Mingles

The waiters were very friendly and helpful, special thanks to Sommelier who was very professional and enthusiastic. The food was also very good and a great value for money. They also prepared a very delicious birthday dessert for my sister. We will definitely come back to this restaurant when we are in Seoul again!!!

Korea was selected by Michelin in 2017. Ranked 15th in Asia and 1st in Korea⃣️Restaurant Mingles. Michelin only gave it one star🌟 I love the exquisite fermented unique and creative Korean cuisine. Noodles with lobster and sea urchin sauce🖤 Fried eel with water celery and black vinegar sauce❤️ Absolutely unique in the Korean catering industry. ​

My favorite is the ginseng chicken soup. The novel appearance still tastes like the traditional ginseng chicken soup. The raw beef and Yazhi bamboo ingredients each work very well, combining crispness, softness and smoothness. The BBQ pork kimchi mixed with cotton BBQ is grilled until slightly browned and crispy, and the noodles are full of Korean flavor.

Mingles is one Michelin star in Seoul and the 15th in Asia's 50 Best (the first in Korea, surpassing Luo Yan and Jungsik). Such honors are unmatched in the Seoul catering industry! It takes about ten minutes to walk from Gangnam District Government Station. A magnificent building, the restaurant is on the first floor. When booking in advance, this restaurant is easier to book than the two-star kwon sook soo. The email was replied immediately, thumbs up! After entering, I found that the overall environment is more like a bar in dark style. Because I was dining alone, I was arranged to the bar counter, but as I said, the advantage of dining at the bar counter is that you can see the chef team's every move. I chose the cheapest lunch set, but the overall feeling was still a wonderful dining experience The appetizers were very pleasing to the eye. The salty pudding in the eggshell has a subtle taste, and the more you eat, the more addictive it is~ The sashimi is super beautiful, and it is a visual feast with the green seaweed. The following main dishes are all seafood-based, unlike kwon sook soo, which has pork. The overall approach can be summarized as: Westernized ingredients, Korean local approach. A clam meat with a strong Korean flavor, but the presentation is very French. It is another amazing set meal. The homemade pickles are still delicious, especially the braised beef. The fish roe rice is cooked very well and paired with seafood soup, which is very refreshing. In fact, I was almost full at this time, but the two subsequent desserts seemed to be more shocking! Saffron-flavored sorbet, paired with mozzarella cheese, has a very New York flavor. The unique soybean paste-flavored ice cream is paired with cereals, and the rich Korean style hits you in the face. Every dish will be introduced patiently. This soybean paste ice cream took a long time to explain to me before I understood the ingredients, but I still admire the chef's bold creativity. Finally, I chose Korean traditional tea with macarons. Overall, it is more Western than KWON SOOK SOO, but I have to complain that the bathroom is shared with the building, so the environment is not good. Before leaving, the beautiful store manager saw me off, and I communicated with her in English for a while, which was very pleasant. Actually, Koreans are not as unfriendly as everyone imagines.

The two-star Michelin restaurant ranked in the top 50 in Asia offers everything from the most traditional Korean dishes to innovative flavors. Based on Korean food ingredients, it creates diverse and rich dishes. It uses Korean sauces, fermented soy sauces, vinegar, various spices and seasonal ingredients to provide a variety of Asian creative cuisines that are derived from Korean food. It lives up to its reputation.

Mingles in Seoul, a harmonious cuisine that combines multiple elements "Mingling contrasting elemens into harmony" means the harmonious contrast of elements. This is the concept of "Mingles". Chef Kang Min-goo uses Korean cooking as the main body and incorporates many elements from the West and Japan. The menu changes according to the seasons and follows the principle of not eating in the same season. Mingles is also very strict in the selection of ingredients. The fish airlifted from Jeju Island every day and the herbs found in the mountains in spring are all manifestations of Mingles' sincerity to diners. This also makes this restaurant ranked first in South Korea, ranked 13th in the list of Asia's 50 Best Restaurants in 2019, and promoted from one star to two stars in the Michelin Guide in 2019. If you make a reservation on the official website, you need to make it one month in advance, and you need to guarantee $100 with PayPal. But it seems that you don't need to make it that far in advance. I made a reservation 5 days in advance by calling, but I also need to receive a link to use a credit card guarantee. The menu is divided into lunch and dinner, and the prices are very different. I went there at noon because I am poor. Since there are menus for different seasons, the specific menus can be downloaded from the official website. I ordered the Tasting Course Spring, which is the top lunch. The price including tax is 120,000 won, which is about 700 yuan. For these ingredients and tastes, I think this price is worth it. I was very moved after the whole meal. Sitting at the bar, I can see the chefs preparing each dish. The concentration is something I haven't seen for a long time. The waiters, including the chef, will take turns to serve the dishes and explain the ingredients and preparation of each dish. The appropriate service makes people relaxed and comfortable. And every dish basically gives me a surprise. Each dish has many elements and a mixture of multiple flavors. Each bite tastes different, complex but not chaotic, just like the restaurant's motto "a harmonious contrast of elements".