TASTE | GOURMET
THE NEW CLASSICS Porterhouse by Laris 餐廳不單是供應食物的地方，更是一個概念的傳遞。Porterhouse by Laris 座落於蘭桂坊新加州大厦，開業後旋即成為香港最 炙手可熱的扒房。Porterhouse 由國際知名的廚師暨餐飲企業家 David Laris 及餐飲集團 Eclipse 聯手掌舵，致力重新塑造扒 房的餐飲體驗，並為扒房的概念再下定義。 A restaurant is not just a space where food is served; it is a concept. Since it’s inception at the rebranded California Tower at Lan Kwai Fong, Porterhouse by Laris has quickly risen to become the most buzzed about steakhouse in Hong Kong. Under the helms of internationally acclaimed chef and restaurateur David Laris and Eclipse Hospitality Group, Porterhouse sets out to redefine the experience and concept of a steakhouse. Text / Lilian . Translation / Grace Tse . Photo / Porterhouse
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01. Starter: King Crab and Avocado Cocktail
Laris 率領
球
100 間餐廳，從內部裝
一間餐廳的
節。客人
而
。餐廳的
的 ，受
02. Smoked Salmon
列
進餐廳，
到食物
感受到質
由以上海為
地的著名
發，高高的天花
設都一絲不
的氣
了
，周
。餐廳
每
美感，
著現代
內設計公司 okai Studios 的
，而這
為
的設計元
素之一。 香港藝術 以
，藝術可以
，
們問 Laris 如何把「藝術」套用於自己的
發思維，這也
上桌的方式，Laris 的菜式盡都 們建
「體驗」龍
用於食物 現天
理中，他說
設的美學上。」從 之美，
設、
力在於其
「一
構，甚至是
率性的特質 –
。
Helming a portfolio of over 100 restaurants around the world, Laris approached each and every of his restaurant with careful thorough programming, from the interior to the platings. A sensual rustic aura welcomes guests as you step into the restaurant. A modern yet timeless ambience is created by aesthetics such as the mosaic angular glass panels inspired by the Fibonacci mathematical sequence on the high ceiling. It is just one of the few elements designed by the prestigious Shanghai-based interior design firm Kokai Studios.
David Laris 於 2 月 的 問中為餐廳冠以「以現代 的方式 的美好」之名，深感自 。
In lieu of HK Art Week, we asked Laris how ‘art’ is applied in context to his cuisines.
“Celebrating traditions in a contemporary way” – a term David Laris proudly coined his restaurant when we spoke to him back in February.
“Art in general should create thought – this applies to the composition of the plating aesthetics as well,” he said. From positioning, structure and even the way it is served, Laris’ dishes attain an organic unbalanced beauty where the magic is in its simplicity – we recommend you to ‘experience’ the Lobster Bisque.
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TASTE | GOURMET
大名鼎鼎的牛扒 Laris 不
未來計劃
為香港是開
Porterhouse 品
因為香港能
具備的
感度和
如要成
，就
要發 「
賞力。「香港一直不 香港的金融業一
自己的優
正正是 Laris 不要
。」於
調
的
念。品質上
澳洲，經餐廳
重
裝
，
。
香港
新事物。 ，
頭
代
的
廚師
各
有機、無
面
新加 舉辦外
，Laris
大
成為
活動，
Porterhouse 品 著這間扒房的
目的優質海鮮佳
大
的同業建立
餐飲的
地，
如於本地社區舉辦
享文
一方面
。他一方
集思廣益，計
活動。
餐飲市場的樂
從中國走到紐約，
來發
和
持，餐廳可以做的還有更多。
年 來 香 港 一 直 是 Laris 發
他對牛
中。牛扒以
合
內
用的
特色，有效
天
管如
在本地方面，Laris 期望與新加
。 ，
。
上世界的
。最 台。
他希望帶領 們熱
期待
。
用名為 Josper 的大
少有
保
接 需
選
的同時加以改進，
於
調，餐廳
又能保
之
FUTURE PLANS
，
Apart from the steak dish, Porterhouse offers a multitude of quality
香。
seafood dishes and desserts too. Nonetheless, Laris insisted that
素和自由
，為
周邊的
菜
供最少五
不同的
和自製的
盡享選
除了牛扒菜式外，Porterhouse 還提供
的牛扒來自美國、日本和
理，
正宗的方式
，
牛扒菜式的著
牛扒」是 Laris 的
扒所持
的完美之地，
開國際市場之大門，還有城市所
的新鮮
產食
there is still so much more to do here.
入「當代」的元素。餐廳提 以
On the local front, Laris hopes to establish a communal culture
牛扒，讓
with his fellow restaurateur in Califor nia Towers. Aside from
調味品的樂趣。
making it the destination hub for luxury dining, he has already b r a i n s t o r m e d p l a n s t o h o s t o u t re a c h p ro g r a m m e s s u c h a s
THE STEAK
barbeques for the local community.
Laris believes Hong Kong is the perfect spot to start
Hong Kong has been a great playground for Laris over the years.
off the Porterhouse brand, not only for it being a
Eventually, he hopes to carry the Porterhouse brand worldwide –
global gateway city, but for the city’s sensibility. “The
from China to New York. We are definitely looking forward to see how this steakhouse will grow.
city is constantly fed with something new. In order to succeed, just like Hong Kong’s financial industry, it is
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important to be steeped in tradition but also looking for an edge.” Respecting traditions, while at the same time making refinements, is exactly what Laris focuses on with his signature steak dishes. “Never mess with the steak” is a mantra that Laris lives by. Beautiful cuts of steaks from U.S., Japan and Australia are treated with care by storing it in the top notch meat locker. The preparation process is done in a respectable and traditional way over a big chargrill called the Josper – a wood stone charcoal broiler oven and indoor barbeque, one of only a handful in Hong Kong. The oven’s traditional characteristics allows the meat to retain its moisture and preserve its natural succulent flavour. The ‘contemporary’ aspects come into play when preparing all the other elements around the meat A mix and match of organic, hormone-free and free range fresh produce are used for the side dishes. You are spoilt with choice on the condiments – there are at least five varieties of salt and homemade mustards for
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01. Side: Potato and Truffle Gratin
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02. Sides: Green Asparagus and Brown Butter
03. Side:Maple-Glazed Cardamom Carrots
you to try with the steak. Porterhouse by Laris 7/F California Tower, 30-36 D’Aguilar Street, Lan Kwai Fong Tel: 2522 6366
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