酒鍋 The Drunken Pot
尖沙咀天文台道8號2樓1號舖
Shop 1, 2/F, 8 Observatory Road, Tsim Sha Tsui
https://www.openrice.com/zh/hongkong/review/a-modern-hotpot-experience-e2533337
A modern hotpot experience
2016-01-13 2079 瀏覽
Dining here is going to be memorable because this place is chic and different to other hotpot places with brightly decorated walls with modern art contrasted by traditional decor.
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For drinks, the sake experience is memorable because they have these traditional wine cups and jugs.
As I didn't feel like alcohol, I went for the sugar cane which was served in a lightbulb glass.
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We started off with Chinese Crispy Sticks stuffed with fresh wasabi and dace fish paste, Beef cubes with mustard sauce and Char grilled pork neck.
The beef was my favourite because I liked the wasabi kick with the beef.
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After the snacks, we were ready for hotpot.
Each person gets a disposable apron to wear.
We had the The Drunken Pot which was the signature pot.
It has five broths: The middle is a whole papaya in soup with Shrimps, surrounding it are Crab and Clams Soup, Squid Ink Seafood Soup, Sichuan-style Numbingly Spicy Soup and Teochew-style Sastay Soup.
The papaya is set alight.
For a stronger broth, they have sake bombs and spicy bombs to boost the broth.
For the other pot, we had Drunken chicken in hua diao chinese wine and Fresh cream venus clam and crab.
The drunken chicken broth had a really strong medicinal taste that was so nice I drank it as soup.
Then came the soup dumplings which comes in six colours:
red : lobster, orange : crab meat and roe, black and white : black truffle, green : medicinal herbs, white : soup dumplings, black : squid ink
My favourite was the medicinal one.
These assorted fortune bags were cute surprises to put in the pot.
yellow : teriyaki beef, white : quail egg, black : crabmeat and squid ink.
The Deep-fried homemade bean curd and seaweed rolls were delicious, I loved the pairing of seaweed and tofu.
The Homemade cheese, seaweed, shrimp and crabmeat dumplings were springy with an interesting cheesy filling.
The dried scallop balls were different and fancy because it was mixed with lots of dried scallop.
Assorted squid balls.
There was beef as well but as I am not keen on beef, I only took photos.
Local hand-cut beef
Premium sliced angus beef chuck
Japanese Iberian pork belly
Next were the gelato tofus, they were a mix of tofu and dace fish so it has a soft and springy texture.
Numbingly Spicy and Taro Gelato Tofu
As well as hotpot, we tried steaming seafood.
shrimps with garlic
Oysters
We finished with a truly molten dessert because the filling was bursting to come out.
Since this visit, I have already been twice so another review is coming soon.
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