The highly anticipated Jun’s has opened its doors on Sheikh Mohammed bin Rashid Boulevard, bringing the diners of Dubai a new Asian modern dining experience. Opening in partnership with Kings Group Ventures, Jun’s is the brainchild of award-winning chef Kelvin Cheung, offering a modern restaurant concept that captures the nostalgic flavors of North American and Asian cuisines.
Rooted in Cheung’s Chinese heritage, North American upbringing, and French training coupled with the freshest ingredients from local farms, Jun’s promises to take diners on an immersive culinary journey through the chef’s Chinese upbringing and life across the world from North America to India. The name of the restaurant itself carries sentimental value, as it was borrowed from the sons – Jun Jun Wai and Arjun – of Cheung and Neha Anand, the Director of Kings Group Ventures and Jun’s restaurant partner.
Commenting on the new opening, Cheung said: “The inspiration behind Jun’s was to create an elevated yet approachable dining experience; a place where people can come together and celebrate the everyday joys. I am excited to welcome Dubai’s discerning diners to Jun’s and walk them through not only a journey of flavors, but also the journey of my culinary experiments.”
The masterfully crafted menu features a selection of North American inspired Asian dishes interpreted in a progressive, modern format, with each dish incorporating a personal story into the recipe – simple in presentation yet massive in flavor.
The Charred Rainbow Heirloom Carrots with Smoked Labneh, Candied Nuts and Soy Honey Butter is a tribute to Cheung’s mother’s love for bagels topped with cream cheese and smoked salmon, which inspired the chef to recreate that flavor profile in a vegetarian form, served with house baked sourdough bread.
Another highlight dish from Jun’s, the Salmon Tartar with Gluten Free Nori Cracker, Charred Avocado and Agua de Chili pays homage to the man who kept Cheung nourished back when he worked as a line cook in Chicago, where he finished work in the early hours of the morning. During this time, Cheung frequented one of the only food trucks that was still open, run by a little old man who served fresh fish from the local market, seasoned with a spicy, freshly made Agua de Chili.
The Baked Alaska from Jun’s dinner menu was inspired by Cheung’s time working as a Sous Chef at one of Toronto’s busiest Italian restaurants, where the most popular dessert was a pineapple upside down cake, which Cheung would always help prepare alongside the pastry chef. Filled with surprise, Jun’s version of the dessert is gluten free with smoked green chili infused pineapple marmalade, soya sauce brown butter ice cream and burnt meringue.
Other highlight menu items include Sechuan Lamb; Gluten Free Tempura Za’atar Chaat; Hokkaido Scallop and Corn; Wagyu Striploin Beer Tartar; Mapo Tofu Lasagna; Macanese Lobster; Boba Crème Brulee’ Matcha Sponge with Pistachio Mousse and more. Jun’s also offers an extensive selection of gluten free, vegan and pescetarian options, catering to everyone.
With floor-to-ceiling windows, Jun’s boasts sweeping views of the Burj Khalifa. No attention to detail has been spared in the aesthetics of the venue, which features wall of timber, a marble bar top, natural white bricks, and stunning jade accents throughout in a nod to Cheung’s Chinese heritage. A series of beautiful three-dimensional ceiling installations made of a unique mesh material are a serious eye catcher.
Chef Kelvin Cheung firmly believes in preserving nature’s bounty for future generations and is committed to sustainable seafood and seasonal products.