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Pick a broth, choose your dipping sauce, and grab your ingredients as they pass by is how the Chinese Hot Pot experience is served at crowd-pleasing, conveyor-belting Shuang Shuang. Best for: Noodles, Hotpot
Shuang Shuang (Shaftesbury Avenue) | Chinese Hot Pot
Think conveyor belt dining was just for sushi? Think again. At Shaftesbury Avenue’s Shuang Shuang, dozens of Chinese Hot-Pot-pimping ingredients zip past, ripe for the picking to submerge into your tasty broth.
The Shuang Shuang experience is full-control DIY dining – with 5 broths, 3 sauces and 46 ingredients to choose from there’s an ungodly amount of lip-smacking hot pot combinations.
Hot pots are a cornerstone of Asian cuisine with many a unique, regional interpretation. Shuang Shuang’s Chinese founder, Fah, grew up in Thailand and inherited a wealth of foodie inspiration from both his mother and grandmother, as well as from his travels.
Take Fah’s Black Bird – a broth influenced by his mother’s soup –something to behold, made from rare-breed black chicken, jujubes and Chinese wolfberries (goji berries), it packs a nutritious and medicinal punch. Fun fact – despite Black Bird being one of their post popular broths, it’s ironically their most unusual made from the little-known black Silkie chicken.
Shuang Shuang is also the only place in London you can get spicy Lamb Tonic, a broth first made over 1000 years ago in Mongolia. And then there’s their Temple Brew, a mouth-watering vegan broth. Soya milk, mushrooms, white turnip and dried liquorice root are all slow-cooked to perfection in this motherly concoction.
Bright and buzzy, this newcomer to Chinatown boasts a contemporary, chic-yet-informal vibe where Fah’s philosophy is about handing over the control to diners. Communal consumption is the order of the day, with the conveyor belt ensuring only the freshest (all ingredients are removed after only three hours) free-range meats, fish and vege land in your hot pot.
In short, Shuang Shuang isn’t just about the food, it’s about the experience. Enjoy.