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The Drunken Pot Opens Its Doors in Causeway Bay

November 25, 2016 Dining No Comments Print Print Email Email

unnamed-3Less than a year after opening on Observatory Road in Tsim Sha Tsui, the ever popular The Drunken Pot has expanded across Victoria Harbour at V Point in Causeway Bay with more exciting items on the menu.

Soft opened on 18 November, this second location not only offers its signature hot pots with creative dumplings and sake bombs to add more flavour to the broths, but also innovative dim sum dishes for lunch that will have diners craving for more.

Seasoned dim sum chefs with extensive experience have created some adorable dim sum items served only during lunchtime, such as The Drunken Penguin (HK$48), cute steamed buns that look like the flightless birds and filled with lotus seed paste, and The Drunken Mon (HK$42), that are pink steamed dumplings shaped like butterflies with a cheese, kimchi, shrimp and pork filling.

Other dim sum items on the menu include The Dragon Horn (HK$78), a playful version of lobster roll and The Drunken Squid (HK$52), dumplings with shredded squid, shredded black fungus and black truffles in Supreme Soup.

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Dessert options include Deep-fried Egg-flavoured Sticks with Cotton Candy and Syrup (HK$38), a lovely swirl of sweetness combined with crispy dough, Egg Custard Tarts (HK$38) The Drunken Pot Style combines the recipes of Hong Kong puffy egg custard tarts and Macanese egg custard tarts, Sweet Taro Dumplings with Coconut Flakes(HK$48) and more.

Also available only during lunchtime are other “pot” dishes that will fire up diners’ taste buds, such as Sichuan Poached Sliced Perch in Hot Chili Soup (HK$198), that come with The Drunken Pot’s flaming presentation. Other enticing lunch options include nourishing soups, such as Fish Maw and Snow Ear Fungus Soup Pot (HK$68), and Mini Coconut and Chicken Pot (HK$138).

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An elevated version of the 5-in-1 broth called The Ultimate Drunken Pot (HK$328), features five enticing broths in one pot including Sichuan Numbing Broth, Chaozhou Satay Broth, Singapore Bah Kut Teh (Meat Bone Tea), Fish Maw and Chicken Broth, and the centrepiece is the Lobster, Black truffles and Three Cheese broth that aims to bring diners a cornucopia of flavours to further enhance their hotpot experience.

The Ultimate Drunken Pot will go perfectly with the signature hot pot dishes, such as Local Hand-Sliced Beef, Premium Sliced Angus Beef Chuck, Deep-Fried Bean Curd and Seaweed Rolls or the new Beef Combination Platter (HK$698)featuring the luxurious Hanwoo (Korean beef), sliced Angus Beef Chunk, Angus Beef Cubes and Local Hand-slicedBeef.

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New additions, such as The Drunken Ducklings (HK$88) that are yellow coloured squid balls made with natural pumpkin puree, and Stuffed Strawberry with Foie Gras (HK$88), and Black Truffles, Beef and Cheese Dumplings (HK$88)will also complement the hot pot experience perfectly.

“The Ultimate Drunken Pot offers a cornucopia of flavours which inspires the name The Drunken Pot, and also evokes a ‘melting pot’ communal ambience – where different people and ideas get together, often producing something new,” says restaurateur Vivien Shek.

“We are offering an elevated hot pot experience that has proven successful in our first outlet in Tsim Sha Tsui.  Traditionally, hot pot is a simple broth with meat, vegetables and fish balls; but The Drunken Pot presents a wealth of indulgent and artfully presented delicious options. Our new outlet at V Point showcases even more enticing items suited to all tastes.”

To complement the ultimate hot pot experience, The Drunken Pot’s signature cocktails will be served during dinner, along with six new creative drinks inspired by the city’s gourmet culture and exclusively available in the V Point location from mid-December.  They include Chinato Nail (HK$108) by Giancarlo Mancino, a twist on the classic Rusty Nail cocktail using Mancino Chinato, Pig’s Nose Blended Scotch Whisky and Drambuie that is aged in a clay pot overnight.

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There is also Vintage Negroni (HK$108), also by Giancarlo Mancino that is a concoction of Ford’s Gin, Mancino Rosso, Rinomato, and Orange and Grapefruit Bitters. The Drunken Mule (HK$98) features Dragon Well Tea Leaves infused in Ketel One Vodka, and combined with fresh limes, Cucumber Bitters and Ginger Beer.

With dynamic Victoria Harbour views from its terrace, the 5,200 sq ft venue boasts a large open kitchen, and makes a striking design statement that pays homage to the hot pot tradition. Sonrisa Concept Limited has created a “fish market” ambience with traditional carved wooden doors, lights dangling from the ceiling, rustic walls, a bar designed to look like an old market shop with aged wood, and colourful hand-painted signs and graffiti illustrating old fishing tales.

Amid the timeless look is a gigantic “street art” mural by Hong Kong urban contemporary artist Ben Pickering that represents the vibrant, cosmopolitan scene in Hong Kong, with a “Goddess of Victoria Harbour”, and Hong Kong’s bauhinia flower integrated into the design concept.

The Drunken Pot at V Point is located at 27th Floor, V Point, 18 Tang Lung Street, Causeway Bay, Hong Kong.

During the soft opening period, diners can enjoy discounts of 20% for lunch and 15% for dinner on all food and drink items until 30 November 2016, and they can bring their own bottle of alcoholic drinks to the restaurant until 15 December.

The first Drunken Pot opened on 1 January 2016 and is located at Restaurant 1, 2nd Floor, No.8 Observatory Road, Tsim Sha Tsui, Kowloon, Hong Kong, which seats up to 150 for lunch or dinner, and 250 for cocktails, with six playful private rooms for up to 24.

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