The Praya

Taking inspiration from the traditional Sichuan’s Saliva Chicken (口水雞) and Guangdong’s Brine Pig’s Trotter (滷水豬手), we present our re-invented 𝑷𝒐𝒓𝒌 𝑻𝒓𝒐𝒕𝒕𝒆𝒓 𝑹𝒐𝒖𝒍𝒂𝒅𝒆 with 𝑷𝒐𝒓𝒌 𝑻𝒓𝒐𝒕𝒕𝒆𝒓, 𝑷𝒐𝒓𝒌 𝑳𝒆𝒈 𝑻𝒆𝒏𝒅𝒐𝒏, 𝒂𝒏𝒅 𝑷𝒐𝒓𝒌 𝑺𝒉𝒐𝒖𝒍𝒅𝒆𝒓 𝑴𝒊𝒏𝒄𝒆.

Our team meticulously prepare a 𝒉𝒐𝒖𝒔𝒆𝒎𝒂𝒅𝒆 𝒎𝒂𝒔𝒕𝒆𝒓𝒔𝒕𝒐𝒄𝒌, a rich broth created with a blend of aromatics, spices and seasoning such as 𝑫𝒂𝒓𝒌 𝑺𝒐𝒚 𝑺𝒂𝒖𝒄𝒆, 𝑮𝒊𝒏𝒈𝒆𝒓, 𝑮𝒂𝒓𝒍𝒊𝒄, 𝑺𝒑𝒓𝒊𝒏𝒈 𝑶𝒏𝒊𝒐𝒏, 𝑺𝒕𝒂𝒓 𝑨𝒏𝒊𝒔𝒆, 𝑩𝒂𝒚 𝑳𝒆𝒂𝒗𝒆𝒔 𝑨𝒏𝒅 𝑺𝒊𝒄𝒉𝒖𝒂𝒏 𝑮𝒓𝒆𝒆𝒏 𝑷𝒆𝒑𝒑𝒆𝒓𝒄𝒐𝒓𝒏, that serves as the brine for the pork trotter. The trotter is gently marinated in this fragrant concoction, allowing it to absorb the rich flavours and achieve the perfect balance of taste.

Once infused with the masterstock goodness, the pork trotter is then poached for hours. The slow cooking process ensures that every fibre of the meat is thoroughly infused with the masterstock's essence. Then deboned and blend with pork shoulder mince and pig leg tendon to create a stuffing, carefully rolled and chilled overnight.

Completing this symphony of flavours, a blend of tangy 𝑩𝒍𝒂𝒄𝒌 𝑽𝒊𝒏𝒆𝒈𝒂𝒓, 𝑯𝒐𝒖𝒔𝒆𝒎𝒂𝒅𝒆 𝑪𝒉𝒊𝒍𝒍𝒊 𝑶𝒊𝒍, 𝒂𝒏𝒅 𝑺𝒊𝒄𝒉𝒖𝒂𝒏 𝑷𝒆𝒑𝒑𝒆𝒓 𝑶𝒊𝒍 provides the perfect counterpoint to the roulade's richness.

Join us in savouring this passionate culinary tale.

Book via link in bio now, Whatsapp 9181-8632 or call 3181-1666.
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Introducing our 𝑀𝑎𝑟𝑖𝑛𝑎𝑡𝑒𝑑 𝑙𝑜𝑐𝑎𝑙 𝑘𝑎𝑚𝑝𝑎𝑐ℎ𝑖 (生醃本灣章紅魚), infused with the blend of bonito soy, a kick of chilli, and a hint of garlic.

Dry-aged to perfection, our locally-sourced kampachi undergoes an artisanal aging process that enhances its natural richness and tenderness, creating a texture and flavour that's remarkable.

Infused with a delightful blend of Bonito soy, zesty chilli, and aromatic garlic, every bite bursts with an explosion of taste sensations that will leave your taste buds craving for more.

Indulge in the mesmerising depth of flavours, a result of our passion for culinary experience. Join us for an experience like no other, where each bite is a delightful revelation.

Book via link in bio now, WhatsApp 9181-8632 or call 3181-1666.

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We are launching a brand-new 𝐹𝓇𝑒𝑒-𝐹𝓁𝑜𝓌 𝒲𝑒𝑒𝓀𝑒𝓃𝒹 𝐵𝓇𝓊𝓃𝒸𝒽 this Saturday 29 July!

Experience a new twist on traditional Hong Kong favourites with unlimited inventive brunch dishes and free-flow Perrier-Jouët Champagne, cocktails, wines, beer and juices for 2 hours!

2-hour free-flow 𝒇𝒐𝒐𝒅 𝒐𝒏𝒍𝒚 | HK$628 per adult and HK$328 per child ages 12 & under (first two children complimentary)
2-hour free-flow 𝑷𝒓𝒐𝒔𝒆𝒄𝒄𝒐 | HK$828 per adult
2-hour free-flow 𝑷𝒆𝒓𝒓𝒊𝒆𝒓-𝑱𝒐𝒖𝒆̈𝒕 𝑪𝒉𝒂𝒎𝒑𝒂𝒈𝒏𝒆 | HK$988 per adult

Available every Saturday, Sunday and public holiday from 11:30am to 4pm. Find out more via link in bio.

To celebrate the launch on the 29th, we have arranged a special one-time-only Chinese fan dancing performance. Be sure to book your table now so you don't miss it.

To reserve your table, visit the link in bio, Whatsapp 9181-8632 or call 3181-1666.

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"From the cutting edge of my career to the daily grind, these knives are my trusted companions. Precision, versatility, and reliability in every slice"

Head Chef - Samuel Ng

Book via link in bio now, Whatsapp 9181-8632 or call 3181-1666.

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𝐻𝑜𝑢𝑠𝑒-𝑐𝑢𝑟𝑒𝑑 𝐻𝑜𝑛𝑔 𝐾𝑜𝑛𝑔 𝐻𝑒𝑟𝑖𝑡𝑎𝑔𝑒 𝑃𝑜𝑟𝑘 𝑏𝑒𝑙𝑙𝑦 (香港家豬).

Dry-aged inside the DRY AGER chamber for 72 hours, allowing the flavours of the meat and lard to intensify and tenderise.

Book via link in bio now, Whatsapp 9181-8632 or call 3181-1666.

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𝑊ℎ𝑖𝑡𝑒 𝑐𝑢𝑡 𝑐ℎ𝑖𝑐𝑘𝑒𝑛 𝑤𝑖𝑡ℎ 𝑔𝑖𝑛𝑔𝑒𝑟 𝑟𝑒𝑙𝑖𝑠ℎ 𝑎𝑛𝑑 𝑤ℎ𝑖𝑡𝑒 𝑠𝑜𝑦 𝑑𝑟𝑒𝑠𝑠𝑖𝑛𝑔.

Exclusive to our à la carte menu, available every day 6pm - 11pm.

Book via link in bio now, Whatsapp 9181-8632 or call 3181-1666.

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The perfect beverage to pair with our modern Chinese cuisine is none other a glass of red wine produced in the rugged regions of Xinjiang, China. Loved by many for its intense aroma of mulberry, blueberry, and black cherry, Tiansai's Skyline of Gobi is a full-bodied Marselan that has undergone 16 months of aging in old and new barrels, further enriching the red wine with subtle hints of vanilla.

Recommended to pair with our signature Master stock beef quintet, Grandma's chilli oil (潮式滷水牛五味) or Braised pork hock, Mixed pepper sauce, Confit potato (黑椒豬手卷)

To see our extended wine list featuring wines from all parts of world, click the link in bio.

To book, please Whatsapp 9181-8632 or call 3181-1666.

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Happy birthday to our fantastic crew members in June! You are the backbone and pride of The Praya!

From the kitchen to the front of house, your hard work, dedication, and passion for delivering exceptional dining experiences never goes unnoticed. Each of you brings a unique talent and energy that contributes to the success of The Praya.

Book via link in bio now, Whatsapp 9181-8632 or call 3181-1666.

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Our guests love it, members of the media love it, foodie influencers love it, and we are sure YOU will love it too.

For this dish, we select only the largest and highest quality of all pigeons - the King Pigeon (鴿皇). Braised in white master stock, the meat is tenderised and turns delicate pink, while the black master stock imbues the pigeon with rich meaty flavours. But that's not it. The pigeon then spends the next 24 hours in the dry-aging chamber DRY AGER where the meat further evolves and flavours even more concentrated. To give it a little extra kick, the pigeon is smoked in premium Longjing tea leaves as the final step.

𝐷𝑖𝑠ℎ: 𝐿𝑜𝑛𝑔𝑗𝑖𝑛𝑔 𝑡𝑒𝑎-𝑠𝑚𝑜𝑘𝑒𝑑 𝑝𝑖𝑔𝑒𝑜𝑛 (龍井茶燻鴿)

Book via link in bio now, Whatsapp 9181-8632 or call 3181-1666.

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We have consistently stayed true to our dedication towards reducing carbon footprint. On premise at The Praya, a variety of summer greens and gourds are grown in-house to be incorporated into dishes. By doing so, we effectively eliminate transportation carbon emissions and also ensure the produce are harvested in their prime, free of chemical fertilisers and pesticides.

In addition to home-growing our own ingredients, one of our keys to our commitment to sustainability is sourcing locally wherever possible and forging strong bonds with local suppliers, so you can be sure that whenever you are dining at The Praya, you are contributing to a sustainable future together with us.

Book via link in bio now, Whatsapp 9181-8632 or call 3181-1666.

Garden design by botanic_union

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The Grand Opening Party of The Praya last week was a tremendous success! Thank you to all 300+ friends, families, media and influencers who came out and supported! It was definitely a night to remember as we celebrated with Chinese fan dances, live DJ peformance, never-ending canapés and free-flow drinks at the bar.

The Praya has officially grand opened on 1 June 2023. Book via link in bio now, Whatsapp 9181-8632 or call 3181-1666.

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Looking for an exclusive and intimate dining experience? We invite you to step into our Private Dining Room. Offering a premium tasting menu, our Private Dining Room comfortably accommodates up to 18 guests in a luxurious setting for those who appreciate privacy and personalised attention. Joined by a private outdoor terrace, guests will have the option to take their conversations or drinks outside under the sky.

Minimum charge applies for lunch and dinner bookings. Due to limited availability, please contact us in advance to reserve the Private Dining Room.

Interior designer: Stankey KC (IG@skcstanleykc)

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Here at The Praya, we strive to be sustainable throughout every aspect of our business, whether it is by reducing food waste, using bio-degradable takeout packaging, or sourcing ingredients locally. For instance, our threadfins are sourced from a local fish farm in Sai Kung. As a sustainable fish farm, all threadfin hatchlings were captive-bred and purchased from a reputable supplier, thereby cutting down wild-caught fishes, which directly reduces the degradation of local marine ecology and maintains a robust biodiversity.

Our core philosophy is to champion local ingredients in a way that not only benefits local businesses but also our guests' dining experience.

𝐷𝑖𝑠ℎ: 𝐺𝑟𝑖𝑙𝑙𝑒𝑑 𝑇ℎ𝑟𝑒𝑒𝑓𝑖𝑛𝑔𝑒𝑟 𝑇ℎ𝑟𝑒𝑎𝑑𝑓𝑖𝑛, 30-𝑌𝑒𝑎𝑟 𝑜𝑙𝑑 𝑠𝑎𝑙𝑡𝑒𝑑 𝑙𝑒𝑚𝑜𝑛, 𝑃𝑟𝑒𝑠𝑒𝑟𝑣𝑒𝑑 𝑜𝑙𝑖𝑣𝑒𝑠 (鹹檸檬欖菜烤鹹鮮馬友)

Book via link in bio now, Whatsapp 9181-8632 or call 3181-1666.

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Sustainability goes hand in hand with the success of The Praya and plays a vital role in what we do. At The Praya, sustainability comes in many different forms. For instance, our restaurant has been designed using sustainable building materials such as bio-degradable wood panelling, reclaimed wood accents, and windows using low-emissivity glass (also known as Low-E glass) which help block the rays of the sun to keep the heat inside when it is cold and outside when it is hot. This directly translates to reduced carbon footprint and improved air quality within the restaurant.

We are firm believers of enhancing the overall wellbeing of our guests and reducing environmental impact without sacrificing our food’s nutrition, freshness, and flavour.

Book via link in bio now, Whatsapp 9181-8632 or call 3181-1666.

Artist:

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What better way to welcome the weekend with a few drinks enjoyed over some delicious Hong Kong favourite bar snacks?

Happy Hour available daily 3pm - 7pm. Walk-ins only.

See menu via link in bio.

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Hong Kong-born and Australia-raised, our Head Chef Samuel Ng combines family culinary traditions handed down through generations with sound experience of western cuisine as his inspiration for the contemporary Hong Kong-Chinese menus at The Praya. Samuel marries his unique blend of western and Asian cooking techniques with Chinese ingredients – creating a harmonious and exciting dining experience rooted in his own family’s storied traditions where food is considered a way of life.

Book via link in bio now, Whatsapp 9181-8632 or call 3181-1666.

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Emphasizing fresh local ingredients served with modest finesse is the philosophy at The Praya. In the kitchen, everything is prepared in-house – be it over hours, days or weeks. Here, our Head Chef Samuel Ng hangs a kampachi in the meat maturing DRY AGER fridge where it will evolve in the next 4 to 5 days, depending on the fish’s individual fattiness and thickness. The result? Surge in umami, concentrated flavours and firmer meat.

Book via link in bio now, Whatsapp 9181-8632 or call 3181-1666.

𝑆𝑖𝑔𝑛𝑎𝑡𝑢𝑟𝑒 𝐷𝑖𝑠ℎ: 𝑀𝑎𝑟𝑖𝑛𝑎𝑡𝑒𝑑 𝑙𝑜𝑐𝑎𝑙 𝑘𝑎𝑚𝑝𝑎𝑐ℎ𝑖, 𝐵𝑜𝑛𝑖𝑡𝑜 𝑠𝑜𝑦, 𝐶ℎ𝑖𝑙𝑙𝑖 & 𝑔𝑎𝑟𝑙𝑖𝑐 (生醃本灣章紅魚)

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The Praya's interior design takes inspiration from the Bauhaus style of architecture, which was widely prevalent in Hong Kong during the 1960s. Visitors to the restaurant can observe key Bauhaus design features, such as clean lines, steel accents, and sleek curvatures. To further evoke the 1960s Hong Kong vibe, the restaurant includes materials such as terrazzo and mosaic tiles. The perfect integration of Bauhaus design with these traditional materials is certainly the highlight of the restaurant's interior. Just as Bauhaus design is an icon of modernism, The Praya represents the evolution of modern Hong Kong cuisine.

Book via link in bio now, Whatsapp 9181-8632 or call 3181-1666.

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A world of flavors awaits you at The Praya, a premium casual neo-Chinese restaurant, where we pair subtle Chinese elements with modern aesthetics to create a culinary experience that's as refined as it is delightful to your palate.

Book via link in bio now, Whatsapp 9181-8632 or call 3181-1666.

𝑆𝑖𝑔𝑛𝑎𝑡𝑢𝑟𝑒 𝐷𝑖𝑠ℎ: 𝐺𝑜𝑙𝑑 𝑐𝑜𝑖𝑛 𝑒𝑒𝑙, 𝑆𝑚𝑜𝑘𝑒𝑑 ℎ𝑜𝑛𝑒𝑦, 𝐻𝑜𝑢𝑠𝑒𝑚𝑎𝑑𝑒 𝑝𝑖𝑐𝑘𝑙𝑒𝑠 & 𝑠𝑜𝑢𝑟𝑑𝑜𝑢𝑔ℎ 𝑝𝑎𝑛𝑐𝑎𝑘𝑒𝑠 (鳳肝金錢鱔)

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The wait is finally over! The Praya has officially opened and is now ready to satisfy your cravings for neo-Chinese every day from 7am till late.

- Breakfast 7am - 11am
- Lunch 11am - 3pm
- Tasting Menu 6pm - late (minimum of 4 persons)
- À la carte Menu 6pm - late
- Happy Hour 3pm - 7pm (walk-ins only)

Make a reservation for an exclusive dining experience via link in bio, Whatsapp 9181-8632 or call 3181-1666.

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When dining at The Praya, we strive to evoke feelings of nostalgia with modernity through vintage photography, shot in the style of 1960s Hong Kong, while modern subjects bring a fresh perspective. The colour red is used throughout the restaurant to pay homage to the traditional red-sail Chinese vessels, an iconic symbol of the city and reminiscence of the bustling Victoria Harbour trading ports of yesteryear.

The Praya embodies the city's unique blend of tradition and modernity, just like the neo-Chinese dishes it serves. By combining traditional ingredients with modern cooking techniques, The Praya seeks to create a dining experience that truly captures the essence of Hong Kong.

Coming to you on 8 May 2023.

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Life begins at the edge of the world where the city touches the ocean. Hong Kong had a name for it: ‘the praya’ – a waterfront promenade as a symbol of the city’s modernity. A new harbourfront where one could gaze out across the waters and welcome in experiences from lands far away.

The Praya is more than symbolic. Though long landlocked, The Praya proudly upholds ideals that once defined Hong Kong: to seek inspiration from places near and far, as we strive to redefine modern Chinese cuisine.

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