Tsim Sha Tsui hot pot restaurant The Drunken Pot is launching new trend-setting specialties for Autumn, while celebrating the hairy crab season and playing its part in the community participating in the Hong Kong Cancer Fund’s annual Pink Revolution fundraiser and Hong Kong Wine and Dine Festival 2016
Hairy crab roe dumplings and roe balls are on the menu from late September through to December when the prized crustaceans are at their delectable peak. Priced HK$128 and HK$98 respectively, the autumn delicacy is beloved for its rich golden crab cream and distinctive freshness.
“Hairy crab season presents us with another opportunity to innovate and re-invent the hot pot tradition with creative and exotic recipes,” said The Drunken Pot founder Ms Vivien Shek.
Participating in the Hong Kong Cancer Fund’s annual Pink Revolution breast cancer awareness and fundraising campaign throughout October, the restaurant at 8 Observatory Road is donating HK$10 from sales of two specialties created especially for ladies – Pink Lady Broth (HK$238), with winter melon, fish maw, chicken and cordyceps flowers in a dragon fruit and milk broth base; and Strawberry Lava (HK$98), an exotic version of the restaurant’s signature dessert, green tea lava.
Halloween is also celebrated throughout October with an amusing Pumpkin Broth (HK$248) of seafood in a pork broth with Parmesan cheese and herbs, together with pumpkin sauce, sea urchin and crab meat served inside a mini pumpkin. Kimchi dumplings (HK$78) are another fun innovation adding a spicy kick to the hot pot menu.
In October 2016, The Drunken Pot will first take part in Hong Kong’s annual gourmet event, Hong Kong Wine and Dine Festival 2016, from 27-30 October, showcasing a range of new and signature items. Among imaginative new hot pot delicacies are Halloween-themed beancurd seaweed rolls and giant coloured-dumplings inspired by Chinese soup dumplings, as well as a popular signature specialty, penguin-shaped cuttlefish balls.
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 a Japanese flavour to the traditional Hong Kong hotpot experience.
“The Drunken Pot always aims to be ahead of trends, bringing something new and innovative to enhance the hot pot culture in Hong Kong,” added Ms Shek.
As a result of the roaring success of the flagship in Tsim Sha Tsui, The Drunken Pot is extending to Hog Kong Island in November 2016, with breathtaking views over Victoria Harbour from V Point in Causeway Bay.
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 as the beverage of choice.