The hotpot craze in Bangkok lives on with the arrival of Taiwanese restaurant Hanji to the Thonglor neighborhood.
The restaurant has tweaked the original recipe from Taiwan to come up with four choices of soup: a clear soup, a mildly spicy Sichun pepper soup, a herbal Mongolian-style, option; and an aromatic broth made with sesame and beer soup. You have your choice of top-quality meats, including imported Japanese Shimabara F1 wagyu striploin (B940), Australian wagyu (B550), Australian oyster blade (B500), Tontoro pork neck (B440) and pork loin (B350).
Each set comes with a vegetable basket, either rice or Taiwanese-style somen (add B70),
and optional appetizers like fried mushrooms (add B20), spicy chicken blood in mala soup (add B70), or fried pork belly (add B70). The hot pot experience is no less different, nor interactive, at Hanji. You prepare your preferred soup, add vegetables, and let it boil. The meat is then dipped into the hot pot, and then eaten with one of their sauces and raw papaya in passionfruit sauce.
You can add more meats and vegetables to your chosen set, or order more dumplings (from B45) to eat with the hot soup. Each meal ends with a complementary pineapple sorbet.