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BOR Eatery

BOR Eatery

2/F, Number 11, 322 Anfu Lu,
near Wukang Lu

Old Xuhui, Xuhui District

安福路322号11栋2楼,
近武康路

6266 7909
20 mins walk from Changshu Rd
Wifi: Unknown
Open since: Unknown
Lunch, 11am-2pm (coming soon)
Dinner, 5.30-late
Brunch, 11am-4pm

Editor’s Description

Last updated: Aug 2, 2019
The reincarnation of erstwhile Xikang Lu Danish eatery Pelikan, BOR is run by the same team. The name comes from the Danish phrase "jeg bor her," translated to "I live here," which we're going to guess refers to chef Kasper Pedersen at the helm. Less Nordic than its predecessor, cook, plate and serve guests directly from the central open kitchen. They have a seasonally evolving "chef-driven menu" which translates to "no fixed labels".
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  • Articles (3)
  • Reviews (2)
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  • Hyped modern Western that just about delivers Unpretentious
    • BOR Eatery is a popular spot serving unique twists on some modern Western tropes, driven by a Danish chef that has built up a bit of a following in Shanghai. It is, or at least was until recently, pretty trendy and you can tell as soon as you walk in. People like this place. I found it bustling and atmospheric, great for a small group of friends to start an evening. Others will find it crowded and loud. But with its sparse Scandinavian design built around an open kitchen, it’s definitely somewhere that strikes you as soon as you walk in.

      Some of their most well-known dishes live up to the hype. The mini hot dogs are a delicious two bite appetizer that comes through with crisp, fresh flavors from the carefully assembled toppings. The burrata wrapped up in prosciutto and bitter radicchio leaves is weird and kind of wonderful. The fresh bread and hot butter is truly excellent, and if nothing else shows a proper attention to detail.

      Go with a group of four or five people and share as many of these shareable plates as you can – they’re the best part. The mains in general are a bit underwhelming after such a stellar introduction. Pork ribs are a little too tough and cling to the bone where you’d rather they fell off gracefully. The hot cured salmon, which some have raved about, was just OK, a little lacking in flavor and a bit one note all by itself.

      Still, a couple of disappointments aside you’re likely to have a great meal at BOR, especially if you order correctly. Though there are more of them popping up these one-off, labor-of-a-chef’s-love restaurants offering genuinely unique menus are still not that common here. This is one that is worth savoring.

       

      Price: RMB 300 – RMB 700 per person

      Summary: Popular, just about worth-the-hype restaurant, featuring a chef-driven menu unique twists on classic Western styles. Atmospheric and bustling, with slick interiors, built around an open kitchen. Great for small groups looking to splash out a little bit

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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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