The Drunken Pot (Tsim Sha Tsui)

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ABOUT

Hot pot shakes-off its old fashioned image with a hip facelift for the beloved tradition at The Drunken Pot, bursting with energy and contemporary style against the backdrop of trendy ‘street art’ and chill-out music with spicy urban grooves.Diners can mix-and-match from a choice of different brot ...More

Hot pot shakes-off its old fashioned image with a hip facelift for the beloved tradition at The Drunken Pot, bursting with energy and contemporary style against the backdrop of trendy ‘street art’ and chill-out music with spicy urban grooves.

Diners can mix-and-match from a choice of different broth bases, with an equally broad choice of specialty hot pots, from Drunken Chicken and Medicinal Chicken with Fish Maw to spicy Szechuan, exotic Clams & Chicken in Sake & Coconut, the 4-in1 Notorious Pot with a choice of 18 creative broths, and signature 5-in-one ‘Drunken Pot’ illuminating a colourful showpiece papaya.

Adding to the cheer is the restaurant’s private label sake from Nagahama in Shiga, a vintage whisky collection, signature Asian-inspired cocktails and ice-cold beers from around the world.

With dynamic street views from its terrace, the 6,200 sq ft venue is designed as a fishing market, with a traditional carved wooden door, dangling lights, rustic walls, a bar designed like an old market vendor with aged wood, and cololurful hand-painted signs and graffiti telling old fishing tales. (Dec 2015)

THE BUZZ

"We settled into trying The Drunken Pot, which features five different soup bases in one copper pot: a whole papaya with baby shrimps that is first heated with soup, before sake is added and flamed for a pyrotechnic touch, as well as regular seafood soup, squid ink seafood soup, the spicy and numbin ...More

"We settled into trying The Drunken Pot, which features five different soup bases in one copper pot: a whole papaya with baby shrimps that is first heated with soup, before sake is added and flamed for a pyrotechnic touch, as well as regular seafood soup, squid ink seafood soup, the spicy and numbing Sichuan-style soup and Chiu Chow-style satay soup." -SCMP

"The premium sliced Angus beef chunk was a treat, served hanging on a stick above a bed of shaved ice. The thinly sliced beef was evenly marbled for a tender bite, with a beefy flavor that stood up well in the stronger broths." -HK Magazine

DISHES WE LOVE

Drunken Chicken, Medicinal Chicken with Fish Maw, Exotic Clams & Chicken in Sake & Coconut, "Drunken Pot" with Papaya

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