mingles Review

The waiters were very warm and friendly, especially thanks to the professional and enthusiastic Sommelier. The food here is also great and absolutely value for money. They also prepared a particularly delicious birthday dessert for my sister. We will definitely come back to this restaurant when we come back to Seoul!

South Korea was selected as Michelin in 2017. Asia ranked 15th, South Korea ranked 1st, and the restaurant Mingles. Michelin gave one star 🌟 I love exquisite fermentation unique and creative Korean cuisine. Lobster sea urchin noodles 🖤 fried salmon with water leek black vinegar seasoning sauce full score ❤️ is definitely unique in the Korean food and beverage industry. ​

I like the annoyance of ginseng the most, the novel appearance lacks the taste of traditional ginseng chicken soup. The raw beef Yazhi bamboo ingredients are very good, and they are crisp and soft. The fork barbecue with pork kimchi mixed with cotton is slightly crispy and the noodles are full of Korean flavor.

Seoul, the host city, took four seats on the list, with Mingles (No.13), the Korean restaurant that emphasizes seasonality, ranking the top. 7th Door was re-listed with No.18, followed by Onjium in No.21. Mosu ranked No.41, and chef and shopkeeper Sung Anh won the "Inedit Damm Chef's Choice Award" selected by peers. Taipei's Logy re-entered the list, rankingNo.22, and its chief somme won the "Best Somme in Beronia Asia" award with a carefully designed wine program; Mume climbed 11 places to No.34. At the same time, JL Studio from Taichung also re-entered the list, ranking No.33. Mumbai, Delhi and Chennai each have one restaurant shortlisted, Masque (No.23), Indian Accent (No.26) and Avartana (No.44). Jakarta's August (No.46) has successfully entered the top 50 this year after winning the One To Watch Award "Most Concerned Award" last year. Anan Saigon (No.48) represented Ho Chi Minh City on the list, while Manila's Toyo Eatery ranked No.24, up 18 places from the previous year. Macau also took a seat on the list with the newly shortlisted Chef Tam's Seasons (No.49). #Monthly Special Program #Asia's 50 Best Restaurants #Taipei Food #Korean Food

It was another day of wandering and eating, and the Korean airport was really shocked, comparable to the Spring Festival. Today to the scene, I really regretted "just thinking about eating and not even dressing"...haha wild vegetable season, continue to collect...Durup,Deodeok,Yeolmu,Bondong ,Perilla,Daylily,mallow,Jeju Gujwa carrot These wild wild long, Korean spring "representatives", I ate on the 12-hand joint of the star restaurant in Seoul Chef Gala Dinner, of course, it is unusual expression! After all, the little kings of Kang Minchul, Muoki, Evett, L'Impression, Zero Complex gather together Mingles, a Seoul cuisine god store, really a variety of Oba chef stars! The old-fashioned traditional foods of Hanwoo, Korean-style rice sausage (Soondae), bibimbap, and Korean snacks (Juak) were all broken tonight. Of course, there are familiar elements in China, such as: the aigra lollipop with sesame oil, the petal Sichuan and Urfa French cheese hanging on the branches... I couldn't keep up with the imagination before I ate it. Happy to meet the Talib couple and global brokers again. Everything's fine, I just have a little stomach to eat...

This is a modern Korean food with its own style. Some dishes are really delicious, but some are particularly unpalatable. So I would like to try it again next time and then make the final conclusion. Otherwise, it is a bit unfair to give such an arbitrary conclusion. When you eat fried salmon with water stew, black vinegar sauce and Jeju Island Paradise, you will feel worth the fare. Although the ice cream and some of the pre-course sauces overlap a little, I don't know if it is intentional to echo? Or? The restaurant's dishes are hateful and loveable. On the service, the waitress who constantly added lemonade to me and the male waiter who withdrew the plate were very experienced and very good at observing the appearance, and they also tried their best to control the good rhythm of serving. It's just that the back kitchen is a bit messy, sometimes you always have to wait for the dishes. I can see the back kitchen directly because I sit at the bar, the back kitchen is almost 20 people, but the space is more crowded and more chaotic than expected! In terms of environment, the restaurant is on the side of the main road. It is not difficult to find, but because it is a building with Wedding Hall, the toilet is using the toilet in Wedding Hall. It is really "lively", and I go out to the toilet in winter and freeze to death! The interior decoration is generally good, although my bar is a bit chilly. At noon on the weekend, the restaurant is basically full, and couples and girls are mainly eating. And the restaurant that can enter Asia's best 50 and pick 1 star is basically not the best, but it must be a stable strength that exceeds the mainstream restaurant.

Looking at a very good restaurant, I have the opportunity to try it in the future.

mingles environment is very good, first-class service attitude