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London is a culinary melting pot already (narf), and now hotpot specialist Shuang Shuang is inviting chefs from all over town to throw their own flavour combinations into the mix. Each month a new hotpot will launch at the Chinatown restaurant.
From 15 November to 19 December, it's the turn of Andy Oliver and Mark Dobbie from the Som Saa team. They've created a Thai 'kuai tiao ruea' concoction ('boat-style' noodles), which blends a pork bone broth with marinated pork shoulder and pork crackling and comes with plenty of optional, spicy extras.
Book now at email@example.com to get in on the hotpot action.
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