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2024-08-16
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Located in One-Eight-One Hotel, The Praya seeks to resurrect the city's bygone era, when its name referenced the waterfront promenade symbolizing Hong Kong's modernity. The restaurant reinvents Chinese cuisine, emphasizing local produce prepared with finesse in-house while retaining a view of the harbor symbolizing the city's roots. 鳳肝金錢鱔 𝙂𝙤𝙡𝙙𝙚𝙣 𝙘𝙤𝙞𝙣 𝙚𝙚𝙡 (7/10)Inspired by 金錢鷄 "Money Chicken", it combined eel with chicken liver, reimagining the classic eat. While the sauce overwhelmed at times, t
鳳肝金錢鱔 𝙂𝙤𝙡𝙙𝙚𝙣 𝙘𝙤𝙞𝙣 𝙚𝙚𝙡 (7/10)
Inspired by 金錢鷄 "Money Chicken", it combined eel with chicken liver, reimagining the classic eat. While the sauce overwhelmed at times, the contrasts between eel and liver produced an intriguing texture, hinting at tradition with innovation through balanced reworking of profiles.
生醃本灣章紅魚 𝙈𝙖𝙧𝙞𝙣𝙖𝙩𝙚𝙙 𝙡𝙤𝙘𝙖𝙡 𝙠𝙖𝙢𝙥𝙖𝙘𝙝𝙞 (7/10)
A tasty tongue-tickler - fish starring through soy, chili and garlic. Each mouthful balanced bold tastes with smooth texture, priming my appetite for more to come.
煙燻三黃雞 𝘼𝙥𝙥𝙡𝙚𝙬𝙤𝙤𝙙-𝙨𝙢𝙤𝙠𝙚𝙙 𝙢𝙖𝙨𝙩𝙚𝙧 𝙨𝙩𝙤𝙘𝙠 𝙘𝙝𝙞𝙘𝙠𝙚𝙣 (5/10)
The smoke didn't wow and skin lacked crisp, but tender meat saved it from being a total letdown. Guess they've still got room to take this dish up a notch.
鹹檸檬欖菜烤鹹鮮馬友 𝙂𝙧𝙞𝙡𝙡𝙚𝙙 𝙩𝙝𝙧𝙚𝙚𝙛𝙞𝙣𝙜𝙚𝙧 𝙩𝙝𝙧𝙚𝙖𝙙𝙛𝙞𝙣 (8/10)
It was executed flawlessly with charred skin cradling succulent flaky flesh. Flavoursome sauce of aged salted lemon and preserved olives accentuated each bite. When paired with rice, this grilled fish delighted through a simple yet refined preparation.
薑汁番薯蛋卷 𝙎𝙬𝙚𝙚𝙩 𝙥𝙤𝙩𝙖𝙩𝙤 & 𝙜𝙞𝙣𝙜𝙚𝙧 𝙎𝙬𝙞𝙨𝙨 𝙧𝙤𝙡𝙡 (8/10)
It defo struck the perfect balance, with the sweet potato and ginger flavors present but not overwhelming. The sweetness was just right. Best of all was enjoying it with the ice cream - a dessert that left us satisfied.
- 𝚆𝚎 𝚊𝚕𝚜𝚘 𝚑𝚊𝚍 –
梅菜蒸菜心 𝙎𝙩𝙚𝙖𝙢𝙚𝙙 𝙘𝙝𝙤𝙮 𝙨𝙪𝙢 (7.5/10)
自家製臘肉津白 𝘽𝙧𝙖𝙞𝙨𝙚𝙙 𝙏𝙞𝙖𝙣𝙟𝙞𝙣 𝙘𝙖𝙗𝙗𝙖𝙜𝙚 (7/10)
四小碟 𝙋𝙚𝙩𝙞𝙩 𝙛𝙤𝙪𝙧𝙨 (7/10)
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