Turning point
A significant turning point came with his nine-year tenure at the Shilla Hotel, a prestigious five-star establishment in Korea. “During this time, in 2005, I got married and started planning for where to settle with my family, my children. I decided to move overseas,” Chef Moon shares. While a brief stint in Japan followed, he sought a more profound international experience.
“The real move happened when I moved to Dubai when I was 31 years old, in 2008,” he says. “That time, there was no downtown. Burj Khalifa was only halfway built. I saw Dubai’s inspiring future plans. I joined the Emaar group initially.”
Chef Moon joined the Burj Al Arab as a Hotel Executive Chef, a pivotal step in his journey as a chef in Dubai.
Four years ago, he took a bold step and joined the Sunset Hospitality Group. “It is not an easy decision for people working in the hotel industry to move to the hospitality sector, it’s a big challenge. But, I saw Sunset Hospitality’s broader vision, and joined them,” he explains.
Korean Cuisine: More than BBQ and Kimchi
Chef Moon’s vision for Hanu extends beyond traditional Korean fare. He aims to dispel the notion that Korean cuisine is merely barbecue and kimchi.
“Korean cuisine is not just Korean BBQ. I want to break that image or mindset people have, of Korean food. Many guests think Korean cuisine is just BBQ and kimchi. We have a lot of other dishes like starters, small bites, noodles, rice, grilled dishes. We want to all these combinations at Hanu. Please come to Hanu and try some nice starters, middle course raw dish. Beef BBQ or chicken for main course,” he encourages.
The name “Hanu” itself is a symbol of this fresh perspective. “Everyone asks the meaning of the name ‘Hanu’. The name is rich with symbolism. As we developed this new Korean restaurant concept, I believe in myself in the future I will be first in the world to serve Halal Korean Beef, known in Korea as ‘Hanwoo’ or Korean cow.
The name’s origins are multifaceted. ‘Han’ refers to Korea, as in ‘Hangeul.’ ‘Hana’ signifies the number one or ‘first.’ And ‘u’ represents a wave, symbolising the new wave of contemporary Korean cuisine we aim to introduce.
His passion for authentic Korean flavors is deeply personal. “My favorite Korean dish is Kimchi. It’s a very simple dish,ingredients wise – only Chinese cabbage, spices, radish, chilli powder. Yet, it is the soul of Korea. Every house, every mom has a different recipe. It’s not a fixed recipe. My mom’s recipe is different from my wife’s mom’s recipe… also the cooking method is different. Kimchi is the jong, or soul of each Korean house. When you go to a Korean house and taste their kimchi, you understand the style of the house. You also understand which region of Korea this family comes from. Recipes and tastes differ from place to place.”
As a seasoned chef, Chef Moon offers invaluable advice to aspiring culinary talents. ” I advise young, aspiring chefs to embrace an open mindset and not hesitate to pursue international experiences.”
Initially, he was apprehensive about moving to Dubai’s multicultural environment, he says. But, the decision to move ultimately benefited his career.
