Press

Twin Cities takeout/delivery restaurant options suggested by our food critic

Jun Szechuan Kitchen & Bar
The two magic words are "dim sum," ranging from buns filled with fatty pork belly to pork-preserved egg congee. The mother-and-son ownership team of Jessie Wong and Jack Wang have made dumplings a house specialty (don't miss the ginger-laden pork versions), along the housemade Dan Dan noodles. The comfort-minded soups are also a must. Delivery and curbside…

— Rick Nelson

Szechuan to crow about

IT’S THE YEAR OF THE ROOSTER, AND JUN MAKES A FINE PLACE TO CROW ABOUT IT.

Szechuan cuisine
— CARLA WALDEMAR

MNfusion: Authentic Sichuan Restaurant JUN Opens In North Loop

BUT WHILE THE NUMBER OF RESTAURANTS IS VAST, THE VARIETY [IN THE NORTH LOOP] IS FEW. ENTER JUN.

Restaurant, street view
— CBS Minnesota

What's new in Twin Cities dining? These 4 spots, for starters

WHAT’S NEW IN TWIN CITIES DINING…

— Rick Nelson

Three Things to Eat: January 23-29

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SZECHUAN WONTONS…TENDER DOUGH WITH A LITTLE SCOOP OF FILLING INSIDE IS NESTLED INTO A JUST-SPICY-ENOUGH-TO-SHARE-WITH-EVERYONE SAUCE.

— Joy Summers

Handcrafted Noodles and Fiery Food Land in the North Loop

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JUN BRINGS SCRATCH-MADE SZECHUAN CUISINE TO THE NORTH LOOP.

Restaurant interior
— Alex Lodner

5 things to know about Jun, the North Loop's new Szechaun restaurant

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This is no small thing, because we’ve been dying for hand-made Chinese noodles around here the way we were dying for fresh Italian noodles before everyone was doing it. While there are lots and lots (and lots!) of fantastic dry noodle permutations in Asian cooking, arguably even more than in Italian, the difference is the same.

Chasers of the fire, rejoice
— Mecca Bos

Jun opens in former Rojo space

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The North Loop restaurant offers Szechuan cuisine and a full bar.

Exterior
— ERIC BEST

Szechuan at the new Jun in the North Loop and 4 other things to eat this week

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Downtown Minneapolis has been waiting a long time for a Szechuan restaurant, one that makes handmade dumplings and noodles, doesn't hold back on chile and peppercorn, and just happens to make a mean craft cocktail, too.

— Mecca Bos

With two eateries open, mother-son team do restaurateur family proud

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Things are full steam ahead for chef Jessie Wong and Jack Wang.

Jack Wang and his mother, Jessie Wong
— NANCY NGO