food as a medium for storytelling

 

Junzi Chef's Table is a five to seven tasting menu curated by Chef Lucas Sin. Usually structured around a cultural or historic theme and often by way of collaboration, each dinner explores the depth and dynamics of modern Chinese cuisine. Recent themes include From Rome to Canal St., 14th Century Medicinal Recipes, and Silk Road.

Check out some of our favorite snapshots from Chef's Table dinners, 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

Chinese New Year 2018

Chinese New Year 2018

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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 our collaborators, farmers, sous, hard-working porters and beyond during every Chef’s Table seating. 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, Ming River Baijiu, Consider bardwell, keith’s farm, Migiorelli Farm, Madura Farm, Luna Family Farm, Tsingtao, TapRm, and many more.