Lucas Sin, a member of the Eater Young Guns Class of 2019 and Forbes 30 under 30, 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). He then backpacked and cooked his way through Japan before settling at Kikunoi Honten in Kyoto. He’s also spent time at Modernist Cuisine in Seattle and Michelin-starred kitchens in Hong Kong and New York.
Beyond the bings and noodles at Junzi Kitchen, Lucas also directs the funkier, more indulgent After Hours menu: Fried chicken, instant noodles, juicebox cocktails and the like. His monthly personal project is a no-longer-secret collaborative tasting menu exploring the narrative of contemporary Chinese cuisine, which we call Chef’s Study. During the COVID-19 crisis, Chef Lucas runs the collaborative delivery pop-up known as Distance Dining.
Egg Foo Young
- 1 Tbsp frying oil (any neutral oil will do)
- ½” piece of ginger, peeled and thinly sliced
- 2 cups chicken stock (or water)*
- 1 Tbsp light soy sauce*
- 2 tsp sugar*
- 1 Tbsp oyster sauce
- ½ tsp sesame oil
- 3 Tbsp cornstarch*
- 3 Tbsp cold water
- White pepper
- 4 cups frying oil
- 1 cup cooked meat of choice, cubed small (char siu, sliced mushrooms, chicken, shrimp, etc.)*
- 1 cup vegetable of choice (bean sprouts, cabbage, carrots, etc.)*
- ½ medium onion, thinly sliced
- 3 large eggs*
- 1 tsp soy sauce*
- 1 tsp cornstarch*
- Cooked rice
- 1 scallion, green part only, chopped
Make The Sauce
- In a Made In Saucier, heat 1 Tbsp of oil over high heat until shimmering. Add ginger slices and fry until aromatic. Add chicken stock, soy sauce, sugar, oyster sauce, and sesame oil. Bring to a boil then turn to medium and cook for 1 minute.
- Make a cornstarch slurry by combining cornstarch and cold water in a small bowl and mixing thoroughly. Pour slurry into boiling sauce and stir until thickened. Add more cornstarch slurry if necessary until the sauce is thick enough to coat a spoon.
Make The Omelette
- Fill a Made In Blue Carbon Steel Frying Pan ½ of the way with frying oil. Preheat to 350 F.
- In a mixing bowl, combine cooked meat of choice, cooked vegetable of choice, and onion. Add eggs, soy sauce, and cornstarch. Mix well and combine until eggs look slightly beaten and are barely coating the mixture. If overmixed and watery, add more cornstarch until the omelette comes together.
- Using a large soup ladle or cup measure, gently slip ¾ cup patties into the hot oil. Cook for 1 minute, continuously basting hot oil over the floating top of the omelette. Once golden brown, flip them over to cook for another minute. Remove from oil with a strainer and place each patty on a wire rack until all omelettes are cooked.
Transfer omelettes onto plates of warm cooked rice. Generously ladle sauce over the top, garnishing with chopped scallions.