Hotpots and Steamed Pots styled especially for summer twinned with exotic new cocktails set a new trend for the beloved stalwart of Hong Kong dining culture at The Drunken Pot.
The chic concept at Tsim Sha Tsui dining destination 8 Observatory Road has been a phenomenal success re-inventing the winter tradition with stylish ‘new age’ hotpots artistically presented with innovative recipes and flavours.
Now the brainchild of young restaurateur Ms. Vivien Shek has unveiled new specialties tailored especially for the hottest season of the year – with latest innovations including Creamy Stout Broth (HK$248), introducing a rare stout beer broth with beautiful presentation of seafood-stuffed winter melon, and Green Curry Lobster Broth (HK$368), using whole Boston lobster in Thai style with coconut and mushroom.
7-coloured squid balls create bright presentation with sweet potato, chestnut, black truffle, edamame, strawberry, corn and carrot, using fresh vegetable puree as key ingredients making it a healthy option.
A new tweak of the restaurant’s signature 5-in-1 hotpot – The Drunken Pot introduces spicy Sichuan Mala Numbing Broth with Chaozhou Satay Broth, Boston Lobster and Tomato Broth, Beef Brisket and Turnip Broth, and Hawaii Papaya and Fresh Shrimp Broth; while the 7-coloured squid balls create bright presentation with sweet potato, chestnut, black truffle, edamame, strawberry, corn and carrot, using fresh vegetable puree as key ingredients making it a healthy option.
A new set lunch menu for the summer season features salad and a free soft drink with a choice of more than 20 seasonal specials ranging from Shredded Chicken with Hot Spring Egg Salad (HK$58) and Mixed Sashimi with Cold Noodle & Hand Roll (HK$58) to Steamed Chicken or Seafood with Rice (HK$68) and Steamed Beef with Rice (HK$78).
The Drunken Pot Hot Pot Tasting Menu features a jet-fresh sashimi platter with signature broths of either The Drunken Pot (HK$598) or The Notorious Pot (HK$488) with a range of meat and seafood options
For dinner, The Drunken Pot Hot Pot Tasting Menu features a jet-fresh sashimi platter with signature broths of either The Drunken Pot (HK$598) or The Notorious Pot (HK$488) with meat options including Local Hand-cut Beef, Sliced Kurobuta Pork, Premium Sliced Angus Beef Chuck and Premium Sliced Mongolian Mutton, along with seafood including Fan Scallops, Razor Clams, White Sea Cucumber Intestine, White Eel and more. Additional signature hot pot items also include Black Truffle, Shrimp Crabmeat Dumplings, Assorted Fortune Bags, Deep-Fried Homemade Bean Curd Seaweed Rolls and more.
At the Drunken Pot, a new set lunch menu also adapts to the summer. Including salad and a free soft drink, a choice of more than 20 seasonal lunch specials.
New Steamed Pot tasting menus also focus on seafood, priced from HK$408-598 per person. With ingredients steamed dish by dish at the table, the steamed pots feature jet-fresh seafood and premium meat, with a dish containing soup or congee below enhanced by the delicious steamed seafood juices. The HK$598 menu is highlighted by Canadian Geoduck sashimi and whole Boston Lobster.
An additional bonus of the special sets is a discount on The Drunken Pot’s house sake, reduced from HK$468 to HK$368.
“There is really no reason to think of hotpot as just a winter tradition.” said Ms Vivien Shek, restaurateur founder. “In the summer it’s also traditional to eat hot and spicy food, to stop us sweltering in the heat, so hotpots can be enjoyed year-round in our fun ambience.”
With dynamic street views from its terrace, the 6,200 sq. ft. venue also makes a striking design statement paying homage to the hot pot tradition.
Complementing the summer specialties, The Drunken Pot is also infusing an eclectic Asian twist into classic cocktails and non-alcoholic ‘mocktails’ with Japanese and Chinese ingredients and flavours pairing creatively with hot pot cuisine.
Priced HK$98, the magical mixology innovative concoctions focus on sake and Vermouth bases, includingHua Mulan of TST, with Tempus fugit violet, rose hip herbal tea and Belvedere vodka; Beggar So, The Brilliant Bagger with Big Gin, Chinese wine, Chinese tea, bitter truth celery bitters & Mancino Bianco Vermouth; The Dancing Fairy with Ford’s Gin, Mancino Bianco Vermouth, homemade chamomile syrup & Prosecco; The Drunken Tiki Samurai with signature sake, Suntory Pavan, Rinomato, wasabi, & Mancino Bianco Vermouth; and Sake Rickey with signature sake, Tanqueray Gin, Mancino Bianco Vermouth, fresh shiso & yuzu.
Sake gives cocktails a distinct lift adding savoury flavor with a refreshing after taste, and The Drunken Pot’s signature Junmai sake has a nice steamed-rice flavor which pairs perfectly with hot pot.
Innovative mocktails include Peach on the Beach with peach puree, fresh pineapple juice, grapes & lemonade; Lychee Energizer with lychee & lychee juice, fresh mint and ginger ale; The Lime Light with fresh cucumber, lime, soda water and elderflower; and Summer Delight with mango, pineapple and half n half.
“Sake gives cocktails a distinct lift adding savoury flavor with a refreshing after taste, and our signature Junmai sake has a nice steamed-rice flavor which pairs perfectly with hot pot” explained Mr Sky Tong, Bar Manager of The Drunken Pot. “Vermouth is also making a comeback in the modern era of cocktails, enhancing the hot pot experience with its fascinating range of flavours from herbs and flowers, with wine bringing an extra wow factor. Chinese spices and ingredients also add a well-balanced, easy to drink and refreshing Chinese twist.”
The Drunken Pot has handpicked Mancino Vermouth because it is made in a more traditional ‘old school’ way than commercial brands, produced by celebrated founder and cocktail master Giancarlo Mancino blending 40 hand-picking botanicals from around the world with Trebiano white wine in an antique 1930s distillery.
“Our close relationship with his brand underlines our commitment to creating cocktails of a rare quality for Chinese-styled restaurants, underlined by our success in international competitions,” Sky added.
Reservations are highly recommended for The Drunken Pot, which has become a hotpot phenomenon for its innovative cuisine and drinks in a new-age ambience bursting with energy and contemporary style against the backdrop of trendy ‘street art’ and spicy urban grooves.
The winning culinary concept that 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 a Japanese flavour to the traditional Hong Kong hotpot experience.