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
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.
WHAT A VIEW!
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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:
instagram.com/TheDrunkenPotHK
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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
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.
|
|
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