Shabu Baan Chant

All-you-can-eat Shabu Shabu experience. Choose your broth, order unlimited meats and vegetables, and cook them at your table. Includes dipping sauces and drinks.

Discounted buffet price for children between 100 and 120 cm in height.

Signature clear soup with a light, savory flavor profile. Enhances the natural taste of ingredients without overpowering them.

Japanese-style black soup made with dried fish (bonito) stock and soy sauce. It has a sweet and savory umami flavor.

House special sesame sauce. Rich, creamy, and nutty with roasted sesame aroma. Perfect for dipping pork.

Citrus-based soy sauce. Tangy and refreshing, it cuts through the richness of the meat.

Spicy Thai seafood dipping sauce made with chilies, lime, and garlic. Very spicy and sour.

Pork neck/collar. Sliced thin, this cut has a good balance of lean meat and fat, making it tender when boiled.

Pork belly slices. Rich and fatty, providing a soft texture and juicy flavor.

Marinated soft pork. Tenderized and seasoned for a smooth texture.

Beef chuck/neck. A flavorful cut with some marbling, slightly chewy but rich in beefy taste.

Beef sirloin. A lean cut with a firm texture and distinct beef flavor.

Ribeye beef. Well-marbled and tender, considered one of the best cuts for shabu shabu.

Brisket, locally known as 'Crying Tiger'. It has layers of fat and muscle, offering a chewy but very flavorful bite.

Fresh shrimp. Cook briefly in the broth until pink.

Fresh squid slices. Offers a chewy texture; do not overcook.

Shrimp meatballs. Bouncy texture with a mild shrimp flavor.

Fish wontons. A dumpling wrapper made from fish paste, filled with seasoned meat.

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

Rugby-shaped fish balls. Firm and bouncy.

Morning glory (Water spinach). Crunchy stems and soft leaves.

Chinese cabbage (Napa cabbage). Sweet and soft when boiled, absorbs soup well.

Chinese celery. Aromatic vegetable used to flavor the soup.

Carrot slices. Adds sweetness to the broth.

Enoki mushrooms. Thin, white mushrooms with a crunchy texture.

Eringi (King Oyster) mushrooms. Thick and meaty texture.

Fresh tofu skin (Yuba). Delicate sheets made from soybeans, soft and creamy.

Egg tofu. Silky smooth round tofu with egg added.

Glass noodles (mung bean noodles). Transparent and chewy when cooked.

Steamed white jasmine rice.

Garlic fried rice. Fragrant rice stir-fried with garlic.

Japanese seasoned seaweed salad. Sweet, savory, and slightly crunchy.

Spicy crab stick salad. Crab sticks dressed with Thai spicy lime sauce.

Raw shrimp marinated in fish sauce, topped with spicy chili and garlic dressing.

Deep-fried wontons filled with cheese. Crispy on the outside, melted cheese inside.