Storytelling continues to shape the plate at Jun’s this May with The Short Story, Volume 2, a new take on Chef Kelvin Cheung’s tasting menu. Launched in response to guests gravitating towards a more concise and approachable format, it sits alongside the restaurant’s longer tasting menu as an alternative way to experience Jun’s. Created with community in mind and now featuring an additional course, it invites guests to open the table wider and gather more easily, with the same spirit and imagination, simply expressed through fewer bites.
A continuation rather than a departure, this new chapter builds on familiar ideas while introducing dishes shaped by ongoing inspiration and cultural exchange. The result is a curated 7-course experience that moves between continuity and change, with a fully realised vegetarian menu offered alongside it.
The journey begins with Lobster Pani Puri, a playful expression of contrast and bold flavour, while Mushroom Pani Puri on the vegetarian side offers a deeper, more earthy interpretation of the same idea. Kinilaw Prawns follows – amaebi dressed in calamansi and lime, clean, bright and delicately cured. In parallel, Eggplant Kinilaw reimagines the dish through smoked eggplant, carrying the same balance of acidity and softness.
Then, Not Quite Hummus a new dish on Jun’s repertoire, bringing together three lentil hummus with mapo jam and papadum – a dish that sits comfortably across both menus.
Scallop and Corn pairs a lightly seared Hokkaido scallop with in-house, seven-month-aged corn miso, delivering deep umami and showcasing the sweetness of Canadian corn. A Parmesan garum foam, made from parmesan rinds, adds depth, while an XO sauce, crafted from scallop skirt and roe and inspired by Chef Kelvin’s family recipe, finishes the dish. Both elements reflect Jun’s no-waste philosophy, where every part of the ingredient is thoughtfully used. Its counterpart, King Oyster Mushroom and Corn, reinterprets these flavours through yuzu kosho, corn purée and crispy rice. Together, the dish is a refined celebration of corn through Chef Kelvin’s vision.
For the main course, guests can choose between the Juicy Lucy Burger or Wagyu Steak and Handmade Noodles, unchanged from the previous Short Story menu. The vegetarian offering includes the Juicy Beany Burger, a black bean and vegetable patty with American cheese, mozzarella, jalapeño, pickle and onion on a house-baked Hawaiian bun with fries, or Dan Dan Spaghettini, providing an alternative expression of comfort and spice.
Desserts begin with Loomi Paleta, a light, citrus-driven pause, before moving into Breakfast in Dubai, a layered composition of strawberry cereal, vanilla bean pot de crème, sponge, sumac strawberries and loomi. The experience closes, as always, with Jun’s beloved Petit Fours.
With The Short Story, Volume 2, Jun’s continues to explore how food can carry memory, technique and place, expressed through a format that evolves, adapts and welcomes different ways of dining.
Alongside this, the 13 course tasting menu remains available, offering a more expansive journey with no prior booking required, giving guests the flexibility to choose how they experience the restaurant.
Jun’s will also be participating in Dubai Restaurant Week, with specially curated menus available for both lunch and dinner, extending this spirit of accessibility and discovery to a wider audience.
