CHEF LUCAS SIN
Lucas Sin opened his first restaurant when he was 16, in an abandoned newspaper factory in his hometown of Hong Kong. Despite spending his Yale undergraduate years in the Cognitive Science and English departments, Lucas spent his weekends running restaurants out of his dorm. That project became known as Y Pop-up. Beyond Yale, Lucas has worked at Kikunoi Honten in Kyoto, Modernist Cuisine in Seattle and Nur in Hong Kong. Recently, his stories and research on Chinese food have appeared in Lucky Peach and Cleaver Quarterly.
Junzi Kitchen is a new-generation restaurant serving Northern Chinese bings and noodle bowls from chef Lucas Sin. The restaurant combines Chinese culinary traditions and new ideas with a mission to connect more people and cultures through food. Founded by a team of Chinese graduate students at Yale University with locations in New Haven and New York City, Junzi Kitchen seeks to update the narrative on the modern Chinese everyday food experience in the U.S. In addition to Northern Chinese style bings and noodles, Junzi Kitchen offers more experiential menus, often through interdisciplinary collaborations, in the format Junzi After Hours and Chef’s Table, a monthly, themed five-course seated dinner. Junzi Kitchen just opened its second New York City location in Greenwich Village July 2018 at the corner of Bleecker and Sullivan Streets, and will soon open a Midtown location next to Bryant Park in the Fall.
Please share an off-menu family recipe (or description) or a personal intergenerational food story
As part of a new-generation of Chinese immigrants coming to the US, my family and I have had the privilege of translating American traditions into our family rituals. For Thanksgiving, in lieu of a turkey, we’d often make soy sauce chicken stuffed with sticky rice. The dish we’re serving at LUCKYRICE Feast is that stuffing: sticky rice stir-fried with chinese bacon, taro, and shrimps.
What does being a part of the LUCKYRICE Feast signify to you?
Junzi is incredibly excited to be a part of LUCKYRICE in our shared mission of adding to the cultural conversation through food.
What do you think of the Asian food moment right now?
Now is a better time than ever to make Chinese food in New York. From within such a wonderful cohort of Chinese chefs blossoms new ideas and delicious regional cuisines that only add to the color and diversity of Chinese food.
Join Chef Lucas and celebrate his family’s Thanksgiving dish at our BREAKING BAO: INTERGENERATIONAL CULINARY EXPERIENCE – NEW YORK CITY on November 16th at The Bowery Hotel.