Siam's laboratory-style restaurant lets you experiment with your shabu.
Siam's laboratory-style restaurant, Shabu Lab, treats shabu like a science.
Here among test tubes and beakers you're encouraged to create the perfect broth by mixing and matching flavors like tom jaew (sour), ma la (salty), sukiyaki (sweet) and kimchi (salty and sour).
You can also experiment with different dipping sauces, namely suki, seafood, ponzu, sesame, Chinese and lemongrass, which you can alter by adding more chili, lemon or green onion. We recommend mixing in one of the onsen eggs, prepared at 62.5 degrees Celsius, for a super-silky texture.
An unlimited feast here costs B379/person featuring chuck and brisket beef imported from Australia and sliced right before you. Should your flavor fall short of perfection, you can ask for a new pot and start all over again.
Watch our video of Shabu Lab below: