Mingles-Seoul, South Korea
Why visit? Since opening in April 2014 in Seoul's bustling Cheongdam-dong district, Mingles has impressed local and international diners with exquisite Korean-inspired cooking, inspired by Hong Kong and Europe. Here, visitors can discover local ingredients from acorn jelly to bellflower roots in a clean, earthy space.
Who is behind the pass? Korean chef Mingoo Kang trained under Martin Berasategui in San Sebastian, Spain, and later worked at Nobu in Miami and the Bahamas, where he learned the lessons he would later on will apply to Korean food when returning home. In 2021, the respected chef was voted by his peers as the winner of the Inedit Damm Chefs' Choice Award.
Key Ingredients: A seasonal 10-course tasting menu - with a focus on local fish and vegetables - draws on traditional Korean fermented vinegar and sauces to enhance the umami and create balance for each dish. Signature main courses include bansang, a Korean meal with rice, soup, kimchi and jang sauce, and guests can enjoy seon zucchini - a special dish considered vegan for the first time. When a famous monk visited the restaurant - with zucchini, Kang later reinterpreted with anchovy broth and salted shrimp from Mingles' menu. The dish took more than two days to prepare.
Website: http://www.restaurant-mingles.com/v3/
Address: 19, Dosan-daero 67-gil, Gangnam-gu, Seoul, South Korea
Phone number: (+82) 2-515-7306
