The Mingles menu is updated monthly and there are almost no repeat dishes. It is very diligent in Michelin. The following is the menu we eat. The opening is two seasonal sashimi: sea bass and green onion salmon. Sugar-stained fried salmon with raw cabbage slices. After eating, there is a small cup of sesame oil. Strawberry burrata cheese Very Korean fore dish flavor and style: greasy while detoxifying greasy Vegetable acorn jelly with refreshing pear slices and black sesame seeds with a little green sauce with flavor and mild seasoning, more than "delicious" is a novel experience (Curious about what acorn is, so the clerk introduced the stuff that grew the pine nut shell, the dumpling nut, and the bowl to the bowl. It was great. Sense. Three "scorpions" made of lamb belly fungus, ball kale, abalone. The stuffing was made of vanilla pork artichoke and other combinations. Poured into Korean beef at the table. Beef clear soup. The practice is suitable for Chinese "brewed meat", but the selection of "scorpion skin" is ingenious. The soup base is even more fresh and fresh. I like it! Fish's fish dishes this season have selected the fresh fish meat steamed out of Red Tilefish . The soup base is very soft and tender. The soy sauce is heavy. The side dishes are fried with the melon cooked with the fish. "Korean pancake" sprinkled with seaweed powder This dish is like a braised fish in Chinese food The entrance is full of familiarity