Gather Around the Fire Pit: A Review of Chi-Q

The newest addition to Jean-Georges Vongerichten’s Three on The Bund chain is a partnered effort between Jean-Georges and his part-Korean wife Marja Vongerichten. When Marja’s traditional Korean recipes meet Jean-George’s modern spin, you are left with the innovative and sexy Chi-Q. As the name suggests (“Chi” from “Kimchi” and “Q” from “BBQ”), the restaurant is centered around Korean Barbeque. A mix of wood, stone, lambent light, and mirrored ceilings create a warm yet alluring atmosphere. Each table is surrounded by an elevated wood partition, nicely separating you from other tables and providing a sense of privacy.

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The Plum Saketini (78RMB) is a bold but perfect concoction of Mandarin Absolut vodka, plum sake, and peach puree. Let’s just say, I ordered two - and so did everyone else. Other cocktails on the menu were a little underwhelming: the Pineapple Margarita (88RMB) tasted more like a two-dollar margarita from a generic beach in Mexico, and the Ginseng Old Fashioned (128RMB) was definitely not worthy of its price tag.

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Complimentary Banchan started off the meal, giving us a taste of some traditional Korean cuisine. However, the waiter didn’t seem to know exactly what each dish was - or at least could not explain each dish properly - which was slightly disappointing. The Kingfish Sashimi with Sweet Soy and Chili Oil, Avocado and Sunflower Seeds (88RMB) was recommended as an appetizer and rightfully so. This was our first taste of Jean-Georges’ twist - it was powerful but not overwhelming, a theme that would continue throughout the meal. We also tried the Crispy Kimchi Pancakes with Scallion Dipping Sauce (68 RMB) which was a more traditional dish to nicely complement the Sashimi.

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The main event was, of course, the Korean Barbecue. The menu is set-up so you can either order from a variety of baskets or order à la carte. We went with a Grain-Fed Beef basket (268RMB including Australian Wagyu short rib, ground Wagyu beef patties, and M7 Flat Iron), Organic Chicken (138RMB including chicken breast, thigh confit, and duck foie gras), and Market Vegetables (88RMB) and Seasonal Mushrooms (188 RMB). Seafoord and pork was also available. The highlight for me was the meat–you don’t encounter such good quality meat very often in Shanghai. The meal was accompanied with bibambap rice topped with Roasted Foie Gras (118RMB) which was slighty disappointing. All of the baskets were brought at once and the fire pit was uncovered. You can either choose to cook the food yourself, or accept assistance from the waiter. We chose to not be boring and test our barbecue skills. After the firepit was uncovered, everything became a euphoric blur. It was one of those meals that leaves you satisfied long after you are done eating.

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For dessert, we went with a carrot cake (58 RMB) and a berry “soup” (58 RMB). The dessert menu abandoned Korean cuisine for the most part, and incorporated classic Western desserts, such as carrot cake and chocolate mousse.

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The meal was not by any standard cheap, but you can’t expect anything less from Three on The Bund. Food is going to add up to at least 300RMB (including the 10% service charge) per head, plus however much alcohol you plan on consuming. Although it isn’t cheap, you’re still not looking at prices as high as other spots on the Bund - and hey, there’s a fire pit in the middle of the table. This article was written by Enrique Menendez. Send an email to [email protected] to get in touch. Photo Credit: Anna Perez