Second Helpings: Chi-Q

It’s no secret that Chi-Q is one of our favourite restaurants, with their Foie Gras Kimchi Mandoo appearing in Talk’s 50 Best Dishes supplement, and still holding a very special place in our hearts.

 

For those who are not familiar with the concept (where have you been?), here is a quick recap: The restaurant is a collaborative culinary partnership between the Bund stalwart alongside celebrity Chef Jean-Georges Vongerichten and his beautiful, half Korean wife, Marja. The menu comprises of Marja’s traditional Korean recipes that have been given a modern spin by Jean-Georges and helmed by Chef de Cuisine and South Korean native, the Shanghai-famous Bina Yu.

 

Designed by Neri&Hu, the venue has a dramatic industrial chic vibe, with a long wooden bar, welcoming guests upon arrival, private half sunken dining tables and a communal dining area. The Korean barbeques serve as the majestic centerpieces at each table.

We went for second helpings at the restaurant to experience an artisanal meat tasting platter comprising of the famed Australian Blackmore Wagyu MBS +9 (RMB 688). Barbequed at the table by attentive serving staff, the tasting plate featured short loin, flat iron, karubi, short rib and tri tip. An absolutely decadent treat for foodies, the meat, fresh from the flames, was quickly wrapped in traditional Korean leaves and sauces before being allowed to melt in the mouth.

 

The Blackmore beef is a real indulgence in Shanghai, coming directly from a family farm in Australia. Producing 100% fullblood Wagyu, 90% of their beef grades are BMS 9 or 9+, Australia’s highest marbling grade. As a boutique producer, the farm only prepares 55 carcasses a month, and they raise their cattle naturally, roaming in open fields amongst the Gum trees. With full traceability, Blackmore beef is some of the most exclusive meat available in Shanghai, and Chi-Q have manage to secure a supply.

 

Chef Yu has also created a Blackmore MBS +9 Shabu Shabu with seasonal vegetables and a warming broth, reinforced with herbs and spices (RMB 348). Finish the meal with fresh hand cut noodles or a Korean style congee made with the broth steeped with all the ingredients.

 

We suggest heading over to Chi-Q quick sharp to sample some of the best Australian meat available in China.