Begin by cutting your chosen meat into thin slices. Aim for paper-thin cuts – the thinner they are, the faster they’ll cook on the grill, and the better they’ll absorb the marinade’s flavors.

In a large bowl, combine oyster sauce, golden mountain seasoning sauce, sesame oil, baking powder, and palm sugar. Stir until the palm sugar is completely dissolved.

Add the thinly sliced meat to the bowl. Give everything a thorough mix, ensuring each slice is well-coated. Next, crack the eggs into the mixture and pour in sparkling water.

Mix everything well, then sprinkle sesame seeds over the meat for an added crunch and nutty flavor.

Transfer the marinated meat to an airtight container. Let it rest in the refrigerator for at least 6 hours, or ideally overnight.

Fill a large pot with water and heat over medium. Toss in white radish, chopped celery, garlic, bouillon, salt, and white pepper. Close the lid and let the soup simmer for 20 minutes.

Start by lighting up the charcoal. Get it nice and hot.

Using a spoon, gently pour your prepared soup into the moat of the Thai tabletop grill. Be careful not to overfill – aim for a level just below the lowest air openings. Tip: Keep an eye on the soup level, topping it up as needed to prevent your veggies from getting charred.

Place a fatty piece of pork in the center of the grill. As it cooks, the dripping fat will naturally grease the grill, helping to prevent other meats from sticking. Alternatively, you can use a bit of sunflower or vegetable oil.

Once the soup is bubbling, it’s time to add your vegetables, glass noodles, and crab sticks. You can even poach some meat and eggs in the soup for extra flavor.

Lay your thinly sliced meat on the grill. Remember to flip it regularly to ensure even cooking and prevent burning, as those thin slices cook quickly.

After grilling your proteins, simply dunk them into one of your sauces!