Junzi Kitchen AIMS TO explore THE NARRATIVE OF MODERN CHINESE FOOD
WE ENJOY COMBINING MODERN IDEAS ABOUT FOOD & CULTURE WITH NORTHERN CHINESE CULINARY TRADITIONS. The first Junzi Kitchen opened in New hAVEN, CT IN 2015, AND ARE expanding throughout New York City.
Founded by a team of Chinese graduate students at Yale University, we are a new-generation chinese restaurant that serves northern style bings & noodles daily.
Bings & noodles are just the start. Explore the rest of our offerings below
Junzi Kitchen makes bings & noodles, daily. Build your own or enjoy our chef's recs with braised meats, seasonal vegetables, & housemade sauces.
Junzi After Hours is our late-night small plates and cocktail menu on fridays & saturdays, for all your juicy, crunchy, after dark food cravings.
upcoming junzi events
February 9 + 10 :
Junzi After Hours (featuring DJs from WBAR radio)
10:30pm-1:30am | all locations (WBAR at nyc location)
February 16 + 17 :
Junzi After Hours
10:30pm-1:30am | all locations
what's up at junzi
"what is a bing?"
Because rice historically hasn’t grown well in Northern China, where the Junzi Kitchen founders grew up, wheat has been the focal grain. 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.
opening april 2018:
junzi kitchen at bleeker
170 bleeker street
(at sullivan st), ny