Eat & Drink
David Laris is Chef and Chief Creative Officer of CACHET Hotel Group. His name has become synonymous with the constant shaping and redefining of the food and beverage industry in China.
Having spent his childhood between Australia and Greece, Laris started his love affair with food at an early age. At the age of 16, he launched his career with a classic French apprenticeship in his native Sydney.
Laris first gained public acclaim in London while heading up Mezzo, Sir Terence Conran’s flagship restaurant. Noted for his talent in mixing fresh ideas and classic dishes, Laris elevated Mezzo to world-renowned status and won the restaurant countless accolades for inspired dining.
Arriving in Shanghai in 2003, he launched his namesake restaurant Laris at Three on the Bund, which quickly became a landmark in the city’s contemporary fine-dining scene. Laris later created a variety of exciting new concepts for the local market, such as the private dining room 12 Chairs, The Fat Olive, Downstairs with David Laris, and Le Sheng.
Laris’s diverse culinary approach and commitment to service and hospitality has led to numerous awards, accolades and recognition, including: No.1 Restaurant in China and No.8 Restaurant in Asia, The Miele Guide 2009/2010; Restaurant of the Year, That’s SH 2004, 2005, 2006, 2008; Top 80 Hot Tables, Condé Nast Traveler 2005, among others.
Besides his own restaurant creations, Laris has developed original food and beverage concepts for several renowned international brands, including Baccarat, Chanel, Dolce&Gabbana, Dunhill, and Swire Hotel Group. In 2012, Laris launched a web-based cooking show with co-host Sarah Zhang. “Dining with David & Sarah” is geared towards the local Chinese audience and features Laris’s signature dishes with easy-to-follow recipes. The show has contributed to David’s growing following on Weibo (almost 100,000 fans) and established him as China’s most famous western chef.
Laris’s work has taken him to several cities, including Shanghai, Beijing, Hong Kong, Macau, Hanoi, London and Sydney.
Our definition of a good steakhouse means quality meat at the right price. Before we opened Porterhouse by Laris, David interviewed several beef suppliers, found out everything about the farms themselves and tasted every variety possible before choosing his range of steaks according to the cut of meat and where it is farmed. The beef is confined to Linz Heritage USDA, on and off the bone, Tasmanian grass-fed and A4 Wagyu from Japan.
At Porterhouse we age our steaks, simply season them with salt and pepper and finish them in the charcoal oven before serving them with an array of sides.
Welcome to Wine
The wines at Porterhouse by Laris have been carefully chosen for their compatibility with our menu. Within each section and region, wines are organized in order of intensity, from light and refreshing to full bodied.
All our wines by the glass, once opened are kept under a wine preservation system to ensure that each and every glass is served at its best.