Yi Jia Sukiyaki Mala, Pinklao Branch

Yuan Yang hot pot with a divided center, allowing for 2 soup flavors in one pot. Ideal for those who want both spicy and mild flavors simultaneously.

A variety of hot pot soup bases to choose from, ranging from spicy mala to mellow pork bone broth, served hot in individual pots.

A dipping sauce bar where you can customize your own flavor with various ingredients such as chili, garlic, sesame oil, and the restaurant's special sauce.

Yellow tray for premium ingredients or premium meats.

Red tray for mid-priced ingredients, such as general meats or some seafood.

White tray for budget-friendly ingredients, such as fresh vegetables or basic meatballs.

Green skewer food

Yellow skewer food

Red skewer food, starting price.

Mixed vegetables in a green container.

Fresh shrimp, bouncy and sweet, perfect for blanching in hot broth.

Boneless fish fillet, tender and easy to digest.

Large mussels, firm meat, sweet oceanic taste.

Crispy squid, crunchy texture, enjoyable to chew.

Duck blood cubes, smooth and jelly-like, no fishy smell, absorbs broth well.

Good quality imitation crab stick, sweet and fragrant taste, easy to eat.

Pork belly with layers of fat interspersed with red meat, thinly sliced, becomes tender and juicy when blanched.

Pork neck, with a little fat marbling, tender texture.

Fresh chicken liver, recommended to blanch until just cooked for a tender, sweet, not tough texture.

Thinly sliced beef, rich flavor, suitable for dipping in mala broth.

Beef tripe, cleaned, unique crunchy texture.

Fried tofu skin. When blanched in broth, it becomes soft and absorbs flavors very well.

Bouncy fish balls, not fishy.

Firm pork balls, full bite.

Beef balls, rich flavor, fragrant with beef aroma.

Seasoned minced pork pressed into slices, mellow flavor, easy to eat.

Tender chicken ham, slightly salty.

Sliced pork ham, tender meat, delicious taste.

Chinese water spinach, crisp stems, tender leaves, suitable for blanching with hot pot.

Napa cabbage, juicy leaves with natural sweetness, makes the broth more mellow.

Sliced sweet corn, crisp and sweet, adds flavor to the broth.

Whole baby corn cobs, crunchy to chew, edible whole.

Celery, with a unique aroma, helps to mask the smell of meat.

Choy sum, crisp stems, green leaves, slightly sweet taste.

Cauliflower florets, bite-sized, firm and crunchy texture.

Okra, with a slightly slimy texture, good for health, soft when cooked.

Sunflower sprouts, nutty and crisp, rich in vitamins.

Long enoki mushrooms, chewy, pairs well with all kinds of broth.

Large king oyster mushroom with a soft texture and natural sweetness.

Fresh shiitake mushrooms, with a unique aroma, soft and springy texture.

Wood ear mushroom, crunchy texture even when cooked in broth for a long time.

King oyster mushroom or royal oyster mushroom, thick stems, firm texture similar to meat.

Thinly sliced sweet potato, sweet taste, smooth and soft texture when cooked.

Firm pumpkin with a sweet and creamy taste, slightly thickens the broth when stewed until tender.

Firm white tofu, versatile for cooking, high in protein.

Egg tofu, smooth and soft texture that melts in your mouth.

Mung bean vermicelli, clearเส้น, chewy and soft, does not get mushy easily.

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

Green jade noodles, mixed with vegetables, chewy and soft texture.

Winter melon drink, a Chinese herbal drink with a sweet and fragrant taste, refreshing, quenches thirst, and relieves heat.

Wang Lao Ji Chinese herbal tea, with a unique sweet taste, helps relieve internal heat and the spiciness of mala.

Canned soft drinks, various flavors, fizzy and refreshing.

Bottled purified drinking water.

Chang Beer, a Thai lager beer with a rich, refreshing taste.

Leo Beer, a popular Thai beer with a smooth, easy-drinking taste.