Chef Kyung Soo Moon’s story begins far from Dubai’s bright skyline. He grew up in a Korean household where food was not performance, it was family. There is a quiet confidence in the way he speaks about his mother’s kitchen and the care she put into the simplest ingredients. That early imprint stayed with him, even as he moved through some of Asia’s most respected dining rooms and honed a refined, almost meditative approach to flavours and technique.
Chef Kyung Soo Moon, Culinary Director at Sunset Hospitality
Today, as Culinary Director at Sunset Hospitality, Moon’s work sits somewhere between nostalgia and craft. He wants to carry the depth of Korean cuisine into a global setting without losing its warmth, ritual, and emotional pulse. HANU, his Dubai concept, reflects that attitude. It is elegant but not stiff, expressive but grounded in heritage, and built on the belief that great food has personality, memory, and patience.
Can you talk us through your career history and your journey in the culinary space, and what led you to bring your culinary expertise to Dubai?
I’ve always been fascinated by the flavours and traditional cooking techniques of South Korea and Japan, and wanted to find a way to connect my South Korean roots with the wider world of global cuisine. After working in fine dining and contemporary Japanese restaurants across Asia (Japan, Singapore, Australia), and collaborating internationally with renowned restaurants, luxury hotel groups, and Michelin-style concepts, I developed a deep understanding of different palates and learned how to elevate traditional cuisine.
“My goal is to introduce our guests to authentic Korean ingredients and dishes, elevated through fine dining techniques but delivered with a true Dubai energy.”
Dubai, naturally, became the next chapter. It is one of the most dynamic culinary cities on the planet – a place where cultures meet and creativity knows no limits. I didn’t just want to move here; I wanted to bring the soul of Korean cuisine, the philosophy and the storytelling, and present it on this international stage. That’s how HANU was born – a new wave of contemporary Korean cuisine that celebrates craftsmanship, heritage, and innovation. My goal is to introduce our guests to authentic Korean ingredients and dishes, elevated through fine dining techniques but delivered with a true Dubai energy.
When did your love for food begin?
My love for food began very young, simply watching my mother cook in our Korean home. Our kitchen was always full of warmth and family stories; for us, food was never about eating, it was about connection. I vividly remember her preparing the simplest ingredients with care, and how that brought smiles to everyone at the table. That powerful emotion stuck with me, and I realised cooking was my way to express myself – to share happiness, culture, and creativity.
As a highly accomplished chef, you have developed an approachable yet diverse signature style. What sets your cooking style apart – did any mentor or a childhood memory influence this?
My cooking style is essentially a reflection of my life: rooted deeply in Korean and Japanese heritage but always open to global influences. I believe food needs to be emotional and comforting, yet refined and surprising at the same time. My approach is defined by reinterpreting classic Korean flavours through a modern, approachable lens. We do this at HANU by sourcing premium ingredients and applying the fine dining techniques I’ve gathered throughout my global career.
My biggest influence has always been, and always will be, my mother. Watching her cook taught me that the foundation of great food is emotion and memory, not simply technical skill. That sense of warmth and genuine care is the philosophy I carry everywhere. Later, working alongside incredible chefs around the world helped me take that home-grown passion and develop it into a contemporary, global expression.
What is the inspiration behind HANU, and what can guests expect from their dining experience?
The inspiration behind HANU was simple: to bring a new wave of contemporary Korean cuisine to Dubai and completely transform the public’s perception of it. I wanted to move past the familiar dishes and showcase the true depth and artistry of Korean flavours in a modern and luxurious setting that matches Dubai’s luxury and dynamic energy.
HANU is built on three pillars: craftsmanship, storytelling, and the beauty of simplicity. Every element, from the sophisticated design to the precise service, reflects the Korean philosophy of balance and deep respect for ingredients. Highlights include the finest Hoeng Seong Hanwoo beef, for which HANU proudly serves as the UAE ambassador, prepared tableside, seasonal banchan that respectfully express our tradition, and a warm, refined atmosphere that feels both contemporary and deeply soulful. At HANU, it’s not just about dining: it’s about discovering Korean culture through flavour, emotion, and hospitality.
How did you conceptualise HANU’s menu – can you tell us more about your creative process?
The concept for HANU’s menu began with one simple idea: to celebrate the true essence of Korean cuisine through the lens of craftsmanship. I wanted to showcase the purity of flavours, the respect for ingredients, and the emotional depth that Korean food carries.
My creative process always starts with the ingredient. I spend a lot of time studying seasonality, texture, and how each product can express a story. From that base, I build the necessary layers: precise method, elegant presentation, and an emotional connection. This is why our premium Korean Hoeng Seong Hanwoo beef, which is at the heart of the experience, is reinterpreted with a modern balance and global sensibility.
Ultimately, every dish at HANU must have meaning—it can’t just taste good. It has to evoke memory, culture, and emotion, all while remaining approachable and elegant. That’s the soul of HANU’s menu.
Which part of the creative process excites you most – developing a new flavour, perfecting the technique, or watching the diner’s reaction?
For me, the most exciting and rewarding moment is always watching the guest’s reaction. I can spend weeks perfecting a method or developing a new flavour profile, but the real magic happens when someone takes that first bite and you see the expression on their face change, whether it be one of surprise, nostalgia, or pure happiness. That emotion is what makes all the long hours and hard work instantly worthwhile.
Of course, I genuinely enjoy the creative side – the experimenting, finding harmony between flavours, and perfecting every single detail, but cooking is, fundamentally, about connection. When the food I create sparks a memory or forms a moment of happiness for a guest, that is when I feel most alive as a chef.
To you, what are the personal favourites and must-try standout dishes at HANU?
Every dish at HANU has a piece of my heart, but there are a few standout dishes that represent our vision.
The Signature Hanwoo Beef Experience HANWOOKASE is definitely a must-try – it represents the essence of what HANU is about: craftsmanship, premium quality, and authentic Korean flavour presented with modern finesse.
Another favourite is the Bulgogi, which we present as our version of the ‘Korea Kebab.’ It’s delicate, deeply comforting, and serves as that perfect bridge between tradition and innovation.
And, as a nostalgic finish, the Homemade Walnut Cookies, a nod to my childhood memories in Korea, leave a lasting, heartwarming impression. The sweet, nutty aroma is designed to give guests a feeling of comfort and memory, ending their meal with something humble, nostalgic, and full of heart.
The service at HANU is exceptional and precise – how do you consistently maintain this?
For me, exceptional service is built on two things: sincerity and consistency. At HANU, we train our staff to understand the emotion behind genuine hospitality. Every gesture, every movement, and every word should make our guests feel genuinely cared for.
While we certainly follow a very detailed service flow, I constantly remind my team that their role is to create moments, not just follow steps. I encourage them to anticipate needs, to move with grace, and to treat each table as if they were welcoming friends into their own home. Ultimately, this level of consistency comes from building a proud, collaborative culture. When excellence becomes natural rather than forced, that’s how we maintain the HANU standard every single day.
You’ve had such an incredible career. What real advice do you have to aspiring chefs looking to make a mark?
I’ve been very fortunate in my career and am extremely grateful of where I am today, but what truly matters is passion, perseverance, and curiosity. My advice to any aspiring chef is simple: never stop learning – experiment, make mistakes, and embrace them as a crucial part of your growth. Respect your ingredients, respect your team, and always cook with intention. This industry is demanding, but if you truly love what you do and remain authentic to your own style, your work will naturally stand out and make its own mark.
What’s next for Chef Moon, and what are your future culinary plans for Sunset Hospitality?
The journey never stops! For me, the next chapter is all about pushing culinary boundaries while staying true to the essence of our cuisine. Right now, I am incredibly excited about our upcoming project: we are opening a completely new style of Thai restaurant that will offer a fresh, innovative perspective on classic Thai flavours to Dubai.
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Disclaimer : This story is auto aggregated by a computer programme and has not been created or edited by DOWNTHENEWS. Publisher: emirateswoman.com
