NYC’s Junzi Kitchen Is the Future of Chinese Food | Eater
"A bright, airy fast-casual Chinese kitchen driven by culinary director Lucas Sin’s pragmatic vision of modern Chinese food, this location centers on an assembly-line menu built around noodles and thin flour-and-water chūnbǐng pancakes. Originating from a Yale-incubated concept that began in New Haven, the shop aims to update and diversify Chinese cuisine for broader American audiences while remaining rooted in careful operations — good people, processes, and ingredients — and an emphasis on storytelling. The team hires locally and ethnically diverse staff rather than relying solely on traditionally trained Chinese wok cooks, reflecting a mission to make Chinese cooking accessible, scalable, and adaptable as the brand pursues ambitious expansion plans." - Jenny G. Zhang
