What happens when a fourth‑generation chef with roots in Hong Kong, Singapore, Canada, and the USA sets up shop in the Middle East? You get JUN, an award‑winning “third‑culture” restaurant where Asian technique meets American comfort, all filtered through Chef Kelvin Cheung’s 33 years behind the stove. In today’s episode, host Anosh dives deep into Kelvin’s creative process: from childhood lunches that inspired a vegetarian “smoked‑salmon” carrot spread to Oklahoma summers that birthed a Wagyu‑driven smash burger. Expect bold flavors, unexpected memories, and plenty of smoke—both literal and nostalgic.
