Thai suki

Thai suki, known simply as suki (Thai: สุกี้, pronounced [sū.kîː]) in Thailand, is a Thai variant of hot pot,[1] a communal dish where diners dip meat, seafood, noodles, dumplings and vegetables into a pot of broth cooking at the table and dip it into a spicy "sukiyaki sauce" before eating.

Thai sukiyaki evolved from Chinese hot pot served in restaurants catering to members of Thailand's sizeable ethnic Chinese clientele, in which an aluminum pot was heated on a charcoal fire at the table and the raw ingredients presented on one big plate.

In 1957, a restaurant called Coca opened its first branch in Soi Tantawan, Bangkok, offering a modified version of the Chinese hot pot under the Japanese name of Sukiyaki.

This modified Thai version proved to be a massive hit, and it wasn't long before other chains started opening "suki" restaurants across Bangkok and other cities, each with its own special dipping sauce as the selling point.

The raw ingredients are presented on small plates and are cooked at the table in a gas- or electrically heated stainless steel pot containing broth.