HANU will host an exclusive four-hands dinner on 23 November, bringing together Chef Kyung Soo Moon, Group Culinary Director at Sunset Hospitality Group and the creative force behind HANU, and Chef Kelvin Cheung, Chef and Partner of Jun’s.
The dinner will bring together two distinct culinary approaches, drawing on the chefs’ cultural backgrounds and professional experiences. At HANU, Chef Moon interprets Korean cuisine through contemporary techniques, with a focus on traditional flavours, fermentation, fire and seasonal ingredients. Chef Kelvin’s cooking reflects his Chinese heritage, Canadian upbringing and classical French training, brought together through his approach to third culture cooking at Jun’s.
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The collaboration will see both chefs combine their influences, techniques and ideas for a menu that reflects their individual styles while exploring new combinations.
Kyung Soo Moon, Group Culinary Director at Sunset Hospitality Group, said, “Meaningful collaborations begin with an appreciation for different perspectives. Kelvin has a distinctive approach to cooking, shaped by his heritage and experiences, which I greatly admire. At HANU, our cuisine is deeply rooted in Korean tradition, yet we are always exploring how it can evolve. Bringing our perspectives together is an opportunity to exchange ideas, challenge our own thinking and create something truly distinctive.”
Chef Kelvin Cheung, Chef and Partner of Jun’s, added, “My cooking has always been shaped by the cultures and experiences that have influenced my journey. What I appreciate about HANU is its respect for Korean heritage, paired with a willingness to explore beyond tradition. Although our culinary backgrounds are different, Moon and I share a curiosity for food and a desire to keep evolving. I look forward to bringing these perspectives together for a special evening.”
