![[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] 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。
![[Shanghai 上海] Highline](https://www.sugarednspiced.com/wp-content/uploads/2017/06/L1181738.jpg)
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Highline
Add: 6F, Ascott, Hong Kong Plaza, 282 Middle Huaihai Road
Tel: 6333 0176
Hours: 11am~1am
Price: brunch 200+ RMB/person, dinner 350+ RMB/person
Visited: Apr 2017
Highline, located on the 6th floor of the Ascott in Hong Kong Plaza, is the hot place to be at this moment. To be honest, I wasn’t so impressed when I visited last year during its soft-opening stage – yes, the terrace is sexy and sleek, but the food and service were lacklustre at best. Highline has since then undergone a makeover of chefs and menus, and seems to be receiving especially good reviews for its brunch…time to go back for a second look.
開在香港廣場北座雅詩閣酒店 6 樓的 Highline，最近似乎非常熱門。由于是朋友投資的餐廳，去年還未正式開幕時我先去蹓跶過了幾次，但是（雖然這樣說可能對廚房的工作人員有些失禮）當時最讓我驚豔的是它漂亮的露台，而非食物本身。前一陣子聽說換了主廚改了菜單，趁上海天氣正好，我和朋友們挑了個陽光明媚的日子去試了試周末早午餐。
Though I’m quite in love with the terrace, we opted for the indoor sunroom as it was too windy on the day of our visit. First things first upon being seated – a glass of mimosa (68 RMB) to start the day.
雖然是衝著露台來的，不過當天風大而且朋友帶了小baby一起來，所以最後選了室內的陽光屋。落地窗完全打開，整個空間非常通透，舒服地坐下來後先來杯 Mimosa（68元）。
![[Shanghai 上海] Ginger by the Park](https://www.sugarednspiced.com/wp-content/uploads/2017/05/L1181509.jpg)
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Ginger by the Park
Add: 91 Xingguo Lu
Tel: 3406 0599
Hours: 10:30am-11pm
Price: 200~250 RMB/person
Visited: Apr 2017
Years ago when I first visited Ginger, it was still tucked away in a small alleyway on Fuxing West Road. With the loveliest courtyard, this was where I would spend afternoons sipping on tea and having lazy conversations with friends. Upon returning from Paris, I discovered that the cafe/bistro has moved to a new location on Xingguo Road…less discrete, but no less charming.
好幾年前第一次去 Ginger，它還開在複興西路的小弄堂裏，很喜歡那穿過細長通道後豁然開朗的感覺，下午坐在院子裏非常舒服。從巴黎回到上海後發現 Ginger 搬家了，新的地點在興國路上一個很安靜的地段，旁邊是公園，窗外一片綠。翻開菜單，看到的第一句話就吸引到我了：
“我們巡遊了世界，迫不及待地想和你分享那些最觸動我們味蕾和心靈的各地美食。Ginger 邀請你跟我們一起踏上舌尖上的奇妙旅行，感受口腹滿足的小幸福。”
…完全戳中我心啊。
Ginger’s owner Betty is Singaporean by origin, but has been traveling around pretty much all her life. After going through Beijing, Hong Kong, and Tokyo, she settled in Shanghai in 2003, and Ginger was born. A foodie at heart, Betty tastes insatiably as she travels, and brings back all that is delicious to her restaurant, sharing her passion with fellow food lovers.
Ginger 的老板 Betty 是新加坡人，1987年搬到了北京（好早），後來去了香港、東京、2003年來到上海，不知不覺中已經十幾年了。她是個完全的吃貨，在東京居住的十年期間于藍帶學習了法式料理和甜點，更在旅途中更嚐遍了各地的美味並將它們帶回了自己的餐廳，分享給同樣熱愛美食的客人們…正如她菜單第一頁所描述的。
