Less than a year after opening  in Hong Kong’s Tsim Sha Tsui,  The Drunken Pot has expanded across the harbour.

This second location offers signature hot pots with “creative dumplings and sake bombs” to add more flavour to the broths, but also “innovative dim sum dishes for lunch that will have diners craving for more.”

The Drunken Penguin
The Drunken Penguin

Seasoned dim sum chefs have created, for example: The Drunken Penguin, steamed buns that look like the flightless birds and filled with lotus seed paste, and The Drunken Mon that are pink steamed dumplings shaped like butterflies with a cheese, kimchi, shrimp and pork filling.

Dessert options include Deep-fried Egg-flavoured Sticks with Cotton Candy and Syrup, a “lovely swirl of sweetness combined with crispy dough,” Egg Custard Tarts The Drunken Pot Style combines the recipes of Hong Kong puffy egg custard tarts and Macanese egg custard tarts, Sweet Taro Dumplings with Coconut Flakes and more.

“The Ultimate Drunken Pot offers a cornucopia of flavours which inspires the name The Drunken Pot, and also evokes a ‘melting pot’ communal ambience – where different people and ideas get together, often producing something new,” says restaurateur Vivien Shek.

The Drunken Pot Dim Sum
Innovative Dim Sum dishes

“We are offering an elevated hot pot experience that has proven successful in our first outlet in Tsim Sha Tsui.  Traditionally, hot pot is a simple broth with meat, vegetables and fish balls; but The Drunken Pot presents a wealth of indulgent and artfully presented delicious options. Our new outlet at V Point showcases even more enticing items suited to all tastes.”

To complement the ultimate hot pot experience, The Drunken Pot’s signature cocktails will be served during dinner, along with six new creative drinks inspired by the city’s gourmet culture and exclusively available in the V Point location from mid-December.  They include Chinato Nail by Giancarlo Mancino, a twist on the classic Rusty Nail cocktail using Mancino Chinato, Pig’s Nose Blended Scotch Whisky and Drambuie that is aged in a clay pot overnight.

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