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The Drunken Pot Wooing Party Crowds with ‘Midsummer Night Madness’ Special

July 22, 2019 Dining No Comments Email Email

Trendy hot pot destination The Drunken Pot is wooing party crowds gathering late to beat the sweltering heat with a ‘Midsummer Night Madness’ special after 9.30pm.  Prices for late-evening groups are marked down by 30% on all signature specialties except seafood from now until 31 August 2019.

The brand renowned for reinventing Hong Kong’s hot pot tradition also continues defying convention with one of the most unlikely concepts ever imagined in the history of hot pots – new recipes for durian, the ‘King of Fruits’.

The innovation is introduced with Durian Squid Balls (HK$98 / 3 pcs) that are even playfully shaped after the beloved tropical fruit, bringing a rich, sweet creaminess to bland squid – and destined to be an Instagram sensation! Using the D24 breed of durian, they are slightly less overwhelming than the most powerful variety, but nonetheless a unique ingredient for the hot pot recipe book.

Not to be outdone, The Drunken Pot’s dessert chefs have come up with creamy Deep-fried Durian Pop (HK$88) on an ice pop stick.

The Drunken Pot’s creative summer season is also being literally fired-up with a live show, cooked in front of diners, named The Fiery Boston Lobster and Seafood in Mala Spicy Tomato Broth on Fire (HK$428).  Seafood is stir-fried in wine and spicy mala sauce ‘a la table’, completed with a broth of Boston lobster, clams, mussels, shrimps, squid and tomato.

Another new a la carte specialty which has to be seen (and snapped!) to believed is The Drunken Zoo (HK$298) – a combo of all The Drunken Pot’s uniquely-crafted signature cartoon-style meatballs – from “Crafting Bear” and “The Drunken Chicken” to “Happy Penguin”, “The Drunken Pumpkin Balls” and “The Drunken Piglet Dumplings”. A new appetiser is crispy, spiced Deep-fried Fish Maw on Skewers (HK$128).

Along with ‘The King of Fruit’ dessert, new sweet summer specialties that are likewise destined to set social media buzzing are Deep-fried Ice-Cream (HK$88 / 5 pcs), which defies all cooking logic with a hot, crispy crust; and Coconut Ice-Cream (HK$88), delightfully presented in its own picturesque coconut shell, with texture and flavour enhanced by taro and mochi.

Enhancing the hot pot dining experience, The Drunken Pot introduces The Drunken Ferris Wheel (HK$388) featuring 12 refreshing shots on a mini version of the famous ride; alongside its range of luscious cocktails.

For those who prefer to shelter at home in air-con through summer, The Drunken Pot’s delivery service is also convenient way to enjoy your favourite hot pot without venturing outside – from

Meat-themed menu is priced from HK$338 per head; while the seafood menu is priced from HK$408 per person. True to its ‘new age’ culture, The Drunken Pot delivers the hot pots in recyclable ‘picnic box’ packaging, with three layers for ease of unpacking, utensils, reusable table cloth and glasses, wet tissues and free rental of the pot & Iwatani Gas Cassette Cooker (Note : a deposit of HK$300 for the gas cassette cooker and HK$150 for the pot is required).

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, Tsim Sha Tsui, and The Drunken Pot Causeway Bay, with breath-taking views over Victoria Harbour at 27/F, V Point, 18 Tang Lung Street, Causeway Bay.

Both restaurants have reinvented the hotpot tradition, bursting with energy and contemporary style against the backdrop of trendy ‘street art’ and chill-out music with spicy urban grooves.

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