Monday, December 11, 2017

CELEBRATE CHRISTMAS IN HONG KONG AT THE DRUNKEN POT RESTAURANTS IN TSIM SHA TSUIT OR CASUEWAY BAY OR BOTH! CHEERS AND BE MERRY ALWAYS

KEE@FSWMAG.COM

The Drunken Pot in Christmas Spirit with
Fun Festive Season Specialties, Cocktails and Shots for Winter

Playful themed hotpot fare, cosmopolitan spice combos and fun drinks get the party started
at trendy hot pot specialist in Tsim Sha Tsui and Causeway Bay
SASHIMI TREE
CHRISTMAS HOTPOT PLATTER
THE 5 BEAUTIES
THE 4 CHILLIES POT

Trendy hot pot specialist The Drunken Pot is rejoicing in the Christmas spirit with festive specialties, cocktails and shots for the winter season at its fashionable sister restaurants in Tsim Sha Tsui and Causeway Bay.

Themed Christmas specialties served from 1 – 31 December include “The Drunken Pot Sashimi Tree” (HK$468), decorated like a Christmas tree except with salmon, tuna, seasonal fish, tobikko, uni and more. 
COMFY INTERIOR



COCONUT JUICE IN PAPAYA WITH TEACH RESIN
GRAFFITI WALL
XIAO LONG PAU DUMPLINGS
HOT CHILLI PORK DUMPLINGS
HUAJIAO PEPEPR DRAM
FAB VIEWS

LYCHEE GINGER FIZZ
SPICY CUTTLEFISH BALLS

TRQUILA SUNDOWN
WHAT A VIEW!
***************************************************

A festive hot pot “The Extravagant Christmas Hot Pot Platter” (HK$188) features “The Drunken Snowman” – snowman-shaped cuttlefish balls complete with a beetroot-coloured red scarf and black hat tinted with squid ink (2 pcs), together with “Christmas Stockings” (4 pcs) of black pepper chicken dumplings, also coloured red with beetroot, and mashed cuttlefish shaped like Christmas trees, coloured green with broccoli and decorated with candies.

A promotional winter menu, served from 27 November 2017 – 28 February 2018, is headlined by the new “The Five Beauties” (HK$388), featuring five hearty and nourishing broths in one pot – Chinese-style Lamb Casserole, with Shandong lamb and Hua Diao wine; Numbing Sichuan Broth with Hairy Crab Roe; Singaporean Bak Kut Teh (meatbone tea); and Fish Maw & Chicken broth, balanced by a sweet dessert of simmered crystal pear with white jelly fungus and red date.

Especially for spice lovers, “The Four Chillies Pot” (HK$328) is a combo of new chilli broths from around the world – Cantonese Hot and Sour with Dried Lily Flower and Tofu, Indian with Fried-Chicken and Potato, Mexican with Beef Brisket, Green Pepper and Tabasco, and the lip-tingling Sichuan Mala numbing broth.

Perfect to be enjoyed as an appetiser, “Home-made Spicy Xiao Long Bao Dumplings” (HK$98 / 5 pcs) are coloured red with beetroot & chili, served with a ‘test tube’ of chili oil for an optional extra kick. “Spicy Cuttlefish Balls” (HK$88 / 6 pcs) pack a spicy punch of diced chili in the centre, and “Hot & Chilli Pork Dumplings” (HK$88 / 6 pcs) feature a global blend of fiery chillies.

Spice lovers may also choose the “Fiery Spicy Hot Pot Feast” featuring a combination of the Four Chillies Pot with new specialty “Spicy Cuttlefish Balls” at HK$398.

To finally take the edge of the fiery spices, a soothing dessert of “Coconut Juice in Papaya with Peach Resin” (HK$68) is packed with collagen and good for health and skin, especially for ladies. Available in both hot and ice.

Three exotic new cocktails are also on the winter menu: “Huajiao Pepper Dram”, with whisky, Chinese Huajiao pepper, lemon and egg white; “Tequila Sundown” with passion fruit and lime; and “Lychee Ginger Fizz”, with fresh lychee and lychee wine, ginger and ginger beer.  All priced at HK$98.

The ultimate festive celebration for groups is “The Drunken Pot Observatory Wheel” of 12 shots served on a glitzy Ferris Wheel in three classic Hong Kong flavours – “Yuen Yeung” milk tea and coffee, Pineapple Sake Smoothies  and ice cream with red bean.
“Christmas is all about fun and celebration and The Drunken Pot brings a new way to celebrate with Hong Kong’s hot pot food culture,” said founder Vivien Shek. “This is what we do best – constantly innovating and re-inventing the hot pot tradition.”

With breath-taking views over Victoria Harbour, The Drunken Pot Causeway Bay is at 27/F, V Point, 18 Tang Lung Street, Causeway Bay, seating up to 138 guests with three private rooms for up to 24. Themed after a rustic fishing market, The Drunken Pot Tsim Sha Tsui is at 2/F, No.8 Observatory Road, Tsim Sha Tsui, seating up to 150 for lunch or dinner, and 250 for cocktails, with six playful private rooms for up to 24.

Bursting with energy and contemporary style against the backdrop of trendy ‘street art’ and chill-out music with spicy urban grooves, The Drunken Pot has become a hotpot phenomenon for its ‘new age’ hotpots artistically presented with innovative recipes and flavours and ‘Sake bombs’ enlivening the social experience – to the extent that reservations are highly recommended.

The winning culinary concept also embraces jet-fresh sashimi and top quality seafood from premium suppliers, from Black speckled grouper and Alaskan king crab to lobster and tiger prawns – bringing Japanese flavour to the traditional Hong Kong hotpot experience.

The name of The Drunken Pot underlines the philosophy of evoking a ‘melting pot’ communal ambience “where different people and ideas get together, often producing something new”. The ‘drunken’ reference also alludes to the inevitable influence of ‘Sake bombs’ in hot pots, and signature house Sake as the beverage of choice.

About The Drunken Pot

The name of The Drunken Pot underlines this philosophy, evoking a ‘melting pot’ communal ambience “where different people and ideas get together, often producing something new”. The ‘drunken’ reference also alludes to the inevitable influence of ‘Sake bombs’ in hot pots, and signature house Sake and cocktails as the beverage of choice.

Modern-day health concerns are addressed, with broths made from chicken rather than traditionally cholesterol-laden meat offcuts; while vegetarian broths are also an option.

For traditionalists, familiar home-style favourites and popular recipes like satay broth are still available, but reinterpreted with richer and creamier textures, inspired by home-style recipes from Ms Shek’s hometown of Chaozhou in eastern Guangdong, which is renowned for its amazing food.

Quality ingredients are another key to the concept, from freshest seafood to premium beef and pork choices ranging from local hand-sliced cuts to imported Angus Beef. Exotic ingredients are also introduced, with bi-coloured Xiao Long Bao dumplings stuffed with an eclectic range of fillings including black truffle, crab roe, squid ink, lobster and medicinal recipes.

Along with the restaurant’s private label Nagahama Sake from Shiga is a vintage whisky collection, creative cocktail collection and ice-cold beers.

For more information, please visit www.thedrunkenpot.com or email info@thedrunkenpot.com.  For reservations, please call :

The Drunken Pot at 8 Observatory Road : (852) 2321-9038;
The Drunken Pot at V Point : (852) 2323-7098.

Like and connect with us on:
facebook.com/TheDrunkenPotHK
instagram.com/TheDrunkenPotHK
twitter.com/TheDrunkenPotHK

- End -

For high resolution images, please download from :

 For more information, please contact:

PR Representative
Jin Communications
Minnie King | Agnes Kwong

T : (852) 3987-8458
M : (852) 9728-8472 | 6082-3799

“The Drunken Pot Sashimi Tree” (HK$468)
“The Extravagant Christmas Hot Pot Platter” (HK$188)
“The Four Chillies Pot” (HK$328)
“The Five Beauties” Hot Pot Broth (HK$388)
“Huajiao Pepper Dram” (HK$98)
“Lychee Ginger Fizz” (HK$98)
Trendy hot pot specialist The Drunken Pot is rejoicing in the Christmas spirit with festive specialties, cocktails and shots for the winter season at its fashionable sister restaurants in Tsim Sha Tsui and Causeway Bay.


No comments:

Post a Comment