Operations
Junzi Kitchen founders opening permanent location of pop-up concept
June 29, 2021
Chef Lucas Sin has developed a new menu for Nice Day, the Chinese-American concept that he and Junzi Kitchen CEO Yong Zhao
launched last summer as a pop-up concept during the pandemic. Sin, who is also the head chef at NYC-based Junzi, will debut the menu on June 9 at Nice Day's first brick-and-mortar location opening in Greenwich Village at 170 Bleecker St.
"American-Chinese food is the ultimate, indulgent, culinary commodity," Sin said in a company press release. "It's a part of pop culture. It hasn't fallen out of demand, but it needs to evolve to reflect the new behavior of customers and the technology of today. These classic restaurants typically have 200-item menus, and we hope to capture some of those favorites while doubling down on techniques and approach, bringing them back to the source of their inspiration in China."
Zhao said American-Chinese food continues to be one of the most important vehicles for connection between immigrants, their families and communities. As the next generation of Chinese-Americans begins to enter the workforce, however, he's noticing a loss of classic takeout restaurants, which means this food is beginning to phase out.
"We wholeheartedly believe in preserving the culture of Chinese cuisine in America, and are building the infrastructure and model to keep these operators and their businesses relevant," he said.
Designed by Sin and Nice Day's culinary team after over a year of researching and experiencing over 30 Chinese restaurants throughout the city and beyond, the offerings continue to pay homage to American-Chinese culinary heritage but with new layers. In reverence to the creative license American-Chinese restaurant owners and chefs have taken for over a century, Sin has developed unique mashups and dishes inspired by diverse American-regional approaches to the cuisine. Menu items include:
- Cheeseburger Egg Rolls, a prime example of American influence on Chinese cuisine.
- Real Deal Crab Rangoon, served with a sweet a sour sauce, with origins in Hong Kong (where its red hue is the result of Hawthorn, or Chinese pineapple). In the U.S., the inclusion of ketchup is responsible for the color. Sin utilizes both.
- Mac & Mapo, reflective of the playful mashups known in all American-Chinese cooking.
- Impossible Dan Dan Noodles, which uses meatless products in place of traditional ground pork.
- Seattle-Style Chicken Teriyaki, originally a Japanese dish that has evolved into the American-Chinese culinary canon, it's a hyper-regional take.
- General Tso's Chicken Sandwich, an indulgent take that really illustrates the cross-section of American-style (sandwich) with traditional Chinese-American flavors (General Tso's)
