Kin Gun Jang Shabu, Charansanitwong 61 Branch (Open 24 Hours)

Premium Australian Wagyu beef from the outside flat cut. Features high marbling (MB8/9) for a rich, buttery flavor. Best cooked quickly in the boiling broth.

Sliced Australian Wagyu brisket. Known for its intense beef flavor and slightly firmer texture. Softens beautifully when poached in the soup.

Australian Ribeye beef slices. Tender and juicy with a good balance of lean meat and fat. A popular choice for shabu-shabu.

Slices of Australian beef shoulder. A leaner cut with a hearty beef taste. Cook briefly to maintain tenderness.

Australian beef belly slices. High fat content gives it a melt-in-the-mouth texture and rich savory flavor. Excellent for soaking up broth.

A smaller portion of sliced beef. Ideal for trying different meats or for light eaters. Cook quickly in the hot pot.

Marinated beef slices with sesame seeds and oil. The marinade adds a nutty aroma and tenderizes the meat. Cook until done.

Large serving of pork chuck roll slices. A well-marbled cut that is tender and flavorful. Classic shabu-shabu meat.

Large serving of lean pork sirloin. Offers a meaty texture with less fat. Healthy and satisfying when cooked in broth.

Large serving of sliced pork belly. Rich and fatty, providing a soft texture and sweet pork flavor. Pairs well with dipping sauces.

Large serving of Kurobuta (Black Hog) pork belly. Known as the 'Wagyu of pork' for its superior tenderness and flavor.

Small portion of pork chuck roll. Convenient for adding variety to your meal. Tender and savory.

Small portion of lean pork sirloin. A light option for a quick bite.

Small portion of fatty pork belly. Enjoy the rich taste in a smaller serving.

Pork slices marinated with sesame. The marinade enhances the pork's natural sweetness and adds a fragrant aroma.

Pork slices marinated with black pepper. Offers a slightly spicy and aromatic kick. Cook thoroughly.

Bite-sized cubes of pork. Chewier than thin slices, offering a substantial meaty texture.

Minced pork, often used to make small meatballs or flavor the soup. Cook until no longer pink.

Minced pork paste served in a bamboo-like tube. Slide small chunks into the soup to make fresh pork balls.

Slices of very lean and tender pork tenderloin. A healthy, low-fat protein option.

Slices of pork kidney. Has a distinct texture and strong flavor appreciated by organ meat lovers. Do not overcook.

Slices of pork liver. Rich in iron with a soft, creamy texture when cooked correctly. Dip briefly in boiling soup.

Sliced duck meat. Offers a richer, stronger flavor than chicken. Delicious when cooked in the savory broth.

Chicken pieces marinated with sesame. Tender and fragrant. Cook until white and firm.

Chicken marinated with black pepper. Savory with a mild peppery heat. Great for adding variety.

Cleaned duck intestines. prized for their crunchy, snappy texture. Cook quickly to retain the crunch.

Large serving of frozen white shrimp. Sweet and firm flesh. Cook until pink and curled.

Large serving of fresh white shrimp. Offers superior sweetness and texture compared to frozen. A seafood staple.

Large serving of river prawns. Known for their large head and sweet meat. The head adds rich flavor to the soup.

Small serving of frozen white shrimp. Good for a quick seafood addition.

Small serving of fresh white shrimp. Enjoy the fresh taste in a smaller portion.

Small serving of river prawns. A luxurious treat in a manageable portion.

Extra large white shrimp. Meaty and satisfying bite.

Prepared jellyfish. Has a unique crunchy and chewy texture. Cook briefly in the soup.

Slices of salmon fillet. Rich and oily fish that becomes tender when poached. Adds umami to the broth.

Slices of snapper fillet. A white fish with a mild, clean taste and firm texture.

Fresh salmon head parts. Contains gelatinous bits and flavorful meat. Excellent for deepening the soup flavor.

Slices of Pangasius (dory) fish. Soft, white meat with a mild flavor. Cooks very quickly.

Fresh squid pieces. Chewy and tender if not overcooked. Adds a nice seafood sweetness.

Squid preserved in brine. Salty and crunchy. Adds a strong savory note to the meal.

Fresh mussels in shell. Plump and briny. Boil until shells open.

Scallop meat. Sweet and tender. A premium seafood choice for shabu.

Fresh blue crab pieces. Sweet crab meat that flavors the soup significantly. Requires some work to eat.

Crab prepared with seasoning. Enhanced flavor profile.

Novelty shaped fish cakes or meatballs with an 'Angry Bird' design. Fun for children.

Meatballs mixed with vegetables. Offers a slightly different texture and added nutrition.

Balls made from minced shrimp paste. Bouncy texture and sweet shrimp flavor.

Fish balls flavored with salmon. Savory and soft.

Classic smooth white fish balls. Springy texture and mild taste. A shabu-shabu staple.

Green-colored egg noodles, often flavored with spinach or pandan. Chewy texture, typically eaten with roasted meats or in soup.

Rice stir-fried with garlic and seasonings. Aromatic and savory, serves as a filling side dish.

Japanese-style seasoned seaweed (wakame). Sweet, savory, and slightly sesame-flavored with a crunchy texture.

Kimchi. Spicy fermented Napa cabbage. Korean side dish that adds a tangy kick.

Fried rice cooked with beef bits. Hearty and flavorful.

A platter of grilled river prawns and sweet clams. Served ready to eat with dipping sauce.

Grilled clams known for their sweetness. Served cooked.

Dumplings filled with shrimp meat. Boil in the soup until the wrapper is translucent.

Wontons filled with shrimp, served dim sum style or for boiling. Soft wrapper and savory filling.

Fish paste roll with a center of salted egg yolk. A savory and rich combination.

Soft, tube-shaped tofu made with egg. Very smooth and custardy. Handle gently in the pot.

Processed meat sausages. A favorite for kids and those who enjoy snappy textures.

Classic wontons with shrimp filling. Cook in the broth.

Mixed platter of fresh vegetables suitable for hot pot. Typically includes cabbage, morning glory, mushrooms, and corn.

A set containing salmon pieces and assorted vegetables.

Finely sliced cabbage. Cooks very fast and adds sweetness to the soup.

Chunks of sweet corn on the cob. Boil for a while to release sweetness into the broth.

Young corn cobs. Crunchy and sweet. Eat whole after brief cooking.

Long, thin white mushrooms in a cluster. Mild flavor and slightly crunchy texture.

Dark, ear-shaped fungus. Known for its crunchy, gelatinous texture.

Soft, dark green seaweed. Expands in water and becomes silky. Adds sea flavor.

Slices of pumpkin. Becomes sweet and soft when boiled.

Napa cabbage. A hot pot essential. Sweet, leafy, and absorbs broth well.

King Oyster mushroom. Thick, meaty texture with a savory flavor.

Shiitake mushrooms. Highly aromatic and savory. Adds deep umami to the soup.

Snow fungus. Frilly and white with a gelatinous but crunchy texture.

Starchy root vegetable slices. Becomes powdery and soft like potato when cooked.

Sliced carrots. Adds sweetness and color.

Fresh raw egg. Can be cracked into the soup to poach or used as a dipping sauce for hot meat.

Morning Glory. Green vegetable with hollow stems. Crunchy and popular in Thai cuisine.

Chinese celery (smaller and stronger taste) or Western celery. Adds herbal fragrance.

Chinese white cabbage. Crunchy stems and dark green leaves.

Smaller, tender leaves of Chinese cabbage.

Steamed white jasmine rice.

Thin rice noodles. Cook very quickly in hot broth.

Harusame or glass noodles. Transparent when cooked, chewy texture.

Standard wheat or egg noodles for shabu.

Udon noodles. Thick Japanese wheat noodles. Chewy and filling.

Curly yellow wheat noodles. Holds broth well.

Imitation crab meat sticks. Sweet and ready to eat, but warm in soup.

Tofu or fish cake mixed with vegetable bits.

Cube-shaped surimi product with a tofu-like texture. Savory and bouncy.

Fish tofu cubes with a cheese filling inside. Be careful, the inside gets very hot.

Fish cake or tofu molded into a fish shape.

Deep-fried bean curd skin roll. Dip in soup for just 3 seconds to soften slightly while keeping crunch.

Portion of cheese, typically for melting over meat or adding to the soup for creaminess.

Small bottle of drinking water.

Small Coke.

Large bottle of Coke.

Sugar-free Coke.

Lemon-lime soda.

Sugar-free lemon-lime soda.

Orange flavored soda.

Strawberry flavored soda.

Green fruit punch flavored soda (Sala flavor).

Bottled green tea drink.

Fruit juice drink.

Carbonated water.

Thai lager beer. Full-bodied.

Thai lager beer. Smooth and malty.

Premium Thai lager. Rich taste.

International pale lager.

American lager.

Wheat beer style.

Korean distilled spirit.

Japanese plum wine. Sweet and fruity.

Bucket of ice cubes.