Opening on 4 January in London's Chinatown, Shuang Shuang is to serve up Chinese hot pots from founder Fah Sundravorakul, who used to own restaurants in Thailand.
There are a variety of pots of stock to choose from, which will be sunk into the table and used to cook ingredients. Stocks include: Bird Berry - made from a rare breed of black-fleshed chicken and dried Chinese berries, and Herbal River - created with prawn heads and fresh lemongrass.
The conveyor belt will wind its way around the restaurant offering ingredients to be cooked in the broths: thinly sliced free-range British beef & pork; mixed clams; sea bass slices; secret recipe beef & chicken balls, pork & crab wontons, and Chinese pea shoots & mustard leaves.
Starters include Duck and Sour Plum Skewers and Xin Jiang Spiced Ribs, and desserts feature Soy Milk Curd topped with lychee granita, whipped cream and mango coolie and Deep Fried Chinese Dough Sticks with flavoured condensed milk and crushed nuts.
Papaya milk and bubble tea, and Chinese pineapple beer are among the beverages on offer.