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At HANU, Korean cuisine is approached with both respect for tradition and an instinct for evolution. Set within St. Regis Gardens, the contemporary Korean restaurant continues to explore the balance between heritage, technique and modern expression with a new collection of dishes created by Group Culinary Director Chef Kyung Soo Moon.
The new menu brings together refined interpretations of Korean favourites alongside more contemporary compositions, with each dish carefully considered in its ingredients, texture and presentation. From the opening plates through to dessert, the menu reflects HANU’s focus on creating a dining experience that feels distinctly Korean while allowing room for creativity and discovery.
The journey begins with dishes such as Crispy Octopus, where tender octopus is fried until delicate and crisp before being paired with a spicy octopus sauce, homemade mayonnaise, corn powder and fresh lime zest. The Korean Nine Delicate Platter, or Gujeolpan, offers a more intricate introduction, bringing together tuna, Korean pear, cucumber, asparagus pickle, shiitake, beef tartare, king crab, caviar and trout roe, accompanied by a pine nut sauce and crisp kimbugak.
Dolsot Bibimbap brings a familiar Korean staple into the HANU kitchen, layering steamed rice with finely prepared vegetables, mushroom, spinach, carrot and green bean sprout before being finished with a sunny side up egg, jujube, pine nuts and sesame oil. The Galbi Jjim takes a richer direction, with beef short rib cooked slowly before being finished over charcoal and glazed with galbi sauce, then served alongside carrot, radish, jujube and asparagus in a golden brass jeongol pot.
From the sea, Yellowtail Carpaccio with Jeju Mandarin pairs delicate yellowtail with a bright mandarin sauce, smoked mandarin, salted seaweed and fresh herbs, while the accompanying yellowtail roll brings together perilla pickle, Korean pear and minari. House Cured Soy Salmon Kimbap takes another familiar Korean format and gives it a more refined treatment, with salmon cured for three days in a soy-based marinade before being paired with kimbap rice, pickles, nori and caviar.
Desserts continue the menu’s exploration of Korean inspired flavours. Omija Strawberry combines omija cream and veil with strawberry sorbet, raspberry, almond and vanilla, creating a layered dessert that balances fruit, acidity and richness. Apple and Bergamot takes a more delicate approach, bringing together apple cremeux, apple tatin, raspberry apple, bergamot sorbet and a crisp chocolate element.
Speaking to the philosophy behind the new menu, Group Culinary Director Chef Kyung Soo Moon says, “Korean cuisine has always been about balance, seasonality and the way ingredients are brought together. With this menu, I wanted to look at those principles from a contemporary perspective while keeping the soul of the dishes intact. Each dish is designed to tell a story through flavour, texture and technique.”
Together, the dishes reflect HANU’s approach to contemporary Korean dining: rooted in the ingredients, techniques and traditions of Korea, yet open to thoughtful reinterpretation. From the brightness of Jeju mandarin and yellowtail to the richness of slow cooked galbi, the menu balances refinement with a strong sense of place and heritage.
At its core, HANU continues to explore the evolving story of Korean cuisine. Alongside its signature grill and omakase experiences, the new menu offers a broader expression of Korea’s culinary identity, brought to life through premium ingredients, precise technique and a distinctly contemporary perspective.
The new menu invites diners to discover familiar flavours through a fresh lens, remaining true to HANU’s philosophy while celebrating the depth, diversity and craftsmanship of Korean cooking.
To secure a table at HANU, please visit the website or contact +971 4 278 4844 and email at [email protected].