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Strange Delicacies of Combined Flavors

April Junzi Chef's Table

 

The recipes we’re cooking from this month are very, very old.

Most of them are from around 1330, when Mongols ruled over China and the imperial pharmacist Hu Sihui wrote the very first book on Chinese medicine and Chinese cuisine, 饮膳正要 or “Important Principles of Food and Drink.”

As a culinary encyclopaedia, this book catalogued regional recipes that eventually permeated into the national cuisine of the whole of China. Today, many of the most iconic Chinese dishes had roots in recipes from this book, which we’ve taken the liberty to serve them to you tonight.

 Each menu is designed and printed in-house by our creative team, inspired by the theme of the month.

Each menu is designed and printed in-house by our creative team, inspired by the theme of the month.

 

- Menu, April 2018 -

FAT CHICKEN DUMPLINGS, or DEBONED CHICKEN MORSELS
with sprouting ginger, vermicelli, sichuan peppercorn

PEKING DUCK, or ROAST DUCK FROM THE 14TH CENTURY
roasted with sheep’s stomach, onions, and finely ground coriander

POPPY SEED BAO

NOODLE SOUP, or HANGING NOODLES
in duck and mutton broth with sweet melon and vinegar

CHINESE SWEET PUDDING, or EARTH IMMORTAL CONCENTRATE
candied Chinese yams, apricot kernel, goat’s milk custard

 
 Chicken dumplings with sprouting ginger, vermicelli, sichuan peppercorn

Chicken dumplings with sprouting ginger, vermicelli, sichuan peppercorn

 Family-style 2nd course: Roasted duck and fluffy poppy seed bao with lamb gravy, to soak up all that flavor.

Family-style 2nd course: Roasted duck and fluffy poppy seed bao with lamb gravy, to soak up all that flavor.

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 Chef Lucas describing Hu Sihui's "A Soup for the Qan" the book that inspired April's Chef's Table recipes and ingredients.

Chef Lucas describing Hu Sihui's "A Soup for the Qan" the book that inspired April's Chef's Table recipes and ingredients.

 For April, we got our spring flowers from Fox Fodder Farm and a porcelain soy sauce bottle-turned vase from our friends at Wing on Wo.

For April, we got our spring flowers from Fox Fodder Farm and a porcelain soy sauce bottle-turned vase from our friends at Wing on Wo.

 The 4th course: hanging noodles in duck and mutton broth with sweet melon, plus a touch of red vinegar

The 4th course: hanging noodles in duck and mutton broth with sweet melon, plus a touch of red vinegar

 The 5th and final course: Chinese sweet pudding with, candied Chinese yams, apricot kernel, goat’s milk custard

The 5th and final course: Chinese sweet pudding with, candied Chinese yams, apricot kernel, goat’s milk custard


Want to know the next theme and make a reservation before everyone else? Sign up for our Chef's Table Mailing list.

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junzi summer internships 2018

join us at Junzi HQ this summer

 
 

calling all problem solvers, curious eaters, and food enthusiasts,


 

We’re looking for your expertise and passion, for our teams in Business Intelligence, Design, Marketing, and Culinary. While working alongside our team, you will play a pivotal role in the identity of Junzi as we expand in New York City and extend the conversation of Chinese cuisine in America.

Our summer 2018 interns will earn a monthly stipend (or school credit for current eligible students), as well as enjoy monthly team dinners, cultural events, field trips and free admission to all museums in New York City.

 

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Almost Spring

March Junzi Chef's Table

 

Junzi Chef's Table is a monthly collaborative dinner series by Chef Lucas Sin that extends Junzi flavors beyond our everyday menu, and explores the narrative of Chinese cuisine.

This month, our Chef’s Table menu borrows from the seminal 14th century text 饮膳正要 (or _Proper and Essential Things for the Emperor’s Food and Drink_) as an emblem of Chinese food therapy and East-West intellectual exchange.

 Chef Lucas welcoming guests to our spring Chef's Table.

Chef Lucas welcoming guests to our spring Chef's Table.

 2nd-course: king oyster, arrowhead, bamboo, burnt parsnip, XO

2nd-course: king oyster, arrowhead, bamboo, burnt parsnip, XO

 5th-course: ice-poached pear, lotus, apricot kernel, black sugar

5th-course: ice-poached pear, lotus, apricot kernel, black sugar

 

- Menu, March 2018 -

WOOD, ACID
snap peas, tofu, shiso seed, kumquat, patchun vinegar

METAL, SPICE
king oyster, arrowhead, bamboo, burnt parsnip, XO

WATER, SALT
sea scallop, job’s tears, black sesame, black goji

FIRE, BITTER
lamb breast, longan, leek, fennel, sesame bing

EARTH, SWEET
ice-poached pear, lotus, apricot kernel, black sugar

 
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 Chef Lucas telling the story behind the FIRE course

Chef Lucas telling the story behind the FIRE course

 sea scallop, job’s tears, black sesame, black goji

sea scallop, job’s tears, black sesame, black goji

Make your reservation for April, and we'll see you there.

 

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A Red New Year

February Junzi Chef's Table

 

For our February Chef's Table, we explored the Chinese history of the color red, a color that is more apparent in Chinese cuisine than anywhere else.

- Menu, February 2018 -

RED OIL: WONTONS
pork & leek, blood orange, "modified" sauce

RED-SOAKED: LOTUS ROOT
green sichuan peppercorns, brooklyn tofu, sesame

RED FURU: OYSTER MUSHROOM
sichuan bacon, pickled woodear, pomelo

RED-COOKED: PORK BELLY
eight treasure rice, napa cabbage, flowers

RED SYRUP: DUMPLINGS
osmanthus, roasted soy bean flour

 
 Red Soaked: Lotus root soaked in a medicinal braising liquid in two stages until tender

Red Soaked: Lotus root soaked in a medicinal braising liquid in two stages until tender

 Originally a southern condiment, Red Furu is fermented with yeast rice, rose wine, and caramel for color

Originally a southern condiment, Red Furu is fermented with yeast rice, rose wine, and caramel for color

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 You can't mention the color red in sichuan cooking without Red Oil dumplings: The assumption is that () refers to the top sheen of oil, but the equally interesting bottom layer is () which refers to the fortified soy sauce  Our soy sauce is cooked down with black sugar, Chinese licorice, ginger, galangal, chilis, etc. Finally the pork and celery wontons are served with a squeeze of blood orange and chervil.

You can't mention the color red in sichuan cooking without Red Oil dumplings:
The assumption is that () refers to the top sheen of oil, but the equally interesting bottom layer is () which refers to the fortified soy sauce

Our soy sauce is cooked down with black sugar, Chinese licorice, ginger, galangal, chilis, etc.
Finally the pork and celery wontons are served with a squeeze of blood orange and chervil.

 
 Red Cooked: A common technique, likely invented in Jiangsu, but now as popular  in imperial kitchens as in home kitchens. it's usually a braise of spices, soy sauce, and sugar.

Red Cooked: A common technique, likely invented in Jiangsu, but now as popular  in imperial kitchens as in home kitchens. it's usually a braise of spices, soy sauce, and sugar.

 There's no soy sauce,  the red color comes from a caramel. in the absence  of soy sauce, the other spices  have a bit more room to shine., producing a pork belly that's wonderfully succulent and nuanced.

There's no soy sauce,  the red color comes from a caramel. in the absence  of soy sauce, the other spices  have a bit more room to shine., producing a pork belly that's wonderfully succulent and nuanced.

 Our pork dish is served with celebratory 8 treasures rice

Our pork dish is served with celebratory 8 treasures rice

 

We hope to see you at the next Junzi Chef's Table. Get your spot before it sells out, your tastebuds will thank you.

 

Junzi Chef's Table is a monthly dinner series that extends Junzi flavors beyond our everyday menu, and explores the narrative of Chinese cuisine as it intersects with areas of food, drink, and culture. Chef and Culinary Director Lucas Sin curates a five-course tasting menu with a different theme every month. All you need to bring is your curious appetite.


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7 ways to celebrate 

a week of chinese new year festivities at junzi

 

Happy Chinese New Year!

新春快乐 

February 16th is the first day of Chinese New Year. For 7 days, we'll be featuring special menus and gifts inspired by the Chinese New Year. Mark your calendars and visit us to get in on the celebrations!

 

Day 1:
L U C K Y  M O N E Y

Thursday, February 15th
大年三十

Send a junzi gift card with that lucky New Year money. Buy $50, get $10 extra for all junzi gift cards online and in-store between feb 15 and feb 21. Use promo code "HAPPY2018" at checkout. This Chinese New Year for the Year of the Dog (狗), we've also designed a limited-edition digital gift card.
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(available for all locations)


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Day 2:
D U M P L I N G S  F O R  A L L

Friday, February 16th
正月初一

We know you've been craving dumplings all week. At Junzi After Hours, our weekend late-night event, we'll be serving three special styles of dumplings every weekend from feb 9th-28th. On friday, feb 16th, enjoy an order of dumplings on us when you purchase any 2 items on the After Hours menu.
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(available at our 113th & broadway location)


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Day 3:
M O R E  D U M P L I N G S

Saturday, February 17th
正月初二

Free dumplings round 2: now's the time to bring your favorite roommate. Spend $15 or more during Junzi After Hours on saturday, feb 17, and get a free order of dumplings. Cheers to that.
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(available at our 113th & broadway location)

 


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Day 4:
$1  T E A 

Sunday, February 18th
正月初三

Have a tea-riffic day. Get a $1 tea on tap on sunday, feb 18 when you purchase a bing or noodle bowl. Show your email to our cashier. Simple as that. 
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(available at our 113th & broadway location)


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Day 5:
H O T  N E W  Y E A R

Monday, February 19th
正月初四

Every proper Chinese restaurant makes their own chili oil. At Junzi, we make ours with Tianjin chilies, sichuan peppercorns, and smoky cayenne. We bottled all that goodness in a small batch for you. On monday, feb 19 only, get a $5 junzi gift card when you purchase a limited-edition jar of Junzi Chili Oil.
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(available at our 113th & broadway location)


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Day 6:
A  C N Y  C H E F' S  T A B L E

Tuesday, February 20th - Thursday, February 22nd
正月初五

Have you dined at Junzi Chef's Table yet? Our Chef Lucas Sin curates a five-course tasting menu that explores the narrative of Chinese cuisine, with a different theme every month. For February, we celebrate Chinese New Year with the festive color of red, through the lens of Sichuan cuisine. Reserve your spot at the early-bird ticket price now, and save the date for Chef's Table seatings on February 20th-22nd. See you there.
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(available at our 113th & broadway location)


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Day 7:
L A S T  D A Y  O F  C N Y

Wednesday, February 21st
正月初六

For the last day of our 7-day celebration, let's make it a full meal filled with happiness. Get a free cold brew tea on 2/21 with the combo purchase of any main item and any side*. 
*sides=spicy beef shank, cucumber salad or chips
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(available at our 113th & broadway location)


The Fine Print:
The gift card promotion expires on Wed Feb 21, 2018. Early bird ticket price for Chef’s table expires on Friday Feb 16, 2018. Other offers expire at the end of store operating time or while supply last. To be eligible for After Hour promotions,  the purchases must occur during After Hours from 10:30pm to 1:30am on Friday and Saturday and with After Hours Menu items only. For orders with minimum purchase requirement, gift cards and sales tax cannot be included in determining purchase total. The gift card promotion can be combined with other promotion. Any other offer cannot be combined with other coupons, promotions, or special offers.Offer is not redeemable for cash. Offers are subject to availability and changes at Junzi Kitchen's sole discretion.
 

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