Muu Ka Ta 6395 centers on mu kratha, a Thai tabletop cooking format built around a domed charcoal grill: meat cooks on the raised center while a surrounding moat of broth simmers vegetables, fish balls, and noodles. The sliced meat arrives pre-marinated and the broth lightly seasoned, so the work at the table is mostly timing and dipping into the restaurant's signature sauce.
The format favors groups — platters are sized for a crowd, heavy on pork, with cabbage, bok choy, and fish balls tucked into the broth as it goes. It's a hands-on, communal style of eating, set in the Richmond as one of the few spots in the city doing this specific style of Thai barbecue.
The format favors groups — platters are sized for a crowd, heavy on pork, with cabbage, bok choy, and fish balls tucked into the broth as it goes. It's a hands-on, communal style of eating, set in the Richmond as one of the few spots in the city doing this specific style of Thai barbecue.