The Drunken Pot Turning Back Pages of History for
Mother’s Day Hotpot Tribute to China’s ‘Last
Empress’
“The ChrysantheMUM Pot
for The QUEEN” reinventing beloved broth of Empress
Dowager Cixi
The brand renowned for modernising Hong Kong’s
hot pot tradition has created “The ChrysantheMUM Pot for The QUEEN”
reinventing the beloved broth of Empress Dowager Cixi (1835-1908), arguably
the most powerful empress in Chinese history.
Famed for her extravagant imperial lifestyle
and obsession with looking beautiful, the legendary Qing dynasty ruler insisted
on freshly-picked chrysanthemum petals sprinkled on her
hotpot to
stay young and pretty – a beauty trick from
traditional Chinese medicine, to release toxins, cool the body and nourish
skin.
Once
considered the pinnacle of Chinese cuisine, this fragrant,
healthy floral
recipe is now revisited for Mother’s Day so families “can show their love and
care for their own Queen,” said The Drunken Pot founder Vivien Shek.
“The ChrysantheMUM Pot
for The QUEEN” (HK$288), can be ordered a la carte or in a set from 1 to 31 May at the fashionable sister restaurants in Tsim Sha Tsui and Causeway
Bay. With smooth egg white topping, the instaworthy pot is sprinkled with
edible flowers, for a richer texture and luscious, sheeny glaze resembling an
imperial gown.
It features
four other broths including two of The Drunken Pot’s best-selling broths, Black Truffle with Assorted Mushroom and
Sichuan-Style Numbingly Spicy Broth;
and the newly launched Chinese Herbal Broth; and a hotpot-congee fusion of Hong
Kong’s two favourite comfort foods, Abalone
and Chicken Congee.
Among a vast choice of additional ingredients
available a la carte are Chrysanthemum Squid Balls (HK$68 / 4
pcs), made with chrysanthemum and cuttlefish paste.
These include novel insta-worthy creations such as Piglet Shaped Dumplings, Black Truffle, Shrimp & Crabmeat Dumplings,
Foie Gras Minced Pork Balls, Chrysanthemum Squid Balls and more.
Signature favourite specialties also feature Hanging Premium Sliced Angus Beef Short
Ribs, Kurobuta Pork Slices, Seafood
Platter, Taiwan Duck Maroon Jelly, Sliced Squid Ink Sausages, Freshly Made Egg
Noodles, Vegetable Platter, and
Deep-Fried Homemade Bean Curd
and Seaweed Rolls –
along with appetisers of Salted
Egg Yolk Fish Crackling and Canada
Sea Urchin Sashimi Cap.
A
range
of appetisers in Asian street-food style
such as Chinese Crispy Sticks stuffed
with Prawn Paste & Black Truffle Paste (HK$58), Deep-fried
Handmade Cheese & Shrimp Balls (HK$58) and Assorted
Taiwanese Pot with Stinky Tofu, Fish Maw and Duck Maroon Jelly (HK$138) can also be ordered a la
carte as a snack complementing The Drunken Pot’s exotic
cocktails – such as Roselle
Daiquiri (HK$98), and The Drunken
Mule (HK$98).
DRUNKEN MULE
Since
launching in 2015, The Drunken Pot has become a social media phenomenon for its
winning concept
of ‘new age’ hotpots at The Drunken Pot Tsim Sha Tsui, themed after a rustic
fishing market at 2/F, No.8 Observatory Road, and The Drunken Pot
Causeway Bay, with breath-taking views over Victoria Harbour from 27/F, V
Point, 18 Tang Lung Street.
CAUSEWAY BAY OUTLET
CAUSEWAY BAY OUTLET
Both
restaurants reinvent the hotpot tradition with premium ingredients and innovative recipes in venues bursting with energy
and contemporary style against the backdrop of trendy ‘street art’ and
chill-out music with spicy urban grooves.
TSIM SHA TSUI OUTLET
TSIM SHA TSUI OUTLET
Visit www.thedrunkenpot.com or email info@thedrunkenpot.com. For reservations:
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
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.
In
2018, The Drunken Pot introduced a “Hot Pot On-the-Go” service (www.tdpdelivery.com)
making the Brand’s popular hot pots more accessible than ever.
The
brand also opened its first overseas branch in 2018, in Ho Chi Minh City,
Vietnam.
SQUID BALLS
Trendy hotpot
specialist The Drunken Pot is turning back the pages of history for Mother’s Day
celebrations this year with a hotpot tribute to China’s ‘Last Empress’
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Chrysanthemum
Squid Balls made with chrysanthemum and cuttlefish paste, which able to bring a good skin-care effect
and sweetness from petal
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Assorted Taiwanese Pot
with Stinky Tofu, Fish Maw and Duck Maroon Jelly can also be ordered a la
carte as a snack complementing The Drunken Pot’s exotic cocktails
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The ultimate choice is The ChrysantheMUM Premium Set
features the new ChrysantheMUM Premium 5 in 1 Broth with a host of choice
ingredients to cook in the pots
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The
Drunken Pot Causeway Bay, with breath-taking views over Victoria Harbour from
27/F, V Point, 18 Tang Lung Street
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The
Drunken Pot’s exotic cocktails –
Roselle
Daiquiri (left), and The Drunken Mule
(right)
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