Xiao Long Kan ICONSIAM Bangkok

Classic Sichuan spicy hotpot base, made with pure beef tallow, a large amount of chili peppers, Sichuan peppercorns, and special spices simmered slowly. Bright red in color, rich in aroma, with a mellow and spicy flavor that best complements the freshness of the ingredients, suitable for spice lovers.

A unique pot base design, divided into three sections resembling the Mercedes-Benz logo. Allows for the selection of three different soup bases simultaneously, catering to diverse taste preferences during group dining.

Dual-flavor鸳鸯 pot, one side is a sweet and sour, appetizing, and nutritious tomato broth, and the other is a spicy and stimulating butter red broth. Suitable for diners who want to taste both light and rich flavors.

A dual-flavor combination, including a delicious and nourishing wild mushroom soup and a spicy butter broth. The mushroom soup is light and fragrant, suitable for simmering vegetables and mushrooms, while the red broth is ideal for meat.

A dual-flavor鸳鸯 pot composed of rich and mellow bone broth and spicy butter broth. The bone broth is white, rich, and nutritious, suitable for both simmering dishes and drinking.

Selected premium Japanese A5 Wagyu beef with evenly distributed marble-like marbling. Extremely tender meat, lightly simmered for a few seconds, melts in your mouth with a sweet, rich, and fragrant beef flavor.

Thinly sliced fresh chicken breast, with a pinkish hue. Tender and not dry, low in fat and healthy, it remains delicious when simmered in any broth.

Classic sliced canned luncheon meat. Soft, savory, and fragrant. After simmering in hotpot, it absorbs the broth, offering a unique flavor and is a beloved hotpot ingredient.

Tender beef processed with a special technique, with a crystal-clear color. Extremely tender after simmering, it doesn't become tough even when cooked for a long time, with a fresh and delicious taste.

Ribs marinated with secret spices, containing crispy cartilage. The meat is flavorful, spicy, and fragrant. The cartilage is crisp and chewy, offering a rich texture.

Premium fatty beef cubes, rich in fat. Juicy and thick with a chewy texture after cooking, leaving a rich aroma with every bite.

Premium Kurobuta pork belly, with distinct layers of fat and lean meat. The fatty part is fragrant but not greasy, the lean meat is tender. Chewy and rich in flavor after simmering.

Duck feet with bones removed, retaining the texture of skin and tendons. Rich in collagen, it's crisp and chewy, perfect for cooking in spicy broth, becoming more fragrant with every chew.

Selected imported Australian beef tongue, thinly sliced. Unique crisp and tender texture with a hint of milky and beefy aroma, a premium ingredient in hotpot.

Handmade pork balls with fresh cilantro mixed into the minced meat. The texture is firm and springy, and the cilantro's fragrance effectively cuts through richness and enhances flavor.

Duck blood with a jelly-like smooth texture, soaked in milk, with a reddish hue. Extremely delicate texture, melts in your mouth with no fishy taste.

Fresh pork brain, with a dense and delicate texture, like cream. Best when simmered in spicy broth, it absorbs the fragrant spicy soup, offering excellent flavor.

Small, crispy sausage. Cooked to a firm texture with a juicy burst when bitten, it has a slightly sweet and salty flavor.

Fresh pork kidney, cut into a flower shape and thoroughly cleaned with no odor. Beautiful in appearance after simmering, with a crisp and refreshing texture, it's a classic hotpot offal ingredient.

Shredded pork kidney with fresh chives. The unique pungent aroma of chives effectively removes the gamey smell of the kidney shreds. Tender and flavorful after simmering.

Freshly killed frog, with white, jade-like meat. More tender and smooth than chicken, with a fresh, sweet taste and rich nutrition.

Plump and tender duck tongue, rich in collagen. The front part is soft and tender, while the back part has cartilage, offering a mix of crisp and soft textures with excellent flavor absorption.