Mean, lean and packed with protein, a hearty hotpot created from crocodile is headlining a Father’s Day menu at trendy hotpot specialist The Drunken Pot.
The brand renowned for revolutionising Hong Kong’s hot pot tradition has created a “CROCPot for The King” based on crocodile tail meat especially for dads. The rich broth base for a king-sized hotpot is served from 3-30 June at the fashionable sister restaurants in Tsim Sha Tsui and Causeway Bay.
Crocodile’s dinosaur features hardly look edible, but the nutritionally-rich tail is a new foodie craze, tasting like a cross between chicken and crab. Farmedon China’s southern tropical island of Hainan, it is also a treasure chest of muscle-building protein enhancing physical fitness, while containing less fat than chicken, and heart-friendly with considerably lower cholesterol.
And while relatively new on modern menus, its use in traditional Chinese medicine dates back to at least the Ming Dynasty in the 16th century, as “heaty” food believed to cure colds and asthma, and improving skin condition reducing wrinkles.
“CROCPot for The King” is priced HK$388, as base for personalised choice of ingredients. The broth contains heart healthy, weight loss-friendly guava and fibre-rich guava, with carrot for sweetening, chicken and pork meat for enhancing flavour.
The “Crocodile Rocks Set” at HK$468 per head for at least four guests alternatively features a host of hearty set ingredients – including onion, pork, shrimp & egg dumplings, mapo tofu dumplings and new-on-the-menu conger-pike eel balls, along with The Crafting Bears, and such signature specialties asHanging Premium Sliced Angus Beef Short Ribs, Kurobuta Pork Slices, Seafood Platter, Taiwan Duck Maroon Jelly, Sliced Squid Ink Sausages, Freshly Made Egg Noodles, Vegetable Platter, Deep-Fried Homemade Bean Curd and Seaweed Rolls, Deep-Fried Salmon Fish Cracklings, Brine Trio with Beef Tripe, Beef Shank and Pork Belly, and Canada Sea Urchin Sashimi Cap.
Also on the promotional Father’s Day menu are specialty items including a crispy, spicy, deep-fried “CROCPop” snack (HK$98 / 3 skewers) of crocodile tail meat, perfect with beer before a hot pot feast; Conger-pike Eel Balls (HK$58 / 6 pcs); Brine Trio with Beef Tripe, Beef Shank and Pork Belly (HK$88) andDeep-Fried Salmon Fish Cracklings (HK$88).
“This is an unique and trendy hotpot designed especially for dads with nourishing health all rolled into one!” said The Drunken Pot founder Vivien Shek.
Those celebrating Father’s Day in the comforts of their home can also order delivery of The Crocodile Rocks Set (also priced HK$468 per head, for 4 persons or above) through the brand’s door-to-door service (www.tdpdelivery.com).
True to its ‘new age’ culture, The Drunken Pot delivers hotpots in recyclable ‘picnic box’ packaging, with three layers for ease of unpacking, utensils, reusable table cloth and glasses, wet tissues and free rental of the pot & Iwatani Gas Cassette Cooker (deposit HK$300 for gas cassette cooker and HK$150 for pot). Free delivery is for orders of at least HK$2,500.
Since launching in 2015, The Drunken Pot has become a social media phenomenon for its winning concept of ‘new age’ hotpots at The Drunken Pot Tsim Sha Tsui, themed after a rustic fishing market at 2/F, No.8 Observatory Road, and The Drunken Pot Causeway Bay, with breath-taking views over Victoria Harbour from 27/F, V Point, 18 Tang Lung Street.
Both restaurants reinvent the hotpot tradition with premium ingredients and innovative recipes in venues bursting with energy and contemporary style against the backdrop of trendy ‘street art’ and chill-out music with spicy urban grooves.