Fitting right in with the high-end vibe of the Bund Finance Center comes the elegant Manhattan bistro, The Anchor, and its sister lounge and R&B and hip hop bar, Clover Club.
Pulling inspiration from New York, where over 8,000 languages are spoken on any given day, Chef Conrad Van Den Heever combines flavors from his past and tastes from his present to create something innovative, modern and downright delicious.
Many of the dishes pay homage to his South African roots – not in their entirety – but through the use of a specific spice, an aspect of a traditional dish or inspiration from a childhood food-related memory.
Coupling his impressive experience in London working as a chef at some of the top restaurants in the world and his love of Southeast Asian flavors, Chef Conrad is all about the creative fusion – in flavors, textures and overall presentation.
We met up with Chef Conrad to learn more about his back story and check out The Anchor’s newly launched winter menu.
Image by Sophie Steiner/That's
Image by Sophie Steiner/That's
When did you know you wanted to be a chef?
Since I was a kid. I spent my summer holidays fishing, and my winter holidays hunting. Then, all the cousins would work together to prepare a family meal with what we had caught. From there, my love for cooking just grew.
My grandfather was a farmer and a big influence on me. He inspired me to enter a potjie (traditional African stew) cooking competition when I was 12. After we won, I competed every year, and then started working in restaurants at 15. At 19, I moved to London and started working in kitchens, and I have never looked back.
Image by Sophie Steiner/That's
What is your vision for The Anchor?
We don’t want to just be another Shanghai restaurant – we want to be more of a lifestyle. We have a lounge area near the bar where people can come and relax. We offer all-day dining so guests can enjoy lunch, hang out with no time pressure and then decide to order an afternoon snack or high tea later in late afternoon.
The Clover Club next door is also a sophisticated lounge, featuring one of the best local bands, the Clover Band, with live musical performances every Wednesday through Saturday. Guests can come to The Anchor for a sit-down dinner, stay for a show at Clover Club and enjoy some late-night bites there as well.
It’s multiple concepts in one space, encouraging guests to make the most of their day and evening without the hassle of moving venues.
Image by Sophie Steiner/That's
Warm Beetroot Salad (RMB68), Image by Sophie Steiner/That's
What is your favorite dish on The Anchor’s menu?
The Foie Gras, because it reminds me of South Africa, even though we don’t eat foie gras there. Yet, the flavors of that dish come together in such a way that it reminds me of Africa. From the chestnuts and the BBQ pears to the cinnamon aroma coming from the Chinese Five Spice bouncing off the buttery foie gras, it tastes like home.
At this point in the interview, it only makes sense to try said Foie Gras Torchon (RMB198), which is first marinated in rose baijiu and Chinese Five Spice for 24 hours before being sous vide to form a creamy pâté.
Served alongside rose baijiu preserved summer peaches with a shmear of chestnut aioli and bright Mirin pickled mustard seeds, we understand how this dish could be homey and comforting to just about anyone.
The focus at The Anchor is more on seafood, so it’s only fitting that we moved from goose liver to crustaceans, and the Seafood Platter is all that and then some. A build-your-own affair, guests are able to mix and match their options based on their taste and budget preferences (add-ons range in price from RMB30-650).
Think South African langoustines (3 for RMB650), pancetta-wrapped Hokkaido scallops (2 for RMB128), Boston lobster (RMB398 for half) and oysters (RMB68 each). All seafood comes with a traditional South African BBQ sauce, a coconut crab curry sauce and an anchovy pesto that are meant to be enjoyed slathered on the seafood, mixed together, or – if you’ve got taste buds – by the spoonful.
Confit Pork Belly, Grilled Octopus, Apple and Pistacho Chutney, Cinnamon Wine Reduction (RMB168), Image by Sophie Steiner/That's
Image by Sophie Steiner/That's
Taking a step back from dinner, we sampled our way across the more casual, approachable lunch menu that is accessible to the everyday crowd. The Prawn Hot Dog Rolls (RMB68) is a healthier play on a New Orleans po’ boy, according to Chef Conrad. The prawns are steamed in white wine and fennel instead of deep fried like a traditional po’boy.
After being tossed in a honey, yogurt and vinegar sauce, they are placed inside the fluffiest pillow bread, lending the dish more to a Boston lobster roll than anything else we’ve had in Shanghai. Served with julienned apple and kohlrabi slaw, along with a spicy tomato jam, this is a refreshingly light lunch sandwich we can see ourselves coming back for.
Image by Sophie Steiner/That's
The Grilled Octopus (RMB128) is seasoned with South African BBQ spice, braised at 79 degrees for a 6-hour sous vide bath and then grilled until the outside has a pleasant roasty char from the Josper. Served atop a brown crab and squid ink risotto and surrounded by piped meringue-shaped dollops of pea purée and basil foam, this dish is a winner, no matter the time of day.
Image by Sophie Steiner/That's
The Clover Club also does substantial bar bites to match the lux 1920s sophisticated music lounge décor. While small snacks – like French fries – are on offer, other heftier plates, like Braised Short Ribs (RMB138), act as one of the most memorable bites of the night. A unique compilation of South African BBQ flavors with Korean influences, the 72-hour braised short ribs are served with homemade kimchi, confit onions and smoked and fermented chilies.
Image by Sophie Steiner/That's
The ideal sharing plate should always involve cheese and fruits, but Clover Club raises the bar with an array of at least six different cheeses, preserved fruits, quince paste, and fresh honey straight from the comb with chamomile essence for RMB278. 
Image by Sophie Steiner/That's
The Anchor and Clover Club are all about luxury, professionalism and high-end execution, all in an approachable environment. Whether it’s a cocktail, a seafood dinner or a live musical performance you seek, this place checks all the boxes.
Follow The Anchor and Clover Club's WeChat by scanning the QR code below for more information about menu updates, upcoming events and special promotions.
See a listing for The Anchor and Clover Club.
[Cover image by Sophie Steiner/That's]
0 User Comments