The Praya

營業中

休息中

🪭又係輪到熊妹同豬妹貓妹羅賓漢一行四人出動的時候。📌今次慶祝好閏蜜貓妹大壽🎊，當然揀間有派頭高質素的餐廳先襯得起佢。位於西環粵海181酒店三樓的《The Praya》係一間高級中菜餐廳，華麗摩登的裝潢✨，配合高水準的中式佳菜，牽起一時城中熱話。📌環境地方好大，樓底好高，暗黑嘅格局營造浪漫嘅氣氛💞，紅酒配佳餚，氣氛絕對一流。大大張餐枱可以擺到好多餐碟碗筷🍽️，枱與枱之間距離很大，熊妹高談闊論都唔怕🗣️。糟鹵鵝肝，$178一向怕內臟味怕食鵝肝嘅熊妹，今次真係另眼相看。聽個名以為係潮州滷水菜式，但係擺款竟然係超級西式化，四大片厚厚嘅鹵味鵝肝入口軟綿綿，好似慕絲質咁軟滑，唔係粉狀，一口放入口令佢慢慢溶化，而且滲入了滷水嘅醬汁但係一啲都唔鹹，濃烈嘅鵝肝味道一直在口腔中縈繞著，遲遲都未散，可以繼續感受食後的餘温，呢份鵝肝係做得好出色，可以配合酸甜嘅橋頭除掉鵝肝味再可以品嚐下一道菜色。陳年花雕醉蜆，$288一大碟大大粒嘅醉規放喺碟上面，望落好吸睛，花雕味好重但係一啲酒味，而且帶點甜味，甜味可以更出蜆肉嘅鮮味，相輔相成，呢個花雕汁做得好唔錯。粒粒蜆肉脹卜卜食落好鮮甜，美中不足嘅係有幾粒蜆食落有一兩粒沙，睇

近期上網成日見到呢間餐廳廣告，post出嚟嘅相都非常之靚，見新年有新春tasting Menu，就book黎試吓$1388/person.糟鹵鵝肝，喬頭同鵝肝mouse都幾夾，但係個鵝肝mouse好鬼凍。龍蝦撈起，配菜都切得幾幼，不過龍蝦就無乜鮮味。金衣發財大利卷，每人半舊春卷，好似返炸咁，個皮唔係太脆。呢個龍王杏汁花膠燉豬肺要提前72小時預訂，仲以為係重頭戲，杏汁勁重，偏甜，好似飲緊糖水，花膠比較薄身，冇吸到湯嘅味，唔知係咪一齊燉。最離譜係呢個要加$280/位嘅關東遼參！根本就未發好，用刀切都切唔開！ 浪費食材！ 同咗侍應講，最後幫我哋減返呢個錢。西澳龍蝦陳年黃酒蒸蛋白，龍蝦唔鮮甜，落勁多黃酒。煙燻三黃雞ok金銀蒜豉椒白鱔煲仔飯，無問我哋食唔食飯焦，幫我哋撈勻晒，而且啲飯焦唔係一塊塊好脆，而係好黐牙。臘味炒芥蘭，冇諗過呢個價錢係用啲咁差嘅臘味。紅棗費南雪配自家製紅豆雪糕，全晚最欣賞呢個甜品。

永不會飽日記 📔香港篇章- 香港新派中菜餐廳The Praya傳統與創新的華麗結合，每位$988，每一道菜都精心設計，寓意吉祥，同時帶來極致的美味享受。前菜：風山水起 - 虎蝦撈起鮮嫩多汁的虎蝦搭配清新的柚子醬，帶來酸甜開胃的口感。前菜：發財大利 - 金衣發財大利卷金黃酥脆的外皮包裹著奢華的內餡：和牛牛舌、半乾蠔和蝦膠。加入髮菜，讓這道菜的口感層次豐富，鮮味十足。湯品：如虎添翼 - 黑虎掌菌燉雞這道需要提前48小時預訂的燉雞湯，暖心亮點。黑虎掌菌的濃郁香氣與雞湯的清甜完美融合，喝上一口，彷彿整個人都被溫暖包圍。主菜：年年有餘 - 剁椒蒸馬友蒸馬友魚是一道令人驚豔的主菜，魚肉的鮮嫩與自製剁椒的酸辣相得益彰。保留了魚的原汁原味，又增添了刺激的味覺體驗。主菜：大展鴻圖 - 煙燻三黃雞讓人回味無窮的菜餚，蘋果木的煙燻香氣與雞肉的鮮嫩多汁完美結合。搭配的薑蓉醬更是點睛之筆。主菜：金銀滿屋 - 金銀蒜豉椒白鱔煲仔飯壓軸之作，白鱔的鮮嫩與鍋巴的香脆形成對比。自製的豉椒蒜蓉醬更是為這道菜增添了濃鬱的風味，每一口都讓人滿足。配菜：財源滾滾 - 臘味炒芥蘭簡單卻美味的配菜，芥蘭的清脆與自製臘味的鹹香相得益

又到新年,係時候去買海味啦. 揾間環境舒適,有海景,服務又好,食物高質嘅餐廳享受一個悠閒午餐. 呢度絕對係好選擇.服務員態度友善,專業. 坐低介紹午餐, 茶水嘅選擇. 茶位,每人$20. 酒店來講,唔貴,用嘅茶葉都幾好. 午餐有$188或$188揀,包前菜同主食. 加$38包埋甜品. 我哋揀咗蝦春卷同叉燒做前菜,主食係豉油雞飯同中蝦,葱,蝦子撈麵. 甜品係鬆糕西多士同芒果雪花酥.食物用料唔錯,調味適中. 下次再點其他嘢食💞

For Chinese food lovers, The Praya is  one of the best Chinese restaurants that you cannot miss👍. I seldom write food reviews because of my hectic job. But this time I can't wait to share my wonderful dining experience at the Praya😊. The stylish restaurant serves modern Chinese cuisine which beautifully delights your bud with joy🩷. That night, I ordered some of the signature dishes which included crispy pigeon😋 , chargrilled Ibérico pork char siu😍 , and claypot vegetable rice with applewood-

On my second visit to The Praya , I explored their new menu offerings. The venue continues to reimagine traditional Chinese cuisine through a contemporary lens, combining sophisticated interiors and stunning views. Their commitment to exceptional ingredients and meticulous preparation remains unwavering.✧ 糟鹵鵝肝 𝙁𝙤𝙞𝙚 𝙜𝙧𝙖𝙨 𝙬/ 𝙯𝙖𝙤 𝙡𝙪, $178 (Half) (7.5/10)The foie gras presents an elegant fusion, where the rich liver is masterfully balanced by the traditional Chinese wine marinade. The pickled scalli

餐廳環境好舒服，好寬敞，裝潢摩登又有藝術感。未食嘢，就咁坐喺度都已經好滿足。✨我試咗佢哋嘅招牌薑蔥蝦球蝦子麵，味道超正！海鮮新鮮，麵煮得啱啱好，唔會軟爛。最吸引我嘅係餐廳嘅海景🌅！坐喺窗邊，特別係日落時，海面閃閃發光，靚到不得了！呢種美景令我食得更加開心。 ☺️服務員態度好好，雖然佢哋冇太詳細解釋每碟菜，但整體都好熱情幫我點餐。❤️The Praya 係一個適合同朋友聚餐或者慶祝特別日子嘅好地方，食物質素高，環境靚，尤其係嗰個海景！下次我會再嚟試其他菜式。🫶🏻

呢間新派中菜餐廳經常以嶄新手法演繹傳統中菜🥢 例如前菜糟鹵鵝肝先以低溫慢煮至柔軟再用花雕酒醬汁醃製 伴以兩款日本漬蕎頭 酸爽解膩 自己頗喜歡  如果喜歡食辣嘅可以試吓剁椒蒸馬友 用上青辣椒 指天椒同台灣剝皮辣椒 三款辣椒🌶️ 肥美嘅新鮮原條馬友先以自家乾式熟成一晚 嫩滑味鮮嘅魚肉配上層次豐富嘅剁椒 十分過癮😙  另外自己亦頗喜歡新鮮潮式崩沙腩 味濃肉質有咬口 白蘿蔔亦都好軟腍入味😊 _📸 1️⃣ 花雕醉奄仔蟹 2️⃣ 潮式崩沙腩 🌟 3️⃣ 剁椒蒸馬友 🌟 4️⃣ 黑毛豬叉燒 🌟 5️⃣ 鳳肝金錢鱔 6️⃣ 果香松子魚 7️⃣ 脆皮百花魚 8️⃣ 糟鹵鵝肝 🌟

this is my second visit to The Praya. i tried the chicken claypot rice, gold coin eel and roasted crispy pigeon this time. the chicken claypot rice was very comforting. the chicken was soft and full of flavor, soaked in a tasty soy sauce that made the rice delicious. the rice had crispy edges, which added a nice crunch. it's a portion for 4 people or above so we couldn't finish it. we loved it so much! the gold coin eel with sourdough pancakes was very nice too. i usually avoid eating this dish

We tried here for our team lunch.The quality of the foods, specially the appetizers were amazing The pigeon was crispy and delicious, the sauce for chicken and shrimp was also matched the foods and awaken the taste of the food.Main food was ok, not as good as the appetizers i believe.The staff are so friendly and helpful.

陳年花雕醉蜆肉質彈牙，醃料剛好唔會遮蓋鮮味。七味胡椒蝦配搭炸饅頭，饅頭本身油香重，沾汁食無咁油膩，另外芝麻蝦多士口感香脆而不膩，兩碟蝦既菜式都有驚喜🍤黑毛豬叉燒肉質軟嫩，煙燻三黃雞皮脆肉嫩，十分juicy🐥📍The Praya #西環中菜西環石塘咀干諾道西181號One-Eight-One 酒店3樓💰 陳年花雕醉蜆 $288糟鹵鵝肝 $178 Half芝麻蝦多士 $188七味胡椒蝦 $528煙燻三黃雞 $238 Half瑞士汁乳鴿 $148黑毛豬叉燒 $228自家製臘肉津白 $148

二訪Back at this restaurant, it has always been an exceptional place to celebrate birthdays, creating unforgettable memories with its warm ambiance and impeccable service.💖This large clay pot is served with a generous portion of chicken. The chicken is tender and juicy, boasting a rich flavor and a delightful smoky aroma. Beneath the chicken, the rice absorbs the fragrant chicken oil, resulting in distinct grains, with a bit of crispy rice at the bottom.The financier offers a crunchy and chewy ext

生日飯局 一行5人來到One-eight-one酒店的The Praya食個中菜午餐 原來weekend brunch是2小時任食的menu 最後嘗試問了侍應後 餐廳很好地offer我們可以選擇之前restaurant week的set 因為我們食量都唔算大 所以便選擇了restaurant week set $388 per person ✨頭盤每人可選2款 - 花雕醉奄仔蟹、生醃本灣章紅魚、黑毛豬叉燒及韭菜百花丸✨主菜一款 - 潮式滷水牛筋腩飯、炭燒三黄雞飯及薑蔥蝦球拌蝦子麵✨之後一個蔬菜同甜品一客基本上所有款式我們都試了 整體沒有特別出色的菜式 本身對黑毛豬叉燒帶有期望 可惜很多件都非。常。肥 一塊叉燒有接近一半是白色的部分🥺 所以有點失望我們於星期六中午享用午餐 基本上是包了場🫣 餐廳環境是舒服闊落的 不過地點的確有點隔涉 希望它將來可推出更吸引的套餐吧

今日黎到One Eight One 酒店入面高質精緻嘅中菜餐廳試佢既 lunch set🥳 價錢非常相宜, $188就有前菜包埋Main Course, 仲可以選擇加埋甜品或飲品🔸白切雞卷、夫妻肺片、黑毛豬叉燒好惹味嘅開胃前菜🤤 而且擺盤非常精美叉燒來講因為佢係用黑毛豬整，所以會比較肥 但係油脂好香🥳🥳 而且肥瘦分明 浸埋少量豉油真係冇得頂🤤🔸 薑蔥比目魚飯通常比目魚都係用西式煎嘅方法烹調 但係呢道餸非常創新 採用西式嘅材料，但係用中式嘅烹調方法將比目魚炸成魚球 再用薑蔥去炒🤤 送飯食真係大滿足🔸慢煮黑毛豬叉燒蛋飯上菜嘅時候第一眼俾佢嘅煎蛋所吸引咗🤩 唔明白點解可以將煎蛋煎到好似藝術品, 好似一朵花咁🫢 真係靚到唔捨得食🥹 🔸薑蔥蝦球拌蝦子麵呢個配搭又係好創新🙈 有三隻巨型蝦球 配上油炸過嘅蔥絲 同埋大量蝦子 完全冇想像過蝦子麵可以咁出色🥹 蝦球當然採用好新鮮嘅大蝦 肉質彈牙👍🔸鹹檸檬芒果松子米酥、焦糖豉油布甸、鬆糕包西多士三樣甜品黎講最鍾意個鬆糕包西多士 雖然真係好邪惡，但係撈埋啲花生醬煉奶同埋旁邊蛋白打出嚟嘅cream真係好滿足🥹🥹 焦糖豉油布甸主要食得出焦糖嘅甜味而豉油就唔係好覺

同朋友慶祝生日，係restaurant week揀左呢間中餐廳，環境唔錯，個景幾靚，仲睇到日落☺️見到得4 courses, 本身擔心緊夠唔夠飽🤣我本人就嗌左芝麻蝦多士，照燒頭抽雞，大根魚湯浸瓜同冰糖木瓜雪蛤👍🏻好彩原來個main包埋個飯，咁就夠飽啦😂我平時食雞都唔食雞皮，但個雞簡直係全晚mvp, 超級香超級滑！然後個魚湯我都灌哂成碗🤪佢知我地慶祝生日，仲額外送多左個甜品比我地，service幾好，好貼心。