1. Curry chafing dish has Nanyang flavor. In addition to beef, seafood, such as grass shrimp and cuttlefish, can also be added, but it should be cooked before eating.

When there is no clear soup, you can use boiled water instead. Coconut milk has a special aroma and oil quality, so clear soup doesn't need to be too greasy.

Or the hot pot bottom can be served with fish balls, beef balls and seafood. The meatballs are dry and easy to absorb fragrance, and the crisp squid can bring out the umami flavor. Coconut juice and red curry are matched to neutralize the spicy taste. If it is not spicy enough, you can try the hottest of the five pot bottoms-"Lemongrass Spicy" pot bottom. Sweet and spicy, mainly mushrooms and vegetables. Fully absorb the essence of hot pot bottom with mushrooms and fried crispy taro, dip in special Thai sauce, bite your tongue numb, and the taste of citronella reaches your heart. It feels really cool!