A Korean fermentation feast
Dubai’s much-loved Jun’s is teaming up with Ojina Jeju, a family-run Korean dining concept from Jeju Island, for a one-night-only culinary collaboration that puts fermentation, flavour and cultural exchange firmly in the spotlight. Taking place on 26 January from 6pm, the dinner is supported by 1004 Gourmet’s 1004 & Friends initiative.
Tradition Meets Third-Culture Cooking
At the heart of the collaboration is a shared philosophy. Chef Kelvin Cheung’s Jun’s represents the now, with an in-house fermentation lab producing everything from koji sambal to house-made soy sauce, alongside a strong zero-waste ethos. Ojina Jeju, on the other hand, embodies patience and time, with deeply rooted Korean fermentation and pickling techniques passed down through generations. Together, the two kitchens create a dialogue between tradition and modernity, allowing each approach to shine without compromise.
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Guests can expect a thoughtfully curated menu celebrating Korea’s ingredients and fermentation heritage. Highlights include jeon bok jatjuk with Jeju pine nut, Tongyeong oysters paired with Jun’s koji sambal, and premium Hanwoo beef served with an array of pickles. Ojina Jeju brings rare ingredients to the table, such as long-aged ganjang and doenjang, house-fermented sauces, Ojina kimchi, dried wild mountain vegetables, and freshly pressed sesame and perilla oils — offering a rare glimpse into their family’s culinary legacy.
Beyond the Collaboration
More than a collaborative menu, this one-night event is about connection — between cultures, generations and communities. By placing respect for time, technique and ingredients at the forefront, Jun’s and Ojina Jeju turn a single dinner service into a meaningful culinary exchange that celebrates craftsmanship and the simple joy of gathering around a table.
Image credit: Pinterest
Curious, expressive, and always chasing new ideas, Zainab sees creativity as a way of life. She thrives on discovering new perspectives, connecting with people, and turning inspiration into something tangible. Her work and her world reflect a balance of intuition, imagination, and authenticity.
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