Same as our previous experience, we are settled in front of the communal table with some live langoustine and a temporary cooking station.
To start, we sample a ceviche made with chopped fresh langoustine, lobster, red snapper, Thai chili, lime juice, coriander and some mango salsa. The presentation in a martini cup is indeed very elegant.
Another appetizer to follow is a minced langoustine mousse, plump and juicy, which has been cooked in Japanese bonito flake stock and served with a flavorful sweet soya sauce that is further garnished with white sesame seeds and seaweed.
Aside from the langoustine ceviche, another favourite of the day is the green peas risotto. The Italian short-grain Arboria rice is excellently cooked al dente that is accompanied by a creamy and parmesan-cheesey green pea base, beautifully topped with a generous piece of langoustine, green snow peas and foam of mint.
It is always delightful to join their handy cooking class with celebrated chef David Laris at this contemporary and modern Australian steakhouse.
Selection of Salt
Ceviche of Snapper, Lobster & Langoustine with Sweet Potato, Fresh Habanero & Mango
Langoustine Ceviche, Mango Salsa, Sweet Potato Strips
Warm Langoustine & Lobster Mousse
Warm Langoustine & Lobster Mousse with Sweet Soya Dressing & Sesame, Seaweed Salad
Langoustine & Lobster Mousse, Seaweed Salad
Risotto of Butter Poached Langoustine with Fresh Pea & Mint
Butter Poached Langoustine, Snow Peas, Foam of Mint
Pistachio Mousse, Cookie Crumbs, Chocolate Sauce
Porterhouse by Laris
Address: 7/F California Tower, 30-36 D’Aguilar Street, Lan Kwai Fong
Telephone: 2522 6366
Opening Hours: Mon-Fri 12:00-14:30, 18:00-22:30 ; Mon-Sat 18:00-22:30 ; Sun 18:00-22:00
Website: http://porterhousebylaris.com.hk / https://www.facebook.com/porterhousebylaris