June 27 • 2019 33
jn
COURTESY OF ZAO JUN
Zao Jun
O
pen to the public since May
6, Zao Jun, replacing a Bagger
Dave’
s in Bloomfield Plaza,
is already shaping up to be a hit. I
like the Asian restaurant’
s whimsi-
cal decor, affordable prices and late
dining hours. Staying open until 11
on Friday and Saturday nights is con-
venient for anyone hungry or thirsty
after watching a film at the Maple
Theater around the corner.
Most of all, I’
m very pleased with
Zao Jun’
s food, always the make-it-
or-break-it element for new eateries.
Executive Chef Lloyd Roberts, born
in Jamaica and raised in New York,
has traveled widely and worked at
many prestigious restaurants, includ-
ing Nobu Budapest. He created Zao
Jun’
s menu of mostly shareable Pan-
Asian cuisine, featuring the tastes of
Thailand, China, Vietnam, Korea and
Japan.
Roberts and general manager
David Kraus, a Detroit
native, started together
last year at Adachi, a
fine-dining Japanese
restaurant housed in a
historic Birmingham
mansion. Chef Michael
Schlow and his
Boston-based Schlow
Restaurant Group sold
both properties, including the future
Zao Jun, to Adachi’
s local developers
Clint Mansour and Kenny Koza, and
the latter’
s brothers, Carlo and Derek
Koza. Roberts and Kraus split their
time between Adachi and Zao Jun.
Entering Zao Jun, my eyes were
drawn to framed photographs of
celebrities on a lemongrass-colored
wall behind the display. Some seating
is also in the fresh lemongrass color.
Light fixtures are metal in geometric
shapes. Four slanting towers of open-
frame, wood “boxes” separate the bar
and dining room. Another dining
space features high-top tables and
down the hall is an enclosed, private
room. The atmosphere here is casual
and family-friendly.
To accompany my first meal, I
ordered the Thai Iced Tea I saw other
guests drinking. The orange-brown
beverage is a blend of black tea,
sweetened condensed milk, cinna-
mon, cardamom and other spices.
The taste is creamy and not overly
sweet.
Organic edamame on the menu’
s
“Commence” list are another treat.
Steamed and topped with sea salt is
good, but I preferred the pleasantly
spicy edamame stir-fried with chili
garlic, ginger and a not-noticeable
oyster sauce.
Under the “Dim Sum” heading, my
friend Debbie and I happily shared
Crispy Money Bags — minced chick-
en with cilantro and green onion in
an edible pouch tied with seaweed.
A sweet chili dipping sauce accom-
panies.
“Hot” choices include
Crispy Rock Shrimp. I’
ve
ordered this dish twice,
and it’
s almost addictive.
Meat lovers should enjoy
flavorful Gochujang
Marinated Lamb Chops.
It’
s one of eight “
Asian
Grill” choices.
Stir-fried Red Snapper is among
the “Main Flavors.” Other menu
categories include “Noodles & Rice,”
“New Asian Creations,” “Today’
s
Fresh Fish,” “New Style Sashimi,”
“Vegetarian Sushi” and “Hand and
Cut Rolls.”
Creamy Burrata & Crispy Eggplant
Salad with Yuzu Truffle dressing is
another dish I want to try.
Lunch service starts at 11 a.m.
weekdays at Zao Jun (Chinese for
“kitchen god”). Specialty cocktails
and international beer, wine and saki
selections are available. ■
ESTHER ALLWEISS INGBER CONTRIBUTING WRITER
nosh
Zao Jun
6608 Telegraph Road
Bloomfield Township
(248) 949-9999
zaojunnewasian.com
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