The Praya

營業中

休息中

You may have seen the perfect looking drunken clam dish from The Praya or their joyful brunch session scene with dancers on social media, but this time, I'm gonna take a look of their lunch menu (and yes, it was for the HK Restaurant Week again🙊), and see if their chef are actually able to bring creativeness to chinese cuisine yet maintaining the authentic characteristics.---𝗟𝘂𝗻𝗰𝗵 𝗦𝗲𝘁 𝗙𝗼𝗿 𝗛𝗞 𝗥𝗲𝘀𝘁𝗮𝘂𝗿𝗮𝗻𝘁 𝗪𝗲𝗲𝗸[*Ended, but they still provide regular lunch menu]𝗔𝗽𝗽𝗲𝘁𝗶𝘇𝗲𝗿𝘀 ▪️𝑪𝒉𝒂𝒓𝒈𝒓𝒊𝒍𝒍𝒆𝒅 𝑾𝒂𝒈𝒚𝒖 𝑩𝒆𝒆𝒇 𝑻𝒐𝒏𝒈

2/5Highly expecting but quite disappointing.4 starters and none satisfied me. Salad is boring, seasoning is flat, too much acid in the whole dishes. Clams marinated is abit off, is not bad but definitely can’t call it good or yum. Tempura was crispy outside, but gooey in between and all ingredients are way too soft.Char siu was nice in the soup noodles, soup is soso tho.Prawn stir noodles, too salty and prawn didn’t cook nicely. Dessert was the best. Is delicious.

Restaurant Week is back in Hong Kong and better than ever🤩 We checked out @theprayahk summer menu and were impressed by the variety and quality of dishes. The black vinegar noodles and drunken clams were delightful! The chargrilled soy chicken was also impressive✨ .香港餐廳周又返嚟啦！西環新開粵菜廳 @theprayahk 推出Summer Edition，人均$588即可體驗新派粵菜✨ 陳年花雕醉蜆先以清酒浸泡後蒸，花甲肉質鮮嫩配埋甜甜哋嘅醬汁好好食！生醃章紅魚更選用自家養殖新鮮魚，魚味濃郁入口軟綿，加埋酸酸辣辣嘅醬幾開胃👅 另外主菜金錢鱔同炭燒頭抽雞都唔錯～

THE PRAYA .🥢薑蔥白切雞卷 White cut chicken, Ginger relish, White soy dressing HKD 188 - 10 out of 10!! So soft and tender😍🥢陳年花雕醉蜆 Drunken clams, Aged Shaoxing wine, Garden herbs HKD 288 - INCREDIBLE!! The flavour was so delicate and elaborate, the texture was so soft it’s almost velvety, highly recommend!!😍😍🥢鳳肝金錢鱔 Gold coin eel, Smoked honey, Housemade pickles & sourdough pancakes HKD 288 - Loved the eel paired with the chicken liver, and the sourdough pancakes had very unique chewy texture😍🥢龍井茶燻鴿 Lon

今次黎到西環新開嘅新派粵菜 @theprayahk 經典功夫菜、地道菜式都融入唔同嘅烹調技巧同食材，破格得黎不失傳統粵菜精粹，連cocktail都混入中式元素。今次就試左四人或以上先有得嗌嘅tasting menu，足足11道菜，有唔少都幾有驚喜✨Tasting Menu $1288pp (Minimum of 4 ppl required , Pre-order 48 hours in advance！) 𝘼𝙥𝙥𝙚𝙩𝙞𝙯𝙚𝙧 1️⃣陳年花雕醉蜆花甲皇浸泡清酒再蒸，上菜前再換上秘制醬汁，入口爽滑花雕味濃，略嫌醬汁偏甜搶過鮮味。2️⃣生醃本灣章紅魚廚師選用香港西貢魚排嘅章紅魚。魚鮮每日新鮮到貨，切割後風乾三日，入口魚味好濃郁，調味帶微辣，蒜味岀，有啲家常蒸魚嘅感覺~3️⃣蔥油餅蔥油餅加入酸種元素，質地煙韌邊邊香脆，蔥香十足，唯獨中間偏濕左啲。配上香甜嘅酸忌廉腐乳醬，又幾得意。如果帶腐乳嘅香辣感會更岩口味~𝙈𝙞𝙙𝙙𝙡𝙚4️⃣魚湯粉皮炖魚頭以40條鯽魚、40公升水及4支米酒熬岀4公升魚湯！魚湯呈奶白色，飲落好濃魚鮮味帶酒香，一啲都唔腥。龍躉魚皮燉到軟彈，仲配左軟滑煙韌粉皮。5️⃣潮式滷水牛五味牛五味分別係牛白腩

The service and atmosphere are fantastic. Highly attentive staffs, their product knowledge is also top notch! Get the longjing tea smoked pigeon, the grouper fish head soup (A MUST-TRY) the gold coin eel and the threadfin claypot rice! if you go at night, you might be able to catch the sunset too!will re-visit for sure.

If you like cantonese cuisine, or specifically Hong Kong cuisine presented in a contemporary style, the praya is definitely for you. Everything is perfectly executed from restaurant design, the dishes and service. You won’t be disappointed but remember to book in advance because it’s always full especially at night.