Dubai restaurant Jun’s will welcome Chef Mostafa Seif of Khufu’s for a one-night culinary collaboration on the 25th of October, bringing together two of the Middle East and North Africa’s leading dining destinations for a tasting menu celebrating regional heritage and contemporary creativity.
Chef Mostafa Seif
Taking place at Jun’s in Downtown Dubai from 5pm, the collaboration will see Chef Mostafa join Chef Kelvin Cheung for a menu priced at AED 550 per person. Khufu’s, located within Egypt’s Giza Pyramid Complex overlooking the Great Pyramids, was named the No. 1 restaurant on MENA’s 50 Best Restaurants 2026, while Jun’s secured the No. 8 position.
Founded in 2022, Khufu’s became the first Egyptian restaurant to receive the regional ranking’s top honour. Its approach combines Egyptian culinary traditions and regional ingredients with contemporary techniques, drawing on Chef Mostafa’s memories of growing up in Cairo and the country’s rural food heritage.
At Jun’s, this perspective will meet Chef Kelvin’s Third Culture cooking, informed by his Chinese heritage, North American upbringing and international culinary experience. The collaboration forms part of Jun’s ongoing efforts to bring regional chefs together, following a recent event with Chef Ali Ghzawi of Alee in Amman.
The resulting menu places Egyptian flavours and familiar dishes alongside the ingredients and techniques that define Jun’s kitchen. It opens with Hamachi Koshari, pairing hamachi with tomato water, a crispy rice-and-lentil cracker, caramelised onion oil, da’ah and crispy shallots. Other early courses include a Ta’ameya Sandwich with pastrami, pickled aubergine and tahini, and Pepper Harissa & Calamari, served in a tartlet with caviar and pomegranate molasses.
Further highlights include Sea Scallop Ceviche with tahini, lemon and yuzu emulsion, followed by Taco at Khufu, combining tempura eel, perilla leaf, burnt onion, black sesame tahini, dukkah and pickled green mango.
The savoury courses continue with Egyptian Beef Tongue & Beef Cheek Skewers, served with spicy tahini, caramelised onion and batta bread. A Molokhia Dumpling combines wagyu beef and prawn in molokhia broth, while Nile Perch from the Nile Valley is paired with grilled leek, black baba ghanoush, loomi powder and black tahini. Korean abalone and premium wagyu karubi also feature before the meal concludes with Laymoon Me’asfar Meringue Pie and petit fours.
Bringing together two distinct culinary perspectives, the event offers diners an opportunity to explore the region’s evolving food culture through the traditions, memories and creative approaches of its chefs.
To book, visit junsdubai.com
