The company has secured the former site of Mark Sargeant’s Morden & Lea brasserie on Wardour Street to launch a 4,240 sq ft restaurant in March.
Though Hot Pot operates more than 140 sites in Thailand, the London opening will be a luxury version of the brand using premium ingredients.
While individual hot pots are on offer down the road at neighbouring Shuang Shuang, the new restaurant is designed for groups to share a traditional thai steamboat between them.
Diners will have a choice of four broths, including Tom Yum made with lemongrass, lime, prawns and chilli, to which they can add a choice of over 60 ingredients such as quail’s egg, wagyu beef and king prawns.
The restaurant is even planning to install two large lobster tanks at the entrance so guests can pick their ingredients fresh.