On this episode, host Tagan Engel talks to Junzi Kitchen Chef Lucas Sin and Marketing Director Reed Immer about the restaurant's sleek assembly-line model, Northern Chinese cuisine, expansion to New York City, and relatively new night lunch series.
Night lunch is an innovative event Friday and Saturdays from 10:30 p.m. to 1:30 a.m. with booming music, a constantly changing menu designed by both the head chef and line cooks, many of whom had little to no culinary experience before working at Junzi. It’s a rare opportunity for entry level line cooks to learn menu development, sourcing, pricing, prep planning, and meal execution to the public; skills most cooks don’t learn until many years in the business.