One of three London outposts of a successful global chain, this Argyll Street venue - just behind Oxford Street - follows the same format employed at its other branches: diners construct their own dish from three components before they're all whisked away to be cooked in the wok.
The first is the base (various noodles, rice or veg). To this you add ingredients such as chicken, steak, tofu, cashews, beansprouts and bamboo shoots. You then choose the sauce in which it's all cooked. Expect recognisable pan-Asian options such as teriyaki, peanut sauce, sweet and sour and black bean. You can add toppings, too - peanuts, fried onions and coriander are some of those available.
The drinks list is limited to soft options (there's no alcohol license), with a Thai iced tea complementing carbonated staples.