PAYA Cuisine (Radlett)

Upon entering Paya, one is confronted with an expansive array of offerings, each purporting to celebrate the nuances of Chinese cuisine. The menu ambitiously includes classics such as Szechuan Stir Fry Tofu and Sweet Peking Sauce Ribs, yet execution often falls short. Dishes risk being overcooked or underseasoned, exemplified by chicken dishes drowned in a thickened sauce void of any robust flavor. Moreover, the occasional arrival of partially raw vegetables might surprise some palates expecting well-honed techniques. While deliveries are prone to delays, the establishment's inside holds potential for customers with lowered expectations. Disconnection between ordering channels and kitchens farther impedes efforts that aim to please disparate patrons. It appears the promise of Asian culinary artistry requires a readjustment for future endeavors or a dedicated revisit to foundational principles.