Poo Nuea Wua Rai Thiam Tharn (Delivery)

Beef platter for hot pot. Includes various selected beef cuts such as Kobe beef, aorta, crispy beef, fresh beef, meatballs, and pork belly. Served with broth, ideal for hot pot dining.

Thinly sliced imported beef, ideal for blanching in hot pot broth until just cooked. Tender and fragrant.

Thinly sliced beef tongue. When cooked, it has a unique crunchy yet tender and chewy texture.

Beef knuckle cut. Beautiful marbling, making the meat exceptionally tender and juicy when boiled or blanched.

Tender and rich beef cut, often from the belly or rib area, with a unique texture.

Beef shank or cut with connective tissue. Chewy with a pleasant crispness, not too tough.

Fresh beef, sliced into bite-sized pieces. Beautiful red meat, suitable for hot blanching.

Authentic beef balls. Dense and springy, with a mellow flavor, made from quality beef.

Fatty pork belly, braised until tender and flavorful. Melts in your mouth.

Tender and chewy glass tendon, braised until translucent and springy. Perfect for hot pot.

Fresh beef liver, cut into good thickness. Lightly blanched to a sweet and tender state.

Beef tripe, thoroughly cleaned. Crunchy texture, absorbs broth well.

Rich beef soup with Kobe beef and aorta. Emphasizes the flavor of special beef cuts without noodles.

Mixed gao lao soup with Kobe beef, meatballs, and fresh beef. Fragrant, sweet, and mellow broth.

Gao Lao soup focusing on crispy beef (shank with connective tissue). Chewy and satisfying.

Chinese herbal braised beef noodle soup. Tender, fragrant with spices, easy to eat.

Gao lao soup combining tender braised beef and springy beef balls.

Gao lao soup for those who like lightly blanched fresh beef, served with beef balls.

Good quality jasmine rice (Dinosaur brand), cooked, hot, soft, and fragrant.

Fresh small rice noodles, for blanching with hot pot. Chewy and soft.

Fresh wide rice noodles, for blanching. Soft and smooth texture.

White rice vermicelli. For those who prefer thin noodles, easy to eat with broth.