Suki Tee Noi Ratchada 18

Thinly sliced beef with a little marbling. Ideal for dipping in hot shabu broth for a few seconds until tender. Pairs well with suki sauce or ponzu sauce.

Pork neck with marbled fat. Extra tender and juicy when boiled. Recommended for those who enjoy fatty pork.

Pork loin with less fat than the neck. Firm, tender texture. Suitable for those who prefer leaner pork.

Thinly sliced pork belly with alternating layers of fat and meat. Provides a sweet, creamy flavor and a tender, melt-in-your-mouth texture when cooked.

Lean chicken breast slices, bite-sized. Firm texture, high in protein. Suitable for health-conscious diners. Boiled in broth for easy consumption.

Fresh pork liver slices. When cooked, it has a unique sweetness and a soft, springy texture. Should be lightly cooked to avoid becoming too tough.

Specially marinated pork with egg sauce or seasoning sauce. When cooked, the meat becomes tender, springy, and fragrant from the marinade.

Specially marinated chicken. Tender and juicy, with a well-rounded flavor that doesn't require extra dipping sauce.

Seasoned minced pork served in a bamboo tube. Scooped with a spoon into the boiling pot. Springy texture, similar to homemade pork balls.

Seasoned minced pork wrapped in seaweed. Fragrant with seaweed and a full porky flavor.

Crispy squid. Crunchy texture, enjoyable to chew. Suitable for boiling in Tom Yum or Yen Ta Fo broth.

Chilean black mussels. Large, firm meat with a sweet, oceanic flavor. Boiled and eaten whole.

Fresh whole prawns. Sweet and springy meat. Boiled in broth until they turn orange. Peel and dip in spicy seafood sauce.

Plain pickled jellyfish. Becomes crunchy and springy when boiled. Tasteless on its own, but absorbs broth flavors well.

Squid rings. Tender and chewy, not tough. Lightly boiled and served with dipping sauce.

Thinly sliced Dolly fish fillet. Smooth white flesh, tender and melts in your mouth. Boneless and easy to eat.

Noodles made from ground fish paste. Well-seasoned, chewy and soft, similar to fish balls but in long noodle form.

Firm and springy fish balls made from pure fish meat, not heavily mixed with flour. Sweet fish flavor.

Thin-skinned wontons stuffed with cream cheese and spinach. Creamy, savory, and salty flavor, perfectly balancing the sweetness of the broth.

Balls stuffed with truffle cheese or roe. The filling oozes out when bitten, offering a rich, creamy, and savory flavor.

Chicken-filled gyoza, seasoned minced chicken. Boiled in suki pot. Soft wrapper, full filling, with a fragrant ginger and seasoning aroma.

Fish tofu, square-shaped. Smooth and soft texture, with a fishy aroma. Lightly fried exterior for added fragrance.

Good quality crab stick. Soft, shredded texture. Can be eaten lightly boiled to retain its natural sweetness.

Crab stick stuffed with cheese in the center. Adds creaminess and a stretchy cheese texture when heated.

Fish roll stuffed with molten salted egg. Rich, salty, and creamy flavor, contrasting with the chewy fish.

Soft-textured fish tofu stuffed with cheese. When cooked, the cheese melts out, creating a rich and delicious flavor.

Tube Egg Tofu. Smooth, fine texture, soft and mellow. Briefly boiled in broth, easy to eat and swallow.

Tofu skin stuffed with seasoned seafood. Absorbs broth well. Juicy and well-rounded flavor.

Egg noodles mixed with spinach. Beautiful green color, chewy and soft noodles. Can be eaten boiled instead of rice, pairs well with suki broth.

Instant noodles with wavy strands. Pairs very well when boiled in mala or tom yum broth.

Fish wontons stuffed with seasoned minced pork. Chewy and enjoyable, with a well-rounded flavor.

Glass noodles made from mung bean. Clear, chewy, and soft noodles that absorb broth flavors exceptionally well.

Shredded mozzarella cheese. Stretchy, soft, creamy, and rich. Popular for sprinkling on meat or melting and wrapping around meat.

Cooked rice with distinct grains. Pairs well with suki 'gao lao' or other dishes.

Fresh egg. Crack into the pot to thicken the broth, or use to dip cooked meat for added tenderness.

Assorted vegetable set. Adds nutritional value and sweetness to the broth.

Crispy stemmed, green-leafed Cantonese greens. Sweet and crisp flavor. Remains crunchy even after boiling.

Fresh Chinese morning glory with crisp stems. Pairs perfectly with sukiyaki and fermented tofu sauce.

Large-stemmed Napa cabbage. Naturally sweet. When cooked until tender, it absorbs broth very well.

Small, firm mushrooms with a crunchy texture. Mild flavor, pairs well with any broth.

King Oyster Mushroom slices. Thick and tender texture, similar to meat, with a unique aroma.

Small, clustered mushrooms with a chewy texture. Popular in suki dishes.

Sweet corn cut into sections. Boiled to enhance the natural sweetness of the broth.

Sliced carrots. Adds color and crisp sweetness to the suki pot. High in beta-carotene.

Finely shredded cabbage. Cooks easily, providing a mild sweetness. Pairs well with meat.

Dark green seaweed. Smooth and soft texture, with a mild oceanic aroma. Rich in minerals.

Baby corn. Crisp and sweet. Can be eaten whole, adding a different texture to each bite.

Mild and savory clear broth. Fragrant with dried fish and kombu seaweed, in traditional Japanese style. Easy to eat and smooth.

Black Sukiyaki Broth. Rich sweet and salty flavor, with a fragrant aroma of Japanese soy sauce and mirin. Ideal for dipping thinly sliced meats into raw egg.

Spicy and intense mala soup. Fragrant with chili and numbing Chinese spices. A popular soup for those who enjoy strong flavors.

Spicy and sour Tom Yum broth. Rich with Thai herbs, fragrant with galangal, lemongrass, and kaffir lime leaves.

Spicy Suki sauce. A perfect balance of sour, sweet, and spicy, with a fragrant aroma of sesame and fried garlic. Pairs well with all types of suki.

Spicy seafood sauce. Sour and spicy with fresh chilies and lime. Ideal for dipping seafood to cut through richness.

All-you-can-drink buffet for adults. Includes soft drinks, fruit juices, and tea.

All-you-can-drink buffet for children at a special price.

Creamy and sweet coconut milk ice cream mixed with Thai ingredients like 'lod chong' and jackfruit. Refreshing to eat.

Finely blended ripe mango ice cream. Sour and sweet, refreshing, no milk added.

Intensely rich chocolate ice cream. Sweet and creamy, a favorite for chocolate lovers.

Plum-flavored ice cream. Sour, salty, sweet, and refreshing. Excellent for cleansing the palate and cutting through richness.

Honey-scented milk ice cream. Smooth, mellow, sweet, and fragrant.

Soft jelly palm in sweet, fresh milk. Easy to eat, with a fragrant aroma of palm and milk.