影片
港鐵香港大學站 B1 出口, 步行約4分鐘
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電話號碼
31811666 (phone & whatsapp)
開飯介紹
The Praya is a premium casual neo-Chinese restaurant at the heart of Shek Tong Tsui that pairs subtle Chinese elements with modern aesthetics. At The Praya, you’ll find a menu full of Chinese culinary techniques presented in a contemporary style that makes it easy to fall in love with our food.
Inspired by the 1960s Bauhaus design in Hong Kong, The Praya creates a premium, functional and contemporary dinning hotspot. The restaurant incorporates many classic Hong Kong design elements and building materials, such as terrazzo and mosaic tiles, and the black lines of the Central Market. The interior design coincides with the concept of the restaurant, which is a combination of Chinese elements and modern aesthetics from ancient times to contemporary times.
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營業時間
今日營業
11:30 - 23:00
星期一至日
11:30 - 23:00
*午餐: 11:30 - 15:00 單點: 18:00 - 23:00 Happy Hour: 15:00 - 19:00
以上資料只供參考, 請與餐廳確認詳情
位於石塘咀one-eight-one酒店既新式中菜廳 環境裝修時尚新穎 空間感十足 菜式參考傳統粵菜再作改良 加入新派概念 味道創新特別 整個用餐體驗十分滿意 𝐑𝐞𝐬𝐭𝐚𝐮𝐫𝐚𝐧𝐭 𝐖𝐞𝐞𝐤 𝐒𝐩𝐫𝐢𝐧𝐠 𝐄𝐝𝐢𝐭𝐢𝐨𝐧 𝐃𝐢𝐧𝐧𝐞𝐫 $𝟒𝟗𝟖 𝐩𝐞𝐫 𝐩𝐞𝐫𝐬𝐨𝐧 +𝟏𝟎% 𝐬𝐞𝐫𝐯𝐢𝐜𝐞 𝐜𝐡𝐚𝐫𝐠𝐞.𝐀𝐩𝐩𝐞𝐭𝐢𝐬𝐞𝐫· 黑毛豬叉燒 𝗖𝗵𝗮𝗿𝗴𝗿𝗶𝗹𝗹𝗲𝗱 𝗜𝗯é𝗿𝗶𝗰𝗼 𝗽𝗼𝗿𝗸 𝗰𝗵𝗮𝗿 𝘀𝗶𝘂, 𝗦𝗺𝗼𝗸𝗲𝗱 𝗵𝗼𝗻𝗲𝘆 ⇾ 𝟴.𝟴/𝟏𝟎 勁好食！！叉燒肉質超好 半肥瘦 脂肪分佈均勻 入口軟腍 唔會油膩😭 嗰汁偏甜一點 但口感一流～· 陳年花雕醉蜆 𝗗𝗿𝘂𝗻𝗸𝗲𝗻 𝗰𝗹𝗮𝗺𝘀, 𝗔𝗴𝗲𝗱 𝗦𝗵𝗮𝗼𝘅𝗶𝗻𝗴 𝘄𝗶𝗻𝗲, 𝗚𝗮𝗿𝗱𝗲𝗻 𝗵𝗲𝗿𝗯𝘀 ⇾ 𝟴.𝟭/𝟏𝟎 🌟大大隻脹卜卜頗厚肉 口感嫩又滑又彈 酒味有但唔太重 花雕酒既甜味明顯 醃得好入味同時不失花蛤自身鮮味🫡· 鳳肝金錢鱔 $𝟮𝟴𝟴 ⇾ 𝟴.𝟭/𝟏𝟎 🌟 𝗚𝗼𝗹𝗱 𝗰𝗼𝗶𝗻 𝗲𝗲𝗹, 𝗦𝗺𝗼𝗸𝗲𝗱 𝗵𝗼𝗻𝗲𝘆, 𝗛𝗼𝘂𝘀𝗲𝗺𝗮𝗱𝗲 𝗽𝗶𝗰𝗸𝗹𝗲𝘀 & 𝘀𝗼𝘂𝗿𝗱𝗼𝘂𝗴𝗵 𝗽𝗮𝗻𝗰𝗮𝗸𝗲𝘀(我不吃鱔的) 但都推薦啱口味既大家食 首先呢道菜好考功夫 仿效懷舊菜金錢雞 但就以白鱔代替叉燒 用長鐵針串起白鱔、雞肝、肥豬肉 以蜜汁燒製 燒至白鱔帶有焦香 味道偏heavy 而且肥豬肉較肥膩 但附上了薄餅皮同酸菜 夾埋一齊食 更加容易入口 𝐌𝐚𝐢𝐧 𝘼𝙡𝙡 𝙢𝙖𝙞𝙣 𝙙𝙞𝙨𝙝𝙚𝙨 𝙖𝙧𝙚 𝙨𝙚𝙧𝙫𝙚𝙙 𝙬𝙞𝙩𝙝 𝙖 𝙗𝙤𝙬𝙡 𝙤𝙛 𝙎𝙩𝙚𝙖𝙢𝙚𝙙 𝙟𝙖𝙨𝙢𝙞𝙣𝙚 𝙧𝙞𝙘𝙚· 煙燻三黃雞 ⇾ 𝟴/𝟏𝟎 🌟𝗔𝗽𝗽𝗹𝗲𝘄𝗼𝗼𝗱- 𝘀𝗺𝗼𝗸𝗲𝗱 𝗺𝗮𝘀𝘁𝗲𝗿 𝘀𝘁𝗼𝗰𝗸 𝗰𝗵𝗶𝗰𝗸𝗲𝗻, 𝗚𝗶𝗻𝗴𝗲𝗿 𝗿𝗲𝗹𝗶𝘀𝗵 𝗾𝘂𝗶𝗻𝘁𝗲𝘁無骨仲要好嫩滑既雞🥹佢地先用自家調味料醃一日 汆水再慢煮 令雞肉吸收哂所有滷水嘅精華 人手拆骨 啖啖肉 最後上菜前用蘋果木煙燻 做到皮脆肉嫩 · 潮式滷水牛五味 ⇾ 𝟳.𝟲/𝟏𝟎𝗚𝗿𝗮𝗻𝗱𝗺𝗮'𝘀 𝗰𝗵𝗶𝗹𝗹𝗶 𝗼𝗶𝗹, 𝗠𝗮𝘀𝘁𝗲𝗿 𝘀𝘁𝗼𝗰𝗸 𝗯𝗲𝗲𝗳有牛腩牛筋牛舌 本身牛味好重 配埋重花椒八角既滷水又係一道好值得試既菜式 可惜牛肉口感未夠腍~· 鹹檸檬欖菜烤鹹鮮馬友 ⇾ 𝟳.𝟳𝟴/𝟏𝟎 🌟𝗚𝗿𝗶𝗹𝗹𝗲𝗱 𝘁𝗵𝗿𝗲𝗲𝗳𝗶𝗻𝗴𝗲𝗿 𝘁𝗵𝗿𝗲𝗮𝗱𝗳𝗶𝗻, 𝟯𝟬-𝘆𝗲𝗮𝗿 𝗼𝗹𝗱 𝘀𝗮𝗹𝘁𝗲𝗱 𝗹𝗲𝗺𝗼𝗻, 𝗣𝗿𝗲𝘀𝗲𝗿𝘃𝗲𝗱 𝗼𝗹𝗶𝘃𝗲𝘀魚肉好嫩滑 有少少骨 配上欖菜 調味好特別 重口啲 少少偏鹹 不過超級送飯的𝐕𝐞𝐠𝐞𝐭𝐚𝐛𝐥𝐞· 薑汁啫啫芥蘭煲 𝗪𝗼𝗸-𝗳𝗿𝗶𝗲𝗱 𝗖𝗵𝗶𝗻𝗲𝘀𝗲 𝗸𝗮𝗹𝗲 𝘀𝘁𝗲𝗺𝘀, 𝗚𝗶𝗻𝗴𝗲𝗿 𝗲𝘀𝘀𝗲𝗻𝗰𝗲 ⇾ 𝟳.𝟴/𝟏𝟎兩個菜會推薦呢個多啲 芥蘭幾靚夠甜 用咗薑汁輕輕調味 · 自家製臘肉津白 𝗕𝗿𝗮𝗶𝘀𝗲𝗱 𝗧𝗶𝗮𝗻𝗷𝗶𝗻 𝗰𝗮𝗯𝗯𝗮𝗴𝗲, 𝗛𝗼𝘂𝘀𝗲𝗺𝗮𝗱𝗲 𝗰𝘂𝗿𝗲𝗱 𝗺𝗲𝗮𝘁 ⇾ 𝟲/𝟏𝟎津白煮得稍淋 幾乎入口即溶無乜咬口可言 個人麻麻地 但味道ok 就算有臘肉食落亦唔會油膩 𝐃𝐞𝐬𝐬𝐞𝐫𝐭· 四小碟 𝗣𝗲𝘁𝗶𝘁 𝗳𝗼𝘂𝗿𝘀 ⇾ 𝟴/𝟏𝟎 🌟分別有花椒伯爵千層卷 紅棗鬆餅 桂花酒釀小丸子 焦糖合桃酥好少餐廳既甜品會令我有好感 呢個混雜咗中式既元素整得唔錯👍🏻 特別係花椒伯爵嗰個 用花椒襯托伯爵撞出黎既味好特別有驚喜!!! 另外嗰三款都發揮得好好 加入新派fushion元素 有別於一般餐廳的甜品 · 合桃費南雪配自家製雪糕𝗪𝗮𝗹𝗻𝘂𝘁 𝗳𝗶𝗻𝗮𝗻𝗰𝗶𝗲𝗿𝘀, 𝗛𝗼𝘂𝘀𝗲𝗺𝗮𝗱𝗲 𝗶𝗰𝗲 𝗰𝗿𝗲𝗮𝗺 ⇾ 𝟳.𝟳/𝟏𝟎當日雪糕機out of order轉了做咖啡忌廉 好在都唔錯 咖啡香濃 忌廉偏dense口感順滑 費南雪濕潤紮實 大眾甜度 可接受的〃〃〃〃〃〃〃〃〃〃〃〃〃〃〃〃〃〃〃〃〃〃〃〃〃〃〃〃〃〃😋 𝘵𝘢𝘴𝘵𝘦? 𝟴/𝟏𝟎🥳 𝘦𝘯𝘷𝘪𝘳𝘰𝘯𝘮𝘦𝘯𝘵? 𝟖.𝟐/𝟏𝟎🤑 𝘤𝘱 𝘷𝘢𝘭𝘶𝘦? 𝟴/𝟏𝟎🤩 𝘳𝘦𝘷𝘪𝘴𝘪𝘵? 𝟖.𝟵/𝟏𝟎〃〃〃〃〃〃〃〃〃〃〃〃〃〃〃〃〃〃〃〃〃〃〃〃〃〃〃〃〃〃𝐓𝐡𝐞 𝐏𝐫𝐚𝐲𝐚📍𝟯/𝗙, 𝗢𝗻𝗲-𝗘𝗶𝗴𝗵𝘁-𝗢𝗻𝗲 𝗛𝗼𝘁𝗲𝗹, 𝟭𝟴𝟭 𝗖𝗼𝗻𝗻𝗮𝘂𝗴𝗵𝘁 𝗥𝗼𝗮𝗱 𝗪𝗲𝘀𝘁, 𝗦𝗵𝗲𝗸 𝗧𝗼𝗻𝗴 𝗧𝘀𝘂𝗶, 𝗪𝗲𝘀𝘁𝗲𝗿𝗻 𝗗𝗶𝘀𝘁𝗿𝗶𝗰𝘁
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由於Restaurant week 嘅關係今日試吓一間位於西環嘅摩登酒店內中菜廳。餐廳裝修美輪美奐，比較似西餐格局，感覺現代又開揚，坐得舒適。Restaurant week/Brunch $388 －位Starter素菌XO凍豆腐豆腐賣相精美，一啖一口，豆味濃郁，入口冰涼，質感綿滑，味道清爽。Appetiser:芝麻龍蝦多士這蝦多士炸得鬆脆可口，表面鋪滿黑白芝麻，配上蝦膠和鬆化的多士，味道鮮味又唔油個頭膩。Main: Honey 選擇炭燒三黃雞三黃雞表皮微微燒焦，雞味濃郁，雞肉相當嫩滑可口，而且係帶骨部位，雞肉更加嫩滑，另外有兩種醬汁配搭，可以試吓唔同嘅口味。我選擇炭燒黑毛豬叉燒黑毛豬叉燒係厚切嘅，口感不錯，半肥帶瘦，口感軟滑，相當肥美又帶脂香，加上輕輕的蜜汁風味，味道甜美。Rice and noodle:煙鴨自家酸菜淮山麵這個比較似豉油王炒麵，麵條係幼的，有口感，配上少少鴨肉，甜豉油風味，唔會好油膩。Vegetables 海味啫啫通菜煲通菜煲充滿鑊氣，通菜口感嫩滑，又有海味鮮香，少少辣椒，微微的辣，香口惹味。Dessert椰子黑糯米西多士這個迷你西多士看似甜膩，但吃落味道剛剛好。西多士炸得香脆鬆化，當中夾着軟綿綿嘅黑糯米，再加上表面甜香嘅花生醬和煉奶，奶醬風味甜到剛剛好，惹味可口又唔會炸到成口油。
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位於石塘咀181酒店的 The Praya 環境時尚且充滿空間感，餐廳更展示多款藝術品，格調十足🖼️ 餐廳逢星期一至五供應lunch set，客人可自選兩道菜或三道菜🥢．2-course | Appetiser and Main CoursePrice of Main Course + $70
．3-course | Appetiser, Main and DessertPrice of Main Course + $120-．Appetiser黑毛豬叉燒 | 杞子雪耳凍豆腐超驚艷的叉燒！由西班牙伊比和亞豬製成的半肥瘦叉燒肉質超～軟腍，塗上的醬汁香甜而不膩，超好吃🐽 冰凍豆腐上層滿佈蔥、紫菜絲和雪耳，配上杞子醬汁清香微甜～．Main蔥油雞扒飯 $108 | 白胡椒湯麵 $128 風乾了兩天的三黃雞外皮非常香脆，配上調度出色的蔥油惹味非常，伴碟的太陽蛋亦煎至焦脆！🍳 湯麵麵質爽口，每口都是淡淡白胡椒香～．Dessert鬆糕包西多士 | 開心果芒果雪花酥以鬆糕包製成的西多士外脆內煙韌，配上花生醬、煉奶和焦糖牛油忌廉真的太邪惡太美味了🥹 而雪花酥亦酥脆帶淡淡芒果香氣，十分出色🥭．糯香茶化石 $35/pp 茶化石是普洱熟茶的一種，加入糯米香葉煙燻而成，湯色紅濃透亮、味道帶濃郁糯香，溫和順滑的口感令人感到非常治癒🍵❤️🩹
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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 🌟
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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 as it's very heavy. but we gave it a go and it didn't disappoint us. the eel was cooked just right, with a slightly crispy outside and tender inside. the eel and the garnish went well with the tangy sourdough pancakes. the roasted crispy pigeon was amazing. the skin was super crispy. the meat was juicy and rich. it went well with the swiss sauce the service was excellent. the staff was friendly and attentive, always ready to help. very good!
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