DUBAI: HANU, the contemporary Korean restaurant at St. Regis Gardens, Dubai, has unveiled a new collection of dishes by Group Culinary Director Chef Kyung Soo Moon, bringing together traditional Korean flavours with contemporary techniques and presentation.
The new menu explores the balance between heritage, seasonality and modern expression, offering refined interpretations of Korean favourites alongside more contemporary compositions.
The culinary journey begins with dishes including Crispy Octopus, featuring tender octopus fried until delicate and crisp, served with spicy octopus sauce, homemade mayonnaise, corn powder and fresh lime zest.
The Korean Nine Delicate Platter, or Gujeolpan, presents a more intricate introduction to Korean cuisine, combining tuna, Korean pear, cucumber, asparagus pickle, shiitake, beef tartare, king crab, caviar and trout roe. The platter is accompanied by pine nut sauce and crisp kimbugak.
Dolsot Bibimbap brings a classic Korean staple to the HANU kitchen, layering steamed rice with vegetables, mushroom, spinach, carrot and green bean sprout before being finished with a sunny-side-up egg, jujube, pine nuts and sesame oil.
Another highlight, Galbi Jjim, features beef short rib cooked slowly before being finished over charcoal and glazed with galbi sauce. It is served with carrot, radish, jujube and asparagus in a golden brass jeongol pot.
Seafood dishes include Yellowtail Carpaccio with Jeju Mandarin, pairing delicate yellowtail with mandarin sauce, smoked mandarin, salted seaweed and fresh herbs. The accompanying yellowtail roll combines perilla pickle, Korean pear and minari.
House Cured Soy Salmon Kimbap offers a refined interpretation of another familiar Korean format. The salmon is cured for three days in a soy-based marinade before being combined with kimbap rice, pickles, nori and caviar.
The menu also extends its Korean-inspired approach to desserts.
Omija Strawberry combines omija cream and veil with strawberry sorbet, raspberry, almond and vanilla, balancing 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.
Explaining the philosophy behind the new menu, Chef Kyung Soo Moon said Korean cuisine had always been about balance, seasonality and the way ingredients were 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,” he said.
The new menu reflects HANU’s approach to contemporary Korean dining, remaining rooted in Korea’s ingredients, techniques and culinary traditions while embracing thoughtful reinterpretation.
From the brightness of Jeju mandarin and yellowtail to the richness of slow-cooked galbi, the dishes seek to balance refinement with a strong sense of Korean heritage.
Alongside its signature grill and omakase experiences, HANU’s new menu offers a broader expression of Korea’s culinary identity through premium ingredients, precise technique and a contemporary perspective.
The collection invites diners to experience familiar Korean flavours through a fresh lens while celebrating the depth, diversity and craftsmanship of Korean cooking.
