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.
- Menu, March 2018 -
snap peas, tofu, shiso seed, kumquat, patchun vinegar
king oyster, arrowhead, bamboo, burnt parsnip, XO
sea scallop, job’s tears, black sesame, black goji
lamb breast, longan, leek, fennel, sesame bing
ice-poached pear, lotus, apricot kernel, black sugar
Make your reservation for April, and we'll see you there.