boiling water for best flavor.

Jellyfish preserved in brine, giving a crispy, bouncy texture. A popular ingredient in Sukiyaki and Yen Ta Fo dishes. Fun to chew.

Fresh squid rings. Firm, naturally sweet meat. Tender and bouncy when lightly cooked, not tough. Pairs excellently with seafood dipping sauce.

Large fresh shrimp. Sweet and bouncy meat. Turns orange when blanched in soup. Shrimp roe enhances the soup's flavor.

Bite-sized slices of sea bass. White, tender, sweet meat. Boneless. Suitable for health-conscious individuals. Easy to blanch.

Good quality white sea bass. Firm, fine-textured meat. Naturally sweet and rich. Suitable for dipping or cooking in soup.

Large New Zealand mussels. Firm and full in bite. Sweet and rich flavor. Tender and chewy when cooked in soup.

Popular leafy green for Sukiyaki. Crisp stems. Blanching briefly retains crispness and bright green color.

Large stem Chinese broccoli. Crispy texture, slightly sweet taste, not bitter like common Thai Chinese broccoli. Stays beautifully green and crispy when blanched.

Basic hot pot vegetables. Juicy leaves, sweet taste. Helps make the soup sweeter and more balanced when cooked longer.

Bok choy with thick stems, fresh green leaves. Sweet and crisp taste. Easy to blanch and pairs well with any soup base.

Sliced carrots. Bright orange color adds visual appeal to the soup. Sweet taste and soft texture when cooked.

Thinly sliced potato. Becomes soft and smooth when cooked in soup. Deliciously starchy, balances spiciness well.

Sweet corn cut into sections. Plump kernels, naturally sweet. Adds sweetness and aroma to the soup.

Sliced lotus root. Firm and crispy texture even when cooked. Mildly sweet with a unique flavor. Very popular in Chinese-style hot pots.

Vegetable with a unique aroma. Helps eliminate the gamey smell of meat and makes the soup more appetizing.

Large-stemmed cabbage, cut into pieces. Crispy leaves, sweet taste. The longer it's cooked, the softer it becomes and makes the soup sweeter.

Sliced daikon radish. Becomes translucent and very soft when cooked. Juicy and sweet. Essential for making the soup flavorful.

Firm, sweet, and rich pumpkin. Soft and easy to eat when cooked. Mildly sweet flavor.

Small, crisp vegetables with a slightly nutty flavor. Ready to eat after a quick blanch. Provides a refreshing texture.

Miniature sweet corn cobs. Edible whole. Crispy, mildly sweet. Enjoyed by both children and adults.

Edible flower with a sweet, rich flavor and mild aroma. Soft and delicious when blanched in soup. A rare local vegetable.

Special variety of lettuce stems. Bright green, very crisp texture. Mildly sweet and refreshing flavor. Pairs well with Mala.

Young Taiwanese bok choy. Thick, crisp stems, dark green leaves. Sweet and crisp taste, no fibrous strings.

Assorted fresh vegetables in one dish. Good value and variety. Ideal for those seeking diversity.

Familiar dried noodle. Absorbs rich flavor in soup. Chewy and soft noodles. Easy to enjoy and filling.

Clear noodles made from mung bean. Chewy, bouncy, and absorb soup very well. Low calorie.

Noodles made from potato starch. The noodles are thick, chewy, and especially springy. Very enjoyable to chew.

Cooked jasmine rice. Grains are beautifully arranged, soft and fragrant. Pairs well with 'Gaeng Lao' or blanched meat.

Firm white tofu. Dense yet tender. High in protein. Mild flavor that pairs well with soup.

Tofu and egg rolls. Smooth, soft texture that melts in your mouth. Rich eggy flavor. Suitable for children and adults.

Small, clustered mushrooms. Crispy texture, fun to chew. Mildly sweet. Very popular in Sukiyaki and Shabu.

Or King Oyster Mushroom. Thick, firm, bouncy stems, like meat. Deliciously sweet.

Black Shimeji mushroom. Small caps, firm and crisp texture. No grassy smell. Good flavor when cooked.

White Shimeji mushroom. Milder flavor than black, crispy and bouncy texture. Pairs well with clear soup.

Thin black mushroom slices. Very crispy texture even when cooked. Adds chewiness to your meal.

Beautifully fluffy white mushrooms. Crispy texture and absorbs soup well. A beneficial Chinese herb.

Mushroom with a unique aroma. Thick and soft texture. Adds aroma and umami to the soup.

Crispy fried tofu skin rolls. Golden brown. Dip in soup for 3 seconds for a crispy outside and soft inside. A must-try popular dish.

Fresh chicken egg. Crack into soup or use for dipping blanched meat to add richness, flavor, and tenderness.

Smooth, bouncy duck blood cubes. No fishy smell. Served with Mala flavor infused into the meat. Melts in your mouth.

Stick-shaped tofu skin. Firm and chewy texture, doesn't fall apart when cooked. Offers a different texture than fried tofu skin.

Cleaned jellyfish, cut into pieces. Crispy and fun to chew when blanched. A favorite hot pot appetizer for many.

Bouncy fish balls with a gooey cheese center. Salty, rich, cheesy flavor. Be careful, it's hot when you bite into it.

Fish paste tofu. Square or cube shape. Soft and bouncy texture. Mild flavor. Easy to eat.

Genuine fish balls. White, bouncy, not fishy. Suitable for all types of soup.

Fish balls with squid. Chewy texture from squid pieces. Fragrant seafood flavor.

Thin wonton wrappers filled with seasoned minced pork. Full of filling, tender and smooth when boiled, with juicy pork filling.

Thinly sliced smoked pork belly. Distinct smoky aroma. Marbled with fat. Melts in your mouth when cooked, releasing rich flavor.

Marinated pork neck slices. Marbled with fat like 'Hamo' (stone pattern). Tender and juicy, not tough. The most popular cut for Shabu.

Sliced pork loin. Less fatty than pork neck, but still tender. Full pork flavor.

Beef chuck flap with a small amount of connective tissue. Offers both a chewy and tender texture. Rich beef flavor.

Thinly sliced duck breast with skin. Tender and chewy when cooked. Has a unique duck aroma.

Marinated chicken thigh. Tender, juicy, not dry. Flavored to be delicious, not bland. Suitable for easy cooking.

Tender marinated chicken breast. Low fat, high protein. Pre-seasoned for delicious flavor, not bland.

Specially marinated pork. Tender, bouncy, well-balanced flavor. Enhances the soup when cooked.

Seasoned minced pork mixed with spices, formed into balls. Bouncy and flavorful. Kid-friendly.

Tender marinated beef. Not tough, flavorful on its own. Ready to eat after blanching or delicious dipped in sauce.

Hot jasmine rice topped with stir-fried pork in Mala sauce. Spicy and intense flavor, fragrant with spices. A complete and satisfying single dish.

Seasoned chicken rice bowl. Tender chicken in a savory sauce, served over hot rice. Easy to eat, suitable for all ages.

Australian beef rice bowl. Tender, good quality beef, stir-fried and seasoned over rice. Distinctive beef aroma.

Boneless chicken feet salad (Jellyfish feet). Crispy, with a zesty dressing - sour, spicy, salty, perfectly balanced.

Chicken salad with herbs and spicy dressing. Zesty and flavorful. Great as an appetizer or snack.

Lightly cooked Australian beef, tossed in a zesty dressing. Tender, sweet beef with a spicy, well-balanced sauce.

Black sesame balls in hot ginger soup. Soft dough, fragrant sweet sesame filling. Ginger soup helps relieve gas and warm the body.

Sweetened boiled mung beans. Sweet and refreshing taste. Helps relieve heat and cleanse the palate after spicy meals.

Sweet and refreshing ice cream. Perfect for ending a hot Sukiyaki meal.

Soft bun filled with flowing salted egg yolk lava. Rich sweet, savory, and creamy taste. Fragrant salted egg aroma.

Red pork buns. Mildly sweet and savory flavor. Tender red pork with fragrant spices.

Sour and fizzy drink, a mix of salty plum and Sprite soda. Very refreshing and excellent for cutting through richness.

Black Chinese herbal drink. Sweet, fragrant, cool and refreshing taste. Helps relieve heat and soothe the throat.

Thai tea with lemon. Sweet, sour, refreshing taste, fragrant tea aroma, helps to stimulate brightness during meals.

Sweet green tea. Fragrant tea aroma, easy to drink. Helps cleanse the palate and refresh.

Clean bottled water

Fizzy soda water. Use for mixing drinks or drink plain for refreshment.

Plain Chinese tea. Fragrant. Helps cut through the richness of meat and fat.

Pepsi soda. Refreshingly sweet and fizzy.

Coca-Cola. Classic, familiar taste.

Coke Zero. Same great taste, low calorie.

Plain ice for drinks. Available by the glass or bucket for sharing.

Premium Dutch beer. Smooth, deep, distinctive taste.

Singha beer. Rich, distinctive Thai beer.

Chang beer. Smooth, easy-drinking, pairs well with Thai food.

Leo beer. Well-balanced, easy-drinking, popular.