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
$$ out of $$$$

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