Jun's Rainbow Heirloom Carrots are inspired by the Canadian-style lunches Kelvin’s mother prepared for him throughout school, particularly smoked salmon and cream cheese bagels. This dish is one of the most celebrated at Jun’s. Imagine ultra-soft heirloom carrots served over smoky, creamy labneh, with a touch of sweetness and crunch from candied walnuts and soy honey butter.

Jun's Tempura Za'atar Chaat embodies everything Chef Kelvin loves about Indian food: sweet, salty, spicy, umami and full of texture. This playful twist on one of Kelvin's favourite Indian street snacks draws inspiration from whole za'atar leaves, layered with sweet potato, tamarind, yoghurt, avocado cream and Jun's signature masala blend. An added perk is that the dish is gluten-free.

Jun's Lobster Pani Puri is inspired by Kelvin's time in India. He first tried pani puri on the streets of Mumbai and was astonished that such a simple dish could deliver an explosion of flavour. His version at Jun's features butter-poached lobster, creamy avocado and a tamarind fluid gel.