|Ocean trout tataki (China Daily)|
The latest venture of star restaurateur David Laris features a tasting menu well worth nibbling through, Donna Mah reports in Hong Kong.
On the first page of the menu at newly opened Laris Contemporary Dining, Australian chef David Laris invites diners to "enjoy, indulge, breath, relax, imagine, love and always live to eat". We were looking forward to doing all of these things.
Readers may know Laris from his Web-based show, Dining with David and Sarah, where he chats with his co-host as he cooks and she explains what he is doing in Mandarin.
The menu at his eponymous restaurant has a section that intrigued me called "pre-starters", which were described as "smaller delights" to add as an additional course, or as a smaller starter to leave room for dessert.
I enjoyed reading what was on offer and pointed out to my dining companion that house-smoked oysters were listed.
I love smoked oysters, but my dining companion is not a fan. This is possibly because he has witnessed me eating smoked oysters straight from the can. What can I say? I was hungry. In his world, only fresh oysters are edible. He also doesn't like the dried Chinese oysters, and yes, I love them.
We opted to order the tasting menu as Laris says it is "the perfect way to experience the essence of the kitchen". It sounded good to us.
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