20 Oct 2023 By AWAY IN STYLE

Vibrant New Italian-Mediterranean Dining JUNO arrives in Hong Kong

Vibrant New Italian-Mediterranean Dining Destination JUNO To Showcase European Classics Energised by Casual Contemporary Flair in Buzzing Sheung Wan in Mid-November

Veteran chef Jordi Vallés Claverol marries

glorious seafood and meat signatures from southern Continental coast with charming wines from Italy, France and Spain

Italian-Mediterranean restaurant JUNO is poised to emerge as a new dining sanctuary in the bustling locale of Sheung Wan. Paying homage to its namesake, the Roman goddess of love, the soothing design embraces tranquillity, freshness and sophistication to provide a unique respite from the city’s high energy.

Opening in Wing Lok Street in early November 2023, JUNO presents a joyful, flavour-loaded culinary journey across the sunny southern coast of Europe. The authentic dining experience will be relaxed and refined in equal measure, grounded in homely Italian signatures and enlivened by a modern cosmopolitan vibe and exciting wine selections.

Designed by dynamic Hong Kong-based architecture and interior design studio Brash Atelier, JUNO balances a spectacular frontage of light-reflecting 3D tiles with understated, sophisticated interiors of pastel hues and natural materials. Textured plaster walls with elegant travertine panels dress the 1,300 sq. ft space which will seat up to 50 diners within 2 distinct areas. Creating a unique focal point, light-toned marble clads a central kitchen pass. Custom-designed pendant lighting on the high ceiling affords a play of light and shadow, while artfully curated furnishings contribute to the comfortable, tranquil ambience.


At the helm is a familiar and well-travelled face, Chef Jordi Vallés Claverol, who most recently led the success of tapas-culture hotspot Chueca, JUNO’s sister restaurant and the first venture of the Salamanca Group. He now steps up as Group Executive Chef and General Manager, bringing his Mediterranean outlook and years of expertise working in renowned Spanish and French restaurants worldwide to the JUNO kitchen.

The award-winning and adventurous chef enjoyed previous stints at The Optimist (Pirata Group) in Hong Kong, and Beijing’s acclaimed Aqua restaurant (Aqua Restaurant Group). He began his career in Michelin-starred kitchens in his native Barcelona and is renowned for a mastery of European classics that he revitalises with contemporary innovation, artistic flourishes and characteristic Continental charisma.

At JUNO, he creates a focused a la carte menu of heartfelt Italian and Mediterranean-inspired signatures and pours his soul into an expansive list of wines and cocktails, personally matching standout dishes with delicious wines by the glass.


Home-baked bread is a speciality, with three types to match with the diner’s choice of three superior extra-virgin olive oils. Roman-style Rosemary Focaccia, emerging soft and fluffy from the high-temperature bread oven, is married with premium, acorn-scented Ibérico Ham as the headliner of the menu’s opening salvo, “A Mediterranean Affair”.

Dipping into Italy’s highly prized Carnaroli rice family ensures a perfectly executed Lobster Acquerello Risotto. The helix-whitened and aged Acquerello grains hold firm during slow cooking to showcase rich flavours of Boston lobster and mantecato (creamy) butter topped by 24-month-old Parmigiano Reggiano.


Another much-loved Italian staple, tagliolini with truffle, gets star billing among the pasta selections as the Juno Truffle Tagliolini. A noodle-style paella unites Italy and Spain in Seafood Fideos ‘a la Cazuela’, with carabineros (the large native red prawns from Spain), cuttlefish in traditional Spanish tomato, pepper and onion sofrito sauce, and short, thick noodles encompassing a hearty dish for 2 people to share.

Known for his masterful preparation of lamb, Chef Vallés Claverol presents tender young milk-fed lamb from the fields of Provence in 2 ways, slow-cooked shoulder rolled into a ballotine and juicy charcoal-grilled lamb chop, for Ballottine d’Agneau à la Provençale, a stunning dish that captures the smoky aromas of evening barbecues on the Mediterranean shore. Sensational Mediterranean flavours also imbue the sustainably farmed Baked Côte d’Azur Seabass served with fresh tomato, courgette, aubergine and sage.

The hero sweet from the chef’s tempting list is a traditional Tiramisu, prepared daily using fresh ingredients soaked in Illy coffee and served in a statement Champagne coupe.

An attractively priced weekday set lunch will woo the Sheung Wan office crowd, while the weekend ushers in leisurely Continental lifestyle with a sumptuous free-flow brunch.

Chef Vallés Claverol is rightly proud of a wine list of handpicked bottles from Italy, France and Spain. The Puglia region is a favourite with must-try offerings including the fine acidity and oakiness of Varvaglione 1921 Primadonna Chardonnay, crisp, elegant Rosato del Salento rosé, and Susumaniello, a young, vibrant red made from the native Puglia grape which he has sourced particularly for the Hong Kong opening.

A stellar selection of cocktails mixed to order by the skilled inhouse team includes the uplifting Italian-wine based Aperol Spritz, a fruity Peach Me Up of vodka blended with peach liqueur and peach tea, and the elegant, velvety Espresso Martini. Juno & Tonic is the go-to choice for the new-generation G&T brigade, stirring Amalfi gin from southern Italian coast and calamansi with a sprig of rosemary.

Non-alcoholic palates will be pepped by Pink Love, an ode to a Mediterranean summer romance that blends a rush of fresh raspberries with sour lemon and cranberry juices.


“I’m thrilled to lead the talented team at JUNO and bring the authentic charm, colours and tastes of the southern European coast to Sheung Wan,” says Group Executive Chef and General Manager Jordi Vallés Claverol. “The multiple culinary cultures along this idyllic stretch of land and sea bestow an extraordinary array of flavours and beloved dishes – from Italy which most defines our cuisine, to the Côte d’Azur, the Costa Brava and the Costa del Sol. We present these in a casual chic setting that enhances the enjoyment of life, Mediterranean-style, so whether diners seek a joyous dinner or a simple lunch, JUNO will be the perfect choice.”

Set to open in early-November, JUNO is located at G/F, 88 Wing Lok Street, Sheung Wan, Hong Kong and will open daily from 12 noon to 4pm, and 6pm to 11pm.

For more information, please visit www.juno.hk; for reservation, please visit https://book.bistrochat.com/juno, call (852) 2703-5188, Whatsapp (852) 5183-0188 or email info@juno.hk.

Like and connect with JUNO on:

Facebook – www.facebook.com/junohongkong/

Instagram – www.instagram.com/junohongkong/

About JUNO

Italian-Mediterranean restaurant JUNO will open in Wing Lok Street in early November 2023 as a tranquil sanctuary within the bustling locale of Sheung Wan. Paying homage to its namesake, the Roman goddess of love, its calming aura balances relaxation and refinement in equal measure to provide a unique respite from the city’s high energy. It offers a joyful, flavour-loaded culinary journey across the sunny southern coast of Europe.

Helmed by Chef Jordi Vallés Claverol, who serves as Group Executive Chef and General Manager of the newly founded Salamanca Group, JUNO presents a focussed menu grounded in much-loved Italian signatures and enlivened by lighter, layered Mediterranean creations. Exciting wine selections from Italy, France and Spain, and creative cocktails add to the modern cosmopolitan vibe.

Designed by Hong Kong-based Brash Atelier, JUNO has a spectacular frontage of light-reflecting 3D tiles and understated, sophisticated interiors of natural materials. Textured plaster walls with elegant travertine panels and pastel hues dress the 1,300-square-foot space which seats up to 50 people within 2 distinct dining area. Custom-designed pendant lighting on a high ceiling and carefully curated furniture contribute to the serene and comfortable ambience.

About Chef Jordi Vallés Claverol

Hailing from an extended family of Barcelona restaurateurs, celebrated chef Jordi Vallés Claverol literally grew up in the Spanish kitchen. His first 2 professional jobs spanned multi-Michelin-starred French restaurant Neichel and Spanish legend El Racó de Can Fabes, both in Barcelona. The adventurous chef then gained experience in Paris before heading to Beijing for 15 successful years.

Initially cooking at high-end Spanish restaurant Mare Nostrum, he settled at Agua in 2007 where he gained wide renown and a bagful of awards. His diverse range of Spanish signatures that combine mastery of the classics with refined contemporary innovations and charismatic Mediterranean flair earned him the prestigious City Weekend magazine accolade of Chef of the Year in 2009.

Lured to Hong Kong, he helmed the opening of The Optimist in 2020 and later, in 2021, joined the Salamanca Group to head tapas hotspot Chueca. His current role as Group Executive Chef and General Manager sees him orchestrate all aspects of JUNO, from curating the menu and wine list to ensuring quality in and out of the kitchen, as well as creating and cooking dishes that showcase the best of Italian and Mediterranean tradition with verve and an inventive, artistic eye.