Yi Jia Sukiyaki Mala, Phra Khanong Branch

Single-compartment hot pot soup base, choose one flavor, e.g., spicy mala soup or rich pork bone broth, suitable for meat and vegetables.

Dual-compartment hot pot, allowing two soup flavors simultaneously, e.g., spicy and mild, for variety.

Red-marked skewers, used for pricing budget-friendly skewered items.

Yellow-marked skewers, standard price for skewered ingredients.

Green-marked skewers, for premium ingredients.

White food tray, containing more ingredients than skewers.

Red food tray, for large portions of meat or vegetables.

Yellow food tray, for special ingredients or large combo sets.

Red cylindrical container or clip, used for pricingเส้น (noodles) or certain types of meat.

Yellow cylindrical container or clip, priced for premium ingredients.

Green leafy vegetable with crisp stems, popular for blanching in hot pot, easy to eat and provides a crunchy texture.

White leafy vegetable with a mild sweetness, becomes soft and absorbs broth well when cooked.

Yellow corn, sweet and crisp, adds sweetness to the broth.

Baby corn, can be eaten whole, crisp and delicious.

Herbal vegetable with a unique aroma, helps to eliminate the gamey smell of meat in the broth.

Green leafy vegetable with thick stems, slightly sweet, suitable for soup.

White root vegetable with firm texture, crisp when lightly blanched.

Firm white root vegetable with crisp leaves, naturally sweet.

Sunflower sprouts, crisp, nutty, and delicious. Can be eaten raw or blanched.

Long, thin white mushroom strands, chewy, pairs well with mala soup.

Black mushrooms, crisp texture even when cooked.

Large mushrooms with a unique aroma, making the broth mellow.

White mushrooms resembling flowers, soft and crisp when cooked.

King oyster mushrooms, thick stems, firm texture similar to meat.

Sweet root vegetable with firm texture, becomes soft and deliciously sweet when cooked.

Yellow root vegetable, sweet and rich flavor, becomes soft and melts in the mouth when cooked.

White, soft, and bland tofu cubes, suitable for all kinds of soups.

Silken tofu mixed with egg, smooth and creamy with a delicious rich flavor.

Fresh shrimp, sweet and springy when cooked.

Sliced white fish, soft, easy to digest.

Green-shelled mussels, firm and enjoyable to chew.

Processed squid, crisp and bouncy texture, not chewy.

Sliced duck meat, richer in flavor than chicken.

Seasoned minced fish paste, sweet flavor, easy to eat.

Thinly sliced fatty pork, tender and juicy when dipped in soup.

Pork neck, with a little fat, tender and not tough.

Chicken innards, rich and savory flavor, rich in iron.

Thinly sliced beef, dip briefly in broth for tenderness.

Honeycomb tripe, crisp, absorbs broth well.

Dried bean curd sheets, become soft, chewy, and rich when cooked.

Seasoned minced beef balls, springy texture.

Dumplings filled with minced pork, boiled until the wrapper is soft and the filling is juicy.

Beef balls, firm and crisp texture, rich flavor.

Processed pork, salty and rich, cut into thick slices.

Soft white-fleshed shellfish, naturally sweet, relatively high price.

Clear noodles made from mung beans, chewy and soft when cooked.

Yellow egg noodles, soft texture.

Green noodles mixed with vegetables, with a mild aroma and healthy.

Konjac noodles, crunchy, low calorie.

Thick, flat Chinese glass noodles, chewier and more resilient than Thai glass noodles.

A refreshing, sweet Chinese herbal tea that helps relieve spiciness and internal heat.

Fruity drink, sweet and fragrant, refreshing.

A creamy, fruity-flavored milk drink, fragrant and rich.

Bubbly, sweet, and refreshing carbonated drink.

Pure bottled drinking water.

Popular Thai lager beer with a rich flavor, best enjoyed cold.

Smooth and easy-to-drink lager beer.