Sukchoi Sukiyaki Boran by PeelekHatYai

Thai-style sukiyaki cooked with a special fermented tofu sauce, stir-fried with glass noodles, egg, and morning glory. If ordered dry, it will be rich and saucy. If ordered as soup, it will have a mellow broth.

Sukiyaki menu using special ingredients like bacon or seafood, seasoned with ancient sukiyaki sauce. The taste is intense and fragrant with fermented tofu.

Clear soup (Gaeng Lao) is a soup dish with complete ingredients but no noodles, focusing on meat and vegetables in hot broth. It is popular to eat with steamed rice.

A rich clear soup with various seafood and mixed ingredients. The broth is mellow.

Stir-fried noodles with chicken or seafood, using wide rice noodles stir-fried with egg and meat in a wok over high heat until dry and fragrant. The noodles will be crispy on the outside and soft on the inside.

Wide rice noodles in a thick gravy, flavored with fermented black beans (Dou Si) for a salty taste and unique aroma.

Hokkien style stir-fried yellow noodles with soy sauce, meat, and Chinese broccoli. The taste is mellow with a little sauce.

Fresh shrimp baked with glass noodles, seasoned with sauce, ginger, and black pepper. The glass noodles are chewy and fragrant with spices.

Macaroni stir-fried with tomato sauce, with egg, meat, and various vegetables. Sweet and sour taste, easy to eat.

Special recipe fried tofu, crispy on the outside and soft on the inside. Served with a delicious dipping sauce, it's a popular snack.

Oyster omelet cooked with a soft batter (not crispy), stir-fried with egg and bean sprouts. It is chewy and has a smoky wok aroma.

A mixed seafood oyster omelet, cooked with a soft batter. The taste is mellow, served with chili sauce.

Minced pork basil stir-fry, cooked dry in an ancient style. Rich with chili and basil leaves, it has an intensely spicy and hot flavor.