Each individual includes a chef’s preference assortment of raw meat, seafood, and veggies cooked on the steel mu kratha pan, with broth and two dipping sauces with the meats. Owner-chef Tom Silargorn doesn’t shy away from serving some sudden protein alternatives (Consider quail in chile paste or stir-fried frog legs) https://leonardok318zcg0.blogoxo.com/profile