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2020-11-26
2730 瀏覽
The weather became cooler and that brought forth the itching for hotpot! Looking around, we decided to try a place we've never been to before. 酒鍋 (English name: The Drunken Pot) is located in the V Point building in Causeway Bay.The place was smaller than I expected. I guess it's the layout of the building design. But it was still enough space to place all our things. Decor was very hip with artsy drawings here and there.Menu is in English and Chinese. There is a tea charge (so ask for tea if t
The place was smaller than I expected. I guess it's the layout of the building design. But it was still enough space to place all our things. Decor was very hip with artsy drawings here and there.
Menu is in English and Chinese. There is a tea charge (so ask for tea if they don't serve it to you) and sauce charge. Just like any other hot pot restaurant. You order by checking off what you want on the menu. And they have a HUGE selection.
The tray of toppings and sauces are brought to your table. You get what you want and then they take it away.
Ordered a couple of drinks. Sugarcane Herbal Tea ($26, on the left) and Barley Herbal Tea ($26). They arrived in cute light bulbs. Drinks were not too sweet and felt healthy enough
We chose the Virus Vanguard Soup ($288) as there were four choices of soup. They were 1. pepper, pig stomach, fish maw, chicken soup; 2. almond, pig lung, papaya, snow fungus soup; 3. tomato, onion, carrot and pig shin soup; 4. and Sichuan chili pepper. The soups were rich and seemed healthy. There was also a lot of the ingredients in the soup bases as well if you wish to eat them.
Boyfriend must order a plate of deep fried fish skin. They had Homemade Deep Fried Fish Cracklings ($48 with bone). They had the option of adding flavor. We were curious so added Salted Egg Yolk ($20). This was in the form of a sauce on top of everything. Thus, you can eat them as is. Though dunking them into the soup for hot pot defeated the purpose of adding the topping so it is better advised to just eat it as chips. The fish cracklings were really good though. Not overly hard and very very crunchy.
We ordered a Hanging Premium Sliced Angus Beef Short Ribs ($188 for small). And it really was hanging over a bed of ice. We didn't expect that they would be so literal in the word hanging. But for whatever reason it was displayed like that, the beef was delicous. Great marbling. And even when we over cooked it, it was still soft and tender with a strong beef flavor.
The Vegetable Platter ($68) was very fresh. There was lettuce, cauliflower, broccoli, cherry tomatoes, corn and pumpkin.
The Mushroom Platter ($68) included shitake, bunashimeji and eryngii. A decent variety and all were fresh.
Black Truffle, Shrimp and Egg Dumplings ($60). It's nice this place offers smaller portions for small groups. So we could choose only 4 dumplings. The skin was interesting. It didn't fall apart even though we definitely over cooked it. It was also very smooth. The filing was very firm and bouncy in texture. The taste of truffle wasn't over powering at all.
Frozen Bean Curd Cubes ($38) is my go to tofu of choice. I love how frozen bean curd takes on a much more spongy texture and soaks up the soup very well.
Handmade Seven Color Cuttlefish Balls ($88) was actually seven balls of cuttlefish mixed with different items such as corn, spinach, taro, truffle and carrot. Definitely different. The balls were very bouncy and had a strong squid taste.
Handmade Happy Penguin ($88) was super cute. They were squid balls shaped like penguins. The beaks were golgi berries.
The food was good quality and interestingly presented. Everyone had a big box of tissue paper which was great. Service was fast and seating was fairly comfortably spaced. Would probably be back.
張貼
