潮爆酒香打邊爐
The Drunken Pot

踏進酒鍋已聽到陣陣強勁的流行音樂,看到那摩登情調的牆上塗鴉,整個氣氛已令人自行放鬆,先呷一杯雞尾酒再慢慢點菜,看到每個桌子升起飄着酒香的煙氣,
已教人食指大動,這裏環境是西裝客與海灘渡假回來的拖鞋客,都可以享受到優悠的新派火鍋文化。

Stepping into The Drunken Pot, you can hear the strong pop music, see the modern styled graffiti on walls and fragrant hot pot smoke from different tables.
Try to sip a refreshing cocktail and order food slowly in such a relaxing atmosphere where is suitable for people from all walks of life.

老闆娘石珮琳
The founder Vivien Shek

噴火酒鍋視覺一流

八十後的老闆娘石珮琳(Vivien)先來給我們講了個真實故事:有次一位泰國人來到指定要購買酒鍋製作的紫菜響鈴,問起原來泰國公主有次來到店中吃過十分喜歡,於是就派專員到來買響鈴回國享用,她於是特別鮮炸了幾盒送去酒店作禮物,並由師傅拍下短片教授泰國廚師如何製作此香港美食。Vivien笑說她自己從小貪饞,所以想到在響鈴中加進紫菜令口感更複雜好味,想不到竟令泰國公主也愛吃。

店名叫酒鍋,當然店主人就是位酒迷,甫一開店就獨家引入日本福岡清酒,店裏其他十多款白蘭地、威士忌,想得出名字的,她都有精彩的心得可跟客人分享,之前更與品牌合作推出白蘭地小籠包。

酒鍋有多達18款精選湯底,一瀏覽過半都跟美酒有着相關:「花雕醉雞鍋」、「清酒花甲椰子雞鍋」,新近推出的「紅酒牛尾鍋」、「精美啤酒魚鍋」,選擇令人目不暇給;賓客更可任意拼成四合一火鍋「揚名四海」,或五合一的招牌「酒火入鍋」湯底,一上桌就把清酒倒入秘製木瓜盅再點火,做成酒火入鍋的效果,視覺效果一流。

手機先吃拍照熱點

開業才兩年的酒鍋已是香港火鍋界響噹噹的名字,皆因這位老闆娘酷愛火鍋,也愛搞新意思:「 我一星期吃上七晚火鍋也不厭。」

「快樂與分享」正是創立酒鍋的精神,每種火鍋食材都極為講究擺盤上的藝術美感,而Vivien主要從歐陸菜式中精緻的擺盤上汲取靈感,難怪這裏的創意美食每回揣上桌面都會令人嘩嘩大叫,像頂級安格斯牛頸脊就被晾在木架上,底下冰塊升起縷縷輕煙;六色小籠包、香芋冰淇淋豆腐;七星報喜七色手打魚丸,當中的心乾寶貝跟膽大鮑天,單聽名字都知曉美味。至於三拼福袋分別是包得趣緻的蟹粉墨汁福袋、鵪鶉蛋福袋、燒汁牛肉福袋;怎能不提製成一隻隻小企鵝的芝士墨魚丸,絕對是相機先吃的首選!有時Vivien天馬行空的想法也令師傅也無可奈何,她最近喜歡上巧克力加草莓,於是要師傅製作成打火鍋的巧克力草莓卷,她笑說其實製作火鍋材料的手工藝有時比中餐更要繁複呢!

The founder, Vivien Shek first told us a true story: One day a Thai customer came to her restaurant to buy the Deep-fried Homemade Bean Curd and Seaweed Rolls, and later she realized that it was actually requested by the Thai princess as she had tried in the restaurant before. Therefore, she sent a few boxes to the hotel as presents with a video showing the Thai chefs how to cook such delicacy. Vivien said she is devoted to eating since childhood, hence she has thought of adding seaweed to the Chinese bean curds to produce a complex and delicious texture, unexpectedly attracted the Thai princess. Her restaurant’s name, The Drunken Pot, certainly reflects her love to alcohol. She introduced Fukuoka sake exclusively when the restaurant opened, along with a variety of wine such as brandies and whiskies, even collaborated with some brands to launch the brandy soup dumplings. There are more than 18 selected soup bases, most of them are related to wine, for instance, Drunken Chicken in Hua Diao Chinese Wine, Coconut, Chicken & Venus Clam in Sake, Oxtail in Red Wine and Beer Fish. Guests can also combine different soup bases into one through The Notorious Pot or Signature Pot – The Drunken Pot, with whole papaya in soup and adding sake to create the impressive flambé effect through lighting it on fire.

Operated for just two years, The Drunken Pot has already been the wildly popular hot pot restaurant in Hong Kong. Vivien loves hot pot and thinking of new ideas, she said, “I won’t be bored with having hot pot every day!” The vision of the restaurant is “Happiness and sharing”, with beautiful food plating inspired by western dishes and creative food like Hanging Premium Sliced Angus Beef Chuck;Six-color Soup Dumplings; Taro Ice-cream Bean Curd; Hand-made Seven-color Cuttlefish Balls, including Hand-made Dried Scallop Balls and Hand-made Abalone Balls; Assorted Fortune Bag includes Crab Roe Squid Ink Fortune Bag, Quail Egg Fortune Bag and Teriyaki Beef Fortune Bag; not to miss the photo-friendly Hand-made Happy Penguin (Cheese & Cuttlefish Balls)! Vivien said preparing the ingredients for hot pot materials is as complicated as cooking Chinese cuisine, but sometimes the chefs were helpless because of Vivien’s imaginative ideas, like making the chocolate and strawberry rolls for hot pot.


酒鍋 The Drunken Pot

地址 Address
香港銅鑼灣登龍街18號V Point 27樓
27/F, V Point, 18 Tang Lung Street,Causeway Bay, Hong Kong

電話 Tel
+852 2323 7098

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