Raan Tid Lom Moo Krata, Charan 50/2

A standard combination platter for Mookata (Thai BBQ hotpot). Includes a variety of meats like pork and chicken, along with seafood and fish balls. Grill the meats on the dome and boil the rest in the soup.

A premium Mookata platter suitable for sharing. Features a wide assortment of pork, chicken, and seafood, plus special additions of bacon and New Zealand mussels.

A beef-lover's set featuring sesame-marinated beef slices and chewy beef tripe. Best cooked quickly in the hot soup or grilled.

An assortment of fresh vegetables to add to your hotpot. Cooking them in the broth adds sweetness and flavor to the soup.

Leafy greens that become tender and sweet when boiled. Essential for flavoring the Mookata broth.

Chinese cabbage with crunchy white stalks and dark green leaves. Adds texture and freshness to the soup.

Water spinach (morning glory) or Chinese celery. Both are classic hotpot vegetables that cook quickly.

Small, tender cobs of corn. They provide a pleasant crunch and subtle sweetness.

King Oyster mushroom slices. They have a meaty, chewy texture perfect for grilling or boiling.

A jelly-like mushroom, also known as white wood ear. It has a crunchy, gelatinous texture and absorbs broth well.

Long, thin white mushrooms with a delicate flavor and stringy texture. Cook briefly in the soup.

Thinly sliced fresh beef. Ideal for quick grilling on the dome or swishing in the hot broth.

Beef slices marinated with sesame oil and seeds for a fragrant, nutty aroma when grilled.

Beef marinated in sweet and savory teriyaki sauce. Develops a nice caramelization when grilled.

Fresh salmon slices. Can be grilled for a smoky taste or poached gently in the soup.

Fresh scallops. Sweet and tender seafood that cooks very quickly.

Large green-lipped mussels from New Zealand. Meaty and savory, best boiled in the soup.

Large prawns, served whole. Grill them to bring out a smoky sweetness or boil for a juicy texture.

Standard-sized shrimp. A staple for seafood hotpot, adding sweetness to the broth.

Cleaned pork intestines. They have a distinct chewy texture and rich flavor. Ensure they are cooked thoroughly.

Smoked pork belly slices. Excellent for grilling on the dome, as the rendering fat flavors the soup below.

Beef tripe, known for its chewy and slightly crunchy texture. Best enjoyed after boiling in the soup.

Lean pork slices. A versatile meat for both grilling and boiling.

Pork marinated with fragrant lemongrass and spicy black pepper. Offers a zesty, herbal flavor.

Pork slices marinated with sesame for a nutty aroma and tender texture.

Ground pork formed into small patties. Soft and juicy when cooked.

Fatty pork belly slices (streaky pork). Essential for Mookata, usually placed at the top of the dome to grease the grill.

Pork belly marinated in Korean red chili paste (Gochujang). Sweet, savory, and slightly spicy.

Fresh pork liver. Has a distinct metallic taste and creamy texture. Do not overcook to keep it tender.

Chicken meat marinated with sesame. Tender and flavorful when grilled.

Chicken marinated with paprika, giving it a reddish hue and a mild pepper flavor.

Pickled brown squid (Yen Ta Fo style). It has a unique crunchy texture and savory taste when boiled.

Fresh white squid rings or pieces. Chewy and mild, takes on the flavor of the dipping sauce.

Prepared jellyfish. It has a very crunchy, cartilaginous texture. Briefly blanch in the soup.

Jellyfish seasoned with sesame oil. Adds a nutty fragrance to the crunchy texture.

Oblong-shaped fish balls. Bouncy and mild in flavor, a hotpot classic.

Choose between imitation crab sticks or Dolly fish (Pangasius) fillets. Both are soft and mild seafood options.

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

Fish tofu is a starchy fish cake cube. Cheese tofu contains pockets of cheese inside.

Soft, yellow tofu made with egg. Silky texture and mild savory taste.

A ready-to-eat side dish of seasoned seaweed. Sweet, sour, and sesame-flavored with a slight crunch.

Thick, chewy Japanese wheat noodles. They absorb the hotpot broth well.

Long strips made from fish paste, resembling noodles. Bouncy texture like a fish ball.

Jade noodles (Mee Yok), thin wheat noodles colored with spinach or pandan. Often eaten with BBQ.

Crunchy, clear noodles made from seaweed extract. Light and low in calories.

Transparent vermicelli made from mung bean starch. Chewy when cooked and great for soaking up soup.

Shredded cheese, often melted over grilled meats or corn for extra richness.

Butter or margarine used to grease the grill dome, adding a savory aroma to the meats.

Plain steamed rice, a staple accompaniment to the meal.

Dried instant noodles of the popular Thai brand 'Wai Wai'. Quick to cook in the soup.

Fresh raw egg. Often cracked over the meat or noodles, or poached in the broth.

A large bottle of Coca-Cola, suitable for sharing.

A standard bottle of Coca-Cola.

Large bottle of plain drinking water.

Small bottle of plain drinking water.

A bucket of ice cubes for keeping drinks cold.

A smaller bucket of ice cubes.