chefkelvincheung 
chefkelvincheung
Kelvin Cheung, a celebrated Chinese-Canadian chef and partner at Jun’s, talks about flavors and Asian foods with Taste and Flavors.
Throughout your career, you have been awarded many accolades. Which is the most dearest to your heart and why?
I think that the recent 50 Best Restaurants recognition is most symbolic. You’d think our goals of launching in Dubai would have been a little too far-fetched, especially being an unknown name on the Middle Eastern food scene with little to no knowledge of the Dubai food industry, which is trying to reimagine the concept around North American cuisine.
What are the latest Asian food trends?
Third-culture cooking will dominate the hospitality scene. Embracing new cultural identities is our way of sharing our stories of being raised with strong cultural roots in a foreign land.
The component and flavor of Ube in Filipino cuisine is in vogue. This original purple yam is commonly used in the dessert halo-halo and has a striking purple color. It is moist, with a vanilla-like nutty flavor which lends itself well to desserts.
I think that sweet and salty pairings will be in greater demand in the upcoming year. I wholeheartedly agree with this, because no dessert should ever be served without a salty balance.
How would you describe your culinary style and what challenges are you facing in consolidating traditional and modern dining?
My menu is an ode to the North American Asian food with a modern twist. I’ve reimagined my favorite dishes and flavors as I tell my story through the dishes I serve. You’ll see traditional Chinese flavors cooked using French techniques, as well as European dishes like burrata and rigatoni paired with distinct ones like mapo.
What sustainable practices have you implemented in your kitchen?
In our kitchen, sustainability is a priority in the preparation of our meat. We butcher our own animals and incorporate their parts in our main dishes and sauces. Furthermore, we use carrots tops for pesto and vegetable scraps for stocks and sauces. For instance, we prepare pickles out of watermelon peels, sugar and vinegar, which are then cut up and added to the dish for texture.
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