HANU, the sophisticated modern Korean restaurant at The St. Regis Gardens on Palm Jumeirah, is set to host an exclusive and imaginative culinary collaboration that bridges Korean finesse and Emirati barbecue mastery. For one night only, Culinary Director Kyung Soo Moon will join forces with renowned Emirati chef and pitmaster Hattem Mattar to create a groundbreaking menu that celebrates heritage through bold reinterpretation.
At the helm of HANU’s kitchen, Chef Moon has become known for his ability to preserve the essence of Korean gastronomy while infusing it with refined, contemporary flair. His approach to Korean charcoal grilling and elevated plating has positioned HANU as a destination for modern culinary storytelling. This event marks a thrilling shift, pairing his meticulous technique with the raw, fire-kissed flavours of Mattar’s third-culture barbecue—an expression of Emirati identity seasoned with global influences and signature smoke.
Guests will be treated to a vibrant tasting menu of inventive creations. Dishes include the Smoked Duck Tteokbokki, imbued with Korean tea and cherry, and the Sujuk Gyoza layered with kimchi hummus and pine nuts. Seafood gets an unconventional twist with Cast Iron Scallop enhanced by Korean grape and prosciutto, while the Wagyu Beef Burgerreimagines a global classic with Yangyeom Galbi and sticky date BBQ sauce. The Smoked Wagyu Bulgogi Bibimbapdelivers richness and umami in every bite, leading to the fusion finale: Kunafa Bingsu, a whimsical blend of coconut ice, pistachio, and chocolate.
“This menu is more than just collaboration—it’s cultural convergence,” said Chef Kyung Soo Moon. “Together, we’re creating flavour expressions that haven’t existed before.” Chef Mattar added, “This is where tradition meets invention. The way we’re combining heritage techniques and global touches will offer guests a culinary experience unlike any other in the city.”
With limited seating and unprecedented demand, this one-night-only experience is poised to become one of Dubai’s most talked-about dining moments of the season.
