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Themed Chinese New Year Hot Pots and Dim Sum Paying Tribute To ‘Year of The Rooster’ At the Drunken Pot

January 16, 2017 Dining No Comments Email Email

Trend-setting hot pot restaurant The Drunken Pot is celebrating Chinese New Year with themed hot pot recipes and playful dim sum paying homage to the Year of the Rooster at its fashionable sister restaurants in Tsim Sha Tsui and Causeway Bay from 23 January to 13 February 2017.

New festive season specialties include “The Happy Rooster”, with cute chicken-shaped cuttlefish and pumpkin balls in two colours, orange and white (HK$88); lucky “Golden Ingots” of egg dumplings shaped like ingots and topped with abalone (HK$88); and dainty “Lucky Pockets” stuffed with abalone, sea cucumber, shark’s fin and fish maw (HK$98).

Two festive hot pot broths are headlined by a sumptuous 4-in-1 combo “Fortune 4” of Beer & Fish, Spicy Chilli Snails in Chinese Wine, Chicken in Chinese Yellow Huadiao Wine, and Clams in Sake.  Priced HK$328, the east-meets-west recipe underlines the brand’s philosophy of innovating the age-old hot pot tradition with ingredients from various cultures – namely western beer, Chinese wine and Japanese sake.

A more traditional broth recipe “House of Fortune” promising good health and revitalised skin incorporates Shark’s Bone and Chicken, priced HK$288.

A playful take on the traditional ‘Lo Hei’ blessing for good fortune is salad of sashimi, green radish, beetroot, carrot, cucumber and crispy wonton skin (HK$688).

Chicken-shaped dim sum buns, aptly named “Chick em’ Buns”, also celebrate the Year of the Rooster at The Drunken Pot in Causeway Bay – stuffed with either sweet bean paste or matcha paste (HK$58). Completing the festive celebration are gold fish-shaped dumplings, stuffed with shrimp and fish in supreme soup (HK$68).

“We are integrating some new ideas with ancient traditions for this important festival in Chinese culture, inviting guests to welcome the Year of the Rooster in an amusing new way,” said The Drunken Pot founder Vivien Shek.

With breath-taking views over Victoria Harbour, The Drunken Pot Causeway Bay is at 27/F, V Point, 18 Tang Lung Street, Causeway Bay, seating up to 138 guests with three private rooms for up to 24. Themed after a rustic fishing market, The Drunken Pot Tsim Sha Tsui is at 2/F, No.8 Observatory Road, Tsim Sha Tsui, seating up to 150 for lunch or dinner, and 250 for cocktails, with six playful private rooms for up to 24.

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.

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.

The Drunken Pot in Tsim Sha Tsui is closed on the first day and second day of Chinese New Year, re-opening on the third evening from 6pm until late.

The Drunken Pot in Causeway Bay is closed on the first day of Chinese New Year, re-opening on the second day from 12 noon – 3pm and  6pm until late, and 6pm until late on the third day.

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