< Go Back

News

See all news See all news

We’re feeling hot, Hot Pot! New branch opens on Wardour Street

hot pot restaurant

We’re feeling hot, Hot Pot! New branch opens on Wardour Street

 

Hot Pot arrives in Chinatown serving up, you guessed it…delicious, dunk-worthy hot pot.

There ain’t no party like a hot pot party and one of the latest additions to Chinatown’s restaurant repertoire is Hot Pot on Wardour Street. For the uninitiated, hot pot is a traditional Mongolian dish featuring tasty broth and raw ingredients that diners dunk and cook themselves at the table. So basically DIY dining at its tastiest.

Being a communal experience, Hot Pot restaurant has been designed with groups in mind. The smart, elegant eatery has booths and big tables aplenty spread over two floors. Appointed in gold tones with botanical wall coverings, it’s a super refined setting to bump chopsticks with a group of friends. They cater for events too with seating up to 150 people.

There ain’t no party like a hot pot party

From their mouth-numbing Mala Sichuan Spicy to a gentle Chicken Soup with black chicken and berries, there’s a broth to suit every palette and taste. Typically a humble dish that often uses up leftovers, Hot Pot elevates the hot pot concept with super premium and sustainably sourced dipping ingredients like wagyu beef, Scottish lobster and abalone.

Resident mixologists are on hand to create sublime Asian inspired cocktail creations at their swish bar

Once your broth arrives at the table it’s time to cook your ingredients and choose a dipping sauce like chili bean paste or white soy. In fact there’s a dedicated dipping station with unlimited visits so you can literally pimp your hot pot until your heart (and stomach) is content.

Resident mixologists are on hand to create sublime Asian inspired cocktail creations at their swish bar and Hot Pot will also be launching a dim dum and duck menu in the coming months too.

Hot Pot, 17 Wardour Street, W1D  For more information please visit hotpotrestaurants.co.uk

< Go Back To News