Lucky Suki Lotus Sutthisan Branch

A Thai-style hot pot experience where diners cook fresh ingredients in a simmering communal pot. The buffet includes a wide variety of meats, seafood, and vegetables. Best enjoyed with the signature spicy suki dipping sauce.

A light and clear broth usually made from chicken or pork stock. Mild and savory, allowing the natural flavors of the ingredients to shine. A non-spicy option suitable for everyone.

A dark, sweet and savory broth similar to Japanese Sukiyaki soup. Made with soy sauce, mirin, and dashi stock. Great for cooking beef and dipping in raw egg.

A rich and creamy version of Thailand's famous hot and sour soup. Fragrant with lemongrass, galangal, and kaffir lime leaves, with a spicy kick and a milky texture.

A spicy Chinese-style broth famous for its numbing sensation from Sichuan peppercorns. Oily, aromatic, and packed with dried chilies. Best for those who love intense heat.

A milky white broth created by simmering pork bones for hours. It has a rich, creamy texture and a deep, savory meat flavor. Comforting and mild.

Thinly sliced lean pork meat. Tender when cooked quickly in the hot soup.

Fresh slices of pork liver. Has a distinct metallic taste and creamy texture when cooked.

Ground pork seasoned with soy sauce and spices. Often topped with sesame or green onions.

Marinated minced pork with a runny, rich topping or filling, often egg or spicy sauce.

Whole fresh shrimp served with shells on. Sweet and bouncy when boiled.

Sliced fresh squid rings or pieces. Chewy texture and absorbs the soup flavor.

A type of large, high-quality white fish ball. Smooth and bouncy texture.

Fish paste cylinder filled with savory salted egg yolk. A mix of savory fish and rich yolk flavors.

A dumpling with a wrapper made from fish paste, filled with minced meat. Chewy skin with a savory filling.

White meatballs made from minced squid surimi. Firm and bouncy with a mild squid flavor.

Cubes of fish paste mixed with soy protein. Softer than regular fish balls, similar to tofu.

Classic meatballs made from fine pork paste. Savory and firm.

Shrimp paste mixture wrapped in a strip of dried nori seaweed.

Surimi balls flavored to taste like lobster or crab. Usually orange-striped and slightly sweet.

Meatballs mixed with Thai herbs and spices like lemongrass or chili. Aromatic and flavorful.

Colorful fish balls, likely filled with popping fish roe (tobiko). Provides a fun texture.

Soft tofu-like fish paste cubes with small chunks of cheese inside. Creamy and savory.

Slices of soft, cylindrical egg tofu. Very smooth custard-like texture.

Dough wrappers filled with seasoned minced pork. Boiled in the soup until soft.

Small chicken sausages infused with cheese.

Imitation crab meat sticks. Sweet and separates into strands when cooked.

Fresh raw chicken egg. Crack into the soup to poach or mix with dipping sauce.

Shredded cheese, likely mozzarella. Melts into a gooey stretch when added to hot meats.

Steamed aromatic Thai jasmine rice. Eaten alongside the hot pot items.

Chunks of sweet corn on the cob. Adds sweetness to the broth.

Fried tofu skin (yuba) sheets, possibly layered with fish paste. Chewy and absorbs broth well.

Small, clustered brown beech mushrooms. Nutty flavor and firm texture.

King oyster mushroom slices. Meaty, dense texture.

A basket assortment of leafy greens like morning glory and cabbage.

Thick, chewy Japanese wheat noodles.

Dried curly noodle blocks. Fast-cooking and comforting.

Jade noodles, typically colored with vegetable juice like spinach or kale. Springy texture.

Transparent noodles made from mung bean starch. Chewy and slippery.

The house signature dipping sauce. Likely a spicy and sweet chili base with sesame.

A sauce typical of Hainanese chicken rice, usually ginger and soybean paste based.

A spicy, sour, and garlicky green chili sauce. Pairs perfectly with seafood.