HANU in Dubai: A New Chapter in Korean Culinary Artistry

HANU opened its doors at St. Regis Gardens on Palm Jumeirah, offering an elevated take on Korean dining shaped by clarity, technique, and a sense of calm purpose. Under the direction of Seoul-born Chef Kyung Soo Moon, the restaurant brings together traditional methods and contemporary rhythm, translating heritage into an experience designed for Dubai’s most discerning tables.

At the heart of HANU is the concept of 'Meat Me at the Grill'—a tableside charcoal grilling experience that combines performance with personalization.

The interiors speak in a composed visual language—bronze, pine, celadon. Every element is intentional: hammered metal doors that feel ceremonial, carved wood details that reference historic craftsmanship, and a solitary Korean pine tree at the center of the space. The restaurant accommodates 58 guests indoors and 44 on a terrace that opens onto patterned screens and kimchi pots, softly framing the landscape.

Guests are invited to enjoy curated cuts prepared to preference, each served with a set of six house-made condiments. The menu is both grounded and expressive: crisp bulgogi marinated for 24 hours, clean cuts of beef tartare, and kimbap reimagined as architectural hand rolls. The beverage program reflects the same attention to origin and balance. A refined selection of soju is joined by cocktails inspired by the core values of Korean culture—tradition, innovation, and harmony.