Upscale Korean cuisine by celebrity TV chefs
Print Edition
Without a doubt, CHI-Q is one of the most upscale Korean restaurant in town. Set in the prime location Three on the Bund, it’s the first Korean concept restaurant created by chef Marja and celebrity chef Jean-Georges Vongerichten, who joined forces for this exquisite restaurant.
Sometimes overshadowed by her famous chef husband Jean-Georges, Marja Vongerichten is passionate about the cuisine from her birth country. As host of the United States TV show Kimchi Chronicles, she has helped put Korean food culture on the culinary map.
At CHI-Q, Marja has created the menu and married her traditional Korean homemade-style recipes with Jean Georges’ contemporary techniques. It’s designed to satisfy the most discerning foodies in town.
The entrance is low-key, reminiscing a private entrance of a traditional Korean house. Before they enjoy Korean dishes, guests are invited to linger at a long bar nearby the entrance, where pre-dinner cocktails are served with a Korean twist.
Features often seen in a traditional Korean homes are integrated in the interior design yet with a more upscale aesthetic. Materials like timber, concrete and metal are combined to give the 90-seat space a contemporary ambience with a sense of earthy rawness. A four-story atrium, the distinct architectural feature of the building, forms the core of the restaurant where a long communal table is placed.
South Korean native Bina Yu is Chef de Cuisine at CHI-Q. Before relocating to Shanghai in 2014, she worked with Jean-Georges in New York.
CHI-Q’s dedication to an exquisite modern dining experience shows in their delicious food menu.
Foie Gras Kimchi Mandoo (108 yuan) has an obvious Jean-Georges touch. The unconventional kimchi dumplings with foie gras inside managed a well-balanced intensity. It gave a surprising sensation on your palate with the mixture of textures and flavors. Kingfish sashimi, sweet soy, chili oil, avocado, sunflower seeds (88yuan) is also a tasty starter for lovers of raw fish.
Crispy prawns (98 yuan) resembles tempura but comes with a touch of savoy cabbage, green chili and sudachi (Japanese citrus), elevating the fried prawn to a sophisticated dish.
The mains are undoubtedly the all-time favorite Korean BBQ, with a wide selection of beef, pork, chicken, seafood or vegetable fresh from the market. “With Korean as a base, we are updating the menu to be more Asian, with dishes inspired by Japanese and other Asian countries,” Yu said.
The restaurant is promoting the premium quality Blackmore Wagyu, an award-winning producer of 100 percent Fullblood Wagyu beef. Based in a Victorian town in Australia, 90 percent of Blackmore beef grades BMS 9 or 9+, Australia’s highest marbling grade.
CHI-Q offers Blackmore Wagyu MBS +9 Tasting (688 yuan) that includes Short Loin 140G, Flat Iron 40G, Karubi 70G, Short Ribs 50G and Tri Tip 40G. Chef Yu recommends tasting Blackmore Wagyu without dipping it into too much BBQ sauce, as the meat tastes sensational and tender.
Other specials at CHI-Q include braised pork belly, Yuzu pickle and chili sauce (48 yuan/2pc), roasted foie gras, peanut-seasame glaze and fresh pear (138 yuan) and New Zealand salmon (168 yuan/140G).
Opening hours: 6pm-10:30pm
Average per person: 300 yuan
Address: 2/F, Three on the Bund, 3 Zhongshan Road E1
Tel: 6321-6622
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