In Houston’s vibrant Heights neighborhood lies a culinary gem that orchestrates a symphony of flavors like no other. Jūn, a restaurant helmed by the talented duo of Chef Evelyn and Chef Henry Lu, promises an unforgettable dining experience that seamlessly weaves together the culinary threads of El Salvador, Mexico and China. On a recent visit to Jūn, I had the privilege of indulging in a gastronomic adventure that left me utterly enchanted and longing for an encore.

As we stepped into Jūn, we were immediately drawn to its beautiful bar, a focal point of the restaurant exuding an air of sophistication. The friendly staff welcomed us warmly and provided detailed explanations of the dishes, setting the stage for a memorable evening. The cocktail menu, exclusively featuring wine and sake-based concoctions, beckoned us to explore its offerings. The Pink Drink, a creamy, fruity marvel composed of nigori sake, elderflower, lychee, dragon fruit, and coconut crème, proved to be a spectacular choice, setting the tone for the culinary journey ahead.

Jūn’s wine selection, though not extensive, offered a diverse range of solid choices across various price ranges. Acting on our server’s recommendation, we opted for a rose sparkling wine to accompany our meal, a decision that would later prove to be a harmonious choice, especially when paired with the restaurant’s signature fried chicken.

While savoring our cocktails, we had the opportunity to witness the kitchen in action from our seats at the counter section. Chef Evelyn, a culinary virtuoso known for her appearance on the last season of Top Chef, orchestrated the kitchen like a maestro conducting an orchestra. Her meticulous attention to detail and commitment to perfection were evident in every dish that graced our table.

The culinary journey began with Crab Rangoon, a dish that transformed the familiar into the extraordinary. Delicately stuffed cream cheese pockets were elevated with the addition of lump crab, creating a symphony of textures and flavors. The daikon radish added a pleasant kick, while the sweet chili sauce, infused with ginger and a hint of orange from Calamondin, provided a beautiful complement.

The Oysters with fermented mango, pickled butter, and mignonette offered a captivating twist on raw oysters. The spicy, peppery notes of fermented mango paired exquisitely with perfectly briny oysters, and the presentation, served on rocks, was visually appealing.  For those seeking further seafood delights, the Gulf Shrimp Aguachile, featuring avocado, fried taro for a delightful crunch, and shrimp oil, provided an unforgettable experience. The broth, with its touch of Serrano pepper and citrusy undertones, delivered a vibrant punch that elevated the dish to a crescendo of flavors.

Transitioning to heartier fare, the Prawns with mole blanco, pea shoots, and onion ash showcased Chef Evelyn and Chef Henry’s talent for creating complex and savory dishes. The prawns were perfectly prepared and served over a unique white mole. The mole is a harmonious blend of walnuts, pumpkin seeds, cream, white chocolate, and a hint of habanero which delivered a spicy, nutty explosion of flavors that left me yearning for a moment of privacy so I could lick the plate.

However, the true star of the evening was the Fried chicken. The breading, a crunchy masterpiece crafted from rice flour and Mexican Coke, enveloped chicken that had been marinated in shrimp paste for 25 hours and then prepared sous-vide. After resting, it is fried not once, but twice, to ensure a perfect crunch on the outside and exquisite tenderness inside. Although a ginger-based sauce accompanied the dish, the chicken was so flavorful that it needed no accompaniment.

As a side dish, we delighted in the Carrots, prepared in a hot and smoky wok, which imbued them with a delightful fire-kissed flavor. Topped with a salsa Matcha, Salvadoran cheese, and served with a Quail egg, the carrots were nothing short of spectacular.

Dessert offered a fitting finale to our culinary symphony. The Nuegados, fried donuts made from sweet potato, were paired with a sauce made of piloncillo, orange, and star anise. The side of tres leches ice cream, slightly salted, provided the perfect contrast, resulting in a harmonious fusion of flavors.

We also indulged in the Tapioca, adorned with coconut, edible flowers, a passion fruit panna cotta, and topped with a sesame crumble. This light, crispy, and creamy dessert with floral notes from orange zest left a lasting impression, rounding out an unforgettable meal.

Jūn in Houston’s Heights Neighborhood is a culinary masterpiece that defies categorization. Chef Evelyn and Chef Henry Lu’s ability to seamlessly blend their diverse cultural influences into a harmonious symphony of flavors is nothing short of remarkable. With a talented and friendly staff, an impressive cocktail and wine menu, and dishes that resonate with complexity and creativity, Jūn is a destination worth visiting over and over.

In the forthcoming months, Jūn will embark on a nostalgic journey, returning to its humble origins by rekindling its presence at local farmers’ markets. It is within these very markets that Jūn first sprouted its culinary roots, forging an esteemed reputation long before gracing the national stage with their Top Chef acclaim. I am looking forward to that as well as returning to Jūn to explore their 9-course tasting menu with the wine pairing and also attend their monthly Wine and Dine events with ever-evolving themes and guest chefs. For the first time, I am bestowing a perfect 5 out of 5 crowns upon Jūn, a restaurant that has left an indelible mark on my culinary journey.