Suki Tee Noi I'm Park Chula

Thinly sliced bright red beef. Perfect for dipping in hot shabu soup for just a few seconds. Tender and melts in your mouth. Eat with suki sauce.

Sliced pork neck with beautiful marbling. Tender and springy texture, ideal for boiling in suki soup.

Thinly sliced pork loin. Low fat, firm meat. Full pork flavor.

Thinly sliced pork belly. Fatty, juicy when boiled in soup. Provides a sweet and mellow flavor.

Thinly sliced chicken breast. Low fat, high protein. Soft, white, appetizing meat.

Fresh pork liver, sliced into bite-sized pieces. Boiled until just cooked, it's sweet and tender. Do not overcook.

Specially seasoned minced pork, topped with egg. Becomes extra soft and juicy when boiled.

Tender marinated chicken, topped with egg. Provides a soft texture and fragrant marinade.

Seasoned minced pork packed into a bamboo tube. Sliced into portions and boiled in soup. Springy texture and fragrant with spices.

Seasoned minced pork wrapped in seaweed. Adds aroma and a unique flavor from the seaweed.

Crispy pickled squid. Crispy texture, fun to chew. Popular with pink noodle soup or suki sauce.

Large Chilean mussels. Firm, sweet meat. Boiling in soup adds sweetness to the broth.

Whole fresh shrimp. Sweet and bouncy meat. Boiled in soup until beautifully orange. Peel and eat hot.

Jellyfish, sliced. Briefly blanched in hot water. The texture becomes crispy and fun to chew.

Fresh squid, sliced cleanly. Thick, soft, chewy texture, not tough.

White, tender pieces of Dolly fish fillet. Boneless, finely textured, melts in your mouth.

Noodles made from fish paste. Chewy and soft, easy to eat like noodles but with a fish flavor.

Springy fish balls, large and full-sized. Made from real fish paste.

Wontons filled with spinach and cheese. Soft dough, creamy filling from cheese and spinach.

Truffle-flavored cheese-stuffed meatballs. Pungent aroma, luxurious taste that pairs well with soup.

Seasoned minced chicken wontons, boiled in soup until the dough is soft and the filling is juicy.

Smooth and soft fish tofu, diced into cubes. Mellow flavor.

Good quality crab stick, shredded texture, easy to eat. Slightly sweet flavor, children love it.

Crab stick stuffed with cheese in the center, adding richness and saltiness to the sweet flavor of the crab stick.

Minced fish paste rolled and stuffed with salted egg yolk. The salty and rich flavor perfectly complements the fish paste.

Soft tofu stuffed with lava cheese. Cheese flows out when bitten. Creamy and fragrant.

Silky smooth egg tofu that melts in your mouth. Mild flavor, easy to eat.

Fried tofu puffs stuffed with seasoned seafood. Absorbs soup well, juicy when eaten.

Egg noodles mixed with jade green vegetables. Chewy and soft noodles, delicious when boiled and eaten with roast duck or suki.

Instant noodles with wavy strands. Boiled in thick suki soup, the noodles absorb the broth, making them even more delicious.

Chewy glass noodles made from green beans. Suitable for soup, noodles don't get mushy easily.

Thin fish wontons stuffed with seasoned minced pork. Springy texture, mellow flavor.

Shredded mozzarella cheese. Stretches long when heated. Popular for topping meat or melting into soup to dip meat.

Cooked jasmine rice. Grains are well-separated, perfectly soft. Eat with suki dishes.

Fresh chicken egg. Crack into the soup to add richness, or use for dipping and boiling meat.

Crispy shimeji mushrooms. Small, cute clusters. Naturally sweet flavor when cooked.

Thinly sliced king oyster mushrooms. Firm texture, similar to meat. Has a unique aroma.

Small, long clusters of enoki mushrooms. Crispy texture, pleasant to chew. Pairs well with the soup.

Sweet corn cut into sections. Boiling it adds sweetness and aroma to the soup. Sweet and juicy kernels.

Carrots, sliced or diced. Adds color and sweetness to the suki pot. High in beta-carotene.

Crisp green leafy vegetables. Become soft and sweet when boiled, absorbing the soup's flavor well.

Dark green seaweed. Expands when cooked, soft and slippery, with a sea aroma.

Whole baby corn cobs. Crispy, can be eaten whole. Mildly sweet flavor.

Assorted fresh vegetables. Convenient for those who like to eat various vegetables in one dish.

Thick, crisp bok choy stems. Dark green leaves. Has a unique slightly bitter aftertaste.

Tender Chinese morning glory shoots. Crisp stems, slender leaves. Cooks quickly, easy to eat and goes well with all styles of suki.

Large-leafed Chinese cabbage. Thick, watery white stems. Boiled, the soup becomes sweet, and the vegetables become soft and easy to eat.

Spicy and intensely flavorful mala soup. Fragrant with Chinese herbal spices. Enhances the taste of meat.

Cantonese-style suki dipping sauce. Perfectly balanced sweet, sour, salty, and spicy flavors. Fragrant with sesame and sesame oil.

Fresh chili seafood dipping sauce. Intense, sour, and spicy flavor. Perfect for seafood.

Two styles of soup in one pot. Japanese-style savory and mellow black soup, and a refreshing clear soup that's easy to drink.

Unlimited refill drinks for adults. A variety of choices including soft drinks and fruit juices.

Refill drinks for children at a special price.

Fragrant and creamy coconut milk ice cream with Thai mixed toppings. Sweet and refreshing.

Taro-flavored ice cream. Smooth texture, fragrant with real taro. Sweet and creamy flavor.

Soft jelly palm in cold fresh milk. Sweet, fragrant, and rich. A refreshing dessert to end the meal.