A visit to Jun’s is a must for all culinary lovers, and now guests can soak in the goodness of Jun’s with a bespoke menu, especially curated for Dubai Restaurant Week. Taking place from the 27th of April to the 7th of May, Dubai Restaurant Week is one of the most anticipated events in the city, offering food connoisseurs a chance to experience the best of Dubai’s dining scene at an affordable price point.
To celebrate the occasion, Jun’s has created two equally delicious menus, featuring a range of classic dishes that showcase the perfect blend of Jun’s’ North American Asian cuisine. The menus will be available for both lunch and dinner during Dubai Restaurant Week.
For lunch, guests can enjoy a two-course menu, including a choice between a starter or dessert with a main course for just AED125 per person. The menu options include tantalizing dishes such as Jun’s staple, Rainbow Heirloom Carrots, Wagyu Smash Burger, Tempura Veg & Garlic Noodles, Baked Alaska Tiramisu Mochi and Hot Chocolate Mocha and much more.
The dinner menu will impress even the fussiest of palates with a bespoke three-course menu including mouth-watering dishes such as the Watermelon Tartar, Chili Chicken, Miso Sea Bass with Summer Vegetables & Garlic Rice, the Mango dessert, and a lot more for guests eager to experience Jun’s, all at an attractive price of AED 250 per person.
With Jun’s participating in Dubai Restaurants Week, guests can look forward to an unforgettable culinary experience.
Details
Date: April 21st until May 7th
Price: AED125 per person for a two-course lunch with water
AED250 per person for a three-course dinner with water
To Book: Please call +971 (04) 457 6035 or Whatsapp – +971 509389099
ABOUT KELVIN CHEUNG
Born in Canada, raised in Chicago, and based in Dubai, Kelvin Cheung is a Chinese-Canadian who grew up in the kitchen. The third-generation chef spent the better part of his childhood training for his life of traveling the world and cooking in kitchens in unfamiliar places.
After working his way up through the ranks to the position of Executive Chef in multiple restaurants and launches in both Canada and America, Chef Kelvin Cheung began his public, well-known chef life in India as Executive Chef at Ellipsis in 2012 Mumbai, later becoming Corporate Chef and F&B Director for both Aallia Hospitality and Bastian Hospitality under which he led the conceptualization and day-to-day operations of Bandra’s popular gastro-pub One Street, and the seafood-forward, vegetarian-friendly, Bastian. He is also credited with conceptualizing and launching Whole and then Some, a takeaway kitchen focusing on customized meals which pack in a whole lot of goodness and then some fun.
In the end of 2019, Kelvin joined White Panda Hospitality in New Delhi as Executive Chef and F&B Director where he conceptualized the restaurant concept Kiko-Ba where he paid tribute to his father’s legacy, taking patrons on a sweet, and of course savory, journey back to his roots. Along with Kiko-Ba, Cheung had designed the food program for Dadel, White Panda Hospitality’s concept cocktail bar in Vasant Vihar.
In 2021, the award-winning chef moved to Dubai with Three Layer Hospitality as Chef & Partner of Jun’s on Sheikh Mohammed bin Rashid Boulevard, the beginning of an aggressive expansion plan in the region with Three Layer Hospitality and Neha Anand.
A dedicated family man and wellness advocate, Cheung firmly believes in preserving nature’s bounty for future generations and is committed to the practice of using sustainable seafood and seasonal products.
ABOUT THREE LAYER HOSPITALITY
Three Layers Hospitality is a UAE-based group that manages and advises businesses around the globe, formed by Founder and Managing Director Neha Anand, who has over 6 years’ experience in F&B industry. Three Layer Hospitality aims at increasing its international footprint through diversified partnerships, acquisitions, and strategic alliances. With over 20 restaurants and 4 brands under its wings, Three Layer Hospitality just recently launched Jun’s in partnership with Chef Kelvin Cheung.
