THE DRUNKEN POT RESTAURANT IN HONG KONG IS RECOMMENDED FOR DATO SRI LIOW SOON HEE MALAYSIA'S YOUNGEST PHILANTHROPIST AS HE VISITS HONG KONG OFTEN. IT IS NEVER TOO COLD IN MALAYSIA TO NEED HOTPOT MEALS BUT STEAMBOAT RESTAURANTS AND ROADSIDE STALLS ARE PERENNIALLY POPULAR! BUT IN HONG KONG, WINTER IS IDEAL FOR HOTPOT MEALS AND THE DRUNKEN POT IS KING OF THEM ALL! SO REMEMBER TO DROP IN TSIM SHA TSHUI OR CAUSEWAY BAY WHEN NEXT IN HONG KONG TO ENJOY DRUNKEN POT'S DELIGHTS!
HONG KONG'S CELEBRATED DRUNKEN POT RESTAURANT IS CELEBRATING ITS 5th ANNIVERSARY WITH 20% DISCOUNT FOR DINE-IN, TAKEAWAYS AND DELIVERIES! TOO BAD WE ARE IN MALAYSIA BUT THERE IS ALWAYS NEXT YEAR OR THE NEXT!
The Drunken Pot Celebrates 5 th Anniversary with Exclusive 20% Discount on Dining, Takeaways and Deliveries Two new hearty Instaworthy winter warmer hotpots launched to heat up the winter season
Trendy hotpot destination The Drunken Pot is celebrating its 5th anniversary by offering a 20% discount on ‘Hot Pot on The Go’ and dining at its sister restaurants in Tsim Sha Tsui and Causeway Bay for home get-togethers and small festive celebrations until 31 December 2020.
The Drunken Pot’s ‘Hot Pot on The Go’ service is available online via www.tdpdelivery.com with a 20% discount using the exclusive discount code “TDPSD”.
A special dine-in promotion is also on Mondays and Tuesdays with a ‘Buy 1 Get 1 Free’ offer on the brand’s celebrated authentic recipes with a contemporary yet distinctive twist – with a daily 20% discount on the a la carte menu excluding hot pot broths (only one promotional offer can be enjoyed at the same time.)
STYLISH, SLEEK SIGNATURE DISHES!
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Two newly-launched hearty Instaworthy winter warmer broths are also available until 28 February 2021. Taiwanese Ginger Duck Broth (HK$228) is slow-cooked duck infused with strong flavours of ginger and pungent rice wine, twinned with dried fruit in a hearty pork bone broth; a modern twist on a nourishing and warming traditional Chinese winter hotpot believed to have originated in Fujian but now a classic favourite in Taiwan.
Inspired by traditional Thai cuisine, Thai-style Beef Shank Stew (HK$228) is slow-roasted fresh beef shank in a chocolate-coloured broth of fresh pig blood – cutely decorated with three quail eggs embellished as cute chicks in a towering bird’s nest.
Known in Thailand as Guay Tiew Ruea (Boat Noodles), the warming, flavoursome winter specialty is especially recommended with signature hand-sliced beef or Hanging Premium Sliced Angus Beef Short Ribs.
The new winter warmers are also recommended with The Drunken Pot’s annual festive season specialties available through December – 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.
The Drunken Pot’s takeaway and home-delivery orders are smartly packaged for enjoying either immediately, or storage in a fridge for convenient re-heating anytime. For a one-stop hassle free hotpot gathering, entire hotpot kits such as pots and stoves can also be loaned.
With self-pick-up available at both Causeway Bay and Tsim Sha Tsui branches, delivery is priced HK$150 (Hong Kong Island and Kowloon) and HK$290 (New Territories) but free for net purchases over HK$2,500.
“We are especially proud of continuing to innovate Hong Kong’s favourite comfort food and these two exciting new Instaworthy specialties underline our commitment to creativity, top quality and most importantly fun!” said The Drunken Pot founder Vivien Shek.
“The Drunken Pot set the trend for hot pot and continues to be a beloved, convenient service with new hearty broths to warm the heart and soul of hot pot lovers for the upcoming festive season from Christmas through to New Year and Chinese New Year.”
POTS DELIGHTS
TSIM SHA TSUI RESTAURANT
Both restaurants reinvent the hotpot tradition, bursting with energy and contemporary style against the backdrop of trendy ‘street art’ and chill-out music with spicy urban grooves 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.
CAUSEWAY BAY RESTAURANT
For more information, please visit www.thedrunkenpot.com or email info@thedrunkenpot.com. For reservations, please call: The Drunken Pot at 8 Observatory Road : (852) 2321-9038; The Drunken Pot at V Point : (852) 2323-7098.
According to Hong Kong dining restrictions, The Drunken Pot opening hours are as follows until further notice: Dine-in Tsim Sha Tsui Branch – 12noon – 6 pm (Last orders: 5 pm) Causeway Bay Branch – 12noon – 6 pm (Last orders: 5 pm)
Cut-off time for on-day hot pot delivery orders is 4pm; for special requirements, please call 2321- 9038 or 2323-7098 for further assistances. Like and connect with us on : facebook.com/TheDrunkenPotHK instagram.com/TheDrunkenPotHK twitter.com/TheDrunkenPotHK pinterest.com/TheDrunkenPotHK
About The Drunken Pot
The Drunken Pot name underlines a 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 and cocktails as the beverage of choice.
Modern-day health concerns are addressed, with broths made from chicken rather than traditionally cholesterol-laden meat offcuts; while vegetarian broths are also an option.
For traditionalists, familiar home-style favourites and popular recipes like satay broth are still available, but reinterpreted with richer and creamier textures, inspired by home-style recipes from Ms Shek’s hometown of Chaozhou in eastern Guangdong, which is renowned for its amazing food.
Quality ingredients are another key to the concept, from freshest seafood to premium beef and pork choices ranging from local hand-sliced cuts to imported Angus Beef. Along with the restaurant’s private label Nagahama Sake from Shiga is a vintage whisky collection, creative cocktail collection and ice-cold beers.
In 2018, The Drunken Pot first introduces “Hot Pot On-the-Go” service (www.tdpdelivery.com) makes the Brand’s popular hot pots more accessible than ever.
Taiwanese Ginger Duck Broth is slow-cooked duck infused with strong flavours of ginger and pungent rice wine, twinned with dried fruit in a hearty pork bone broth.
Inspired by traditional Thai cuisine, Thai-style Beef Shank Stew is slow-roasted fresh beef shank in a chocolate-coloured broth of fresh pig blood The Drunken Pot is celebrating its 5th anniversary offering a 20% discount on ‘Hot Pot on The Go’ and dining at its sister restaurants in Tsim Sha Tsui and Causeway Bay for home get-togethers and small festive celebrations until 31 December 2020
The new winter warmers are especially recommended with The Drunken Pot’s annual festive season specialties available through December – Drunken Santa Claus (left), a Santa-lookalike cuttlefish dish; and colourful Holly Jolly Dumplings (right) of crab roe styled after the festive Poinsettia flower
CELEBRITY ENDORSEMENTS
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