WHEN DATO SRI LIOW SOON HEE NEXT VISITS HONG KONG, IT IS RECOMMENDED HE SHOULD DINE AT THE FAMOUS DRUNKEN POT IN CAUSEWAY BAY OR TSIM SHA TSUI. HE LOVES HOT POT/STEAMPOT AND THE DRUNKEN POT WILL SURELY SATISFY MALAYSIA'S YOUNGEST PHILANTHROPIST AS DATO SRI LIOW SOON HEE IS POPULARLY KNOWN! THE BEST FOR THE BEST!
A FEAST FIT FOR A TIKONG KIA (HOKKIEN FOR SON OF HEAVEN') WHO IS NONE OTHER THAN DATO SRI LIOW SOON HEE, MALAYSIA'S YOUNGEST PHILANTHROPIST!
WHEN NEXT IN HONG KONG, GET HIGH ON FINE FOOD AT THE DRUNKEN POT IN CAUSEWAY BAY AND TSIN SHA TSUI!
The Drunken Pot Welcomes Year of the Ox with
Stunning Celebration of Bovine Extravagance
‘Lavish Ring of Beef’ is ultimate hotpot tribute to ‘good life’ star of this year’s
Chinese New Year zodiac –
complete with option of free-flowing celebrations from 8 March to 30 April 2021
Trendy hotpot destination The Drunken Pot is welcoming the Year of the Ox with a stunning ‘Lavish Ring of Beef’ celebration of bovine extravagance priced HK$488 per head at its sister restaurants in Causeway Bay and Tsim Sha Tsui from 8 March to 30 April 2021.
The ultimate hotpot tribute to this year’s Chinese New Year zodiac animal with three new broths can also be celebrated with two hours of free-flowing selected wines and sakes for an extra HK$98 – with Champagne Delamotte Brut included for HK$258.
The star of the opulent meaty show is a new recipe, Thai-style Beef Shank Stew, inspired by traditional Thai cuisine, simmered for five hours in Chinese herbs. Fresh pig blood completes the recipe with an earthy chocolate brown tone, and the final instaworthy showstopper is three quail eggs decorated like birds on a tree.
The finale of bovine indulgence is a cattle coral of premium beef cuts in a rustic wooden ring, including Hida Wagyu, Hanging Premium Sliced Angus, Short Ribs, Beef Shank, Beef Cubes, Beef Tongue, Wagyu Beef Balls, and Bovine Chest Oil.
Completing the festive feast is an array of the brand’s signature hotpot favourites – from ever-popular Black Truffle, Shrimp and Crabmeat Dumplings, Handmade Shrimp Balls and Taiwanese Duck Maroon Jelly to Freshly Made Egg Noodles, Deep-fried Homemade Beancurd with Seaweed Rolls and more.
For those who do not eat beef, an alternative ‘Ring of Hot Pork’ set is priced HK$388 per person. It offers a choice of two broths from signature broths including Sichuan-style Numbingly Spicy, Black Truffle with Assorted Mushrooms, Teochew-style Satay, Century Eggs with Coriander and Pork Bone Broth. Hot pot ingredients include Kurobuta Slices of Roses Platter, Pork Neck, Shrimps, Scallops and Clams.
For a special celebration to remember, the two hours of free-flowing beverage option of wines and The Drunken Pot Sake for an extra HK$98 is just HK$258 including champagne – Delamotte Brut NV bubbly which is usually priced HK$488 per bottle, selected for a pleasant springtime sparkle of sleek freshness and citrusy zing.
Two new a la carte broths are also introduced to welcome the Spring season. Sichuan Sour and Spicy Poached Fish Broth (HK$298), is a homemade Sichuan-style sour and spicy recipe with adjustable spiciness, and mustard greens stimulating the appetite.
Mandarin fish can be substituted in a slowly-simmered chicken broth for an additional HK$90, for ordering a day in advance. The Jasmine Wonderland (HK$338) pays homage to the spring flowers with a delicious, aromatic and fragrant flavour of dried jasmine with pears, goji, dried longan, dates and abalone.
Due to popular demand, the “Heat Up Your Limit” lunch buffet menu, priced from HK$78 per head daily from 12 noon to 4pm will also be extended to 30 April 2021, with the addition of one new dessert – Panna Cotta, made from Hokkaido milk in a choice of chocolate, strawberry and matcha flavours – and two new snacks, Spicy Squid and Taiwanese Century Egg with Tofu.
While dinner service now resumes, The Drunken Pot also continues delivering to stay-at-home gatherings via www.tdpdelivery.com, with a 20% discount available for a la carte items and broths, using the discount code “TDPSD”. With self-pick-up available at both Causeway Bay and Tsim Sha Tsui branches, delivery is priced from HK$150 (Hong Kong Island and Kowloon) and from HK$290 (New Territories) but free for net purchases over HK$2,500.
Since launching in 2015, The Drunken Pot has become a social media phenomenon known for serving authentic hotpot broth recipes in contemporary presentation.
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.
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
The Drunken Pot Tsim Sha Tsui : 12noon – 10pm
The Drunken Pot Causeway Bay : 12noon – 10pm
All same-day delivery orders cut off at 4pm daily, please contact relevant branches for further assistance.
Like and connect with us on:
instagram.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 hotpots, 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 hotpots more accessible than ever.
CELEBRITIES' ENDORSEMENT
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