The Drunken Pot Keeps Things Hot And Fiery This Summer

The Drunken Pot Keeps Things Hot And Fiery This Summer

Causeway Bay's trendy hotpot destination continues to reinvent traditional dining with new creations

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Ashley Tang  Ashley Tang  on 15 Aug '19


Drunken Pot

The modern interiors and creative aesthetic juxtaposed with the traditional Chinese ingredients and soup bases at Drunken Pot let guests enjoy an innovative, elevated dining experience. It’s filled with spacious booths, and walls decorated with contemporary street art featuring Asian artists from all over the region. In addition, the view is breathtaking, and I recommend booking a reservation around 6:30, peak time for summer sunsets and to enjoy the sky-high experience along with the hotpot.

Seafood hotpot Drunken Pot

The boiling hotpot Drunken Pot

Thefiery Boston lobster and seafood with mala spicy tomato broth ($428) is cooked right in front of you. I have a feeling some people might get squirmy watching the seafood move and cook in front of their eyes, but it illustrates that the Drunken Pot lives up to serving their freshest catch and bringing it directly to your table. The soup base itself is mild and more aromatic than anything, bubbling away while you cook and add your other ingredients. An array of sauces and garnishes are served so you can create your custom dipping sauce while eating your cooked food.

Bean Curd

The ingredients came out quickly and the servers left us to enjoy dipping our raw ingredients into the boiling soup base to stew. We began cooking all the meat, beginning with the deep-fried homemade bean curd and seaweed rolls ($58) soft and savoury, these cooked in seconds, as well as the thin strips of hanging premium sliced angus beef short rib (small, $188) which were tender and decadent with a slight kick from the broth.

Hanging Beef

Drunken Zoo

For the summer dishes, we recommend ordering the Drunken Zoo ($298) rather than plain fish and meatballs. The aesthetic of these crafted animals wasn't just adorable but also delicious and a fun diversion from traditionally presented ingredients.

Truthfully, I’m not the biggest durian fan but if you’re a lover of this famous fruit yourself, order the Durian squid balls (3 pieces for $98) during dinnertime for a pungent addition.

Veggie Platter

More Veggies!

The vegetable platter ($68) was spotless, fresh, and neatly placed. A meal without this and the fresh handmade egg noodles ($58) would be completely off kilter. We ate this at the end of our dinner as it takes longer to cook.

Handmade Egg Noodles

Most of the new summer dishes served were desserts. Deep-fried durian pop ($88), deep-fried ice cream (5 pieces for $88), and coconut ice cream ($88) were served and were a heavy way to end a big hotpot dinner. The coconut ice cream was our favourite of all the desserts with pieces of young coconut intertwined.

Deep Fried Durian Pops

Deep Fried Ice Cream

Coconut Ice Cream

Verdict

This is the second time I’ve been to the Drunken Pot and I’m always impressed with the quality of the ingredients and soup bases. The menu presents a large variety of dishes to choose from and the restaurant's service is fast. Generally, the food is affordable and great for large groups, as well as being family friendly. I recommend trying the spicy hotpot, which is mild and can be handled by even the most spicy-sensitive palettes. If you like durian, they do a great job incorporating the Asian fruit into both savoury and sweet dishes.

8 Observatory Road, Tsim Sha Tsui, 2321 9038

*A 30% discount on signature specialties (except seafood) if you book after 9:30 PM remains valid until August 31st 2019.


Ashley Tang

Ashley Tang

The perfect balance of sweetness and tang.

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