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.

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.

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...

Mingles is the 15th Michelin star in Seoul & Asia's 50 best (South Korea's first, surpassing Luo Yan and Jungsik), such an honor is unrivalled in Seoul's dining community! It takes about ten minutes to walk from the Gangnam District Government Station. A magnificent building with a restaurant on the first floor. When booking in advance, this one is better than the two-star kwon sook soo, and the email is sent immediately, like it! After entering, I found that the overall environment is darker than the bar. Since one person's meal was arranged to the bar but still that sentence, the advantage of the bar meal is that you can see the chef's team's every move. I chose the cheapest lunch set meal, but the overall feeling is still a wonderful dining experience. The pre-dinner is very pleasing to the eye. The salty pudding in the egg shell is very subtle, the more you eat, the more addictive it is. The sashimi is super beautiful, and the green sea grass is simply a visual feast. The next main dishes are mainly seafood, unlike kwon sook soo there will be pork. The overall practice can be summarized as: Westernized ingredients, Korean local practices. A Korean-style stew, the plate is very windy. It is also a very amazing set meal. The pickles made by yourself are still delicious, especially the beef sauce is highly recommended. The fish rice is cooked very well with seafood soup, which is very refreshing. In fact, it is almost full at this time, but the two desserts in the follow-up seem to be more shocking! Saffron-flavored sledding, with Masurira cheese, is very New York flavor. The unique flavor of ice cream with grains is accompanied by a strong Korean style. Every dish will be patiently introduced. This big sauce ice cream explained for a long time before I understood the ingredients, but I still admire the chef's bold ideas. Finally, I chose Korean traditional tea with macarons. Generally speaking, it is more Western-style 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 beauty store manager sent me off and communicated with her in English for a while, which was very pleasant. In fact, Koreans are not as unfriendly as everyone thinks.

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

Seoul Mingles integrates a variety of elements of harmonious cuisine "Mingling contrasting elemens into harmony", which means that the combination of elements of harmony contrast, this is the concept of "Mingles", the chef Kang Min-goo (Jin Minjiu) uses Korean cooking as the main body, integrating many elements of the West and Japan, and changing menus according to the seasons, Also follow the principle of not eating, and the choice of ingredients Mingles is also very strict, every day from Jeju Island airlifted fish, spring to the mountains to explore the herbs are Mingles to the sincerity of the diners. This also puts the restaurant in the 1st place in Korea, 13th in the Asia 50 Best Restaurants list in 2019, and the Michelin Guide in 2019 is promoted from one star to two stars. If you book on the official website, you need to be 1 month in advance and you need a PayPal guarantee of $100. But it seems that I don't have to go so long in advance. I am 5 days in advance and booked by phone, but I also need to receive the link to use a credit card guarantee. The menu is divided into lunch and dinner, the price is much different, and I went to the poor at noon. Given that there will be menus in different seasons, the specific menu can be downloaded on the official website. I ordered Tasting Course Spring , this is the top match in lunch, including tax price of 120,000 won equivalent to about 700 yuan, for these ingredients and tastes, I think this price is excellent value for money. I was very touched after eating this meal. Sitting at the bar, I could see the chefs preparing each dish. The focus was something I hadn't seen for a long time. Waiters, including the chef, take turns serving, explaining the ingredients and making of each dish, and the appropriate service is relaxing. And every dish will basically surprise me, each dish has many elements, mixed with a variety of flavors, each taste is different, complex but not chaotic, just like the restaurant's purpose "integrated elements of harmony contrast".