Korean soul, luxury setting and a new fire-led voice in Dubai

At The St. Regis on the Palm, Hanu has quickly become one of Dubai’s most distinctive dining experiences. Conceived by Kyung soo Moon, with Chef Wilson Shim, it brings the precision and purity of Korean barbecue into a cosmopolitan setting without losing its essence. Fire is the motif, but it is handled with restraint; the result feels refined rather than theatrical.

Hanu takes its name from Hanwoo, Korea’s most prized native cattle breed, and it is the only restaurant in Dubai to serve this beef. The meat is flown in directly from Korea, prized for its fine marbling and delicate sweetness. It sits alongside Japanese and Australian Wagyu, but Hanwoo sets the tone, cooked over traditional tableside charcoal grills to ensure perfect heat control. The cuts are treated with respect – seasoned simply, grilled carefully and presented at just the right moment – so that their character remains intact.

The room mirrors that philosophy. The interior is elegant without ostentation: warm woods, polished surfaces and soft light frame the central charcoal grill and create a serene atmosphere. It feels intimate even within the grandeur of the hotel. The service follows suit: calm and composed, blending Korean hospitality with the refinement expected at a St. Regis property.

The experience here goes beyond meat alone. Hanu’s menu explores the breadth of Korean fire cooking, with dishes that balance heritage and modern technique. Side dishes and sauces are made with the same attention to provenance and craft, complementing the beef without overwhelming it. The wine and cocktail programme extends that balance into the glass, pairing the depth of smoke and umami with both Old World structure and contemporary cocktails that use native Korean botanicals.

Korean restaurants are gaining global momentum, but Hanu has played a pioneering role in setting that stage for Dubai. It shows how Korean barbecue can be elevated without losing authenticity, using exclusivity and tradition to create a complete dining experience. Under Chef Moon’s direction, Hanu doesn’t just import a concept – it builds a new chapter for Korean fire cooking in the Middle East, where heritage, craft and location come together in a singular way.