Mingles restaurant

According to World's 50 Best Restaurants magazine, Chef MingooKang trained under Martin Berasategui in San Sebastian and worked at Nobu in Miami, which has had a huge impact on His cooking style. He was the youngest Executive Chef of the Nobu chain in 2011. But it is his trip around Korea in search of delicious ingredients that is the missing piece in the culinary puzzle at Mingles. This fusion of Eastern and Western cuisine and techniques has resulted in the Seoul location being voted the Best Restaurant in Korea for four years in a row.

The chic industrial basement space is the setting for Kang's seven-course tasting menu full of Korean classics reinterpreted, using homemade jags (Korean fermented sauces) . The space is clean and modern, and food is served in beautiful Korean ceramic and bronze bowls.

Mingles uses Japanese, Spanish and French cooking styles with Korean cuisine as the mainstay. By doing serious work researching ingredients as well as demanding precise selection, the chefs at Mingles have successfully demonstrated innovative ways to extend and continue existing concepts of cooking. Korea. Using seasonal ingredients and recipes that have been passed down in palace kitchens over hundreds of years, they create an impressive fusion of tradition and popularity.

Particular favorites at Mingles include: delicious yuja danja (citron pot), once offered to kings in the old days, and jangajji (pickled vegetables) that have been fermented for a while - some effort Creativity enables diners to enjoy dishes of the past and present. The bacrème brûlée set made with traditional Korean sauce is another recipe that challenges existing concepts and provides guests with a taste unlike anything before.

Set-menu menus range in price from 85,000 won to 138,000 won.

Address: 19 Dosan-daero 67-gil, Cheongdam-dong, Gangnam-gu, Seoul

Opening hours: - Monday - Saturday: 12:00 - 15:00 & 18:00 - 22:30

Website: http://www.restaurant-mingles.com/v3/