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thank you.

We feel full, of gratitude (and food)
after a successful Chef’s Table 2018 series.

 

Junzi Chef’s Table: 56 courses, 9 months, and at least eighteen 14th century flame-roasted “peking” ducks later.

Thank you, to the chefs, artists, makers and guests we’ve worked with, to feed the rich conversations surrounding the global influence of Chinese cuisine.

There are so many more stories to be told. Looking forward to 2019, we're excited to be part of the narrative.

 

Check out our quick recap below for some of our favorite snapshots from Chef's Table dinners this year, from all-star collaborators to dishes that made our mouths water.

October   : “West Lake Cod”  | 8-year snail black vinegar, long beans, olives

October: “West Lake Cod” | 8-year snail black vinegar, long beans, olives

October   : “Cucumber”  | 3-year plum vinegar, lemon, perilla, sichuan peppercorns

October: “Cucumber” | 3-year plum vinegar, lemon, perilla, sichuan peppercorns

December: “Big Fish Little Fish”  | An illustrative collaboration with artist Tango Gao

December: “Big Fish Little Fish” | An illustrative collaboration with artist Tango Gao

May: “Color”  | Setting the table with Spring Street Social Society

May: “Color” | Setting the table with Spring Street Social Society

February   : “Red Furu”  | oyster mushroom, sichuan bacon, pickled woodear, pomelo

February: “Red Furu” | oyster mushroom, sichuan bacon, pickled woodear, pomelo

December   : “Silk Road Dumplings”  | Soup dumpling of lamb and pork belly spiced with coriander, caraway, parsley, dill, and mint

December: “Silk Road Dumplings” | Soup dumpling of lamb and pork belly spiced with coriander, caraway, parsley, dill, and mint

April   : “Roast Duck from the 14th century  | Finishing off by torching the skin with honey

April: “Roast Duck from the 14th century | Finishing off by torching the skin with honey

April   : “Roast Duck from the 14th century”  | Roasted with sheep’s stomach, onions, and finely ground coriander

April: “Roast Duck from the 14th century” | Roasted with sheep’s stomach, onions, and finely ground coriander


Special thanks to these collaborators, farmers, sous, hard-working porters and beyond during every Chef’s Table seating this year. We couldn’t have done it without you:
(Burlap & Barrel, John Hutt, Rhea Teng, Wing on Wo & Co, Tango Gao, Museum of Food and Drink, Spring Street Social Society, Two Guys from Woodbridge, Union Square Greenmarket, River Garden Farm, Mei Lum, Michael Harlan Turkell, John, Ming River Baijiu, Consider bardwell, keith’s farm, Migiorelli Farm, Madura Farm, Luna Family Farm, Tsingtao, TapRm Renel, Ruoyin, and many more.)

 

 

3 nights a month, 18 seats each night.

A step up from bings and noodle bowls, Junzi Chef’s Table is a referral-only, reservation-only dinner series by Chef Lucas Sin that explores the narrative of Chinese cuisine beyond our everyday menu.

Each month’s 5-7 course tasting menu is curated around a specific theme, at times cultural, at others historic. Past menus have drawn from Chinese-Dominican cuisine, Shanghai comic book illustrations, and most recently, Italian-Chinese cross-sections, and 14th century imperial Chinese food therapy.

Sign up for our Chef’s Table guest list, and look for the invitation in your email.

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