Shabu Teochew Lert Lert Sathorn Branch

Extra large river prawns, firm and sweet meat with rich roe. Ideal for hot pot soup, served with a spicy seafood dipping sauce.

Large mantis shrimp, firm and sweet meat, with a texture firmer than shrimp. Easy to peel and eat when cooked. Pairs well with all kinds of soup bases.

Good quality imitation crab meat, soft texture with a slightly sweet and savory taste. Can be eaten as is or briefly boiled in soup.

Fresh squid, cut into bite-sized pieces. Bouncy and crisp when cooked, not chewy. Suitable for seafood lovers who enjoy texture.

Fresh, extra-large river prawns, firm and sweet meat with rich roe. Boiled in hot pot until orange, edible whole.

Fresh whelk, with a chewy and naturally sweet texture. Boiled in soup to cook the meat and bring out its flavor.

Large New Zealand mussels, plump and full of meat, sweet and savory. Pairs well with tom yum or clear soup.

Cleaned jellyfish, with a crisp and chewy texture. Recommended to blanch briefly to maintain crispness.

White, tender dory fish slices, melt-in-your-mouth texture, boneless and easy to eat. Suitable for all ages.

Premium beef cut with beautiful marbling, like snow. Extremely tender, melts in your mouth. A limited premium menu item.

Bottom ribeye cut, tender and juicy, with good marbling for a rich beef flavor.

Thinly sliced beef tongue, with a unique crisp and chewy texture. Boiled in boiling soup and served with a flavorful dipping sauce.

Blade steak with a little intermuscular fat, providing a chewy texture. Combined with the tenderness of red meat.

Chuck steak with less fat, suitable for those who prefer a firm texture and distinct beef flavor.

Rump steak, with a good chewy texture. This part moves a lot, resulting in a richer flavor.

Specially marinated beef, tender and smooth. Cooks easily, with a mellow flavor that penetrates the meat.

Thinly sliced pork belly, with alternating layers of fat and lean meat, providing a tender and juicy texture when eaten. Even more delicious when cooked.

Pork neck slices with beautiful marbling, tender and bouncy, not too fatty. A popular choice for shabu-shabu.

Marinated pork, tender and flavorful. Suitable for children and adults. Boiled until cooked, the meat remains tender, not tough.

Pork ribs with meat. Long simmering in soup makes the meat tender and enhances the soup's sweetness and richness.

Firm pork ham, savory and slightly smoky. Sliced for easy consumption.

Fresh pork liver, thinly sliced. Briefly boiled for a tender, sweet texture that is not bitter and is rich in iron.

Pork spleen, well-prepared with no fishy smell. Crisp texture when cooked. A favorite for offal lovers.

Soft and bouncy pork blood cubes. Boiled in soup until thoroughly heated. Smooth, pudding-like texture.

Pork trachea or palate, with a fun, crunchy texture. A rare cut.

Fresh duck gizzard, cleaned. Briefly blanched ('สะดุ้งน้ำ') in boiling soup for a crisp, delicious, non-chewy texture.

Duck blood, firm and smooth texture, finer than pork blood. No fishy smell, suitable for mala soup.

Oxtail with skin and surrounding tendons, offering a chewy texture. Becomes more tender and delicious with longer simmering. A natural collagen.

Sirloin steak with a small amount of fat along the edge. Medium tenderness, with a full beef flavor.

Clear beef tendon, chewy. Long simmering makes it melt-in-your-mouth, a natural collagen.

Cleaned beef tripe, thick, soft, and chewy texture. Absorbs soup flavors well.

Large slices of black beef tripe, with a unique crisp texture. Popular for hot pot, served with dipping sauce.

Clean white beef tripe, bleached for a crisp, easy-to-eat texture without odor.

Black beef tripe, cut into strips. Easy to pick up and chew, with a crisp texture in every bite.

Young pak choi, crisp and sweet, cooks easily.

Sweet and crisp napa cabbage. Ideal for sweetening and mellowing the soup base.

Fresh green lettuce leaves, suitable for quick blanching or wrapping meat.

Crisp and juicy iceberg lettuce, provides a refreshing taste.

Taiwanese bok choy, crisp stalks and tender leaves, with a unique sweetness.

Small-leaf watercress, with a cool, mild flavor that helps relieve internal heat.

Tender bok choy shoots, crisp and delicious, easy to eat.

Hong Kong kale, thick but crisp stalks, dark green leaves.

Green spinach leaves, soft and smooth when cooked. Rich in vitamins.

Chinese bok choy, crisp stalks and tender leaves. Pairs well with sukiyaki and hot pot.

Choy sum has a unique fragrant aroma that helps eliminate the gamey smell of meat in the soup.

Fresh cilantro, fragrant. Used for garnish or to add aroma to the soup.

Crisp romaine lettuce, best eaten fresh or lightly blanched.

Cabbage slices, become very sweet when boiled until soft.

Celery stalks and leaves, add flavor to the soup.

Fresh bitter gourd, slightly bitter, helps cut through richness and is good for health.

White winter melon flesh, becomes soft and sweetens the soup when boiled until translucent.

Firm pumpkin flesh, sweet and savory. Becomes creamy when boiled.

Fresh broccoli, crisp. Rich in nutrients from green vegetables.

Radish slices, naturally sweeten and mellow the soup base.

Fresh sweet corn on the cob, plump kernels, with a sweet and juicy taste.

Aromatic taro, crumbly texture, becomes fragrant and buttery when cooked.

Potato slices, become soft like mashed potatoes when cooked.

Lotus root slices, crispy and delicious even when cooked. High in dietary fiber.

Bright orange carrots, add color and sweetness to the hot pot.

Wakame seaweed, soft and smooth texture, with a sea aroma.

Crispy and chewy black fungus mushrooms, enjoyable to chew.

Enoki mushrooms in clusters. Cook briefly and enjoy the chewy, crisp texture.

Fresh shiitake mushrooms, large caps, soft and fragrant, adding umami.

King oyster mushrooms, firm and white, with a texture similar to chicken.

Thin fried tofu skin, absorbs soup exceptionally well.

Bouncy fish tofu, salty and savory taste, with a fish aroma.

Soft tofu, high in protein, good for health.

Silken tofu, firm and smooth texture with pores that absorb soup well.

Fried tofu puffs, golden and crispy. Dip in soup to soften and enjoy.

Fried tofu skin rolled into sticks, crispy and satisfying to chew.

Egg tofu tubes, smooth and soft texture, with a fragrant egg aroma.

Tofu balls filled with gooey cheese, rich and creamy. Be careful of the hot filling.

Tofu mixed with sweet corn kernels and filled with cheese.

Tofu mixed with crunchy fish roe.

Cute cartoon-shaped tofu balls, soft and bouncy texture.

Chewy and soft glass noodles, do not become mushy easily. Suitable for soup dishes.

Wide noodles, soft texture. Boiled and eaten with soup.

Japanese-style udon noodles, thick and soft for a satisfying chew.

Clear Japanese sweet potato noodles, chewy and springy. Popular in mala dishes.

Egg noodles, yellow and fragrant with egg. Chewy and soft when boiled.

Fresh egg, cracked into a dipping sauce or boiled in soup until the yolk is runny.

Steamed jasmine rice, fluffy and well-formed grains.

Lipton Lemon Tea, refreshingly sweet and sour. Good for cutting through richness.

Fragrant and rich oolong tea, with a pleasant sweetness.

Oolong tea, unsweetened. Authentic tea taste, for health.

Clean bottled drinking water.

Orange flavored soda, bubbly and refreshing.

Cream soda flavored soda, fragrant and sweet.

Strawberry flavored soda, sweet and fizzy.

Popular cola soda. Pairs perfectly with hot pot or shabu-shabu.

Lemon-lime flavored soda, clear and refreshing.

Winter melon drink, uniquely sweet and fragrant. Quenches thirst and cools the body.

Canned red Chinese herbal tea, cool and sweet. Excellent for relieving internal heat.

Lychee flavored drink, fragrant and refreshingly sweet.

Drink mixed with grass jelly, chewy and refreshingly sweet.

Two types of soup in one pot, offering both the spicy heat of mala and the mellow flavor of clear soup.

Original mala chili soup base, spicy and numbing, with fragrant Chinese spices.

Clear soup base with a mellow flavor, easy to drink. Ideal for blanching vegetables and meats.

Homemade shrimp balls, rich in shrimp, bouncy and chewy, with a shrimp aroma.

Large beef balls, bouncy like ping pong balls, with a satisfying chew.

Large Australian lobster, firm and sweet meat. Seasoned to order. A luxurious dish for special occasions.

Premium A5 grade Kobe beef, with the most beautiful marbling. Melts in your mouth instantly upon contact with the tongue, offering a deep, sweet, and rich beef flavor.