A Thai-based company is opening Hot Pot, an Asian communal cooking restaurant in Chinatown next month, with meals structured around five fresh-made house broths.

The broths range from the spicy Sichuan or tom yum to the more comforting chicken or mushroom with soy milk to the ultra-healthy-sounding ginger, spring onion and Chinese dates. Diners then choose from 60 ingredients to cook in the pot at their table and eat with 20 dipping sauces, before drinking the broth at the end.

Its owners, the Taechaubol group, boast 148 hot pot or “huo guo” restaurants in Bangkok alone. They say the new Wardour Street branch is a luxury version, using British free-range ingredients where possible. They also stress the health aspects of eating hotpot meals, with ingredients boiled rather than fried.

Prices begin at £12 for the table’s hot pot plus £4 per person for unlimited sauces with ingredients charged individually, from £5 for Chinese cabbage to £27.50 for wagyu beef.