In Dubai’s bustling culinary scene, HANU looks set to redefine the primal pleasure of open-flame grilling. Stepping through the restaurant’s subtly marked entrance, you’re greeted by a world of contrasts. Temple style aesthetics of dark woods and dimly lit décor meet shooting flames, the crackle of fire and the spitting sound of meat sizzling on the grill. Designed with a moody, masculine edge, the interior is an architectural ballet of dark textures, flickering shadows and smouldering sophistication. Seated in the heart of the restaurant, the show begins.
Our waitress presents a food menu full of classic and contemporary dishes; with some guidance and recommendations from our guide, we start with a kimbap hand roll of scallop foie gras and crispy leek. It’s flavourful and a delicate opener that pairs well with the bluefin tuna ceviche, which is drizzled with perilla leche de tigre (Tiger’s Milk). It sports a sublime, zesty citrus tang and is topped with thinly sliced Korean pear, adding a tart contrast to the dish.
Finishing with the raw starters, the kimchi arancini follows quickly. It is topped with a fried quail egg and chili pickle. The dish pays homage to its Asian roots in a playful way, boasting an elevated street food appeal; we are advised to eat in one bite and we duly oblige. The soft yolk explodes with flavour as soon as we bite, offering a cold contrast to the heat of the fried kimchi. I consider asking for a second serving, but logic overrides the temptation. Perhaps another time.
The service is unhurried yet intuitive, like a well-rehearsed symphony where each member of staff plays their part with elegance. You’re not simply dining, you’re participating in an experience where flame, smoke and taste come together. The star offering is the MEAT ME AT THE GRILL offering a chef’s selection of four cuts—Australian Black Angus, Australian Wagyu, Japanese A4 Wagyu Striploin and Yangyeom Short Rib Galbi—all cooked on the barbecue, which is built into the table.
Our waitress has the hot coals brought to the table and begins cooking the meat in a primal celebration of fire and flesh that is anything but rustic. Accompanied with a green leaf basket, scallion salad, eight different types of salts and a selection of three sauces, there is no one way to savour this meal. Whilst tradition dictates the meat should be wrapped with the green leaves and scallion salad, the quality of each item is so high, they can be really eaten individually. This is a must try experience when visiting HANU, although those seeking an intimate evening might want to give this a miss as the grilling takes place at the table.
Dessert doesn’t retreat from the grill. Sliced pineapple infused with Omija, yuja gel and sansho leaf, closes the meal on a smoky-sweet note. It’s a palate cleanser and a fine way to conclude this unique Korean barbecue experience.
HANU offers a unique experience: a meat-centric restaurant that transcends the steakhouse trope and emerges as a sanctuary of flame-crafted excellence. With the MEAT ME AT THE GRILL offering elevating fire from cooking method to culinary philosophy, every dish shows respect to the flame and, in return, commands the guests’ admiration.
