Junzi aims to explore the narrative of Chinese cuisine.
At Junzi, we serve Northern Chinese style bings & noodles daily, curate a 5-course Chef's Table monthly, and host a late-night street food menu weekly. By combining new ideas about food & culture with Chinese culinary traditions, we hope to connect more people and cultures and re-define the narrative of Chinese food in America.
Bings & noodles are just the start. Explore our offerings below
Our daily menu features bings & noodles with seasonal and customizable flavors. Open everyday, from 11am-10pm.
Our late-night menu of food & drinks, inspired by Asian street food. Fridays & Saturdays 10:30pm-1:30am.
Our monthly collaborative dinner series by Chef Lucas Sin, explores the narrative of Chinese cuisine by extending Junzi flavors beyond our everyday menu.
what's up at junzi
"what is a bing?"
Where our co-founders grew up in Northern China, wheat has been the focal grain instead of rice. After grinding and mixing wheat into water, it forms the dough for bing. There are lots of variations of bings, at Junzi Kitchen, we specialize in the Northern chun bing.
Chun bing (“spring” bing) is a thin flour-pressed dough used to wrap meats and vegetables. The chun bing is traditionally eaten to celebrate the arrival of spring.
noodles at junzi kitchen
When you shave bing dough with a knife into strands and drop them in boiling water, they become Northern Chinese style noodles. Longer, thinner spring noodles symbolize a prosperous long life.
At Junzi we serve both types, spring noodles and knife noodles.
chef lucas sin
Our chef and culinary director Lucas Sin opened his first restaurant when he was 16, in the wine cellar of an abandoned newspaper factory in his hometown of Hong Kong. During his undergraduate years at Yale, between spending time reading in the Cognitive Science and English departments, Lucas spent his weekends cooking in the basement of his dorm, running eight student-staffed restaurants. That project became known as Y Pop-up. Before he graduated, he backpacked and cooked his way through Japan, before settling to train at Kikunoi Honten in Kyoto. He also spent time at Modernist Cuisine in Seattle and a couple other kitchens in Hong Kong and New York—fancy or otherwise.
Beyond the bings and noodles at Junzi Kitchen, Lucas also directs the funkier, more indulgent After Hours menu: fried chicken, instant noodles, juicebox cocktails, and the like. His monthly personal project is a no-longer-secret, collaborative tasting menu exploring the narrative of contemporary Chinese cuisine, which we call Chef’s Table.