Mingles

Chef Kang Min-goo's keen eye for detail shines with warm minimalism takes center stage at Mingles, where the interior design highlights the understated elegance of Korean aesthetics. Complementing this ambiance are exquisite tableware and decor crafted by Korean artisans, further enhancing the refined charm of traditional Korean cuisine. From the beginning, Kang has marched to the beat of his own drum, breaking down barriers by marrying the old with the new, but always with a deep respect for tradition. His journey and evolution continues, with dishes like Abalone and Cabbage Seon and Fish Mandu showcasing the creativity of the chef and his talented team.

• A three-star Seoul dining room that frames modern Korean cuisine around tradition, craft and fermentation
• The menu’s touchstones are classic forms, like seon and mandu, rebuilt with fine-dining precision
• Korean artisans’ tableware and warm minimalism are part of the experience, not an afterthought

• Fermented jang, the kitchen’s base layer for savoury depth
• Abalone, used in courses that keep Korean technique front and centre
• Cabbage, shaped into delicate seon-style preparations
• Fish dumplings, mandu-style bites that show the menu’s craft
• Seasonal Korean vegetables, treated as headline courses rather than garnish

Mingles runs set menus for lunch and dinner, presented as contemporary Korean cooking with a strong throughline of fermentation and jang.