"The high ceilings, French windows and gold sconces make Bord Eau, in the Shangri-La Hotel , feel like a sophisticated space plucked from the Bordeaux countryside. The artfully plated food here is a testament to the thought and intention behind the cooking. Photogenic dishes arrive in a myriad of shapes, colors, and textures, and starters like beef rib in a crispy shell with toasted hazelnuts or prawns marinated in candied lime are the perfect preludes to the robust, flavorful mains like slow-cooked monkfish and grilled lamb." - Jenna Scatena
Iana Ianakieva
