With a new menu at HANU, Chef Kyung Soo Moon explains what has stayed, what has changed, and why
Since opening at St. Regis Gardens, HANU has had time to see what diners are responding to and where the menu could go further. Chef Kyung Soo Moon talks us through the dishes guests keep coming back for, what has changed in the new menu, and how he wants HANU to develop its approach to Korean cuisine.
What prompted HANU to revisit the menu at this stage, and what did you identify as needing to change?
After our initial opening period at St. Regis Gardens, we gained valuable insight into how Dubai’s international clientele interacts with elevated Korean dining. Revisiting the menu wasn’t about changing our identity, but rather fine-tuning it. We saw an opportunity to sharpen the balance between traditional Korean flavours and modern presentation. We wanted to expand our elevated banchan offerings, introduce more seasonal fermentations, and give even greater prominence to our rare ingredient line-up, like our exclusive Hoengseong Hanwoo beef. The goal was to refine the guest journey so every dish feels both deeply rooted in Korean tradition and contemporary.
How has guest behaviour since opening influenced the direction of the new menu? Are there particular patterns in ordering, spend or repeat visits that impacted your decisions?
We noticed a strong demand for high-touch, interactive dining and premium cuts. Our tableside smokeless charcoal grilling became a centrepiece of the night, with guests returning specifically for top-tier cuts like our signature Hanwoo beef. Repeat guests were also asking for deeper, authentic Korean flavour profiles alongside lighter raw bar offerings.
As a result, the new menu enhances our sharing formats, offers more curated tasting selections for high-spend diners, and expands our seafood and vegetable-focused starters, such as our Yellowtail Amberjack with seasonal soy-citrus and Korean fried cauliflower, to ensure every guest enjoys a balanced, well-rounded meal.
Tell us about the dishes that have earned their place long-term, and what new dishes can we expect?
Our foundation is built on signature classics that our guests continue to return for: Crispy Bulgogi, marinated and straw-grilled warayaki for that distinct smoky aroma; our signature Kimbap Hand Rolls with caviar; and exclusive, tableside-grilled Hoengseong Hanwoo Beef cuts.
As we evolve, we are introducing a new chapter rooted in heritage, seasonality, and precision: Korean Nine Delicate Platter Gujeolpan, an intricate centrepiece bringing together tuna, beef tartare, king crab, shiitake, Korean pear, cucumber, pickled asparagus, caviar, and trout roe, served with pine nut sauce and crisp kimbugak; Yellowtail Carpaccio with Jeju Mandarin, delicately sliced yellowtail paired with bright Jeju mandarin sauce, smoked mandarin, salted seaweed, and perilla pickle; Galbi Jjim, slow-cooked beef short rib finished over charcoal and glazed in galbi sauce, served alongside jujube, radish, and asparagus in a traditional golden brass jeongol pot; and House-Cured Soy Salmon Kimbap, salmon cured for three days in a house soy marinade, paired with kimbap rice, pickles, nori, and caviar.
What goals have you set for HANU as you enter this next stage, and how do you see the restaurant evolving?
Our primary goal is to establish HANU as the benchmark for fine-dining Korean cuisine in the Middle East. Beyond Dubai, Sunset Hospitality Group is looking at taking the concept to international markets like Singapore and Vietnam, so this next phase in Dubai acts as our flagship standard.
Evolution for us means continually educating diners on the depth of Korean gastronomy, moving beyond standard BBQ to showcase Korean mixology, tableside storytelling, and rare regional Korean ingredients.