Suki Dara • Sukhumvit 71

Fresh jellyfish. Crunchy texture, enjoyable to chew. Suitable for boiling in hot sukiyaki broth, dipped in sukiyaki sauce for added flavor.

Whole fresh shrimp. Sweet and bouncy meat. Boiled to perfection for the best flavor. Enjoy with seafood or sukiyaki sauce.

Fresh mussels. Chewy and tender, with a distinct seafood flavor. Added to sukiyaki to enhance the broth's flavor.

Fish slices, bite-sized. Tender and easy to digest. Suitable for boiling for a healthy meal.

Fresh razor clams. Sweet and chewy. Boiled in boiling broth, delicious when eaten hot.

Crispy marinated squid. Unique crunchy texture. Absorbs broth flavors well. Popular with Yen Ta Fo or sukiyaki.

Squid rings. Tender, not chewy. Pleasantly chewy. Suitable for boiling and dipping.

Shrimp balls made from ground, seasoned shrimp. Springy texture with a fragrant shrimp aroma. Easy to eat and pairs well with all types of sukiyaki.

Dense beef balls. Rich flavor, chewy and springy. For beef lovers.

Dumplings filled with seasoned shrimp. Thin wrapper with a dense filling. Boiled until soft, served with broth. Fragrant and delicious.

Fried tofu skin rolls, cut into pieces. When boiled in broth, they absorb the liquid, becoming juicy and fragrant.

Tofu mixed with fish. Smooth and soft texture, mellow flavor. Easy to eat, suitable for all ages.

Long fish noodles. Soft and bouncy, similar to fish balls but in noodle form. Enjoyable to chew.

Good quality imitation crab sticks. Slightly sweet and tender. Ready to eat after a short boil.

Imitation crab sticks stuffed with cheese. When boiled, the cheese melts, adding richness and aroma. Delicious for cheese lovers.

Egg tofu sticks. Soft and smooth texture, mild flavor. Suitable for adding to broth.

The tendon part of the squid. Crunchy texture, fun to chew. Offers a different texture from regular squid meat.

Ground pork, seasoned and beaten until springy. Formed into balls and added to the pot. Soft, bouncy texture, good flavor.

Fish ball shaped like a steamed bun, filled with lava cheese. When bitten, the cheese flows out, rich and creamy, complementing the fish.

Fresh chicken egg. Crack into the broth or use to dip meat for added richness and natural sweetness.

Potato slices. Boiled in broth until soft. Smooth texture, sweet and creamy.

Steamed bun shaped balls filled with fish roe. Crunchy when chewed, offering a unique texture.

Fresh pork liver, thinly sliced. Boiled until just cooked, it will be sweet and tender. Do not overcook, or it will become tough.

Clean white beef tripe. Crunchy texture, the more you chew, the tastier it gets. Absorbs broth well.

Seasoned ground shrimp wrapped in seaweed. Fragrant with seaweed and shrimp. Easy to eat, bite-sized.

Thin fried tofu skin rolls. When boiled in broth, they become soft and juicy. Mild flavor but fragrant with soy.

Sliced bacon with fat. Slightly smoky aroma. Tender and juicy when boiled.

Pork marinated in satay sauce. Rich flavor, fragrant with spices, exceptionally tender.

Thinly sliced pork. Ideal for dipping and boiling in sukiyaki broth. Easy to eat, cooks quickly.

Sliced pork belly with streaks of fat. Tender, juicy, rich, and delicious when boiled.

Beef marinated in satay sauce. Rich and flavorful, tender, not tough, fragrant with spices.

Sliced raw beef. For beef lovers. Boiled until just cooked, dipped in sauce. Full beef flavor.

Imported Australian beef. Tender, good quality, with beautiful marbling. Premium taste.

Fresh Cantonese kale. Crisp and delicious, high in vitamins. Often added to sukiyaki to sweeten the broth.

Fresh, crisp morning glory. Briefly blanched. Pairs best with hot pot.

Large napa cabbage leaves. Sweet flavor. The longer it boils, the sweeter and more delicious the broth becomes. Soft and easy to eat.

Celery has a unique fragrant aroma that helps neutralize the smell of meat and adds fragrance to the broth.

Cabbage, cut into pieces. Boiled until soft and sweet, or blanched until crisp, both are delicious.

Long-leaf parsley. Strong aroma, used to add herbal fragrance to the sukiyaki pot.

Spring onions, cut into sections. Added to enhance the color and aroma of the broth, making it more appetizing.

Small clusters of enoki mushrooms. Chewy and tender texture, pairs well with all types of broth.

Large king oyster mushrooms. Firm and chewy texture, similar to meat. Delicious and nutritious.

Dried wakame seaweed. Expands when hot water is added, becoming soft and slippery with a sea aroma.

Radish slices. The longer it boils, the sweeter and more mellow the broth becomes. Soft and juicy.

Corn on the cob, cut into sections. Plump kernels with natural sweetness. Fun to eat.

Small, tender, sweet baby corn. Can be eaten whole. Delicious and nutritious.

Firm pumpkin. Boiled until cooked, it becomes sweet and creamy, with a smooth, soft texture.

Aromatic taro, cut into pieces. Boiled until soft, it becomes a smooth, creamy, fragrant, and delicious paste.

Wood ear mushrooms. Crunchy texture, fun to chew. Does not easily become mushy when boiled.

Green jade noodles. Beautiful green color, chewy and soft. Can be eaten instead of rice. Pairs well with sukiyaki.

Clear, crunchy konjac noodles. Low in calories, suitable for health-conscious individuals.

Instant noodles. A popular and essential hot pot item. Soft, curly noodles that absorb broth well.

Chewy glass noodles. Become translucent and appetizing when boiled. Best enjoyed with sukiyaki dipping sauce.

Thick, flat Chinese glass noodles. Chewier and more substantial than regular glass noodles. Full bite.

Hong Kong Choy Sum. Thick, crisp stems, fresh green leaves. Sweet and crunchy flavor.

Buffet price for children between 120-130 cm in height.

A fee for bringing alcoholic beverages from outside into the restaurant.