The best suki hotpot restaurants in Bangkok

70 years later, COCA’s original suki sauce recipe still packs a punch. Fans will swear that their sauce is what makes or breaks a good suki – hitting that tangy, chilli-garlicky sweet spot.

Following a recent makeover, COCA now offers plenty of broths to choose from. Classic Thai tom yum is an easy favourite, and there are four new ‘wellness-inspired’ options, including low-sodium genmaicha broth, roasted rice chamomile for a more calming bowl, umami emerald pearl and kombu and a rich black garlic boost broth.  

But whatever soup suits, follow the tradition of pairing it with vegetables that arrive fresh and crunchy, alongside a spread of meat and seafood, giving that premium grocery store feel for everything on the table. Calorie conscious diners can tuck into lean chicken, while those ready for a full protein experience might opt for Australian wagyu. And if you prefer to go light on the greens then that’s an option too. 

It’s hard to go too far wrong with whatever ends up in your pot. And for the true suki sauce lovers, finish with the bizarre but absolutely scrumptious suki sauce ice cream. Trust us on this one. After all, there’s no such thing as too much sauce. 

Cloud 11 (first floor), 888 Sukhumvit Rd, Bang Chak, Phra Khanong. Open daily 8am-10pm

Charoen Thai Suki serves traditional Thai suki, or ‘suki boran’, with a single sweet, aromatic pork-bone broth and no frills. The meat arrives coated in egg and sauce; as it cooks, the marinade enriches the initially light stock. There’s an order of operations. Bring the broth to the boil and add all the vegetables at once to release their natural sweetness, then thoroughly mix the meat with its egg and marinade while you wait. Tip the lot into the boiling pot, stir and let it simmer until the flavour has worked into the meat. This isn’t the kind of hotpot you eat as you cook – patience pays off here.

32/3 Phet Kasem Rd, Wat Tha Phra, Bangkok Yai. Open daily 10am-11pm

Sinnic keeps things personal: each diner gets an individual pot and a set of meat, vegetables, broth and dessert, with extras available if you want to keep going. Choose from three broths: clear chicken soup, a lightly sweet and savoury black broth or the standout jaew hon, which brings northeastern Isan herbs, spice and gentle sourness to the pot. Premium options include seafood, Kurobuta pork belly and tender Thai Wagyu. Three sauces cover the bases: rich white fermented bean curd, punchy jaew hon and a reliable chilli-oil-and-garlic combination. For an extra B40, add vivid blue rice coloured with butterfly pea and cooked with coconut oil. Fresh melon or coconut ice cream cools things down at the end.

Town Hall, 88/8 Sukhumvit 49, Khlong Tan Nuea, Watthana. Open daily noon-10pm

Agong means grandfather in Thai-Chinese, and Ruenpetch’s founder spent more than two years developing the signature marinade and dipping sauce that have sustained this traditional Thai suki for generations. The choice is refreshingly simple: one broth made with chicken-bone, cabbage and daikon. Soybean-paste-marinated meat enriches it as it cooks, while the fermented-red-bean-curd dipping sauce delivers the real punch. Ruenpetch leans more heavily on the bean curd than most, creating an earthy, savoury umami base, with sesame seeds and sesame oil adding nuttiness and a smooth finish. It’s the kind of suki your mum might have grown up eating before bringing her own children back years later. You don’t have to take our word for it; trust the grandfather behind the recipe.

Multiple locations on New Phetchaburi Road, Ratchaphruek Road and Bang Na-Trad Soi 23. Open daily 10.30am-9.30pm

Surviving in Yaowarat is no small feat, but Texas Suki has been doing it since 1979. It serves old-school Thai suki on a Texas-sized scale, with a light, clean Cantonese-style broth that is naturally sweet and savoury. The meatballs are a crowd favourite: order a mixed plate of signature Texas meatballs, fish balls and other seafood varieties for springy, pleasantly chewy bites that soak up the broth and sauce. Firm jade-green egg noodles also hold their bite without turning mushy. The house suki sauce leans sweet and tangy, making it approachable for newcomers while keeping regulars happy. Unlimited fresh chilli, garlic and lime let you adjust it yourself – pile them on, then mind who you talk to afterwards. Free-flow tea refreshes the palate between mouthfuls.

Multiple locations in Yaowarat and at Sena Fest (second floor). Open daily 11am-10pm

This home-grown chain keeps the format flexible, with six broths and nine dipping sauces spanning Cantonese, Hainanese, Teochew and other styles. Build your pot around Hainanese-marinated pork, Neo meatballs, shrimp wontons, seafood balls, vegetables and jade noodles, or start with the aromatic grilled-fish shoyu broth. The extensive menu gives everyone at the table room to follow their own cravings without turning dinner into an expensive production. It’s relaxed, reliably good value and particularly easy with a mixed-age group.

Multiple locations across Bangkok and beyond. Opening hours vary by branch