The Drunken Pot is celebrating the festive season in typically exuberant style with joyfully hearty hot pots destined to become Instagram celebrities at its trendy sister restaurants in Tsim Sha Tsui and Causeway Bay.
The vibrant brand renowned for reinventing Hong Kong’s hot pot tradition with premium ingredients and innovative recipes is now crafting both festive hotpot sets and a la carte Christmas specialties until 31 December; with special sets available for home deliveries to parties (www.tdpdelivery.com).
Headlining the specialties are beloved festive season favourite The Drunken Chicken Pot (HK$228) and The Spicy Drunken Chicken Pot (HK$238), winter warmers seasoned with soy sauce and simmered in clear broth with red dates, goji berry and fermented glutinous rice (jiu zao) – a staple of Asian cuisine known for its nourishing benefits to keep out the cold in bone-chilling winter months, as well as to boost digestion.
Guests are recommended to first savour the chicken, then spoon over broth for an elevated hot pot experience. For the spicy version, homemade spicy sauce and red glutinous rice are added.
Pepper Pork Belly Fortune Bag Broth (HK$288) is a jolly surprise creation of giant pork belly stuffed with chicken, red dates, goji berry, fermented glutinous rice and dried longan for sweetness, wrapped in bean curd sheet as a fortune bag. Stewed for 12 hours in homemade chicken broth, the ‘fortune bag’ is designed to illicit gasps of surprise when sliced open on serving to reveal the rich deliciousness inside! Diners are recommended to order the Pepper Pork Belly Fortune Bag Broth one day in advance.
The Drunken Chicken Pot, The Spicy Drunken Chicken Pot and Pepper Pork Belly Fortune Bag Broth are all on the menu now through the winter season up to 31 January 2020.
The Drunken Pot Festive Hot Pot Set is meanwhile a joyful option of premium ingredients for 2 to 6 guests, priced HK$398 per person throughout December. The feast of delicacies includes Sashimi Platter, Salted Egg Yolk Fish Cracklings, Hanging Premium Sliced Angus Beef Short Ribs, Sliced Kurobuta Pork, Deep-Fried Homemade Bean Curd and Seaweed Rolls, Hand-made Cuttlefish Balls and Hand-made Cheese & Shrimp Balls – along with Cheese, Seaweed, Shrimp & Crabmeat Dumplings, Black Truffle, Shrimp & Crabmeat Dumplings, Sliced Squid Ink Sausages, Vegetable Platter, Mushrooms Platter and Inaniwa Udon, complete with French red or white wine.
Equally enchanting for the festive season are new specialties Drunken Santa Claus (HK$88 / 3 pcs), a Santa-lookalike cuttlefish dish; and colourful Holly Jolly Dumplings (HK$98 / 4 pcs) of crab roe styled after the festive Poinsettia flower.
Enchantingly decorated with flowers and fruit, The Enchanting Pot (HK$328) is a new coconut-flavoured hot pot bomb presented dramatically in dry ice alongside four beloved signature broths – Century Eggs with Coriander, Tom Yum Kung, Sichuan-style Numbingly Spicy, and Boston Lobster in Tomato Lobster Soup.
A range of hot pot delivery sets are also launched for the festive season until 31 December, with a 20% discount on the price of a la carte menu orders – and free delivery for orders of at least HK$2,500 after the 20% discount. Highlights include sumptuous The Festive Hotpot Set (from HK$398 per person) and great value for money Chic & Shake Hot Pot Set (from HK$298 per person); plus a range of alternative party menu options such as signature beef and seafood sets. Takeaway orders can also be collected at the Causeway Bay or Tsim Sha Tsui branches.
True to its ‘new age’ culture, deliveries are in recyclable ‘picnic boxes’ of utensils, reusable table cloth and glasses and wet tissues with free rental of the pot & Iwatani Gas Cassette Cooker with deposit of HK$230 and HK$380. For more information, please visit www.tdpdelivery.com.
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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