“With four locations in four years and continued growth on the horizon, the young business is well on its way to spreading the Junzi philosophy.”
- April Hamilton, Forbes
"A welcome addition to the recent boom of regional Chinese restaurants in the city is Junzi."
- Mary Wang, Vogue Magazine
“Without [Cecilia Chiang], Junzi Kitchen—launched in 2015 by a couple of Yale students—likely would not exist.”
- Priya Krishna, Bon Appétit
"The first word that comes to mind as you bite into Junzi Kitchen is balance. Junzi Kitchen is at the forefront of a new wave of Chinese cuisine in America, one that brings to life a translation of flavors that does not condescend to the American palate."
- China Hands, Huffington Post
"The team itself has lots of different viewpoints, in and outside of food. Junzi is always challenging themselves to be an exciting thing for anyone to feel comfortable going to."
- Tagan Engel, The Table Underground Podcast
"The menu concept is fairly simple. You order at the counter, choosing your base, protein, vegetables, garnish, and sauce. As for the noodles, the chef recommends the jaja mushroom, which is without a doubt, worth trying."
- Carissa Chesanek, CTBites
"Running late, in pain, Tyler Foggatt had to rush to the hospital for an appendectomy. But she first had a stop to make on Broadway — for one last chun bing at Junzi Kitchen."
- Erica Pandey, New Haven Independent
"Anything is better than tofu ravioli in the dining hall, and everyone loves Asian food. If you’re sick of the same old Ivy Wok and York St. Noodle House, check out Junzi Kitchen, they've won over our hearts (and our stomachs.)"
- Nicole Laszlo & Drew Glaeser, Spoon University Yale
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