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The Drunken Pot Welcomes Year of the Ox with First-Ever “Poon Choi” (Big Bowl Feast)

January 12, 2021 Dining No Comments

Trendy hotpot destination The Drunken Pot is welcoming Chinese New Year with its first ever “Poon Choi” (Big Bowl Feast) and new winter specialty wishing everyone joy, health and prosperity for the Year of the Ox, available from 25 January to 28 February 2021, priced HK$988 for gatherings of 6 or HK$1,688 for 12.

Three premium variations of the festive tradition are perfect for family stay-at-home gatherings during the restricted celebratory season – for self-pick-up from the sister restaurants in Causeway Bay and Tsim Sha Tsui or delivery via www.tdpdelivery.com.

Presented in a bespoke festive red pot in broth simmered for eight hours, ‘Fortune Pot – Classic Abalone & Fish Maw’ with home-made classic abalone sauce, ‘Treasure Pot – Spicy Abalone & Fish Maw’ with house-made spicy mala abalone sauce and ‘Prosperity Golden Pot’ embrace over 20 classic ingredients

Especially auspicious Chinese New Year favourites among the recipes include Black Moss, with its Cantonese name ‘fat choy’ sounding like the word for prosperity or “to get rich”; Dried Oyster “ho see” represents good events or deeds, and Abalone’s Chinese name “bao yu” wishing the coming year with “more surplus”.  Fine ingredients extend to Deep-fried Prawn Crumbed with Cheese & BaconHomemade Egg Omelet with Sakura ShrimpsWagyu Beef BallsLotus RootTurnipDried BeancurdFried Tofu CubeChinese MushroomPork BellyPoached ChickenTaroSquidBroccoliBaby CornShirataki, and more.

All poon chois also come with an extra portion of home-made sauce for customers to add when enjoying. For ease of celebrating, the festive feast can be reheated over any open fire or induction cooker, or a convenient complimentary gas cooker can be rented, subject to a deposit paid.

Additionally included is a complimentary serving of the brand’s signature Salted Egg Yolk Fish Cracklings (valued HK$68) with the set for six, and complimentary Singapore-style Pepper Shrimp Fish Cracklings (valued HK$68) with the pot for 12.

Besides Poon Choi, the trend-setting brand is also launching an alternative lamb stew to celebrate Chinese New Year, The Drunken Lamb (HK$488), a hearty version of Hong Kong-style Chinese Braised Lamb Stew, a popular Cantonese winter-warmer dish.  In rich home-made sauce, the new specialty is a flavourful, slow-simmered pot of black-skin lamb, carrot, Chinese celery, water chestnut, fried bean curd, fermented bean curd sauce, garlic and dried onion, shredded lemon leaf and ginger.

 Also available for delivery as well as self-pick up, the dish is simply reheated for enjoyment, and vegetables such as lettuce or potato can be added to soak up the flavoursome sauce.

All orders are requested to be placed online at least one day in advance, delivery charge via www.tdpdelivery.com is HK$150 to Hong Kong Island and Kowloon and HK$290 to the New Territories, but free for net purchases over HK$2,500.  A 20% discount is also on a la carte menu dishes and broths for delivery, using the discount code “TDPSD”.

Additional hot pot broths and ingredients can also be ordered for an even more elaborate festive feast, allowing gatherings to mix-and-match creative broths, including specialty hot pots Drunken Chicken in Hua Diao Chinese Wine (HK$128), Fish Maw and Chicken with Chinese Medicine (HK$198), Sichuan-style Numbingly Spicy (HK$98), exotic Coconut & Chicken (HK$198), and 4-in-1 The Notorious Pot (HK$248).

Quality ingredients are another key to the concept, from freshest seafood to premium beef and pork choices ranging from local hand-sliced cuts to imported Angus beef.

“The Drunken Pot is delighted to introduce our first-ever ‘Poon Choi’ and lamb stew in traditional style with our modern presentation,” said Vivien Shek, founder of The Drunken Pot. “It is perfect for stay-at-home family celebrations – and especially significant this year as a symbol of family unity during such challenging times for all of us.”

Since launching in 2015, The Drunken Pot has become a social media phenomenon known for serving authentic hotpot broth recipes in contemporary presentation.

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

For more information, please visit www.thedrunkenpot.com or email info@thedrunkenpot.com.

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