Suki Tee Noi The Street Ratchada

All-you-can-eat hot pot buffet offering a wide variety of meats, seafood, and vegetables. Cook your own ingredients in boiling soup at the table. Great for groups.

Classic clear broth and rich black sweet soy sauce broth for shabu shabu.

Spicy and numbing Chinese-style soup base made with Sichuan peppercorns and chili oil. Adds a fiery kick to your hot pot.

Thinly sliced pork neck with a good balance of meat and fat. Tender and flavorful when cooked in hot pot.

Leaner slices of pork loin. Meaty texture, best cooked quickly to maintain tenderness.

Fatty pork belly slices that become very tender and rich when boiled. A hot pot favorite.

Thin slices of chicken breast. Lean and healthy, cooks very fast.

Fresh pork liver slices. Rich iron flavor and creamy texture when not overcooked.

Marinated pork topped with a raw egg/sauce mixture. Mix before cooking for a silky texture.

Marinated chicken topped with a raw egg/sauce mixture. Soft and flavorful.

Seasoned minced pork served in a bamboo tube. Scoop small balls into the soup.

Minced pork wrapped with a strip of seaweed. Savory with a hint of ocean flavor.

Rehydrated dried squid. Has a crunchy, snappy texture unlike fresh squid.

Large mussels from Chile. Plump and briny.

Fresh prawns. Sweet and juicy when boiled. Peel after cooking.

Prepared jellyfish strips. Crunchy texture, very mild flavor that absorbs the soup.

Fresh squid rings or pieces. Chewy and tender if not overcooked.

Pangasius fish fillet chunks. Very soft, white meat that cooks quickly.

Long strands of fish paste, resembling noodles. Chewy and savory.

Premium white fish balls. Bouncy texture.

Green wontons filled with a mixture of spinach and cheese. Creamy filling inside.

Crystal Ball with Truffle Cheese

Cubed fish paste with a tofu-like texture. Soft and fried on the outside.

Imitation crab sticks. Sweet and soft.

Crab sticks stuffed with cheese.

Fish paste roll with a savory salted egg yolk filling.

Fish tofu cubes with pockets of melting cheese inside.

Silken egg tofu rounds. Very soft and smooth.

Tofu skin (yuba) rolls filled with seafood paste.

Shredded mozzarella cheese. Melt it over meat or noodles.

Dumplings made with fish paste wrapper and seasoned filling.

Green egg noodles, colored with vegetable juice. Chewy texture.

Dried instant noodle block. Cooks fast and absorbs soup well.

Transparent noodles made from mung bean starch. Chewy and slippery.

Steamed white jasmine rice.

Fresh raw egg. Boil in soup or use as a dipping sauce for hot meat.

Small clustered mushrooms with a nutty flavor.

King oyster mushroom slices. Meaty and firm texture.

Golden needle mushrooms. Thin and stringy with a mild taste.

Slices of fresh sweet corn on the cob.

Slices of fresh sweet corn on the cob.

Fresh cabbage leaves. Softens well in hot broth.

Dark green seaweed. Expands and becomes soft in soup.

Young corn cobs. Crunchy and sweet.

A set of assorted vegetables for convenience.

Leafy green vegetable with crunchy stems.

Water spinach. Hollow stems that absorb broth well.

Napa cabbage. Mild flavor, essential for hot pot.

Classic Thai-style suki sauce. Spicy, sweet, and garlicky with sesame seeds.

Spicy and sour green chili dip. Pairs perfectly with seafood.

Unlimited refills of soft drinks and herbal drinks for adults.

Unlimited refills of soft drinks for children.

Thai-style coconut milk ice cream mixed with traditional toppings like jackfruit or jelly.

Rich chocolate flavored ice cream.

Refreshing sweet and tart mango sorbet.

Toddy palm fruit slices served in sweetened fresh milk. A cool and creamy dessert.