![[Shanghai 上海] Pain Chaud L’Avenue](https://www.sugarednspiced.com/wp-content/uploads/2018/01/L1191596.jpg)
New location of Pain Chaud, which had always been one of my favorite French bakeries in Shanghai even when it was just a lone shop on Yongkang Road.
![[Shanghai 上海] RAC Bar](https://www.sugarednspiced.com/wp-content/uploads/2018/01/L1192918.jpg)
RAC Bar, brought to us by the same team behind RAC Coffee, opened a few weeks ago in a courtyard on Anfu Road and immediately became one of the hottest spots in Shanghai.
![[Shanghai 上海] Jeju Izakaya 倍樂濟州居酒屋](https://www.sugarednspiced.com/wp-content/uploads/2018/01/L1192690.jpg)
A hip Korean izakaya serving Korean fusion cuisine, so popular that reservations must be made weeks in advance.
![[Shanghai 上海] MAGGIEMAO 蔓茂花廊](https://www.sugarednspiced.com/wp-content/uploads/2018/01/L1193089-2.jpg)
A floral gallery hidden in an old apartment building on Anfu Road, one of those extraordinarily beautiful spaces that has me snapping photos non-stop the moment I step in.
![[Shanghai 上海] Little Catch x Alter](https://www.sugarednspiced.com/wp-content/uploads/2017/09/L1188306.jpg)
Little Catch Xintiandi just finished renovation, and other than being a pretty place, it’s also offering new poke flavors as well as smoothie bowls that will brighten up the most sour of moods.
![[Shanghai 上海] O.P.S.](https://www.sugarednspiced.com/wp-content/uploads/2017/09/L1187618.jpg)
A tiny, lovely 10 sqm cafe serving up delicious and creative coffee.
![[Shanghai 上海] Lady M](https://www.sugarednspiced.com/wp-content/uploads/2017/09/L1188000.jpg)
Lady M, the famed mille crepe specialty shop from New York, opens in Shanghai.
![[Shanghai 上海] Le Comptoir de Pierre Gagnaire](https://www.sugarednspiced.com/wp-content/uploads/2017/07/L1186979.jpg)
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Le Comptoir de Pierre Gagnaire
Add: 2F Capella Hotel, 480 West Jian Guo Road
Tel: 5466 9928
Hours: Weekdays 6-10pm, Weekends 6-10:30pm
Price: dinner 400 RMB+/person
Visited: Jul 2017
Amongst the myriad of new restaurants and hotels popping up in Shanghai lately, the most sought after is most definitely Le Comptoir de Pierre Gagnaire at the Capella Hotel. The famed French chef has opened over a dozen restaurants around the world, garnering 17 stars in total, and his 16th establishment just softly opened its door in Shanghai.
最近上海新餐廳和酒店如雨後春筍般不斷冒出，而其中最受人矚目，無疑是法國名廚 Pierre Gagnaire 在 Capella 嘉佩樂酒店開的 Le Comptoir de Pierre Gagnaire。這位大廚的餐廳遍布全球，加起來有 17 顆米其林星星。就在這個月，他旗下第 16 家餐廳在上海開幕了。
The location of the restaurant – Capella Shanghai – is a luxury hotel renovated from historical Shikumen structures. It hasn’t been completed yet, and we will have to wait till September to see it in its full form, but expectations are already high. When finished, Pierre Gagnaire will have not just the restaurant and bar, but also a boulangerie / patisserie, as well as a space called “The Lab” designated for culinary private events.
餐廳所在地 － 上海建業里嘉佩樂酒店 － 是由石庫門建築群修複而成的奢華酒店，目前還未完工，正式開業要等到九月（已迫不及待想要去瞧瞧了）。由 Pierre Gagnaire 所經營的除了有餐廳和酒吧，將來還會有街邊的面包甜點房 － La Boulangerie et Patisserie，以及一個提供 “私人預定的美食空間” － The Lab。
![[Shanghai 上海] Weiliu 味留](https://www.sugarednspiced.com/wp-content/uploads/2017/06/L1181381.jpg)
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Weiliu 味留
Add: B1/F,158 Julu Lu, near Ruijin Yi Lu
Tel: 6333 5117
Hours: 5~11pm (closed on Sun)
Price: from 1280 RMB
Visited: Apr 2017
Found 158 might be widely known as the “new Yongkang Lu” with its collection of expat-centric bars and restaurants, but the subterranean hub also houses an upscale Japanese restaurant called Weiliu. Tucked away in a quiet corner, Weiliu – opened just a few weeks before my visit – is composed of a very zen pebble garden, one main sushi bar, and a couple of spacious private rooms, all donned with silent sliding doors and minimalist decors.
永康路被整頓後，全上海的外國人似乎都跑到大同坊來了，每逢週末都擠得水洩不通。不過你知道，這裡除了有去不完的酒吧之外，其實還隱藏了一家相當高級日本料理店嗎？ 我到訪時才開幕幾週的味留座落在大同坊一個安靜的角落，有個很禪的庭院，一個開放式吧台，還有幾個寬敞的包房。風格簡約，低調的外表讓人很想進去一探究進…
The restaurant group, with three locations in Taipei already, also imported their chefs from Taiwan. Omakase sets are priced at 1,280, 1,680, and 1,980 RMB – steep, but not uncommon among the high-end Japanese restaurant scene in Shanghai.
味留來自台灣，在台北已有三家店（咦，可是之前從來沒聽過），上海新店大部分的師父似乎也都是台灣人。Omakase 的價位是 1,280, 1,680, 和 1,980 人民幣 － 貴，但這就是上海高級日本料理的行情。
![[Shanghai 上海] Bo Shanghai (2)](https://www.sugarednspiced.com/wp-content/uploads/2017/06/L1180473.jpg)
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Bo Shanghai
Add: 6F, Bund 5, 20 Guangdong Lu
Tel: 5383 3656
Hours: 6-11pm
Price: dinner set 1680 RMB + 10%，wine pairing + 650~850 RMB
Visited: Apr 2017
Please note that this was an invited tasting arranged by the restaurant.
6 months after its grand opening last year, Bo Shanghai finally released its menu 2.0. What’s new?
請注意本次為餐廳安排試吃。
繼去年10月在上海外灘五號風風火火地開幕後，Bo Shanghai 终于推出了他们的第二套菜单。这个醞釀了 6 個月之久的新菜單，到底有什麼內容呢？
But first, a quick intro for those who didn’t already know about this restaurant. Bo Shanghai is the brainchild of Alvin Leung of the Bo Innovation (Hong Kong) fame, the cuisine is French inspired by China’s 8 regional cuisines. The kitchen here, helmed by head chefs DeAille and Simon, creates dishes that are completely different from what’s on offer in Hong Kong. Click here to read more about Bo Shanghai’s grand opening last year.
先給還不知道這家餐廳的人一個簡短的介紹：Bo Shanghai 是香港米其林三星的 Bo Innovation 的 “廚魔” Alvin Leung 在上海開的分店，用法國料理極致繁複的手法诠釋了來自中國八大菜系的靈感，由主廚 DeAille 和 Simon 呈現出和香港店完全不同的創意。想要了解更多，可以點擊這裡閱讀去年開幕時我寫的文章。
The new menu is 12 courses long (1680 RMB + 10%), which is two dishes more than its predecessor (and unsurprisingly more expensive), with wine pairing at another 650 RMB (3 glasses) or 850 RMB (5 glasses). At this price point, Bo Shanghai certainly isn’t a restaurant to walk into casually…but the new menu does showcase the tremendous amount of thoughts the chefs have poured into its creation.
新菜單是一份 12 道式套餐（1680 元 + 10％），比之前的多了兩道（自然價格也上去了），配酒另加 650 元（3杯）或 850 元（5杯）。價格如此昂貴的 Bo Shanghai 顯然不是一家可以隨便走進去的餐廳…不過新菜單的確比之前更細致更華麗，用餐過程中主廚們詳細的解釋也讓人感受到他們在設計每一道料理時的用心。
The amuse bouche, a duo of “molecular xiaolongbao” and Shanghainese kaofu, hasn’t changed. The “molecular xiaolongbao” is a classic creation from Alvin, its skin made from seaweed extractions, wrapping a soup that tastes exactly like xiaolongbao, adorned with a piece of vinegared ginger. As it bursts in the mouth, the soup is released…a sensation.
開胃小點倒是沒有變，和上份菜單一樣是 “分子小籠包” 以及 “烤麸”。其中分子小籠包是 Alvin 的經典創作之一，海藻制成的薄皮裹著高湯，上面點綴著一片用醋泡過的薑，放入嘴裏後輕壓便破裂，釋放出鮮味十足的小籠包風味。