LARIS SHANGHAI
Level 6, No3 The Bund
Shanghai PRC 200020
W www.threeonthebund.com
E larisreservation@on-the-bund.com
T +86 21 6321 9922
F +86 21 6329 0810
OPEN Monday to Sunday lunch 11.30 am till 2.30 pm, dinner 6.00 pm till 10.30 pm

FOOD Architects Neri and Hu have created the most incredible restaurant environments in the lavishly restored Three–on–the–Bund. Laris Shanghai is all white marble, white and grey, with gold leaf detail; it is light and modern, restrained but voluptuous with stunning views across the river to Pudong and the Pearl Tower and back down along the Bund to the Peace Hotel.
Chef owner David Laris entered at the top of the Shanghai dining scene and has stayed there with consistent and intelligent cooking. Not the sort of chef to sit still he kitchen is always working on new dishes to incorporate into their already very popular signature dishes. Cooking is always modern and intelligent, but never gives away to modernity for the sake of shock. Consistent quality and flavour is always evident on the plate.
Laris and his current head chef Jason Oakley seem to be enjoying their collaboration and found a path that is exciting and satisfying for both of them. This is the type of restaurant where you can put yourself safely in their hands and site back to enjoy the food, wine, service and ambience. Like most of Shanghai’s better restaurants if you are on a bit of a budget their lunch menu card is extremely good value for money, but the night–time dining experience at Laris is well worth the money.

THE LARIS CHOCOLATE ROOM is responsible for making Shanghai’s best chocolates and apart from being their petit fours, they are also for sale.

WINE Laris’ wine list is long and interesting and an indulgent list of wines by the glass, including a range of back vintages. It is a list that shows a commitment to the entire dining experience. The standard of wine service at Laris is now one of the best with local staff able to professionally offer wines by the glass for each dish and on our last visit none of the wines were corked.

CHEF OWNER — David Laris
HEAD CHEF — Jason Oakley
RESTAURANT MANAGER — Sandy Xu