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Mingles

Seoul

Beautifully crafted Korean food with an international accent

On the Pass

Mingoo Kang

Why it’s worth a visit: Since opening in April 2014 in Seoul’s Cheongdam-dong district, Mingles has continued to wow local and international diners alike with refined Korean cookery that seamlessly blends inspiration from Asia and Europe. Named The Best Restaurant in Korea 2024 as part of Asia’s 50 Best Restaurants, Mingles offers the opportunity to feast on uncommon local ingredients, from acorn jelly and abalone to bellflower root in a warm, uncluttered and earth-toned space.

Who’s on the pass? Korean chef Mingoo Kang trained under Martin Berasategui in San Sebastian, Spain, and later enjoyed stints at Nobu in Miami and The Bahamas, where he took learnings that he would later apply to Korean food once back on home soil. In 2021, Kang was voted by his peers in Asia as the winner of the Estrella Damm Chefs’ Choice Award, reflecting the respect in which he is held.

In-season ingredients: The seasonally driven ten-course tasting menu – which leans towards local fish and vegetables – relies on traditional Korean sauces and vinegars to enhance umami and add balance to each dish. Waiters bring out boxes filled with fresh seasonal ingredients and jars crammed with spices and ferments to show the rich larder the kitchen team is picking from for each mouthful. Signature main courses include Kang’s now legendary ‘mingling pot’, which simmers morel and cabbage ssam with beef tendon and abalone and his hanwoo, a Korean barbecue dish using high-grade beef with Jerusalem artichoke and a sauce so glossy and rich it’s like syrup on the plate.

What’s being poured? Mingles offers a variety of pairings to its menus, including an old-world-heavy wine selection or the beautifully balanced soju and traditional liquors pairing that has been expertly sourced by the in-house sommelier.

Goo for launch: In the summer of 2020, Kang launched his first project outside of South Korea: Hansik Goo in Hong Kong’s Central neighbourhood. This homage to classic Korean cooking leans on traditional recipes once only served to royalty or in temples as well as dishes inspired by simple home cooking. 

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