Mu kratha

Mu kratha, also known as mookata in Singapore and Malaysia, is a popular Southeast Asian cooking style that originated in Thailand. The name "mu kratha" translates to "pan pork" in Thai, with "mu" meaning "pig" or "pork" and "kratha" meaning "pan" or "skillet." This method of cooking is a delightful fusion of Korean barbecue and Chinese hot pot, enhanced with a unique Thai twist—typically utilizing charcoal for grilling.

Here’s how it works: At the center of a special dome-shaped grill, you cook sliced meats, often pork. Surrounding this dome is a moat of soup, where you can cook vegetables and other ingredients like fish balls. The entire setup usually sits on a bucket of burning charcoal, imparting a delicious, smoky flavor to the food. Common ingredients for mu kratha include pork, chicken, mutton, lamb, seafood, vegetables, and mushrooms.

A key feature of mu kratha is the dipping sauce. Nam chim suki, a chili-based sauce, is a popular choice, though some places also offer nam chim seafood for those indulging in seafood options. To prevent the food from sticking, a chunk of fat is typically grilled on the dome first.

Mu kratha has become a beloved dining experience in Thailand, and its popularity has spread to Malaysia, Indonesia, and Singapore. Despite experiencing a decline in popularity due to past hygiene concerns, mu kratha has made a strong comeback. Its ease of preparation and versatility with different types of food make it a hit, leading to the proliferation of mu kratha restaurants across these regions.