Tid Jai Moo Krata Thewet

A small BBQ set that includes marinated meats and a mixed vegetable basket. Suitable for 1-2 people. Grill the meat on the dome and boil the vegetables in the soup trough.

A medium-sized BBQ set with a generous portion of meats and a mixed vegetable basket. Ideal for a small group. Enjoy by grilling and simmering ingredients together.

The largest BBQ feast set featuring a massive platter of assorted meats and seafood, plus a vegetable basket. Perfect for large parties to share the full Thai BBQ experience.

A basket of mixed fresh vegetables and mushrooms. Typically includes cabbage, morning glory, and corn to add sweetness to the soup.

Deep-fried potato fries. Crispy and salty, served as a snack.

Japanese-style fried chicken bites. Savory, crispy exterior with tender meat inside.

Chicken nuggets, breaded and deep-fried until golden. A familiar and easy-to-eat appetizer.

Smoked bacon slices. Grill them to render the fat, adding a rich smoky flavor to both the meat and the soup.

Chunks of pork fat. Place these at the top of the BBQ dome to grease the pan and let savory oils drip down into the soup.

Marinated tender pork. Soft texture and savory flavor, perfect for quick grilling.

Pork belly slices with alternating layers of meat and fat. Becomes crispy and juicy when grilled.

Seasoned minced pork paste. Usually dropped into the soup as small balls to cook, resulting in a bouncy texture.

Fresh pork liver. Grill briefly or blanch in the soup. Has a distinct iron-rich flavor and creamy texture.

Chicken meat marinated with sesame seeds and sauce. Tender and aromatic when cooked.

Sliced pork sirloin (loin). Leaner than belly but tender if not overcooked.

Sliced pork neck. Known for its perfect balance of meat and inserted fat, making it very juicy and flavorful.

Giant freshwater prawn. Large size with sweet meat. Best grilled until the shell turns orange.

White shrimp. Sweet and tender, cooks quickly on the grill or in the soup.

Peeled shrimp with a translucent, crisp texture. Often marinated to enhance the 'glassy' snap when cooked.

New Zealand green-lipped mussels. Large and fleshy, best boiled in the soup to retain their juice.

Scallops. Tender and sweet. Grill lightly or boil for a delicate seafood taste.

Fresh squid. Firm and chewy texture. Changes to opaque white when cooked.

Squid scored in a pineapple pattern. The scoring helps hold sauce and creates a pleasant texture.

Crispy pickled squid. Has a crunchy texture and slightly savory-tangy flavor. A classic hotpot ingredient.

Dory fish fillet pieces. Soft, white meat that absorbs the soup flavor well.

Imitation crab stick. Sweet and ready to eat, but best warmed up in the soup.

Sausages. A favorite for children and adults alike, savory and firm.

Fish tofu. Soft, cube-shaped surimi product with a smooth texture.

Fish-shaped fish tofu. Fun shape with the same mild, savory taste as regular fish tofu.

Fish tofu filled with cheese. Be careful when eating hot as the cheese inside melts.

Egg tofu tube sliced into rounds. Very silky and soft, best boiled gently.

Mozzarella cheese for melting. Sprinkle over grilling meat or seafood for a cheesy coating.

Fresh chicken egg. Often cracked over the meat or into the soup for added richness.

Assorted fish balls in various shapes and colors. Adds variety and fun to the pot.

Hong Kong style shrimp balls. Savory with a distinct shrimp flavor.

Salmon flavored fish balls. Distinct orange color and savory taste.

Chicken balls mixed with seaweed. Offers a nice texture and hint of seaweed flavor.

Classic white fish balls. Bouncy and mild, a staple in Thai noodle soups and hotpots.

Eringi (King Oyster) mushrooms. Thick, meaty texture that is excellent when grilled or boiled.

Enoki mushrooms. Long, thin white mushrooms with a crunchy texture. They cook very quickly in the soup.

White wood ear fungus. Frilly appearance with a crunchy, jelly-like texture.

White Shimeji mushrooms. Small, clustered mushrooms with a mild, nutty flavor.

Black wood ear fungus. Firm and crunchy, adds texture to the soup.

Morning glory (Water Spinach). The most popular vegetable for Thai hotpot, crunchy stems and soft leaves.

Chinese celery. More aromatic and stronger flavored than Western celery. Adds a fresh herbal scent to the broth.

Taiwan Bok Choy. Green leafy vegetable with crisp stems. Mild flavor suitable for boiling.

Shredded cabbage. Cooks down to be very soft and sweet in the soup.

Napa cabbage (Chinese cabbage). Essential for sweetening the soup base. Soft and absorbent.

Baby corn. Crunchy and slightly sweet. Can be eaten whole after boiling.

Sweet corn chunks. Adds natural sugar to the broth. Nibble the corn off the cob.

Wakame seaweed. Soft green seaweed that expands in water, adding an oceanic flavor.

Pumpkin slices. Becomes sweet and creamy when boiled soft.

Carrot slices. Adds sweetness and color to the pot. Needs a bit of time to soften.

Steamed Jasmine rice. Standard accompaniment for the BBQ meal.

Instant noodles (Wai Wai brand). Cook in the soup at the end to absorb all the savory flavors.

Green jade noodles. Made with spinach or pandan, usually served blanched with garlic oil.

Glass noodles (mung bean vermicelli). Transparent and chewy when cooked. Great for soaking up soup.

Est Orange soda. Sweet and fizzy orange flavored soft drink.

Est Strawberry/Red soda. Sweet, fruity, and carbonated. Popular in Thailand.

Est Green soda (Cream Soda flavor). Sweet and aromatic.

Est lemon-lime soda. Crisp and refreshing clear soft drink.

Est Cola (Small bottle). Sweet caramel cola drink.

Est Cola (Large bottle). Good for sharing.

Bucket of ice. Essential for keeping drinks cold in the tropical heat.

Small bottle of drinking water.

Large bottle of drinking water.

Chang Beer. A popular Thai lager with a full-bodied taste.

Leo Beer. A smooth and slightly sweet Thai lager, very popular locally.

Singha Beer. Premium Thai lager with a rich flavor and strong malty character.