Storytelling continues to evolve at Jun’s with the launch of The Short Story: Volume 3, the latest chapter in Chef Kelvin Cheung’s seven-course tasting menu. Priced at just AED 255 per person, the menu continues to offer a concise yet immersive way to experience Jun’s distinctive Third Culture Cooking, making the restaurant’s storytelling-led tasting menu more accessible to the wider community. Bringing together some of the most celebrated dishes from the restaurant’s thirteen-course tasting menu alongside new creations that continue Chef Kelvin’s evolving culinary story, The Short Story: Volume 3 blends familiar favourites with new memories, taking guests on a journey through the people, places and experiences that have shaped Chef Kelvin’s culinary identity.
Created as an approachable way for more people to discover Jun’s, The Short Story: Volume 3 continues to celebrate the same philosophy of connection and discovery through a thoughtfully paced experience. Showcasing some of the most memorable courses from the longer tasting menu alongside new additions created exclusively for this chapter, it offers guests a carefully balanced introduction to Jun’s evolving culinary story. Alongside the signature menu, guests can also enjoy a fully realised vegetarian tasting menu, ensuring every diner can experience the story through their own perspective.
The journey begins with Jun’s much-loved Lobster Pani Puri, where butter-poached lobster is paired with Macanese sauce, tamarind and agua, delivering the bold flavours that have become synonymous with the restaurant. The vegetarian menu opens with Mushroom Pani Puri, offering a deeper, earthier interpretation while maintaining the same balance of spice, sweetness and acidity.
The next chapter introduces Watermelon, a refreshing dish that pairs seven-day dry-aged sea bream with watermelon, tomato dashi, wasabi and olives. Originally created for Chef Kelvin’s collaboration with Chef Qais in Amman, the dish reflects how friendship, shared experiences and travel continue to inspire the evolution of Third Culture Cooking. On the vegetarian menu, tender coconut replaces the sea bream, creating a lighter expression that still celebrates freshness and clean, vibrant flavours.
A new dish titled First Trip to China captures one of Chef Kelvin’s earliest culinary memories. Inspired by his first journey through Shanghai, the three-part course revisits the breakfasts, flavours and discoveries that broadened his understanding of Chinese cuisine, from bustling neighbourhood street stalls to the bold tang of northeastern China’s fermented vegetables. The menu brings together flatbread with kibbeh nayeh, sour cabbage snapper and mushroom leaf wrap, while the vegetarian interpretation swaps the seafood and meat for smoked eggplant and cauliflower without losing the spirit of the original.
Following this is one of Jun’s signature comfort dishes, Hot and Sour Wonton Soup, where delicate scallop-filled wontons are served in a vibrant hot and sour rassam. The dish includes handcrafted mini wontons and draws inspiration from Chef Kelvin’s college days in Chicago, when he first served his mother’s hot and sour soup recipe in a bubble tea shop, transforming a cherished family memory into one of Jun’s signature courses. The vegetarian version features daikon-filled wontons, offering the same warming, aromatic flavours through a plant-based lens.
For the main course, guests can choose between two expressions of handmade noodles. Wagyu Steak and Handmade Noodles pairs Australian MB7 wagyu with hand-cut rice noodles, broccolini and roasted garlic sauce, while Lobster and Handmade Noodles combines sweet lobster with black bean sauce for a comforting yet elegant alternative. On the vegetarian menu, Dan Dan Spaghettini returns with mushroom broth, mustard greens, peanuts and scallions, offering a deeply satisfying interpretation of one of Jun’s most popular dishes.
Dessert begins with Where It Started, a light and refreshing combination of strawberry, Szechuan apple gel and tepache that acts as a palate cleanser before the final chapter. Guests are then served Childhood Treat, a nostalgic dessert combining pu-erh scented dark chocolate ganache, Horlicks, sesame and mochi. Inspired by evenings spent sharing chocolate and tea with his mother, the dessert transforms one of Chef Kelvin’s earliest memories into a quietly comforting finale. The experience concludes, as always, with Jun’s signature Petit Fours, offering one last playful nod to nostalgia before the story comes to an end.
With The Short Story: Volume 3, Jun’s continues to explore how food can tell deeply personal stories while remaining accessible, approachable and constantly evolving. Each new volume reflects the restaurant’s commitment to creativity, inviting returning guests to discover a fresh narrative while offering first-time diners an introduction to the philosophy behind Chef Kelvin’s Third Culture Cooking.
Alongside The Short Story: Volume 3, Jun’s signature thirteen-course tasting menu remains available daily for those looking to experience a more expansive journey through Chef Kelvin’s ever-evolving menu. For guests seeking a plant-based experience, The Short Story: Volume 3 is also available as a fully realised vegetarian tasting menu, thoughtfully reimagining each course while preserving the same stories, flavours and philosophy that define the original.
Price: AED 255 Per Person
Location: Jun’s, Sheikh Mohammed Bin Rashid Boulevard
Timings: 12p.m. till 1a.m.
To Book: Please call +971 (04) 457 6035 or WhatsApp +971 50 938 9099
