Mingles

The story

Crafted with passion, served with love

Mingling Contrasting Elements into Harmony

Mingles opened in April 2014 on the second floor of a quiet lane in Seoul's Cheongdam-dong district, and in the decade since it has become one of the most decorated addresses in Asian dining. In 2025, it earned its third Michelin star and climbed to No. 29 on the World's 50 Best Restaurants list — recognition that reflects a kitchen operating with consistent, quiet confidence.

The Chef Behind the Concept

Chef Mingoo Kang's path to refined Korean cuisine ran through some of the world's most demanding kitchens. He trained under Martin Berasategui in San Sebastián, then worked at Nobu in Miami and the Bahamas, absorbing techniques and perspectives he would eventually bring home. The result is a cooking style that is unmistakably Korean in its soul — anchored in fermented sauces, seasonal local produce, and centuries-old culinary tradition — yet shaped by a genuinely international eye.

Kang's stated mission is to show "a new way of Korean cuisine," and the philosophy is built into every stage of the meal. Guests begin with a display of the day's raw ingredients — fish, meat, vegetables sourced directly from producers across South Korea — before the ten-course tasting menu unfolds. It is an honest declaration of intent: the food comes from the land and ocean, transformed through skilled hands.

What's on the Table

Standout dishes include hanwoo, a preparation of high-grade Korean beef with Jerusalem artichoke, and the signature "mingling pot" — a slow simmer of morel mushroom and cabbage ssam with beef tendon and abalone. Unsung local ingredients appear throughout: acorn jelly, bellflower root, and the full spectrum of traditional Korean fermented vinegars that give the cooking its depth and distinctiveness.

The Room

The dining room is an exercise in considered restraint. Warm wood, fresh flowers, succulents, and cream-hued handcrafted ceramics create an atmosphere that Kang designed to complement rather than compete with the food. Elegant without being cold, it is a space that lets the Korean cuisine speak clearly.

A Growing Family

Mingles has since extended its reach beyond Seoul. In 2020, Kang launched Hansik Goo in Hong Kong's Central neighbourhood — now a one-Michelin-star restaurant in its own right. In 2024, his first European venture, Sétopa (Seoul to Paris), opened under chef Linda Lee, created alongside Kang and chef Chang-ho Shin. The original Seoul address, however, remains the heart of it all.