Jun’s will welcome Chef Mostafa Seif of Khufu’s, the Egyptian restaurant ranked No. 1 on MENA’s 50 Best Restaurants 2026, for a one-night collaboration with Chef Kelvin Cheung on Sunday, 25^th October. Taking place at Jun’s in Downtown Dubai from 5 p.m. onwards, the tasting menu is priced at AED 550 per person and brings together two restaurants whose cooking tells personal stories of culture, memory and place.

Following its recent collaboration with Chef Ali Ghzawi of Amman’s Alee, Jun’s continues to create a platform for talent from across the region. This latest gathering connects Dubai and Egypt at the same table, giving guests the opportunity to experience the chefs and restaurants shaping MENA’s food culture. For the homegrown Dubai restaurant, currently ranked No. 8 on MENA’s 50 Best Restaurants 2026, these exchanges are a way to build connections within the regional dining community and share its breadth of talent with a wider audience.

Set within Egypt’s Giza Pyramid Complex, overlooking the Great Pyramids, Khufu’s celebrates Egyptian culinary heritage through regional ingredients and contemporary techniques. Founded in 2022, it became the first Egyptian restaurant to be named The Best Restaurant in the Middle East & North Africa in 2026. At its heart is Chef Mostafa’s appreciation for the flavours of his Cairo upbringing and Egypt’s rural food traditions, expressed through a modern approach to familiar recipes.

At Jun’s, that perspective meets Chef Kelvin’s Third Culture cooking, shaped by his Chinese heritage, North American upbringing and years spent cooking around the world. Together, the chefs have created a menu that puts Egyptian dishes into conversation with the ingredients and techniques of Kelvin’s kitchen, while keeping the memories and identities behind them at the centre of the meal.

The menu opens with Hamachi Koshari, served with tomato water, a crispy rice-and-lentil cracker, caramelised onion oil, da’ah, and crispy shallots. A Ta’ameya Sandwich follows with pastrami, pickled eggplant and tahini, alongside Pepper Harissa & Calamari, a tartlet with caviar and pomegranate molasses. Sea Scallop Ceviche combines tahini, lemon, yuzu emulsion and caviar, before Taco at Khufu brings together tempura eel, perilla leaf, burnt onion and black sesame tahini, dukkah and pickled green mango.

Egyptian Beef Tongue & Beef Cheek Skewers are served with spicy tahini, caramelised onion and batta bread, followed by Kemet – The Black Land. A Molokhia Dumpling brings wagyu beef and prawn together in molokhia broth with ta’leya, pickled mustard greens, koji green chilli and black vinegar. Nile Perch from the Nile Valley follows with grilled leek, black baba ghanoush, loomi powder and black tahini, before Korean Abalone and Wagyu Karubi MB8/9. The evening concludes with Laymoon Me’asfar Meringue Pie and Petit Fours.

Through a shared menu and two distinct culinary perspectives, the collaboration offers a closer look at the region’s food stories and the people bringing them to the table.