Suki is one of the better meals in Thailand for the number, because it is a vegetable and protein dish that happens to have some noodles in it. A bowl of suki nam has 120g of cabbage and morning glory at 30 calories, 80g of chicken at 100, an egg at 75 and 80g of cooked glass noodles at 100. The broth is 10. That is 315 before the sauce, and it fills a bowl the size of your head.
The suki sauce is where it goes wrong. It is sugar, chilli, garlic and sesame oil, about 40 calories per tablespoon, and nobody uses one tablespoon. At a hotpot restaurant the sauce bowl gets refilled 3 or 4 times, which is 150 to 200 calories of sauce alone. The MGR table lists suki gai nam at 345 for the bowl, which matches the street version with a normal spoon of sauce stirred in. The dry version adds 15g of oil in the wok, another 100.
MK and the hotpot chains are a different game. The food is the same, but the format is a table full of plates and a 2 hour sitting. A normal share per person is 200g of meat and seafood, 2 balls of fish paste, a plate of noodles and a lot of sauce. That lands at 700 to 800, with the fried tofu and crispy pork skin plates pushing it higher. The vegetables are still free. The problem is that nobody goes to MK for the vegetables.