Crave__February_2018

FromCantoneseherbalbrothtoSwisscheesefondue,ahotpotofsteamy,
bubbling goodness is our go-to option in chilly weathers. Three connoisseurs
share their hotpot secrets and explain why it’s Hong Kong’s favourite
winter comfort food.
Words Lorria Sahmet
Photos Happy Yuen
Founder of The Drunken Pot
HotpotissaidtohaveoriginatedinChina
during the Jin dynasty, when travelling
Mongolians would rig up their helmets
over an open fire and gather around the makeshift
cooking pots to simmer soup and boil meat.
In Hong Kong, hotpot is still a sociable experience,
a chance for groups of friends and families to escape
thewinterchill.
Offering an elegant twist on the classic hotpot
experience is Vivien Shek at The Drunken Pot.
“Compared to other dining experiences, hotpot is
much more interactive,” she says. “The Drunken Pot
aims to provide an exquisite hotpot dining experience
withanarrayofinnovativefoodoptions.Hotpotis
always popular in Hong Kong as it involves a unique
dining format. Food is shared interactively among
friends and families.”
Shek, who completed her education in Australia, had
no training in the food and beverage industry, but a
desire to defy tradition. She took Cantonese hotpot –
HongKong’sbelovedfamilydishofsimplesoupwith
meat, vegetables and fish balls – and transformed it
into a sophisticated and premium experience.
TheDrunkenPotservesupavarietyofunusualsoup
bases. Recognising Hong Kong’s love of choice, Shek
introduced the five-in-one concept, enabling diners
to enjoy different broths at the same time. “The soup
base is the secret of our success. We’ve partnered with
many overseas chefs to develop special ingredients to
include in our soup bases,” she says. There are more
than 20 options at The Drunken Pot, including local
favourites such as pork bone broth, regional Chinese
classics such as the numbingly spicy Sichuan-style
soup base, and unconventional options such as squid
ink seafood.
Another signature is the “soup bomb”, such as
Japanesesake,coconutmilkandblackbeer,thatgive
the broth an extra kick of flavour. Shek uses only
fresh ingredients, either made in-house or sourced
fresh from one of more than 20 suppliers around the
world. Her butterfly-shaped dumplings and penguinshaped
cuttlefish balls are particularly popular.
Shek aims to keep the experience new and interesting
without losing the original intent of traditional
hotpot,whichistoshareandenjoytimewithloved
ones. “The hotpot market is ever-evolving,”
shesays.“Wealwayshavetokeepaneyeoutfor
what’s new. Guests can enjoy the food, handcrafted
cocktails designed for hotpot and a lovely ambience
at the same time. This is not something you can
enjoyathome.”
What’s next for Shek and The Drunken Pot? “The F&B
industry is very dynamic and requires a lot of time
tomanageandexecute.Forme,themostimportant
element in this industry is passion. I still have hotpot
every day and I think I will keep doing that.”