I would have thought that crocodile meat would taste lean and bony but I have to confess that I’ve never eaten crocodile before and if I had to have croc, I would prefer mine be skin-on-bag which may seem a little heartless but if I had to have croc, Hermes would be a distinct preference.
Still, there are gourmets and there are gourmands. And in Hong Kong, The Drunken Pot out to reinvent the tradition of enjoying hotpot, is known for their very innovative ‘new-age’ trendy hot-pots piled with novel ingredients and interesting flavours. They are serving up a“CROCPot” that is mean, lean and packed with protein. Theirs is crocodile tail meat cooked in a rich broth based on a king-sized hotpot. On the menu from 3 to end June as a Fathers’ Day special at their two restaurants – in Causeway Bay and in Tsim Sha Tsui Hong Kong.
Nutritionally-rich tail is that new foodie craze that seems to be hitting the fragrant harbour and it apparently tastes like a cross between chicken and crab. Farmed on China’s southern tropical island of Hainan, it is said to contain less fat than chicken, and is heart-friendly with considerably lower cholesterol. Used in traditional Chinese medicine, it dates back to 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 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 as Hanging 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) and Deep-Fried Salmon Fish Cracklings (HK$88).
There is also a takeaway delivery option of The Crocodile Rocks Set (also priced HK$468 per head, for 4 persons or above) through the brand’s door-to-door service ().
The Drunken Pot is at 2/F, No.8 Observatory Road, Tsim Sha Tsui, Kowloon and Victoria Harbour from 27/F, V Point, 18 Tang Lung Street, Causeway Bay, Hong Kong. For our Vietnamese readers and visitors, the brand has also recently opened in Ho Chi Min, Vietnam in 2018. See: www.thedrunkenpot.com