Canadian chef Kelvin Cheung grew up in Chicago then worked in Belgium and India before developing his distinctly eclectic and fun “Third Culture” cuisine which he serves at Jun’s in Dubai. – one which has shined through the ever-crowded restaurant scene of Dubai to earn Jun’s a coveted spot in the Michelin Guide, #21 on Middle East and North Africa’s 50 Best Restaurants list and 14/20 from Gault Millau.

Kelvin’s signature “Third Culture” cuisine blends his Chinese heritage with his North American upbringing and French culinary training all into one. While rooted in traditional Chinese recipes, dishes often feature a playful twist which brim with personality, fun and flavour. Think: hummus with Sichuan style eggplant and mapo burrata, served with Sichuan chilli and charred tomatoes.

Joining Kelvin for two nights is bird of a very similar feather, Eugene See, the head chef of modern Sichuan restaurant, Birds of a Feather, on Amoy Street. Here, contemporary cuisine with Sichuan influences, often incorporating fresh herbs, citrus elements, and delicate textures to create dishes that are both delicious and completely new.

The duo will be presenting a shared tasting menu on the nights of 12 and 13. Expect some plated dishes and some sharing dishes, but all with a common thread: fresh, exciting and new.