A-rong Sukiyaki + Mala Grill

Thai-style Sukiyaki buffet where you can choose to boil various ingredients as you like, at one great price. Suitable for group gatherings.

Fresh Chinese cabbage, sliced into bite-sized pieces. Sweet and crispy flavor when boiled in soup, making the soup more mellow.

Herbal vegetable with a unique aroma. Helps to eliminate the fishy smell of meat and adds fragrance to the sukiyaki soup.

Fresh Chinese morning glory. Crispy and delicious. A popular vegetable for sukiyaki, pairs well with sukiyaki sauce.

Taiwanese cabbage. Crispy stems, fresh green leaves, slightly sweet flavor. Popular for blanching and eating with meat.

Sliced cabbage. Becomes sweet and soft when boiled, adding natural sweetness to the soup.

Assorted vegetables served together on one plate. Suitable for those who want to eat various types of vegetables at once.

Clear noodles made from mung beans. Chewy and soft, absorbs soup flavors well. Should be blanched until soft and eaten immediately.

Egg noodles mixed with spinach, giving a jade green color. Chewy noodles. Can be eaten with fried garlic or added to sukiyaki pot.

Instant noodles. Curly noodles, soft and absorb soup well. A familiar and easy-to-eat noodle dish.

Beef stomach lining. Crispy texture, enjoyable to chew. Blanch briefly and dip in spicy sauce.

Fresh chicken eggs, cracked into the pot to enrich the soup, or used to dip meat before blanching to increase tenderness.

Pork marinated in satay sauce. Fragrant with spices and coconut milk, offering a different and richer flavor than regular marinated pork.

Beef marinated in satay sauce. Tender and fragrant with satay spices. Suitable for blanching and eating with its own flavor.

Chicken marinated in satay sauce. Tender and juicy meat, fragrant with turmeric and mild spices.

Marinated meat set with satay sauce, includes pork, beef, and chicken, allowing you to try various flavors in one dish.

Beef balls with tendon. Bouncy and crispy texture from the embedded tendon. Fun to chew, full beef flavor.

Pork balls with tendon. Dense and bouncy texture, with the crispness of pork tendon. Mellow flavor.

Fish balls with shrimp content. Soft and bouncy texture, with a unique fragrant shrimp aroma.

Oval-shaped fish balls, resembling rugby balls. Chewy and soft texture, made from sea fish, not fishy.

Smooth and bouncy fish balls. Easy to eat, suitable for all ages.

Dumpling wrappers made from fish paste, filled with seasoned pork. Offers the texture of fish paste and the aroma of pork filling.

Premium crab sticks. Soft, shredded texture. Can be eaten after a short blanching or as a snack.

Imitation crab legs, made from processed fish paste, shaped like crab legs. Dense texture, enjoyable to chew.

Fish tofu, diced into cubes. Soft and bouncy texture, slightly sweet flavor, easy to eat.

Processed squid rolls. Crispy texture, rich flavor.

Seasoned minced chicken wrapped in seaweed in bite-sized pieces. Fragrant with seaweed and the mellow flavor of chicken.

Soft white tofu, plain flavor, cut into bite-sized pieces. Suitable for boiling to absorb soup flavors.

Golden fried tofu. Fluffy texture, absorbs soup very well when boiled.

Dory fish fillet slices. White and smooth flesh, tender and fine, boneless. Cooks easily.

Fresh squid slices. Bouncy and naturally sweet texture, not chewy. Blanch until just cooked.

Cuttlefish preserved in lye, crispy texture, a unique and popular item in the Yom Yum Sukiyaki menu.

Peeled fresh shrimp (or with shell as pictured). Sweet and bouncy texture. Blanch in soup until it turns a beautiful orange color.

Sliced fresh pork liver. Blanch briefly for a tender, sweet texture. Do not overcook, as it will become tough.

Pork intestines, well cleaned. Soft and not chewy when boiled, satisfyingly chewy.

Pork stomach. Thick and soft, slightly crispy, no fishy smell.

Pork tripe, beautifully sliced. Unique crispy texture. Must be blanched in boiling water.

Dumplings with seasoned minced pork filling. Thin wrappers, generous filling. Soft and delicious when boiled.

Seasoned minced pork wrapped in seaweed, rolled into a ball shape. Fragrant with the aroma of seaweed.

Seasoned minced pork wrapped around baby corn. Combines the sweetness and crispness of corn with the tenderness of pork.

Bitter melon slices stuffed with seasoned minced pork. The slight bitterness of the melon perfectly contrasts with the sweetness of the pork.

Fresh shrimp wrapped with enoki mushrooms. Get a crispy texture from the mushrooms and the sweetness of shrimp in one bite.

Large oyster mushroom. Dense and chewy texture, with a mild sweet flavor. Suitable for boiled dishes.

Fresh straw mushrooms. Dense and crispy texture. When bitten, juicy broth is released from within.

Small bunches of enoki mushrooms. Crispy texture, cooks easily. Popular in hot pot dishes.

Taro slices. Boiled until cooked, it becomes crumbly, fragrant, and slightly thickens the soup.

Pork loin or hip slices, not too fatty. Tender texture. Suitable for health-conscious individuals.

Sliced pork belly. Layers of fat alternating with lean meat. Tender and juicy when blanched, with a rich, fatty aroma.

Fresh beef slices, beautiful red color. Rich beef flavor. Blanch briefly and dip in egg for a delicious taste.

Beef with beautiful marbled tendon. Chewy and crispy from the tendon, not tough.

Thinly sliced chicken breast or tenderloin. Tender, low-fat, easy to eat, cooks quickly.

All-you-can-drink service, including herbal teas, teas, and water.

Soup service charge for customers not dining à la carte.