iew tai sukii boran

Fresh sea bass deep-fried until golden brown, topped with a sweet and salty fish sauce. The fish is fluffy, white, and tender, served with a spicy mango salad to cut through the richness.

Sea bass steamed in a broth seasoned with fresh chili, garlic, and lime juice. Spicy and sour flavor with fresh chili, garlic, and lime juice. The fish is sweet, tender, and juicy with sauce.

Sea bass steamed with soy sauce, shredded ginger, and spring onions. Salty and sweet, mellow flavor, fragrant with sesame oil and ginger. The fresh fish is sweet and easy to eat.

A luxurious Chinese set menu for families, highlighted by crispy roasted suckling pig, served with shark fin soup, appetizers, and a full range of main courses. Authentic Chinese restaurant flavors.

Cooked rice with seafood and meat, baked in a hot clay pot until fragrant and the rice has a crispy texture at the bottom. Well-balanced flavor.

Fried rice with chopped salted radish, perfectly sweet and salty, fragrant with the wok. A simple dish suitable for all ages.

Fried rice with crab meat and fresh shrimp, stir-fried until the rice is loose and separate grains, fragrant with the aroma of the wok and eggs. Well-balanced flavor, served with chili fish sauce.

Baked rice with minced pork and salted olives (pickled Chinese olives), baked in a clay pot. Salty and rich flavor with the unique aroma of salted olives. Served with cashews and fresh chili.

Fried rice with curry powder, pineapple, meat, and cashews. Sweet and sour flavor with aromatic spices, served in a pineapple shell.

A variety of meats and seafood for grilling on the Genghis Khan grill.

Marinated tender meat set for Genghis Khan style BBQ, served with side vegetables.

Fresh grouper fillet cut into bite-sized pieces, firm and sweet flesh, suitable for dipping or adding to Suki.

Fresh squid cut into pieces, crisp and bouncy texture, no fishy smell.

Marinated squid, crisp texture, enjoyable to chew, commonly used in Yen Ta Fo or Suki.

Fresh pork liver, thinly sliced, blanched until cooked to retain its sweetness and tender texture.

Thinly sliced smoked pork belly, fragrant with smoke, salty and rich flavor.

Pork Kidney, thoroughly cleaned, with a crisp texture when cooked.

Square-shaped minced fish tofu, bouncy and soft texture, mellow flavor.

Large imported scallops, firm and sweet, full bite.

Fresh chicken eggs cracked into the Suki broth to increase richness and aroma.

Fresh golden needle mushrooms, naturally sweet, with a crisp and fun texture.

Shredded cabbage adds a sweet and mellow flavor to the soup when cooked until tender.

Clear noodles made from mung beans, chewy and soft, absorb soup well.

Thick, soft, chewy white Japanese udon noodles.

Cooked yellow egg noodles, ready to eat, with a fragrant egg aroma.

Fresh, sweet, and crisp Chinese cabbage, suitable for simmering in soup until tender.

Silken tofu mixed with egg, smooth texture, mild flavor, fragrant and rich.

Aromatic herbal vegetables that help eliminate the gamey smell of meat and add fragrance to the soup.

Fresh spring onions add color and aroma to boiled dishes.

Fresh Chinese morning glory, crisp and delicious, pairs well with Suki dipping sauce.

Various fresh vegetables, rotated seasonally for the freshest and best taste.