Hotpot Man Shabu Mala Buffet Prachachuen

The premium all-you-can-eat tier. Includes exclusive access to Wagyu beef, ox tongue, and specialty offal, plus all items from the lower price tiers.

The middle tier offering premium beef cuts like Australian beef and beef blade, along with seafood options like peeled shrimp. Includes everything in the standard tier.

The standard buffet tier. Offers a variety of pork cuts (loin, neck, belly) and basic beef options, along with an extensive selection of vegetables and hotpot ingredients.

Original Sichuan-style Mala soup made with beef tallow. Rich, spicy, and numbing with a strong aroma of chili and peppercorns.

Mala soup made with vegetable oil. Spicy and numbing like the original but lighter and suitable for those who prefer non-animal fats.

Rich pork bone broth. Creamy white in color with a savory, mild flavor.

Tomato soup base. Tangy and slightly sweet, refreshing and great for balancing out spicy flavors.

Mushroom soup base. Earthy and aromatic, made from a variety of mushrooms.

Signature spicy and sour soup. A vibrant broth similar to Tom Yum.

Golden soup base. Likely a pumpkin or chicken-based broth with a rich golden color and savory taste.

Wagyu beef slices. Highly marbled beef known for its tenderness and rich flavor.

Ox tongue slices. Has a unique chewy yet tender texture and rich beefy taste.

Minced shrimp paste. Made from fresh shrimp, often spooned into the soup to make shrimp balls.

Duck intestines. Crunchy texture when cooked quickly in the hot broth.

Beef tripe. Chewy and textured stomach lining, absorbs soup flavors well.

Pork aorta/trachea. Crunchy and cartilaginous texture.

Beef neck slices (grain-fed). Flavorful cut with a good balance of lean meat and fat.

Premium Australian beef slices.

Beef blade/paleron slices. A flavorful cut from the shoulder with a distinctive tendon line.

Peeled shrimp. Ready to cook without the hassle of peeling.

Sweet potato wide noodles. Chewy and translucent when cooked.

Pork skin. Becomes soft and gelatinous when boiled.

Fried shrimp with tamarind sauce. Sweet and sour flavor profile.

Fried chicken wings. Crispy appetizer.

Hotpot Man Sandwich. Likely a fried bun or snack item.

Mantou. Chinese steamed bun.

Pork loin slices. Lean pork cut.

Pork neck slices. Tender pork with marbling.

Pork belly slices. Fatty and rich pork cut.

Beef ribeye slices (grain-fed).

Thai beef brisket/belly slices. Fatty beef cut.

Regular Australian beef slices.

Meatballs. Assorted meat balls for hotpot.

Duck blood curd. Soft, jelly-like texture, commonly eaten in spicy hotpots.

Assorted vegetables and mushrooms. Includes morning glory, cabbage, enoki mushrooms, lotus root, and winter melon.

Tofu and tofu skin options. Includes egg tofu, fish tofu, and fried tofu puffs.

Glass noodles made from mung bean starch.

Steamed white rice.

Fried potatoes shaken with spicy Mala powder.

Seaweed salad. Seasoned Japanese style wakame.

Spicy cucumber salad. Chinese style marinated cucumber appetizer.

Chinese Ice Jelly (Bingfen). A clear, refreshing jelly dessert often served with brown sugar syrup.

Ciba (Sticky Rice Cake). Fried sticky rice cake usually served with brown sugar.

Fried Mantou. Deep-fried Chinese buns, often dipped in condensed milk.

Ice cream.

Pepsi cola.

Pepsi Max. Sugar-free cola.

7 Up. Lemon-lime soda.

Mirinda Orange soda.

Mirinda Strawberry (Red) soda.

Mirinda Green Cream soda.

Lychee juice drink. Sweet and fragrant.

Chrysanthemum tea. Sweet herbal drink known for its cooling properties.

Iced lemon tea. Refreshing and tangy.

Jasmine green tea. Light and floral tea.

Chinese herbal tea. Often sweet and consumed to balance heat in the body.

Drinking water.