A Culinary Fusion of Traditions: An Exclusive Evening at HANU
On May 28th, culinary enthusiasts in Dubai will have the unique opportunity to witness an extraordinary event that highlights the convergence of diverse gastronomic traditions. Hosted at HANU, a modern Korean restaurant situated in the picturesque St. Regis Gardens on Palm Jumeirah, an exclusive culinary collaboration will unfold between the innovative Culinary Director, Kyung Soo Moon, and the renowned Emirati chef and pitmaster, Hattem Mattar.
This remarkable occasion promises to be more than a mere dinner; it is set to be an exploration of culinary philosophies from two distinct cultures. Chef Moon, known for his imaginative take on traditional Korean cuisine, has redefined the dining experience in Dubai by merging time-honored techniques with contemporary creativity. His dishes portray a celebration of Korean heritage, masterfully integrating the nuanced flavors of his homeland while utilizing the finest ingredients available. Among the highlights of the restaurant’s offerings are its signature Korean charcoal grills, which symbolize authentic craftsmanship that diners have come to appreciate.
Conversely, Chef Hattem Mattar has carved a niche for himself as a leading force in the UAE’s culinary landscape. His mastery over the art of barbecue is infused with both a profound respect for Emirati traditions and the influences of his global travels. His unique approach, termed “third culture barbecue,” reflects a synthesis of diverse culinary elements, resulting in innovative dishes that are deeply rooted in his cultural background. Chef Mattar’s creations are not just a meal; they are a calling card of his identity as a chef dedicated to redefining barbecue.
The collaboration between these two culinary virtuosos will manifest in a specially curated menu that aims to blend the vibrant flavors of Korean cuisine with the robust, smoky notes characteristic of Emirati barbecue. Among the anticipated dishes, diners can look forward to the Smoked Duck Tteokbokki, a modern take on a Korean classic enhanced with Korean tea, cherries, and black sesame, priced at AED 82. Another standout, the Sujuk Gyoza, features a tantalizing kimchi hummus with pine nuts and ginger garlic sauce for AED 68. For seafood aficionados, the Cast Iron Scallop, which marries Prosciutto with Korean grape and kimchi butter, is set at AED 95. Additionally, the menu includes a creative Wagyu Beef Burger, utilizing Yangyeom Galbi and sticky date barbecue sauce for AED 110, while the Smoked Wagyu Bulgogi Bibimbap promises a rich marriage of smoky flavors with traditional ingredients for AED 98. To conclude this unforgettable culinary journey, the Kunafa Bingsu offers an innovative dessert experience infused with pistachio, chocolate, and coconut ice, available for AED 65.
Chef Moon expressed his excitement about the collaboration, stating, “I’m so grateful for the opportunity to work alongside Chef Hattem. This partnership represents a rare chance to explore how refined Korean flavors can dynamically interact with his masterful, soulful approach to barbecue. It’s a blend of techniques and traditions that we hope will surprise and delight our guests.”
Chef Hattem Mattar echoed this sentiment, emphasizing the creative potential of their collaboration: “Joining forces with Chef Moon at HANU is a remarkable opportunity to stretch our creative boundaries. It’s an adventure to interlace the deep-rooted traditions of Korean cuisine with bold, smoky flavors from the barbecue. We are striving to present flavors that are entirely unique; it promises to be a memorable experience for everyone involved.”
Reservations for this limited engagement can be made by visiting the official website of HANU or by contacting them directly at +971 4 278 4844. Email inquiries can be directed to reservations@hanu-restaurant.com.
This collaboration not only showcases the culinary talents of both chefs but also underlines Dubai’s vibrant and evolving gastronomic landscape. As the city continues to embrace multiculturalism, events such as these signify the cross-pollination of culinary traditions that enrich the culinary tapestry of the region.
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