Something that was painfully missing from Dubai’s fine dining scene was a truly high-end Korean restaurant. When it comes to Japanese, South American, or Mediterranean cuisine, Dubai diners are spoilt for choice — but luxury Korean dining was the hole in the city’s foodie heart just waiting to be filled. Then along came Hanu.
The cool calm of Korean culture floods the senses the second you walk through the doors. The interiors are adorned with soft charcoal tones, embossed with traditional Korean patterns and symbolic imagery across the walls and ceiling. As we sat down, we were instantly drawn to the gold circular grill built into our table, and our minds immediately began whirring with visions of high-grade meats sizzling on the hot grates.
We were given a warm welcome by our waiter, Travis, who talked us through the menu — a collection of fresh interpretations of traditional Korean dishes. We tried the A5 Wagyu gyoza topped with bamboo, which were delicious from their crispy bottoms to their oozing centres — the ideal first bite. We also opted for the KFC (Korean Fried Cauliflower), a perfect marriage of sweet and spicy. Travis suggested we try the raw red prawn, marinated for 24 hours in a soy and citrus concoction — a refreshing bite that played beautifully off the richer starters.
For the main event, we couldn’t wait to try the ‘Meat Me at the Grill’ — a series of highly graded beef cuts, grilled at the centre of our table and served with an array of kimchi and traditional Korean pickles. The meat parade began with Australian Black Angus, followed by Australian Wagyu MB 6-7, then Japanese Wagyu striploin, and finally the Yangnyeom Short Rib Galbi. This decadent selection of rich, fatty, flavour-packed cuts epitomised Korean BBQ and showcased Hanu’s commitment to quality ingredients, bold flavour, and elevated dining. The beautifully grilled meats didn’t overpower the senses, thanks to the in-table BBQ’s golden grates, which cleverly vented stronger smells away from the diner. As the chef explained, this seemingly small detail can dramatically enhance the experience — a perfect example of the careful attention Hanu gives to each individual guest.
The meat course was accompanied by steamed rice and a traditional kimchi stew or Budae Jjigae (Army Stew), which was deliciously warming with a real kick. We also enjoyed a bowl of cold noodles, mixed with wafer-thin sliced mushrooms and fresh herbs — a dish that beautifully counterbalanced the heat, fat, and acidity of the mains.
The dining experience came to a harmonious close with some Hodugwaja — Korean walnut pastries. These sweet, doughy pockets, filled with red bean paste and chopped walnuts, were served on a bed of whole, unshelled walnuts for extra flair.
This experience was hard to fault — from the calming surroundings to the warm, friendly service, the spectacular food, and the non-pretentious theatrics, it was truly something special. A perfect spot for a birthday or any kind of celebration.
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