Steamboat

4 munchies: A good yentafo shabu dish is made of this – tasty broth that had a good mix of spicy, sweet, and savoury flavours served in a hotpot over an open flame. It came loaded with tiger prawns, fish and prawn balls, tau kee, egg tofu, fish cakes, prawn wantons, kang kong, fried fish skin, and onsen egg. I also enjoyed the QQ texture of the glass noodles and absorption of all the flavourful liquid in the pot. #Burpproved

The Yen Ta Fo Shabu is priced at $22.80 and recommended for two to share.

4 munchies: Offering a wide variety of more premium ingredients, my picks at MK Gold include the sliced kurobuta, mussels, shiitake mushroom, shrimp wanton, and green noodles.

Here's how you eat like a local at MK:

1. Throw all the vegetables and mushrooms into the pot.
2. Ask for the lid and let it simmer for about 5 mins.
3. Beat 2 eggs and pour them into the soup.
4. Instead of cooking the spinach noodles with fried garlic garnishing, eat them al dente straight off the serving plate.
5. When you're almost done with the steamboat, ask for some rice and the staff would help you cook it with the remaining ingredients until it soaks up all the flavourful broth and turns into a congee-like dish.

I thought the chilli dipping sauce here tasted better and a little sweeter compared to the MK in Singapore. There are only two MK Gold outlets that serve the à la carte menu in Thailand – Siam Paragon in Bangkok and the other in Phuket.

4 munchies: Enjoyed the well-marinated meat with 2 types of dipping sauce. The sweetness of the soup base (made from chicken & pork bones) also gets more flavourful from the lard and grease that drip off the grill!