Thai suki

Thai suki, often referred to simply as suki in Thailand, offers a delightful twist on the traditional hot pot experience. It’s an interactive meal where diners cook their own meat, seafood, noodles, dumplings, and vegetables right at the table. Once cooked to perfection, these items are dipped into a flavorful "sukiyaki sauce" before being savored.

Though the name might suggest a resemblance to Japanese sukiyaki, Thai suki is actually more akin to shabu shabu and Chinese hot pot. The dish has its roots in the Chinese hot pot tradition, which was beloved by Thailand’s ethnic Chinese community.

The story of Thai suki’s rise to prominence begins in 1957, when the restaurant Coca in Bangkok reinvented the Chinese hot pot. Naming it "Sukiyaki" after a popular Japanese song, the Thai adaptation quickly gained popularity, prompting a surge in "suki" restaurants throughout Bangkok and beyond. Each venue developed its own distinctive dipping sauces, making each dining experience uniquely enjoyable.

Thai suki stands out due to its variety. Diners enjoy smaller portions of a wide array of ingredients, allowing for endless combinations. The dipping sauce, known as nam chim suki, caters to Thai palates with its blend of spicy chili sauce, fresh chili, zesty lime, and fragrant coriander leaves. The ingredients are cooked in a stainless steel pot of simmering broth, often enriched with a cracked egg for added richness.

Among the numerous suki restaurants in Thailand, MK Restaurant is the most popular, boasting numerous locations across the country and even in Japan. Coca, the pioneer of Thai suki, has expanded its reach with branches across Asia and Australia, and plans to enter the US and European markets. Other well-loved suki chains, such as Texas and Lailai, each offer their own unique twists on this beloved dish.