- Chef Kelvin’s new menu channels stories, culture, and memory.
- Flavour meets identity in dishes inspired by real journeys.
- Fermentation, fire, and nostalgia elevate every single plate.
- Inclusive options with global flair, from oysters to lamb curry.
Summer just got a flavour upgrade in Downtown Dubai. At Jun’s, the award-winning culinary playground led by Chef Kelvin Cheung, the menu now reads like a passport of memory and taste, serving deeply personal, globally inspired plates that reflect the heart of Third Culture cooking. Each dish brings together cultures, techniques, and stories to deliver something meaningful and seriously delicious.
With this latest menu refresh, Jun’s doesn’t just serve food. It tells stories. Through fermentation, fire, childhood nostalgia, and global influences, Chef Kelvin takes diners on a journey that’s as much about identity as it is about taste. Every plate nods to the people, places, and pivotal moments that have shaped his cooking.
What’s new on the table? A lot to crave.
- Umami Koji Tomato Burrata: Tomatoes in all forms—lacto-fermented, dehydrated, fresh—finished with basil oil and tomato jus. A complex vegetarian stunner.
- Dibba Bay #2 Oysters: Inspired by Bangkok’s iconic seafood sauce, reimagined through local chilies and fermentation.
- Street Shu Mai: Chicken and prawn dumplings over sticky rice, dipped in a hoisin-chilli-tahini crunch. A flavour-packed nod to Hong Kong winters.
- Sansho Pepper Edamame: Born from Japan, zested up with citrusy ponzu and a touch of nostalgia.
- Slow Cooked Lamb Curry: A soulful recreation of a Kerala toddy shop meal, made rich with burnt coconut, house masala, and Filipino influences.
- Lamb Chops: Brown butter-seared, spiced with Jun’s masala, paired with smoky olive salad and sumac vinaigrette. Middle Eastern warmth on a plate.
Cheung’s approach isn’t just about technique, it’s about connection. Each new dish is a bridge between cultures, layered with memory and meaning. The Bolognese Tteokbokki is a playful East-meets-West fusion, while the Koji Sambal Prawns and Karaage 2.0 with cornbread waffles continue Jun’s legacy of inventive, inclusive dining.
Jun’s has also kept dietary needs in focus. Expect gluten-free stars like the Koji Sambal Prawns and the Frozen Yogurt dessert sweetened with Hatta Honey, with an optional chili oil twist for those who like their endings with heat.
At a time when diners crave stories on the plate as much as flavour, Jun’s delivers both with intention. The menu captures a sense of place without borders, where every bite sparks curiosity and conversation.
Ready for a dining experience that goes beyond fusion and taps into emotion? Explore the new Third Culture menu now at Jun’s in Downtown Dubai. To book your table or learn more, visit junrestaurant.com. The journey’s waiting—just bring your appetite.
