INNOVATIVE CULINARY GIANT, CHEF KELVIN CHEUNG, REIMAGINES HIS THIRD CULTURE CUISINE AT DUBAI’S MICHELIN-AWARDED RESTAURANT, JUN’S

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Jun’s, Dubai’s multi-award-winning restaurant in the heart of Downtown, has launched a selection of brand-new menus, each packed with an array of unique and exotic dishes. Home to pioneering concepts with a welcoming atmosphere, Jun’s is a truly remarkable must-visit dining destination within the region.

The new menu launch sees a refresh to its LunchBusiness LunchDinner and Dessert Menus, where every dish has a story, and every ingredient is well-thought-out. Operating without borders, the eclectic menu continues to offer a variety of third-culture cooking styles, while Cheung’s rich history of travelling the world is portrayed through his exceptional flavour combinations.

The Michelin Guide-awarded restaurant continues to innovate its menu as Cheung’s creativity and flair in the kitchen drives his passion to concoct never-before-seen concepts. A culinary gem which caters to a wide-range audience, Jun’s never fails to impress with astonishing, yet relatable combinations which spark memories and provide a nostalgic journey for its guests.

Diners can enjoy a delightful afternoon at Jun’s with a specially-curated A La Carte lunch menu while taking in front-row views of the famous Burj Khalifa. The encapturing lunch menu features an array of delectable Cold Littles, Hot Littles, Grills, Not So Littles, and Sides. Much-awaited dishes to highlight include the Kimchi Heirloom Tomato Salad, a myriad of candy tomatoes, heirloom tomatoes, baby beets, melon seeds, umeboshi sesame seeds, and furikake, while another is the Burrata Kulcha, served on chinese scallion flatbread seasoned with za’atar, masala potato, and jalapeño chutney.

For those wishing to escape the office and indulge in a more relaxing atmosphere can sample Jun’s’ Business Lunch menu at AED 110 for two courses, or AED 130 for three courses. New dishes on the menu include the Fermented Hot Honey Chicken Sandwich, consisting of crispy chicken thighs, charred guacamole, fermented hot honey, caramelized onions, and jalapeño, while another includes the Wagyu Pastrami Toastie, a flavoursome seven-day wagyu brisket, charred guacamole, mustard aioli, and cornichons.

A dinner menu unlike any other, guests can experience an array of groundbreaking dishes which each tells its own story. Newly-added dishes include Bone Marrow Shrimp Fried Rice, roasted bone marrow, omani prawns, ginger, garlic, and serrano chilies, Wagyu Mapo Beef Cheeks, szechuan demi glace, tofu sesame sauce, crispy tofu, and pickled shallots, Jamaican Chinese Lamb Neck, charred lamb neck, five spice jerk glaze, and bean stew, and finally King Crab Agnolotti Rangoon, steamed king crab, boursin, seared agnolotti, sambhar, and mango pickle.

Finishing off on a sweet note with an all-new dessert menu, guests have choices between Blueberry ‘Pie’, a unique blend of ube mochi, blueberry vinegar gastrique, pie crumbs, burnt meringue, lemon, and anglaise, Five Spiced Apple Tarte Tatin, pink lady apples, house blend five spice, sea salt caramel, vanilla bean ice cream, Kaya, pandan, sago, sesame ball, coconut sponge, and kaya cream, and finally Manchego Basque Cheesecake, 36 month aged manchego, charred grapes, and roasted nuts.

Business Lunch:

Dates: Monday – Friday

Timings: 12 – 3:30pm

Price: AED 110 for two courses, AED 130 for three courses

Restaurant Opening Hours:

Monday – Sunday, between 12pm and 2am.

To Book: Please call +971 (04) 457 6035 or Whatsapp – +971 509389099.

The post INNOVATIVE CULINARY GIANT, CHEF KELVIN CHEUNG, REIMAGINES HIS THIRD CULTURE CUISINE AT DUBAI’S MICHELIN-AWARDED RESTAURANT, JUN’S appeared first on Hotel News ME.

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