Shuang Shuang, Shaftesbury Avenue’s specialist hot pot restaurant, is to continue its’ collaboration series this month with som saa, who will bring the lesser known flavours of regional Thailand to the boil with their ‘Kuai Tiao Ruea’ noodle soup. Co-head Chefs Andy Oliver and Mark Dobbie will premier their limited edition hot pot from November 15th, which will run as a special on the Shuang Shuang menu for the month to follow.
Joining Chinese tradition with Thai ingredients, the ‘Kuai Tiao Ruea’ noodle soup is an umami broth of pork bones, aromatic vegetables, pandan leaves and toasted Thai spices, seasoned with Thai yellow bean and fish sauce. The soup will be accompanied with thinly sliced marinated pork, cooked tripe with liver, pork balls and rice noodles, topped with beansprouts, crispy pork scratchings and the aromatic, heady heat of Thai basil.
‘One of the beauties of hot pot is that there are so many potential flavor combinations, over 5 million in fact. It’s a fun dish that’s open to interpretation, and that’s why it’s so exciting to have people like Mark and Andy getting creative with our signature dish’ says Shuang Shuang Founder, Fah. ‘When Fah invited us to take part in the project we couldn’t wait to start testing recipes – the ingredients we use at som saa allow us to be really diverse with our flavours, but hot pot itself brings a whole new element to what we can make. Plus, we’re always up for a challenge!’ add Mark and Andy, co-head Chefs at som saa.
Past collaborations have seen Shuang Shuang team up with some of London’s most exciting chefs with Neil Rankin of Temper and Uyen Luu, author of My Vietnamese Kitchen, amongst the first to take to the stoves. They now turn to som saa to bring their unique take on this ancient Chinese tradition, before Sandia Chang makes her mark on hot pot history with a vegetarian roasted corn broth in the New Year.
som saa’s ‘Kuai Tiao Ruea’ noodle soup will be available from 15th November – 14th December 2016
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