First impressions of The Drunken Pot in Causeway Bay – spoilt for choice
The second outpost of this hotpot chain offers new soup bases and penguin-shaped fish balls, although beef and cheese dumplings with black truffle didn’t quite hit the mark. And don’t forget to leave room for dessert
We visited for dinner about a week after it opened and the restaurant had yet to receive its liquor licence. Nevertheless, we enjoyed the experience thanks to the enthusiastic and helpful service.
There’s a large tray on each table filled with condiments so diners can personalise their dipping sauce by adding ingredients to the soy sauce, including minced garlic, deep-fried garlic chips, peanut sauce, coriander and fresh chillies.
You pick items by ticking the boxes on the menu, and there is so much to choose from it can be hard to figure out how much to order.
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The first order of business is to choose the soup base. We decided to try one of the new offerings: The Ultimate Drunken Pot (HK$328), featuring four soup bases – lobster with black truffle and cheese, fish maw and chicken, bak kut teh, and Sichuan-style numbingly spicy.