CHI-Q, latest project by Three on the Bund with Chef Marja and Chef Jean-Georges Vongerichten as inspiration and culinary partners, is a traditional yet innovative Asian experience composed of local and organic ingredients. It is a gourmet’s embrace of the strong and long lasting Asian culinary culture interpreted in a contemporary twist with the intent of bringing it to a new international dimension. 

Chef Marja, born in Uijeongbu, South Korea to a Korean mother and an American soldier, was adopted and raised in the Washington DC area USA and spent most of her adult life reuniting with her Korean roots. Learning how to cook and eating Korean food with her Korean family became a bridge between the past and the present and united her American and Korean cultures.

Renowned chef Jean-Georges Vongerichten is responsible for the operation and success of a constellation of three and four star restaurants worldwide. His early exposure to Asian flavors began in Bangkok, Hong Kong and Singapore and proved influential to Vongerichten’s developing style. With 23 restaurants worldwide, CHI-Q will join Jean- Georges and Mercato in Three on The Bund.

CHI-Q’s menu is comprised of dishes that were developed by marrying Chef Marja’s traditional homemade-style recipes with Jean-Georges’ modern spin to satisfy the taste of an international clientele in search of culinary adventures. Signature dishes like Roasted Foie Gras Bi Bim Bop, Kingfish Sashimi, and Charred Beef Tenderloin with Gochujang Butter are just perfect examples. The menu also carries home recipes directly from Marja which she serves in their New York home, among them, Spicy Chicken Stew is one of Jean-Georges’ favorites.

An important feature of the menu is Asian BBQ, an elegant yet playful sharing style experience, where guests grill fresh and savory meats, seafood and veggies, customizing each mouthful with a vast variety of homemade kimchis, seaweeds and pickled veggies, while bonding with their friends and family around the table.

South Korean native, Chef Bina Yu helms the kitchen. She studied cuisine both in South-Korea and in the USA before joining Jean-Georges in New York City.

The food will be complemented by a beverage menu reflecting the favorites of Asia, from imported juices, beers, makkolli to an extensive selection of sojus including several premium labels which are designated as “Intangible Cultural Assets”. Creative cocktails made from Asian liquors are also an absolute must try.

The design concept by Neri&Hu celebrates the beauty of the dramatic yet hidden three-story atrium of Three on the Bund. It created an abstracted landscape and interiors providing guests an architectural experience to complement the unique gastronomic experience. Cladded in charcoal wood slats and concrete floors, the entrance of the restaurant is reminiscent of the discrete and private entrances found in traditional Korean houses. Upon crossing the threshold of a wooden gate, guests are lead naturally into the long bar, where they may relax with a drink before entering the dining hall.
 
Diners will experience their meal in half sunken bespoke seating banquettes leading up to the communal table situated under the large void of the atrium, re-establishing this architectural feature as the heart and climax of the spatial experience. With its unique composition of light, shadows and reflective patterns that evoke the canopy of a forest, the warm-toned metal ceiling combined with the rusty wood floor and screen create an ambient dining space. With a deep understanding of materiality, the striking atmosphere inside the main dining space recalls the richness of Korean cuisine—both space and food represent a balance between the delicate, the raw, and the vibrant.

Since opening in 2004, Three on the Bund has always had at heart to innovate and develop concepts that would surprise and charm local and international guests. We are extremely proud to represent a cuisine which has not been represented as much as it deserved to be, and we are convinced many skeptics will be amazed by the experience.

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