{"id":2744,"date":"2024-02-01T17:00:17","date_gmt":"2024-02-01T17:00:17","guid":{"rendered":"https:\/\/kikkomanusa.com\/foodservice\/?page_id=2744"},"modified":"2025-10-13T09:27:47","modified_gmt":"2025-10-13T09:27:47","slug":"inspired-by-kikkoman-jun","status":"publish","type":"page","link":"https:\/\/kikkomanusa.com\/foodservice\/inspired-by-kikkoman-jun\/","title":{"rendered":"CHEFS EVELYN GARCIA & HENRY LU: INSPIRED BY KIKKOMAN"},"content":{"rendered":"
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CHEFS EVELYN GARCIA & HENRY LU: INSPIRED BY KIKKOMAN<\/h1>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n<\/div>\n\n\n
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At J\u016bn<\/a> in Houston, two chefs are celebrating their Chinese and Hispanic roots in what they call \u201cNew Asian American Cuisine\u201d <\/h2>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n
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For chefs Evelyn Garcia and Henry Lu, cooking is a form of storytelling through ingredients and flavors. At J\u016bn<\/a>, their wildly popular restaurant in Houston, the stories these talented chefs want to share are all about the foods they loved to eat in the culturally diverse households of their childhoods.  <\/p>\n\n\n\n

Chef Evelyn grew up in Houston in a Mexican and Salvadoran family. \u201cMy mom cooked in a lot of professional kitchens, including a Chinese cafeteria,\u201d she says. \u201cShe learned a lot about Asian cooking techniques and ingredients, and to this day, she\u2019s famous for her fried rice. So, I grew up with Latin food, but also chili oil, soy sauce, and all kinds of Asian flavors. We have a huge Vietnamese community in Houston, and I\u2019ve been in love with all those big Southeast Asian flavors like fish sauce, calamansi and lime leaf ever since I was a kid.\u201d  <\/p>\n\n\n\n

After graduating from the Culinary Institute of America, Evelyn worked in New York at several Southeast Asian hotspots, including Spice Market and Kin, before returning to her hometown and making a splash on the Houston-based Season 19 of \u201cTop Chef.\u201d  <\/p>\n\n\n\n

Chef Henry was raised in the Bronx in a family that owned Chinese restaurants. He got his degree from the French Culinary Institute and cooked at several high-profile New York restaurants, including Loosie\u2019s Kitchen, Pearl and Ash, and Llama Inn.  <\/p>\n\n\n\n

The two chefs have been close friends since they met in 2011 in New York at Kin Shop, where Evelyn was a junior sous chef and Henry a line cook. During the pandemic, they found themselves contemplating their next move. Evelyn was developing a brand and a business in Houston catering and operating popups and a stall in a food hall. Henry decided to move to Houston and join her in those ventures. And in February 2023, they opened their first brick-and-mortar restaurant, J\u016bn, to immediate critical and popular acclaim.  <\/p>\n\n\n\n

\u201cHouston has a really diverse food scene that\u2019s still developing,\u201d says Henry, \u201cand that gave us a lot of room to try something outside of the box.\u201d <\/p>\n\n\n\n

The restaurant\u2019s name, pronounced \u201cJune,\u201d tells a family story of its own. \u201cIt\u2019s the month when Evelyn, my mom, and my sister were all born,\u201d says Henry, \u201cand it\u2019s an homage to the people who taught us how to cook and eat and helped get us to where we are today.\u201d <\/p>\n\n\n\n

The vibe at J\u016bn is comfortable and casual, with a design that reflects textures and colors from Asia and the Americas and a family-style menu that allows for lots of sharing and experiencing new tastes. <\/p>\n\n\n\n

\u201cWe cook all the big, funky, spicy, fermented flavors we grew up eating and we still crave,\u201d says Evelyn. \u201cAnd we\u2019re excited that Houston is loving them, too.\u201d <\/p>\n\n\n\n

For both chefs, Kikkoman has been a household brand and a kitchen staple for as long as they can remember\u2014and it\u2019s a brand that\u2019s still inspiring their cooking today in signature dishes, drinks, and desserts like these. <\/p>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n

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JUN Michelada <\/h2>\n

Houston loves a good michel<\/span>a<\/span>da, and the classic Texas-style <\/span>version<\/span> features beer, Clamato juice<\/span>,<\/span> lime juice, and <\/span>chile<\/span>-lime powder. <\/span>Chefs <\/span>Henry and <\/span>Evelyn love micheladas, too, \u201cbut we like them less tomato<\/span>ey<\/span> and less spicy, the way they\u2019re <\/span>often <\/span>served in southern Mexico and El Salvador,\u201d says Chef Henry. In keeping with <\/span>J\u016bn\u2019s<\/span> New Asian American approach, they <\/span>replace the tomato with <\/span>ingredients like <\/span><\/span>Kikkoman\u00ae Hoisin Sauce<\/span><\/span><\/a> and <\/span><\/span>Sriracha<\/span><\/span><\/a> to <\/span>take the drink to a whole new level of craveable complexity<\/span>.<\/span><\/span><\/p>\n

View Recipe\u00a0<\/a><\/h3>\n\n <\/div>\n <\/div>\n \n
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Sweet Potato with Cumin Labneh and Pickled Leeks<\/h2>\n

Typical of <\/span>Evelyn and Henry\u2019s<\/span> eclectic style of cooking, this popular dish<\/span> uses<\/span> a roasted sweet potato<\/span>, seared in cultured butter,<\/span> as a canvas to highlight a variety of <\/span>unexpected<\/span> flavors and textures. <\/span>\u201cPeople tend to think of <\/span>sweet ways to serve <\/span>sweet potatoes, especially here in the Sout<\/span>h<\/span>,\u201d says Chef Evelyn<\/span>, <\/span>\u201c<\/span>bu<\/span>t we wanted to take it in a different direction<\/span>\u2014actually<\/span> a whole bunch of different<\/span> directions.<\/span>\u201d<\/span> Walnuts sauteed with <\/span><\/span>Kikkoman\u00ae Soy <\/span>Sauce<\/span><\/span><\/a>, piloncillo and citric acid add savory, sweet and sour notes. Quick-pickled leeks get their bright<\/span>, tart<\/span> flavor from <\/span><\/span>Kikkoman\u00ae <\/span><\/span>Rice<\/span> Vinegar<\/span><\/span><\/a>. A <\/span>crisp sweet potato chip adds crunch<\/span>. A<\/span>nd a <\/span>creamy cumin-scented labneh helps tie all the flavors together<\/span>.<\/span><\/span>\u00a0<\/span><\/p>\n

View Recipe<\/a><\/h2>\n\n <\/div>\n <\/div>\n \n
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Aguachile <\/h2>\n

Aguachile<\/span> is a Mexican style of ceviche in which seafood is seasoned with a citrus-<\/span>chile<\/span> dressing<\/span> \u2013<\/span> just before serving<\/span> \u2013<\/span> for a fresh, clean flavor. Chefs <\/span>Evelyn <\/span>and Henry\u2019s version features a sauce of freshly juiced raw cucumber, apple, cilantro, ginger, and <\/span><\/span>Kikkoman\u00ae Lime Ponzu<\/span><\/span><\/a>.<\/span> Chilled, <\/span>lightly<\/span> cooked shrimp are <\/span>tossed<\/span> with pickled gooseberries and layered with avocado and sliced radishes. The bright green cucumber sauce is spooned around<\/span> the edges,<\/span> and a drizzle of house-made <\/span>shrimp-<\/span>chili oil<\/span>\u2014<\/span>made with <\/span><\/span>Kikkoman\u00ae <\/span>Toasted Sesame Oil<\/span><\/span><\/a>, the shrimp shells, Thai chili flakes and garlic<\/span>\u2014<\/span>offsets the bright <\/span>aguachile<\/span> sauce with earthy warmth and depth. \u201cThis is the most popular dish on our menu,\u201d says Chef Henry. \u201cPeople<\/span> often<\/span> finish it and order a second one right away!<\/span>\u201d<\/span><\/span><\/p>\n

View Recipe<\/a><\/h3>\n\n <\/div>\n <\/div>\n \n
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Sesame Bu\u00f1uelo with Soy-Caramel Glaze<\/h2>\n

Desserts at <\/span>J\u016bn<\/span> feature <\/span>the same<\/span> mix<\/span> of Asian and Latin ideas<\/span> that infuse the <\/span>savory side of <\/span>the menu\u2014<\/span> like this showstopping coconut milk tapioca topped with seasonal fruit and a light, crisp <\/span>bu\u00f1uelo<\/span> flecked with black sesame seeds. <\/span>\u201cWhen I was a kid, my mom would make rice pudding with coconut milk, and I always loved that,\u201d says Evelyn. The crunchy <\/span>bu\u00f1eulo<\/span> that crowns this dish, adding textural context and a<\/span> bit of a<\/span> \u201ccrust effect,\u201d has become something of a signature of hers since she <\/span>showcased<\/span> it in a savory application on \u201cTop Chef.\u201d A reduction of Kikkoman\u00ae <\/span>S<\/span>oy <\/span>Sauce <\/span>and honey adds a sweet savory <\/span>finishing touch<\/span>\u2014 \u201c<\/span>a lot like the way we use Maldon salt or other savory elements<\/span> as a finish<\/span> to balance the sweetness of a dessert.\u201d<\/span><\/span>\u00a0<\/span><\/p>\n

View Recipe<\/a><\/h3>\n\n <\/div>\n <\/div>\n \n
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At J\u016bn in Houston, two chefs are celebrating their Chinese and Hispanic roots in what they call \u201cNew Asian American Cuisine\u201d\u00a0<\/p>\n","protected":false},"author":22,"featured_media":2750,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":true,"footnotes":""},"page-type":[83],"class_list":["post-2744","page","type-page","status-publish","has-post-thumbnail","hentry","page-type-blog-page"],"acf":{"blog_page_link_text":""},"yoast_head":"\nCHEFS EVELYN GARCIA & HENRY LU: INSPIRED BY KIKKOMAN - Kikkoman Food Services<\/title>\n<meta name=\"description\" content=\"At J\u016bn in Houston, two chefs are celebrating their Chinese and Hispanic roots in what they call \u201cNew Asian American Cuisine\u201d\u00a0\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/kikkomanusa.com\/foodservice\/inspired-by-kikkoman-jun\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Kikkoman Food Services\" \/>\n<meta property=\"og:url\" content=\"https:\/\/kikkomanusa.com\/foodservice\/inspired-by-kikkoman-jun\/\" \/>\n<meta property=\"og:site_name\" content=\"Kikkoman Food Services\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/kikkomanskitchen\" \/>\n<meta property=\"article:modified_time\" content=\"2025-10-13T09:27:47+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/kikkomanusa.com\/foodservice\/wp-content\/uploads\/sites\/2\/2024\/01\/01-Article-Header-APPROVED-scaled.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"2560\" \/>\n\t<meta property=\"og:image:height\" content=\"827\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:title\" content=\"CHEFS EVELYN GARCIA & HENRY LU: INSPIRED BY KIKKOMAN - 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