Hong Kong’s hotpot phenomenon The Drunken Pot has launched a new ‘Summer Drunken Brunch’ for just HK$98 over weekends and public holidays at its chic and fashionable sister restaurants in Tsim Sha Tsui and Causeway Bay. Even more merriment is assured with two hours of free-flowing drinks for just HK$98 more on Saturday, Sunday and holiday afternoons from 12 noon- 4 pm.
The great-value set launched from July 14 features a choice of Taiwanese-style hotpots with beef, seafood or vegetarian toppings – plus rice or noodles with a thirst-quenching drink and exotic dessert.
‘Summer Drunken Brunch’ debuts two brand new hotpot broth options of Taiwanese-style Spicy Duck Maroon Jelly, Stinky Tofu & Fish Tripe Broth, andAlmond Milk Papaya with Assorted Mushrooms Stew Chicken Broth along with choices from nine other crowd-pleasing favourites.
Standard toppings for the brunch showcase are prime Angus beef or Kurobuta pork slices, seasonal fresh seafood or homemade vegetarian dumplings – and pay an extra HK$8 for additional toppings from a range of 20 other signatures options, including Lobster Flavoured Fish Balls, Creamy Cheese Chikuwa,Sliced Squid Ink Sausages, Deep-fried Fish Crackings and more.
Rice or noodle choices are bean or rice vermicelli, plain rice or instant noodles; or Demae Itcho for an extra HK$6, Kamatamare Sanuki Udon or“RICHMAMA” Fish Noodles for an extra HK$12, and Homemade Salted Egg Yolk Fish Noodles for an extra HK$28.
Dessert is luscious Hokkaido Panna Cotta – or crowd-pleasing Fruit Sherbet in Peach, Coconut, Pumpkin or Grapefruit flavour for an additional HK$18.
A delicious thirst-quencher of Shizuoka Ken Matcha with Creamy Cheese Topping or Red Milk Tea with Black Sugar Pearls, both usually priced HK$25, completes the sizzling summer promotion.
Two hours of free-flowing alcohol for just an extra HK$98 highlights premium Italian red or white wine, sparkling Cava, Virgin Sangria, Sangria, sake and limitless jars of self-service Bloody Mary.
Prices are subject to 10% service charge.
The trend-setting Drunken Pot restaurants at 2/F, No.8 Observatory Road, Tsim Sha Tsui – themed after a rustic fishing market – and 27/F, V Point, 18 Tang Lung Street, Causeway Bay, with breath-taking harbour views, are a sell-out success story.
The innovative concept of young restaurateur Vivien Shek reinvents the hotpot tradition, bursting with energy and contemporary style against the backdrop of trendy ‘street art’ and chill-out music with spicy urban grooves – with high quality ingredients and super affordable pricing.
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