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.
The founder Vivien Shek
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
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
+852 2323 7098