Three on the Bund

Three on the Bund, formerly known as the “Union Building”, is one of the “Outstanding Historical Buildings” recognized by Shanghai Municipal People's Government. Built in 1916, it has 107 years of history. It was the first steel-framed structure in Shanghai, the design is in Neo-Renaissance style with some Baroque details on the exterior. In 2004, the unique heritage building was transformed into Three on the Bund by renowned American architect Michael Graves with the vision of reinstating the Bund's glory.

Today, Three on the Bund has become an iconic Bund Landmark, it’s also Shanghai’s leading epicurean lifestyle destination blending gastronomy, art, culture, and music in an elegant, sophisticated gathering place for vibrant people and stimulating ideas. It created and manages award-winning restaurants and bars, including Michelin Chef Jean-Georges Vongerichten’s first signature restaurant outside of New York—Jean George Shanghai, which is awarded One Michelin Star for the sixth consecutive year as well as One-Diamond Restaurant by Black Pearl in 2021-2023; Michelin Recommended Restaurant 2017-2023 Mercato and POP; One Michelin Star restaurant 2021-2023 Canton Table and Black Pearl Restaurant Guide recommended the Cupola—which is also recognized in Conde Nast Traveler’s as “Trips of a Lifetime”.

Three on the Bund embraces and promotes cultural activities and exchanges. Besides running one of the oldest and prestigious galleries “the Shanghai Gallery of Art” --SGA, it regularly hosts THREE TALK, an ongoing inspirational speaker series to engage the local community in discussions on topical socio-economic issues from around the world. Prominent guest speakers spoke in the past THREE Talk events including Nobel laureate Professor Robert C. Merton of MIT Sloan School of Management, former president of Indonesia Dr. Jusuf Habibie, Chairman & CEO of Innovation Works Mr. Kai-Fu Lee, Baker Foundation Professor at the Harvard Business School, Dr. Robert S. Kaplan, and three-time Pulitzer Prize winning journalist Thomas L. Friedman.

Three on the Bund is also committed to conducting responsible and sustainable business practices, to play its part in contributing to a harmonious society and a healthy planet. Its efforts include reducing food waste and reducing the use of plastic materials，introducing energy saving measures including the use of photovoltaic equipment, working with certified local organic farms, selecting sustainably harvested seafood and fair-trade agricultural products. It promotes local intangible cultural heritage, such as introducing traditional craftsmanship “sugar art” in its Chinese restaurant Canton Table, and organizing learning trips for its employees to learn and promote local wine. It also engaged in charity activities such as supporting China Foundation for Disabled Persons in the Gift of Sight campaign.