J.A.M. is the latest project by ZS Hospitality Group, where a dedicated space in Nexxus Building, Central highlights an eclectic mix of Asian cuisine. The dynamic food market pays homage to a selection of vibrant Asian cuisines, including Korean, Vietnamese, Cantonese and Singaporean. Chef Song Ha-seul-lam of Mamalee Market, Chef Dinh Dinh-Tuan of Moi Moi, Chef Cheung Kin-Ming of SiFu and Chef Barry Quek of Uncle Quek will be brought together at J.A.M with dishes ranging from elevated comfort food to local roadside café dishes alongside a selection of vegetarian options for those with dietary restrictions.

A selection of food from SiFu
A selection of food from Mamalee Market
A selection of food from Moi Moi
A selection of food from Uncle Quek
A selection of food from SiFu
A selection of food from Mamalee Market
A selection of food from Moi Moi
A selection of food from Uncle Quek
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The interiors of J.A.M. were designed by NC Design & Architecture Ltd., and have been thoughtfully constructed to create a sense of community whilst replicating the energy found in street markets in Asia. Touches of local elements include vibrant crates and textured finishes, the open seating plan making for a friendly and communal space to kick back and relax. The walls are also adorned with photographs by contemporary artist Cheung Yick Yan, the works depicting a colourful celebration of Asian herbs and spices.

Each brand at J.A.M. presents a three-course set menu for dine-in or takeaway, priced between HK$138 and HK150 and available from 12-2pm. For something comforting and homely, Mamalee Market offers traditional Korean classics including Korean fried chicken and Tteok-Mandu-Guk beef rib soup with pork dumplings and Korean rice cakes. If you are after a meal with more of a kick, the Bún Chả Cá from Moi Moi is served with turmeric sole and cold rice vermicelli and is sourced directly from Vietnam for a delightfully fresh medley of flavours and textures. Dimsum aficionados will be pleased to hear of SiFu’s modern take on classic favourites, including Steamed Abalone and Pork Dumpling and Mini Winter Melon Puff with Lotus Seed Past. Meanwhile, Barry Quek of Uncle Quek presents Singapore hawker centre staples, such as Beef Rendang, Har Cheong Gai shrimp paste chicken wings and fragrant Otah-Otah grilled fish cake in banana leaf.

Lobby, Nexxus Building, 41 Connaught Road Central; j-a-m.hk