In the heart of Houston, JŪN stands out as a culinary destination that seamlessly blends flavors from the Americas and Asia, underscoring the city’s unique gastronomic narrative.
This celebrated restaurant is the brainchild of local hero and Top Chef star Evelyn Garcia, along with her partner Henry Lu, who now makes waves as a contestant on Top Chef Canada.
Henry Lu’s culinary journey is richly woven with influences from various cultures. Growing up in the East Bronx, his life was flavored by the diverse foods of his neighborhood—ranging from Puerto Rican mofongo to Italian classics—creating a vibrant tapestry of tastes that shaped his identity.
Lu’s passion for cooking ignited through his family’s Chinese restaurants, where he took part in numerous aspects of the business. This early experience led him to the French Culinary Institute and kitchens across New York City, where he soon collaborated with Evelyn Garcia, who was also crafting her culinary path in the city.
In 2020, Garcia convinced Lu to move to Houston, where their mutual dreams for JŪN flourished.
Reception to their innovative restaurant has been overwhelmingly positive, with the Houston Chronicle’s acclaimed critic Alison Cook labeling it as “arguably the most exciting new restaurant in Houston.”
“JŪN is a novel for me, Evelyn, and everyone involved,” Lu expresses. “Every day we are open is a new chapter added to the novel.” This evolving narrative is reflected in their food, drinks, and wine – all expressions of their personal and culinary journeys.
Dining at JŪN is an intimate experience that embraces warmth without feeling pretentious. The attentive staff ensures a welcoming atmosphere, where both chefs circulate among tables, interacting with guests to enhance their dining experience.
The menu features dishes that, despite their simple names, reveal complex and intriguing flavors. For instance, their “Oysters” are drenched in a unique beef tallow infused with green chili oil, while the aguachile appears as a colorful, artistic creation reminiscent of a Kandinsky painting, with raw Gulf shrimp and an array of vibrant garnishes.
An iconic dish that has already captured local acclaim is their reinvented “Fried Chicken.” Unlike any traditional recipe, this dish employs a batter incorporating shrimp paste, Thai chilis, and ginger, paired with a sorghum-like sauce that amplifies its flavor profile, making it a standout in Houston’s culinary scene.
Aside from JŪN, Lu and Garcia have expanded their vision to include Third Place, a daytime café meant to foster community by inviting artists, musicians, and chefs to collaborate and share their creations. Furthermore, they run KIN, which focuses on catering services and pop-up events, as well as offering a selection of ready-to-eat foods.
Lu’s journey is further accentuated by his experience as a contestant on Peacock’s Top Chef Canada. Although he cannot disclose the show’s outcome or the competition’s details due to ongoing episodes, he notes it has been
image source from：https://www.outsmartmagazine.com/2025/05/henry-lu-jun-profile/
