Chinese cuisine

The founders of Junzi Kitchen open a permanent location for an ephemeral concept

Chef Lucas Sin has developed a new menu for Nice Day, the Chinese-American concept he and Junzi Kitchen CEO Yong Zhaolaunched last summer as a pop-up concept during the pandemic. Sin, who is also the chef of New York-based Junzi, will launch the menu on June 9 when Nice Day’s first physical store opens in Greenwich Village at 170 Bleecker St.

“Chinese-American food is the ultimate and indulgent culinary product,” Sin said in a press release from the company. “It’s part of pop culture. Demand has not broken down, but it must evolve to reflect new customer behavior and today’s technology. These classic restaurants typically feature 200 item menus, and we hope to capture some of those favorites while doubling down on techniques and approach, bringing them back to their source of inspiration in China. “

Zhao said Chinese-American food continues to be one of the most important vehicles for connection between immigrants, their families and their communities. However, as the next generation of Chinese Americans begin to enter the workforce, they are seeing a loss of classic take-out restaurants, which means this food is starting to gradually disappear.

“We wholeheartedly believe in preserving the culture of Chinese cuisine in America and are building the infrastructure and model for these operators and their businesses to remain relevant,” he said.

Designed by the Sin and Nice Day culinary team after more than a year of research and experience in over 30 Chinese restaurants across the city and beyond, the offerings continue to pay homage to the American-Chinese culinary heritage. , but with new layers. As a tribute to the creative license that American-Chinese restaurateurs and chefs have taken for over a century, Sin has developed unique mashups and dishes inspired by various American-regional approaches to cooking. Menu items include:

  • Cheeseburger Egg Rolls, a prime example of the American influence on Chinese cuisine.
  • Real Deal Crab Rangoon, served with a sweet and sour sauce, originally from Hong Kong (where its red tint is the result of hawthorn, or Chinese pineapple). In the United States, the inclusion of ketchup is responsible for the color. Sin uses both.
  • Mac & Mapo, a reflection of the playful mashups known throughout American-Chinese cuisine.
  • Impossible Dan Dan Noodles, who uses meatless products instead of traditional ground pork.
  • Seattle-style Chicken Teriyaki, originally a Japanese dish that evolved into the American-Chinese culinary canon, it’s a hyper-regional take.
  • General Tso’s Chicken Sandwich, an indulgent take that truly exemplifies the American-style cross section (sandwich) with traditional Sino-American flavors (General Tso)

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