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"For the co-founders of Junzi Kitchen, wraps and noodle bowls are more than just lunch—they're cultural ambassadors."

- Danica Lo, Food & Wine

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"It has a lot of the flavors that remind me of home and my grandmother's cooking."

ABC7NY News

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"Bings (and their noodle cousin) [at Junzi] are the street food that could redefine how we think about Chinese cuisine."

- Ruth Walker, W42ST

 
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"Running late, in pain, Tyler Foggatt had to rush to the hospital for an appendectomy. But he first had a stop to make on Broadway — for one last chun bing at Junzi Kitchen."

- Erica Pandey, New Haven Independent

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"The first word that comes to mind as you bite into Junzi Kitchen is balance. Junzi Kitchen is at the forefront of a new wave of Chinese cuisine in America, one that brings to life a translation of flavors that does not condescend to the American palate."

- China Hands, Huffington Post

"Anything is better than tofu ravioli in the dining hall, and everyone loves Asian food. If you’re sick of the same old Ivy Wok and York St. Noodle House, check out Junzi Kitchen, they've won over our hearts (and our stomachs.)"

- Nicole Laszlo & Drew Glaeser,  Spoon University Yale

 
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"The team itself has lots of different viewpoints, in and outside of food. Junzi is always challenging themselves to be an exciting thing for anyone to feel comfortable going to."

- Tagan Engel, The Table Underground Podcast

"Cuisine is not just delicious food; it’s also a form of art. Junzi Kitchen makes works on art on a plate during their Chef's Table tasting menus."

- Sinovision Journal

"The menu concept is fairly simple. You order at the counter, choosing your base, protein, vegetables, garnish, and sauce. As for the noodles, the chef recommends the jaja mushroom, which is without a doubt, worth trying."

- Carissa Chesanek, CTBites 


For press inquiries and/or a press kit, please contact us at press@junzi.us