Shanghai Restaurant Review: Boya

By Betty Richardson, February 24, 2017

The Place

With a logo reminiscent of Club Med’s circa 1987, you’d be forgiven for dismissing Boya as yet another unremarkable mall restaurant. But look beyond the surface, and you’ll find one of the few eateries serving Israeli cuisine. In fact, following the unfortunate closure of Dagu Lu stalwart Haya's last year, Boya is the only Israeli restaurant in Shanghai, at least according to Dianping.

The Food

Serving lunch, brunch and dinner from a small menu, Boya trains its focus on casual and affordable fare. Off-topic fineries like foie gras and beef carpaccio interject occasionally.

One thing Boya does very well is shakshuka (RMB48/88 lunch/dinner), a Middle Eastern dish of eggs poached in rich tomato sauce and Mediterranean vegetables. Originating in Tunisia, the dish has become something of an Israeli classic, enjoyed beyond breakfast at lunch and dinner.

Boya’s is all runny yolks with firm whites, chili, garlic and onion-accented sauce with a texture that steers clear of watery. We opted to add cheese to ours (RMB8), and thoroughly recommend you do too.

Carnivores will enjoy Boya’s juicy lamb kebabs with baba ghanouj (roasted eggplant sauce), served atop focaccia, and drizzled with tahini (RMB98). Boya’s falafel too are commendable (RMB40).

Coarsely textured yet still moist, they have a fantastic crunch on the outside. It would be nice if they came with hummus as well as tahini dip, but rather strangely for an Israeli restaurant, Boya doesn’t serve hummus on the lunch menu.

Food verdict: 2/3

The Vibe

Packed with potential, Boya could be one of our go-to Middle Eastern restaurants if they put more focus on regional dishes rather than adding pizzas, pastas and foie gras into the mix. As such, we’ll come back the next time our falafel craving hits, but can’t see it becoming one of our mainstays.

Vibe verdict: 1/2