It was with great excitement that a new Chinese hotpot restaurant, SHUANG SHUANG, was announced to be opening in Soho in November. We got hold of some exclusive foodie pics...
It may have been going on for over 1000 years in China, but it’s taken until now for Chinese hotpot cooking to finally make it to London. The concept is simple: each diner or group of diners gets a stockpot in which to cook a series of delicacies. There’s plenty of variety: first, make your choice from five different flavours of stock, from Monks Broth (made from soy milk, turnip and mushroom) to Bird Berry (an essence of Chinese black chicken and dried Chinese berries).
Next, choose from a selection of around 50 ingredients, both super-fresh British produce and Chinese specialities that wind their way past on a conveyor belt. Lotus root, noodles, thinly sliced pork or beef and freshly shucked oysters are all up for grabs. There’s opportunity to be as inventive as you like, but most stick to the recipe suggestions provided. It’s fast, fun and sociable. What’s not to like?
This article was published 25 August 2015