Trendy hotpot specialist The Drunken Pot is celebrating its 3rd anniversary and the festive season at itsfashionable sister restaurants in Tsim Sha Tsui and Causeway Bay. The brand renowned for reinventing Hong Kong’s hot pot tradition with premium ingredients and innovative recipes is crafting festive hotpot sets and cute Christmas specialties from 10 to 31 December with an ‘early bird’ offer on delivery orders – along with warming new lunch sets and drinks styled especially for winter.

A lunchtime anniversary promotion also offers a 50% discount on the a la carte menu – except for hand-made meatballs and beef – before 3pm from 10 December, 2018 to 15 February, 2019.

Black and White Truffle with Assorted Mushroom Broth (HK$288) headlines the festive season hotpot specialties. Truffle broth has always been one of brand’s most popular dishes and this new specialty combines the best of both, with black truffle sauce and premium Italian white truffle oil as key ingredients.

The intense, musky aroma perfectly complements the pork bone broth for meat dishes, with exclusive blaze and antler mushroom added for a rounded flavour of the forest. The final festive twist is an enchanting ‘Christmas Tree’ decoration styled from gourd vegetables.

When it comes to leading the pack with creative Instagrammable presentation, The Drunken Pot also excels itself with its cute Drunken Snow Man (HK$88 / 3 pcs), shaped from cuttlefish paste stuffed with truffle sauce, and delightful Assorted Mushroom Fortune Bags (HK$88 / 3 pcs), combining minced shrimp with blazed and antler mushroom.

A delectable festive dessert finish to a sumptuous feast is Matcha Souffle (HK$68), a fluffy and airy green tea soufflé using Uji Matcha, oruber-trendy, jet black Charcoal Souffle (HK$68), popularised as much for its purported health benefits as for its Instagram-worthy appearance, both made upon order.

Another autumn and winter specialty, Steamed Gum Tragacanth in Whole Coconut (HK$68), with almond milk, is also new on the menu.

Festive Hot Pot Set’ on the menu for groups of 2 to 6, priced at HK$398 features the festive specialties with a complete hotpot celebration including jet-fresh Sashimi PlatterSalted Egg Yolk Fish CracklingHanging Premium Sliced Angus Beef Short Ribs, Sliced Kurobuta Pork and dessert of Souffle.

Ingredients also include Deep-Fried Homemade Bean Curd and Seaweed RollsHand-made Cuttlefish BallsHand-made Cheese & Shrimp Balls,Cheese, Seaweed, Shrimp & Crabmeat DumplingsBlack Truffle, Shrimp & Crabmeat DumplingsSliced Squid Ink SausagesVegetable andMushrooms Platter – along with Inaniwa Udon and selected French red or white wine.  The set is also available for delivery at HK$398 per head, without sashimi and soufflé.

The ‘Festive Hotpot Set‘ and alternative party menu options such as signature beef and seafood sets and the recently-launched ‘Buddha Jumps Over the Wall’ are also available for door-to-door delivery ( throughout December – with a HK$300 cash rebate upon spending over HK$3,000 for Christmas deliveries from 24-26 December that are pre-ordered before 18 December.

True to its ‘new age’ culture, The Drunken Pot delivers hotpot sets in recyclable ‘picnic box’ packaging, complete with utensils, reusable table cloth and glasses, tissues and free rental of the pot and gas cooker (with refundable deposit). Complimentary condiments also include chopped green onion, dry onion, coriander, chopped peanut, chili and more; along with complimentary signature sauces including home-made soy sauce, home-made satay sauce and home-made XO sauce.

To complete festive season specials, new lunch sets priced from HK$68 and warm drinks are keeping out the winter cold, available from 10 December. Headlining the chilly season specials is Ginger Duck Stew Broth, a dish once served to emperors for its health benefits and crowd favourite in Taipei in winter, with potent warming ginger, cooking wine and Chinese herbs to keep out the cold.

Also new for winter is Chicken in Huadiao Wine Broth, a ‘drunken chicken’ specialty of Shanghai, made with Chinese yellow wine fermented from rice originating from Shaoxing in neighbouring Zhejiang.

Warming festive season drinks are also new on the menu, including Peach Resin & Jujube Tea, and Lemon Water with Flaxseed.

Bursting with energy and a party enlivened by “Festive Hot Pot Set”, The Drunken Pot Causeway Bay outlet is also a prime location for viewing New Year Eve countdown fireworks on 31 December, with breathtaking harbour views from atop V Point.

Since launching in 2015, The Drunken Pot has become a social media phenomenon for its winning concept of ‘new age’ hotpots 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.

Both restaurants have reinvented the hotpot tradition, bursting with energy and contemporary style against the backdrop of trendy ‘street art’ and chill-out music with spicy urban grooves.

For more information, please visit or email  For reservations, please call :

The Drunken Pot at 8 Observatory Road : (852) 2321-9038;

The Drunken Pot at V Point : (852) 2323-7098.