Shuang Shuang Collaborations | Chinatown Restaurant
They bring a lot to the table.
That is unless you find yourself at Shuang Shuang, Chinatown’s specialist hot pot restaurant where diners are invited to create their very own hot pot from ingredients that wing their way to them directly on a conveyor belt.
And to put a strictly metaphorical cherry on top of this situation, Shuang Shuang has just invited a collection of top notch chefs to invent their very own personalised hot pots, which they’ll be adding to the menu on the 20th of every month… starting on 20th July and running until November.
Kicking off the collaborations in July is meatmaster Neil Rankin (of Pitt Cue fame) whose Blood, Bones and Umami Beef Broth will include bone marrow, black pudding, brisket point, and Shiitakes, followed by a sweet Tam Fruit Salad. September will see Uyen Luu (author of My Vietnamese Kitchen) combining Chinese tradition with Vietnamese flavours with a sweet and sour fish broth topped with a herb garnish and accompanied by large herbal leaves, lettuce and rice paper, so that guests can wrap their cooked ingredients into a summer-style roll. October is when Som Saa’s Andy Oliver and Mark Dobbie will hit us with a kuai tiao ruea noodle soup including bean sprouts, rice noodles, and thai basil sided by pork balls. And then in November, Sandia Chang (Bubbledogs, Kitchen Table) will be introducing a vegetarian roasted corn broth.
And that’s when it ends.
Because as they say, too many cooks…
NOTE: Shuang Shuang is walk ins only for counter seats, however if you’d like to book a table for 4-6 diners, you can do so by calling 020 7734 5416
Shuang Shuang | 64 Shaftesbury Avenue, London, W1D 6LU
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