Hot pot shakes-off its old fashioned image with a hip new interpretation of the beloved tradition at The Drunken Pot.
Bursting with energy and contemporary style against the backdrop of trendy ‘street art’ and chill-out music with spicy urban grooves, the new eatery opens at 8 Observatory Rd in Tsim Sha Tsui on January 1.
Along with the new-age ambience, traditional hot pots are updated with artistic presentation of creative new broths and ingredient combinations at the trendy new concept.
‘Sake bombs’ packing an extra powerful alcohol punch inspire the name of The Drunken Pot, which also invokes a ‘melting pot’ communal ambience “where different people and ideas get together, often producing something new,” said founder Vivien Shek.
“It’s a completely new hot pot experience. Traditionally, hot pot is a simple broth with meat, vegetables, and fish balls. The Drunken Pot presents a wealth of indulgent and artistically presented options.”
Diners can mix and match from a choice of different broth bases, with an equally broad choice of specialty hot pots, from Drunken Chicken and Medicinal Chicken with Fish Maw to spicy Szechuan, exotic Clams & Chicken in Sake & Coconut, the 4-in-one Notorious Pot with a choice of 18 creative broths, and signature 5-in-one ‘Drunken Pot’ illuminating a colourful showpiece papaya.

Signature sake soup broths are fuelled with exclusive sake from Japan; premium beef and pork choices range from local hand-sliced cuts to imported Angus Beef; and bi-coloured Xiao Long Bao dumplings are stuffed with an eclectic range of fillings including black truffle, crab roe, squid ink, lobster and medicinal recipes.
A strong alcoholic or spicy punch can fire-up pots with iced sake or spice “bombs” priced HK$18-$25, and a ‘Drunken Tofu Gelato’ resembles ice-cream.
Sashimi and seafood ranging from Alaskan King crab to lobster and Tiger prawns flown in through the week  inject a Japanese flavor into the traditional Hong Kong experience.
Adding to the cheer is the restaurant’s private label sake from Nagahama in Shiga, a vintage whisky collection, signature Asian-inspired cocktails and ice cold beers from around the world.
With dynamic street views from its terrace, the 6200 sqft (576 sqm) venue is designed to resemble a fishing market, with a traditional carved wooden door, dangling lights, rustic walls, a bar designed like an old market vendor with aged wood, cololurful hand-painted signs and graffiti telling old fishing tales.
The striking decor includes giant fish tanks showcasing live seafood, and signature gigantic ‘street art’ by Hong Kong urban contemporary artist Ben Pickering.  
“Like the restaurant, the mural is a fusion of colour and patterns representing different elements from fish, broken boats, fruits of the sea and traditional Japanese porcelain,” explains Pickering.
“The idea represents both fresh and traditional, with a young Asian lady representing the vibrant, cosmopolitan scene in Hong Kong, with a traditional Japanese twist as ‘Goddess of the Sea’ sharing local produce.”
“The fun and relaxing ambience is showcasing a great mix of Hong Kong’s favourite and new hot pot recipes, encouraging guests to return time and again,” added Shek.