Join Junzi Kitchen’s Lucas Sin, one of New York’s most creative chefs and entertaining online personalities- Lucas makes up one half of the SHY*BOYZCLUB, an introverted Asian pop-up collective, who dish about culture while they cook. In this fun, interactive session, Lucas will share stories of cooking as he demonstrates how to prepare the perfect Mapo Doufu (麻婆豆腐). You will receive the recipe in advance and can either cook along with Lucas, or listen and watch and try to replicate the dish with the recorded demo later. Chat with Lucas (he’s a very fun guy!) and ask questions as he highlights techniques that you can use at home.
Fun facts: Mapo Dofu (麻婆豆腐) is one of China’s most famous exports, a sumptuous dish that exudes the spicy, numbing, tender flavors of China’s culinary capital of Chengdu. The name “mapo doufu” translates as “pockmarked old woman beancurd” – a nod to the legendary creator of the dish, as well as to “mala”（麻辣）, the mouth-numbing sensation that define the dish.
This event is for China Institute members only. To learn more about membership, or to become a member in time to join, visit https://www.chinainstitute.org/join-support/membership/ or email [email protected]
Lucas Sin, Chef at junzi kitchen (www.junzi.kitchen) and Nice Day (www.eatniceday.com), opened his first restaurant when he was 16, in an abandoned newspaper factory in his hometown of Hong Kong. Despite spending his Yale undergraduate years in the Cognitive Science and English departments, Lucas spent his weekends running restaurants out of his dorm, known as Y Pop-up. Prior to joining junzi’s founding team and opening junzi kitchen and Nice Day, Lucas cooked at Modernist Cuisine in Seattle, Kikunoi Honten in Kyoto, and Michelin-starred kitchens in Hong Kong and New York. Lucas is the winner of Star Chef Rising Stars Innovation Award, Eater Young Guns, and Forbes 30 under 30 class of 2019.
Beyond junzi and Nice Day’s daily menu, Lucas curates a collaborative tasting menu exploring the narrative of Chinese culinary history in relation to other cultures of the world, which became Distance Dining during the COVID-19 pandemic. With Eric Sze, the chef of Taiwanese restaurant 886, Lucas co-founded SHY*BOYZCLUB, an introverted Asian pop-up collective.