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| Travel: Jewels of the Bund | | Print | |
| May / June 2009 | |
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Global financial crisis or not, for two of Shanghai’s high-end eating institutions on the foreshore of the city’s Bund, it’s business as usual. M on the Bund, which this year celebrated its 10th birthday, has only matured with age, while Laris, one building along, takes hip and contemporary to a new level. These two iconic eateries have more than just fabulous food, lavish décor and staggering views in common. Both boast being founded by Australian entrepreneurs who have used their base on the Bund to further launch their restaurants into long-term and diverse businesses. M ON THE BUND
M on the Bund was named one of the Top 20 Restaurants in Asia in the 2008/2009 Miele Guide and Most Popular Restaurant in Shanghai in the Zagat Survey Shanghai, 2008. LARIS Sydney chef David Laris opened his restaurant Laris (pictured top left) in 2004. The success of the restaurant, and David’s immaculate attention to detail in everything from the food, the décor and staff training have since seen him establish a lifestyle concept consultancy – David Laris Creates. DLC deals directly with investors and provides services ranging from procurement analysis, design, menus, staff training, graphics and branding, creative direction in everything from staff uniforms to the china and glassware of a restaurant. One of David’s more recent projects has been overseeing the redevelopment of 1933 – a converted 36,000m2 abattoir – into office spaces, restaurants, galleries and exhibition space. More recent projects include consulting for the Bund’s Martini Bar, creating a food and beverage package for Mattel’s landmark Barbie store in Shanghai and work on all the bars, restaurants and cafes in Beijing’s newest boutique hotel, Opposite House. David also has a chain of ‘Slice’ gourmet delis in several locations across Shanghai and a chocolate brand. “Going out in Shanghai is a major thing – it affects the way you live,” says David. “I hope we are leaving behind a sensibility as to why design is important, why training staff is important, why quality of food is important and why it’s important to have inspiration and passion.” Like M, Laris has also seen a decrease in business in the last few months, but David says a strong business platform has seen the restaurant come out of the current economic crisis better than others in the luxury market. “A slight decrease this year is very manageable. Overall we have maintained a strong market position,” he says. The restaurant has seen an increase in Chinese patrons and David recommends customers book in advance to guarantee a table. The menu at Laris changes regularly with the tasting menus still the most popular requests. David’s Australian beef is also a best seller. AFTER DINNER DRINKS M on the Bund’s sister bar, The Glamour Bar, two levels down from the restaurant is the place to go for anyone in denial of a global financial crisis – on Friday and Saturday nights its standing room only with the A$12 to $20 price tags of the bar’s signature cocktails no deterrent. The “glamour” in Glamour Bar is an understatement. No expenses have been spared in the ‘neoglam’ décor, velvet covered couches, antique tables and glassware. Martini night at the Vault bar on Thursdays – part of the Laris restaurant space – is the place to mingle with Shanghai’s young professional banking and investment community while sipping on a sparkling cocktail. ■ M on the Bund Laris
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Ten years on and two Australian entrepreneurs have done their bit to help restore Shanghai’s iconic Bund to its former glory writes Sophie Loras.
Credited as being the catalyst for the rejuvenation of the strip of colonial art-deco former banks and custom houses known as the Bund, when she opened M on the Bund in the former Nissin Shipping Building in 1999, Michelle Garnaut’s M Restaurant Group has become synonymous with glamour, decadence and high-end culture. Since opening M on the Bund, a string of luxury fashion houses, top restaurants and classy European rooftop bars have all followed suit, helping to restore the Bund to its former glory as the city’s once booming financial district. Michelle is no stranger to the region – M on the Bund’s predecessor, M on the Fringe in Hong Kong will celebrate its 20th anniversary this November. Looking ahead, Michelle hopes to open a Beijing location looking onto the Qianmen gate by the end of the year. While business has been down significantly in lieu of the financial crisis, Michelle has seen business pick up and remains optimistic about the outlook. “All in all we’re fine, I think the reality is that we’re all adjusting to a new economic outlook for the higher-end hospitality industry, but good decisions need to be made at difficult times and solid businesses get by – that’s my mantra,” Michelle says. Not surprisingly, M on the Bund has earned itself a spot on the Australian business circuit with some of Australia’s top travelling executives making it their Shanghai regular for entertaining VIPs, securing deals or for a good old fashioned slice of Pavlova to celebrate a successful acquisition. Most recently, M hosted a gala dinner for the Shanghai summit with an opening address from Bob Hawke. M’s famous lamb remains the restaurant’s sell out dish.
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