Premium beef and tableside grilling remain at the heart of HANU. At the St. Regis Gardens restaurant, Chef Kyung Soo Moon’s new menu keeps those signatures while giving diners more to explore, from seafood and vegetable starters to composed sharing platters and slow-cooked Korean dishes.
The menu puts Korean ingredients and preparations in focus, from banchan and pickles to regional beef and raw seafood. HANU’s kitchen pairs familiar Korean dishes with more elaborate preparations, including a nine-delicacy platter and yellowtail carpaccio with Jeju mandarin.
Keep the Favourites
HANU retains its Crispy Bulgogi, marinated and straw-grilled using the warayaki technique; Kimbap Hand Rolls with caviar; and Hoengseong Hanwoo beef, grilled at the table.
The grill selection includes Hoengseong Hanwoo striploin, rib-eye and tenderloin, alongside Japanese A5 Kobe beef and Australian wagyu. The accompanying dishes include banchan, a green leaf basket and scallion salad, with a choice of stew and rice served as part of the meal.
The starters offer plenty beyond beef. Korean fried cauliflower comes with spicy sauce, cashew nuts and yuja radish, while bluefin tuna ceviche is paired with perilla leche de tigre and Korean pear. Zucchini carpaccio adds another vegetable option.
Beyond the Grill
Gujeolpan, the nine-delicacy platter, comprises tuna, beef tartare, king crab, shiitake, Korean pear, cucumber, pickled asparagus, caviar and trout roe, served with pine nut sauce and crisp kimbugak.
Yellowtail carpaccio is served with Jeju mandarin sauce, smoked mandarin, salted seaweed and herbs. House-cured soy salmon kimbap uses salmon marinated for three days, paired with rice, pickles, nori and caviar.
For a cooked main beyond the tableside grill, Galbi Jjim features slow-cooked beef short rib finished over charcoal and glazed with galbi sauce, with carrot, radish, jujube and asparagus. Dolsot Bibimbap combines rice and vegetables with an egg, pine nuts and sesame oil.
Desserts include Omija Strawberry, with omija cream, strawberry sorbet, raspberry, almond and vanilla. At the bar, the drinks list spans Korean interpretations of classics, cocktails inspired by the elements on South Korea’s flag and a non-alcoholic selection.
HANU is at St. Regis Gardens on Palm Jumeirah, with reservations available through the restaurant’s website or on +971 4 278 4844.
