Lucky Suki, Makro Wang Hin Branch

Thai-style suki buffet allowing you to enjoy a variety of fresh ingredients such as sliced meats, seafood, and fresh vegetables, cooked in hot broth at your table, served with delicious dipping sauces.

Special buffet price for children, allowing kids to enjoy suki with their families.

Unlimited refill package for drinks and snacks for adults.

Unlimited refill package for drinks and snacks for children.

Clear broth with a mellow flavor, made from chicken or vegetable stock. Suitable for those who prefer light and refreshing tastes.

Dark colored broth, sweet and savory, with a fragrant aroma of dried fish and soy sauce, Japanese style. Pairs well with meat for a rich flavor.

Spicy and numbing broth from mala chili and Chinese spices, providing an exciting and bold sensation with every bite.

Creamy Tom Yum soup, with a strong sour and spicy flavor, fragrant with Thai herbs and coconut milk.

Broth simmered from pork bones until milky white, with a sweet, rich, and intense flavor.

Cantonese-style suki dipping sauce, with a mellow sweet and sour taste, fragrant with sesame and chili oil.

Fuchoyee dipping sauce, Hainanese style. Salty, creamy, with the unique aroma of fermented bean curd.

Spicy pounded chili dipping sauce, sour and spicy, suitable for seafood.

Thinly sliced beef chuck, with a little fat marbling, tender and good when blanched in broth.

Thinly sliced pork collar with marbled fat, resulting in a tender and juicy texture.

Thinly sliced pork belly with alternating layers of fat and meat, providing a soft and rich texture.

Thinly sliced lean pork loin, with less fat and a firm yet tender texture. Suitable for those who prefer lean meat.

Fresh pork liver, thinly sliced. When cooked to perfection, it becomes tender and sweet, not tough.

Seasoned minced pork mixed with spices, formed into balls to cook in the broth.

Tender marinated pork with a special sauce. When cooked, the meat becomes soft, bouncy, and rich in flavor.

Firm and bouncy fish balls, made from real fish meat, with a mellow flavor.

Fish ball stuffed with salted egg cream. Rich, salty, and creamy salted egg flavor bursts when bitten.

Fish skin dumplings stuffed with seasoned minced pork. Chewy and soft, a delightful bite.

Meatballs containing squid, providing a fragrant aroma and a crunchy texture.

Smooth tofu mixed with fish paste, diced for easy eating.

Crispy jellyfish that provides a bouncy, chewy texture, a favorite in Yen Ta Fo suki.

Cleaned jellyfish, sliced. When cooked, it becomes crisp and fun to chew.

Large imported mussels, firm and sweet meat. Cooking them in the soup enhances its sweetness.

White, tender slices of dolly fish, cooks easily.

Fresh whole shrimp, cooked until orange, with sweet and bouncy meat.

Fresh squid rings, tender and not fishy.

Sweet corn cut into sections. When cooked, the kernels become plump and juicy.

Tofu skin stuffed with seasoned seafood. Good flavor when fried or boiled.

Firm pork meatballs, made from finely ground pork, seasoned to perfection.

Shrimp paste seasoned and wrapped in seaweed. Fragrant with seaweed when cooked.

Lobster flavored balls, colorful, bouncy, and sweet.

Meatballs mixed with Thai herbs, having a unique aroma and being healthy.

Two-tone fish balls stuffed with roe. Crunchy texture from the roe inside.

Soft fish tofu stuffed with gooey cheese, rich and creamy.

Soft, smooth egg tofu tubes, suitable for adding to broth.

Pork dumplings, well-seasoned. Thin wrapper, generous filling.

Chicken sausage stuffed with cheese, a favorite among children.

Good quality imitation crab meat with fibrous texture and a slightly sweet taste.

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

Pumpkin slices. When cooked, the flesh becomes soft, sweet, and creamy, enhancing the broth's sweetness.

Carrot slices, adding color and sweetness to the suki pot.

Small, slender golden needle mushrooms. Crunchy texture, popular in suki.

Firm Shimeji mushrooms with a natural sweetness and no pungent odor.

Thickly sliced king oyster mushrooms. Meaty texture, chewy and firm.

Fresh wakame seaweed. When cooked, it becomes soft, slippery, and has a sea aroma.

Fresh green lettuce leaves, crisp and delicious. Can be eaten raw or cooked.

Thick Chinese cabbage stalks. When cooked until soft, they absorb broth very well.

Plump bok choy, crisp and delicious, beneficial.

Tender Chinese water spinach shoots, crisp and delicious. Pairs well with suki dipping sauce.

A set of various fresh vegetables for convenience and complete nutrition.

Thick, soft, and chewy Japanese udon noodles.

Instant noodles with wavy texture, easy to cook, popular to eat with suki.

Green egg noodles, chewy and soft, with a fragrant egg aroma.

Glass noodles made from green beans, clear, chewy, and soft, absorbing broth well.

Fresh chicken eggs, cracked into the suki pot to add thickness and a rich flavor to the broth.

Cheese for suki, adding stretchiness and a rich, creamy flavor to the meal.

Cooked Thai jasmine rice, with beautiful, soft, fragrant grains. Pairs well with suki dishes.