Inside Hanu: Chef Moon on bringing authentic and modern Korean flavours to Dubai

Dubai's culinary scene just got a vibrant jolt of modern Korean flair with the arrival of Hanu, a fresh concept from Sunset Hospitality Group. Forget what you think you know about Korean food, this restaurant at St Regis Garden, in Palm Jumeirah, is pushing boundaries.

Hanu isn't just another restaurant; it's a multi-sensory journey. The man behind this culinary revolution is Chef Moon Kyung-soo, a Seoul expatriate whose passion for reimagining Korean cuisine shines through every dish. He's not just cooking; he's telling a story, one that celebrates the dynamic culture of South Korea.

We spoke to Chef Moon to uncover the secrets behind Hanu, explore his culinary journey, and discover how he's shaping the future of Korean dining in Dubai.

Q: How did you decide to become a chef? Tell us about your culinary journey.

A: "My journey began when I was 17, searching for my path. I was deeply inspired by chef profiles in newspapers, sparking my desire to pursue culinary arts. Growing up, I keenly observed my mother's cooking, further fueling my passion. At 18, I made the definitive decision to become a chef.

My first professional experience was at a TGIF franchise in South Korea. I started working with western cuisine.

Back then, information wasn't readily available online; newspapers were the primary source. An article about Japanese cuisine, with the phrase 'long time to think, quick to cook,' resonated with me. After two years, I transitioned from Western to Japanese cuisine, attending language school while working in a Japanese restaurant.

My career advanced when I joined the Shilla Hotel, a five-star establishment in Korea, where I spent around nine years. During this period, in 2005, I got married and began considering our family's future. I decided to explore opportunities overseas. I briefly worked in Japan, but the cultural similarities didn't feel like a true international experience.

My significant move was to Dubai in 2008, at the age of 31. At that time, Downtown Dubai was still developing, with the Burj Khalifa only partially built. I was captivated by Dubai's ambitious vision. Initially, I joined the Emaar group and worked at the Burj Al Arab as a Hotel Executive Chef.

Transitioning from hotel to restaurant hospitality was a significant challenge, but I was eventually drawn to Sunset Hospitality's broader vision, which I joined four years ago."

Q: How is Southeast Asian cuisine, particularly Korean and Japanese cuisine, perceived and accepted in Dubai?

A: "Five to six years ago, the concept of consuming raw fish was unfamiliar to many. However, Japanese cuisine has experienced rapid growth in Dubai over the past decade. Today, Middle Eastern cultures are well-versed in Japanese culinary traditions. Furthermore, the global surge in popularity of K-pop, K-dramas, and OTT platforms like Netflix's 'Squid Game' has significantly increased awareness and appreciation of Korean culture in recent years."

Q: What is the meaning behind the name "Hanu"?

A: "The name 'Hanu' is frequently questioned, and it's rich with symbolism. I believe myself, that in two or three years I will be the first in the world to serve Halal Korean beef, known in Korea as 'Hanwoo' or the Korean cow.

The restaurant’s name origins are multifaceted. 'Han' also refers to Korea, as in 'Hangeul.' 'Hana' means the number one, or 'first.' And 'u' represents a wave, symbolising the new wave of contemporary Korean cuisine we aim to introduce."

Q: What are three essential dishes you recommend trying at Hanu?

A: "Korean cuisine extends far beyond Korean BBQ. I aim to dispel the misconception that Korean food is solely about barbecue and kimchi. We offer a diverse menu featuring starters, small bites, noodles, rice, and grilled dishes. At Hanu, we encourage guests to explore these combinations. I recommend starting with our delectable appetizers, followed by a raw dish from our middle course, and then indulging in either our beef barbecue or chicken for the main course."

Q: What is your favorite Korean dish?

A: "My favorite Korean dish is kimchi. It's a seemingly simple dish, composed of Napa cabbages, spices, radish, and chili powder. Yet, it embodies the soul of Korea. Every household and mother have a unique recipe, making it a dynamic and personal dish. My mother's kimchi differs from my wife's mother's, reflecting the 'Jong,' or soul, of each Korean home. When you taste kimchi in a Korean home, you experience the family's character and understand their regional origins, as recipes and flavours vary across Korea."

Q: What is your message to aspiring chefs?

A: "As a seasoned chef, I advise young, aspiring chefs to embrace an open mindset and not hesitate to pursue international experiences. Korea boasts a rich, open culture, and Korean cuisine is now globally celebrated. Initially, I was apprehensive about moving to Dubai's multicultural environment, but it ultimately benefited my career immensely. Therefore, I encourage you to venture beyond Korea and explore the invaluable lessons learned from working overseas."

-          Written by Evangeline Elsa Jose