Our Food
We also offer self-pick up option.
Our Brands
Moi Moi
Authentic Vietnamese Classics
Son Pham’s culinary journey began 17 years ago in the US. Through his working experiences from east to west, he has infused flavours from his global exposure into his cooking style.
Son moved to Hong Kong five years ago to continue his culinary journey and joined a handful of top-notched restaurants including Michelin-awarded The Ocean and Amelia. He draws on the palate memory of his childhood and serves up authentic Vietnamese street food and home-cooked favourites in Moi Moi. His cooking philosophy lies in simple and authentic home-cooked recipes focusing on fresh ingredients, aromatic herbs, and sauces, eschewing the convenience of MSG or artificial ingredients.
Uncle Quek
Singaporean Favourites
Chef Barry Quek has started his apprenticeship at Italian restaurant Palio in 2010. Following that, Barry joined the world-class restaurant Joël Robuchon and two-Michelin-starred Les Amis. In 2015, Barry moved to London,
where he worked as the Sous Chef of Michelin-starred restaurant Portland.
Following his culinary success on the international stage, he moved to Hong Kong in 2017 and joined Beet as the Head Chef. Barry now goes back to his roots, bringing the Singaporean hawker street food favourites to Uncle Quek at J.A.M.
Mamalee Market
Korean Home-style Deli
With over 10 years of experience, Chef Song Ha-seul-lam is the menu development consultant for various F&B concepts, including Hyodo Chicken and Festa by Mingoo at Banyan Tree Hotel in Seoul.
He kicked off his career in 2010, from interning at one-Michelin-starred Zuberoa to working at Restaurante La Paloma. In 2016, he joined the award-winning two-Michelin-starred Mingles as the Korean Food Research and Development Director.
At the first international outpost of Mamalee Market at J.A.M., Chef Song is determined to bring authentic Korean gastronomy to the heart of Hong Kong.
SiFu
Dim Sum with a Twist
Chef Cheung King-ming entered the industry and began his career working alongside Chef Siu Hin-Chi at the prestigious three-Michelin-starred T’ang Court at The Langham. Currently, he is the Sous Chef at two-Michelin-starred Ying Jee Club in Central, Hong Kong.
Over the past three decades, Chef Cheung has honed his culinary techniques at an array of fine-dining Cantonese restaurants. He is leading the team of SiFu at J.A.M. to deliver a selection of authentic Cantonese dim sum with a twist, made with recipes that perfected over 30 years of trial.
