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  • Despite the odd entrance and winding metallic stairwell that brings you up two levels, there you enter BOR’s large open space with high ceilings, with which one is greeted by a slightly industrial look and feel, a sort of cross between Muji and an Ikea show kitchen, that one would perhaps expect from a Nordic kitchen.

    This was our second outing to BOR, as we were impressed on the first night, and wanted to see what additional dishes were being served and must confess overall were not disappointed, more of that later, the menu is laid out in the traditional sense and listed so, with snacks, starters, mains, sides and desserts, unlike some of the newer Shanghai establishments that recently opened with their menus which are just a listing of dishes, and no indication of the portion size or frankly what to expect, here at BOR with their excellent and knowledgeable service, the wait staff guide you and  suggest dishes.

    As usual, we started off with a couple of glasses of wine.

    Franz Etz Grüner Veltliner from Austria, along with Delaunay rosé from the Loire, both served at the correct temperature, and a decent 150ml pour.

    Mini Danish Hot Dog topped with mustard, ketchup: these were offered as we sat down, as a sort amuse bouche, whilst deciding over the menu.

    Beef tartare with mustard, tomato, fresh herbs and sourdough bread: When I see this on any menu I have to give this a go, and it certainly passed the Globaltraveller acid test, as did the sourdough bread which accompanied the dish, perhaps the kitchen team from Bloom should stop by and check out what Sour Dough bread is really like.

    Fried Halibut with bacon, green peas, smoked butter sauce, butter lettuce and blue mussel: all the ingredients came together well, the bacon which is house cured and smoked was perhaps little too much for the dish, or perhaps the quantity served, no real fault though.

    Whole baked sole with chargrilled asparagus, garlic shoots: The Sole, whilst not your classic Dover Sole variety, this dish was delicate and just cooked to perfection with the flesh of the fish falling off the bone, no overturned fishing boats with this dish.

    BBQ Smoked Pork Ribs with sour apple, mustard seeds and shallots: personally, while the dish had flavour, the meat was slightly tough and chewy, and not juicy or succulent enough, a little disappointing.

    For the sides chose the following:

    Pelikan Beets, beets beets: chargrilled baby beetroot just wonderful flavours, along with a touch of sea salt and cracked pepper, just right.

    Gnocchi with onion cream, garlic salsa verde, dried duck shavings: delightful creamy dish.

    For the red wines we had Saint Cosme from Côtes du Rhône, personally a little flat for my liking and a Pinot Noir from Wairarapa Valley in New Zealand a better choice, again both served at the correct temperature, and a decent 150ml pour, and the price points reasonable.

    The service is sharp and the menu refreshing, we perhaps overindulged and declined the tempting dessert menu, will be back to sample other dishes, along with desserts some other time.

    The music whilst laid back and good selection, it can be a little too loud at times, and perhaps turned down a notch.

    I can only recommend BOR, damages came to 1050RMB for two, but then again, we wanted to sample as much as possible.

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SMARTREVIEWS

SmartReviews is SmartShanghai’s crack squad of amateur reviewers, eating their way around the city and writing about it. They have been chosen from a large pool of applicants and given a set of strict guidelines to follow to make sure their reviews are honest, informed and fair to both potential customers and the restaurants themselves.

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