Chef Kelvin Cheung Unveils a New Edition of his 13-Course Tasting Menu

Jun’s, Dubai’s multi-award-winning restaurant on the Downtown Boulevard, proudly presents the new edition of its tasting menu, curated by Chef Kelvin Cheung and featuring thirteen courses that explore flavour, memory, and connection.

Continuing Jun’s legacy of storytelling through “third-culture cooking,” this new chapter delves deeper into personal memories, global friendships, and the shared rituals of food. 

The menu traces Chef Kelvin’s journey, from the kitchens of Chicago and Hong Kong to the streets of Shanghai, Yunnan, and Amman, capturing a mosaic of flavours and moments that have shaped his culinary voice. 

Guests begin their journey with Pani Puri, a playful homage to the chef’s enduring love of texture, spice, and surprise, and one of Jun’s crowd favourites. 

Next comes Watermelon, a dish born from friendship and collaboration. The first version of this dish was created by Chef Kelvin for Jun’s collaboration with Chef Qais in Amman, with the goal of bringing together ingredients that feel both familiar and surprising. Building on that original idea, this latest rendition transforms ripe watermelon with vegan dashi and pairs it with seven-day dry-aged sea bream. Finished with crystal-clear tomato water dashi and Palestinian olive oil infused with wasabi, the dish reflects how friendship, respect for ingredients, and shared memories can travel from one place to another. 

A medley of snacks follows, titled First Trip to China, a three-part course that revisits Chef Kelvin’s earliest memories there. It begins with Flatbread Kibbeh Nayeh, inspired by mornings in Shanghai, when he would enjoy jian deng, a pan-fried flatbread stuffed with beef and herbs from a local vendor. Bridging together the flavours of China and the Levant, a crisp scallion tuile meets wagyu kibbeh nayeh, uniting two worlds in a single bite. The second component, Sour Cabbage Snapper, recalls Chef Kelvin’s first encounter with suan cai, a sour fermented cabbage that revealed the depth and diversity of Chinese cuisine. Here, that memory is reimagined through dry-aged snapper paired with peppercorn and calamansi gelée, capturing the tang and electricity of Dongbei’s suan cai. The third and final component, Otoro Leaf Wrap, draws inspiration from the vibrant markets of Yunnan’s Dai region. It captures the fragrant harmony of shrimp, herbs, and caramelised shallots, Chinese in form yet Southeast Asian in soul. 

From there, Jja Jang Myun evokes Chef Kelvin’s late nights in Chicago’s Korean diners, reinterpreting his favourite jajangmyeon into sliced cuttlefish ‘noodles’ tossed in fermented black bean sauce. It’s topped with amaebi and Kaluga caviar for salinity and umami and finished with a signature bacon-shrimp head crumble for crunch and depth. 

Fountain of Youth follows, a luxurious fish maw and crab soup layered over silky steamed egg custard. Inspired by his father’s wedding banquets and grounded in the healing philosophy of Cantonese cuisine, the dish pays homage to both tradition and nourishment.  Slow-braised and collagen-rich, it’s deeply comforting and restorative. 

Crabby Mom evokes a sense of home and gratitude, blending the warmth of Chef Kelvin’s mother’s Singaporean chili crab with the French refinement he honed during his time in Belgium. This composition of sweet king crab, champagne vinegar onions, airy chili crab sauce, and brown-butter hazelnuts is served alongside a crisp mantou bun – a fusion of nostalgia and precision. 

Then comes Hot and Sour Wonton Soup, a reflection on Chef Kelvin’s college days in Chicago, when he first served his mother’s hot and sour soup in a bubble tea shop. Now, it is reborn as a tamarind and curry-leaf-infused broth with Norwegian scallop, prawn wontons, and silver thread noodles – a cross-cultural comfort. 

Next, Portuguese Baked Lobster pays homage to a family favourite from classic Hong Kong cafés. Inspired by Macau’s flavours and their blend with Cantonese traditions, the lobster is basted in a spiced Portuguese glaze of turmeric, cloves, and bay leaf, balanced with cashew purée and house pickles. 

The savoury courses conclude with Da Laang Congee, a heartfelt tribute to Hong Kong’s late-night da laang tables, a dining tradition that emerged in the 1960s where friends gathered on plastic stools to share comforting dishes and congee deep into the night. Through the warm lens of Filipino cuisine, this rendition brings together arroz caldo, braised oxtail, and koji sambal wagyu, a story of migration, memory, and midnight hunger. 

Desserts begin with Loomi Paleta, inspired by Chef Kelvin’s Chicago childhood summers when street vendors sold fruit dipped in tajín and spices. At Jun’s, this memory becomes a bright, herbaceous popsicle that incorporates Emirati loomi for a local twist. 

Then, Garrett’s Popcorn “Chicago Mix” arrives. Growing up in Chicago, one of Chef Kelvin’s greatest treats was a stop at the famous Garrett Popcorn Shop, the place that officiated the local coining of ‘Chicago Mix’ popcorn. At Jun’s ‘Chicago Mix’ takes on a new meaning with components like popcorn mousse, burnt caramel ganache, cheese ice cream, and Kaluga caviar, a luxurious reinterpretation of Chicago nostalgia and childhood delight. 

Finally, chocolate and Horlicks close the evening with a tender memory of a young Chef Kelvin and his mother, side by side, sharing chocolate and tea. Named Childhood Treat, this heartfelt ritual is brought to the table as Pu-erh-infused white chocolate ganache and Horlicks to create a dessert both humble and heartfelt, the comfort of home transformed. 

Before departing, guests receive Chef Kelvin’s signature Petit Fours, playful, nostalgic, and full of meaning. 

Jun’s new tasting menu is a journey through Chef Kelvin Cheung’s memories, friendships, and culinary experiences. Each dish tells its own story, blending personal moments with global flavours to create memorable and playful courses. From the luxurious Fountain of Youth to the comforting Childhood Treat, every plate offers a balance of surprise and familiarity.

The menu is also available in a dietary-inclusive vegetarian version, allowing all guests to enjoy the full tasting experience.