An Epicurean Tale: Chef Kelvin Cheung Presents The New Tasting Menu At Jun’s

Jun’s, Dubai’s multi-award-winning restaurant located on Downtown Boulevard, proudly introduces a new tasting menu that blends beloved favourites with exciting new creations. Celebrated for its third-culture cooking and allergen inclusivity, Jun’s is one of the most unique, highly sought-after concepts in the Middle East.

Reflecting Chef Kelvin’s culinary journey from Canada to the United States, across the globe, and finally to India and Dubai, guests will start their tasting menu experience with the signature Pani Puri. Inspired by Chef Kelvin’s favourite sweet snack from the bustling streets of Bombay, the delightful explosion of flavours continuously evolves with a mix of acidity, gentle heat and sweetness.

Following this, guests will be served Coconut, a dish inspired by Chef Kelvin’s recent journey to Bangkok, where he was guided through a local coconut plantation by Chef Tonn, one of Asia’s most renowned chefs. There, Chef Tonn shared the intricate methods of harvesting coconuts, producing coconut sugar, and crafting coconut vinegar – an experience that left a lasting impression on Chef Kelvin.The dish features seabream from Greece, which undergoes a meticulous seven-day dry-aging process in-house to intensify its natural flavours. This is paired with tender young coconut flesh, freshly harvested to provide a delicate contrast in texture. The coconut water is then fermented for 45 days, transforming it into a rich coconut vinegar. The vinegar is balanced with coconut aminos and finished with kombu oil to enhance the umami depth.The dry-aging process not only elevates the flavour and texture of the fish but also supports the team’s commitment to sustainable seafood practices. By embracing this method, the team ensures that the fish is responsibly sourced, reducing waste and maximising the use of each catch. This technique minimises the need for excessive processing, honouring the ocean’s resources while delivering a truly exceptional dining experience.

The third dish, Kinilaw, is inspired by Chef Kelvin’s trip to Boracay in the Philippines during his college years, where he fell in love with fresh Kinilaw. Following this, guests will be served a trio of Snacks–Not a Salmon Bagel, Kabayan Breakfast and Clams in Black Bean Sauce. The signature Not a Salmon Bagel pays homage to Chef Kelvin’s memories of taking smoked salmon cream cheese bagels in a packed lunch to school, when living in Canada. While none of the ingredients are the same, guests are advised to close their eyes when taking the first bite, letting the flavours transport them to the comforting taste of a smoked salmon cream cheese bagel—only here, it’s a creative, plant-based twist that showcases Chef’s third-culture influences. The next snack is the Kabayan Breakfast, a tribute to one of the team’s favourite morning meals, inspired by the Filipino dish, Chicken Sisig. Finally, the third snack is Chef Kelvin’s modern take on the classic Hong Kong late-night snack, Clams in Black Bean Sauce, where he introduces premium ingredients to create a bite-sized, elegant and refined take on the beloved comfort food.

Next, the pioneering menu presents Fish Tikki Chaat, a course influenced by one of Chef Kelvin’s fondest memories from his time living in India—grabbing a quick bite of street chaat. This dish beautifully bridges the street food flavours from India and Japan. Following this, Corn 2.0is a reimagined and elevated version of one of the first menu items Chef Kelvin created for Jun’s. This meal is inspired by his childhood memories of picking fresh corn in Canada, a place renowned for producing some of the sweetest and most flavourful corn in the world.The next course is a notable tribute to Chef Kelvin’s roots and family traditions, the reinvented Potsticker, a dish that holds a special place in his heart as it was a favourite at his father’s restaurants.

Diners can then delve into the Congee, honouring a heartfelt blend of Chef Kelvin’s childhood memories. In every Asian household, there will always be a bowl of congee or rice soup to help you when feeling under the weather. Chef Kelvin combined this soothing tradition with khichdi, a comforting rice and lentil dish that he discovered in India.Mix everything together and enjoy this nostalgic and nourishing bite. As the final savoury dish of the menu, Chef Kelvin presents Beef and Broccoli Noodles, a meal inspired by the staple dinner across Chinatowns worldwide, where many chefs and staff seek comfort after long hours spent in the kitchen.

To end on a sweet note, diners can relish desserts including the Coconut Water, one of Chef Kelvin’s favourite refreshments, which he has transformed into a delicious sorbet full of natural sweetness, vibrant acidity and tropical flavours. Following this, guests will be served with Cheese, a playful yet elegant twist on Chef Kelvin’s love for Parmesan, which he enjoyed in abundance when growing up in Canada. To round off the exquisite eleven-course menu is the 7 Month Buckwheat Miso dessert, a unique dish derived from his experiments while teaching the Jun’s team how to make miso from scratch,eventually turning out to be one of his most successful creations.

Before the guests depart, Chef Kelvin presents Petit Fours, offering a personal twist on some of his favourite snacks and treats. Among the selection are house-made Gummy Bears, evoking a sense of nostalgia with their playful charm. Next, guests will enjoy a freshly baked smoked sea salt and brown butter Chocolate Chip Cookie, warm and indulgent. Following that is a slow-fermented sourdough Lava Donut, filled with house-cured salted duck egg yolks, paired with a comforting cup of masala chai. To bring the meal to a close, Chef Kelvin serves a house-baked Fortune Cookie, complete with a personal message from him.

Gather your friends and family now to experience the thoughtful dining experience,crafted by the exceptional artisans at Jun’s.

Tasting Menu Details
Date: Available everyday, throughout the day 
Price: AED485 per person for an eleven-course non-vegetarian tasting menu  

           AED425 per person for an eleven-course vegetarian tasting menu  
To Book: Please call +971 (04) 457 6035 or Whatsapp – +971 509389099