How Drunk — Restaurant in Kowloon

杞 Goji Berry, 醉 Drunk, are the two words that make up How Drunk. As the name implies, they specialize in drunken goji berry cuisine.

杞辣 Goji Berry x Spicy Tried black fungus and chicken gizzard. I requested more spicy, but for me it was mild lol. Like the flavor of the sauce. Not MSG at all, unlike most Sichuan cuisine. Huge portions too.

杞腐 Goji Berry x Fermented Beancurd Hot dishes. The wings and wing tips were soft. Savory fuyu with chopped garlic. Needed a bowl of rice to mix with the fuyu sauce!

杞醉 Goji Berry x Drunk Their recipe had an extraordinary sweetness from the goji berries. The shaoxing wine taste was not too strong and did not overwhelm the main ingredient. Jammy Ranou eggs. Beef tongue was sooo tender that almost melted in my mouth.

As a side note, the drunken sauce is also drinkable! Friendly owners. A small shop that...

Drunken chicken hot pot, at home style

I brought home their new takeout hot pot set, they have direct delivery as well just give write them a request on Whatsapp.

The set was neatly packed in two paper bags. Everything from the broth, the drunken potion, the chicken, condiments, veggies, wontons, seafood paste, mushrooms, etc. was fantastic and went PERFECTLY with their special house drunken chicken broth.

Worth a mention was the appetizers in the set: drunken shrimps and clams. These babies are gem. You know, seafood served chilled and drunken, is your best friend on a hot...

叫左三次都係跨區叫外賣，雖然要另外比運費但係本身價錢加運費同朋友或者同事一齊夾都五算好貴，份量好足好飽肚，車手十分準時（通常提早一日叫等個安排順暢啲）。餸同粉麵係開上既，所以可以share 食試多啲野同時五會整濕個粉/麵/飯 。

杞腐雞翼- 好濃味，食等有腐乳味又有少少辣，應該好岩送飯（我通常叫米線） *杞醉汁係偏甜但五會過甜同時有酒香 杞醉慢煮牛舌 - 軟身，五算太厚（如果出厚切版會想試下比較下睇下邊款比較好） 杞醉無骨雞 - 理個係必點，個杞醉汁同雞肉好夾，雞既肉質好嫩五老啖啖肉好方便，厚薄適中 杞醉滷肉 - 理個滷肉同想象中既五一樣，佢五係一片片而係一小粒小粒同會有幾粒鵪鶉蛋，個汁方面會偏甜（同醉雞個汁有少許五同），要留意下本身岩五岩甜口既主食 杞辣撈雞 - 好好味都係必點，個汁同出面既辣汁係有分別，同時都好夠味

粉麵： 杞辣撈米線 - 通常會揀米線，鍾意辣（主食）配辣米線，五會太乾身又五會太濕身禁粘埋一齊，就算叫外賣中間有時間送到既時候好易鬆開，米線都好爽五會太淋身。辣汁＋米線＝正 胡麻撈麵 - 理個第一次食果陣覺得比較甜口比較膩，建議食理個麵一定要配辣（主食）否則會比較漏。麵質都爽五會過淋有麻醬味
第二次食同事意見五太夠麻醬味都無比較甜既情況。（自己就無試到）

單點： 杞辣邪惡鵝腸 - 好味（推薦） 杞辣爆雞皮 - 有油炸過會放牛油紙/ 煮食紙吸下油，食落五會太油膩同辣好夾，會追住食（極推薦） 杞醉鵝肝 - 建議同人分享先好叫，份量五算細、個杞醉汁會分開上，食前先倒入去，鵝肝軟身、五係煮到全熟，中間會軟心所以好正（口水） 杞醉蝦 - 有十一隻，蝦五算大隻但新鮮五梅係爽既同時蝦身無殼所以食落好方便（我估蝦大細同隻數日日五同）

小食 （通常都會叫全份再 share，所以試左好多）

杞醉蘭王蛋（有兩隻）- 因為係蘭王蛋所以好有蛋味，同係糖心 杞辣樹記腐竹 -樹記腐竹所以五會爛同散曬，變左啲汁好掛係腐竹上面 杞辣爽萵筍 - 分開左汁同萵筍（話因為會出水），係厚既條狀，但因為分開左汁又厚所以如果加五夠汁但萵筍會五夠味，如果要做厚切但個汁同萵筍撈得五夠耐會五太夠味（可以的話想試薄片睇下會五會效果好啲） 杞辣雲耳 - 好夠味夠爽脆 杞腐雞翼尖 - 試左兩次如果夠濃味會好好味（不停食果隻） 杞辣蓮藕 - 會追住食 少少厚先夠脆口 次次都都點 糯米糍 - 食得出係手工，個皮好軟熟，內面係花生加椰絲，可以一試，為一餐寫上完美句號

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