Thailand's version of the communal hot pot — suki (Thai) and shabu-shabu (Japanese-influenced) both popular in Bangkok.
A clear or slightly spiced broth with vegetables, glass noodles, tofu, and meats cooked at the table — the suki sauce (sweet-sour-spicy red sauce) is the defining element.
Stir-fried version of the same ingredients in the same sauce — more concentrated flavour; popular as a faster street food version.
Japanese-influenced hot pot popular at Thai-Japanese restaurants — thinner broth, more delicate ingredients, sesame or ponzu dipping sauce.
Bangkok's most famous suki chain — MK has been a family dining institution for 40 years; branches everywhere; affordable, reliable, part of Thai food culture.
À la carte suki runs 150–400 THB per person depending on how much you order; all-you-can-eat formats at standalone restaurants typically fall between 199–399 THB.
Most suki and shabu restaurants can build a fully vegetarian pot from tofu, mushrooms, and vegetables — worth specifying "jay" style if avoiding fish sauce in the accompanying dip too.
MK has branches in nearly every mall and shopping centre in Bangkok, making it one of the most reliably findable options for a familiar, comforting meal anywhere in the city.