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What an extraordinary dining experience!!! Our visit to this two-star Michelin restaurant for lunch was an absolute delight. The extensive multi-course menu, featuring almost 20 meticulously crafted dishes, offered a captivating journey through Korean cuisine. Each dish was not only superbly executed but also showcased the richness and diversity of Korean flavors.

Having also dined at another two-star Michelin restaurant on the same day, Jungsik, for dinner, we wholeheartedly recommend experiencing both establishments. Despite both showcasing Korean cuisine, they offer distinct and complementary dining experiences.

We began with a delightful dance on the palate: the sweet potato rice cake, delightfully chewy and boasting a subtle sweetness. The asparagus clam soup with caviar and mint foam was a revelation – a refreshingly light counterpoint to the usual creamy bisques, showcasing the ocean's bounty with finesse.

The crudo platter, a stunning display of Korean seasonal bounty, featured impeccably fresh sea bream and mackerel, each glistening morsel a testament to quality.

But Mingles truly shines in its hot dishes. The fried hairtail fish and gamtae roll was a textural masterpiece – the contrasting crunch of the hairtail against the yielding gamtae, a seaweed delicacy, was simply unforgettable. This may be the best roll you'll ever encounter.

The Korean Zucchini Namiko & Rice Cake Tart was another feat of engineering. Imagine paper-thin zucchini layered on a half-dome of rice cake, the whole creation punctuated by the satisfying crunch of fried shrimp and the refreshing bite of turnip. Each element sang in harmony.

The Mingling Pot, a symphony of textures and flavors, showcased a medley of seafood – morel, sea cucumber, abalone – swimming in a warm but cold-brewed anchovy broth. A revelation was the Hanwoo Cabbage Mandu, where delicate cabbage leaves lovingly wrapped the mandu filling, a departure from the usual.

Jeju fish received a luxurious upgrade at Mingles. The crispy skin was further elevated by a layer of black rice, offering a delightful textural contrast. But the true star was the unexpected – a dried fish porridge with a gravy-like texture, adorned with pressed caviar. This dish was a textural and flavorful playground for the palate.

The journey continued with the sticky rice risotto with snow crab, a comforting dish redolent of fragrant sesame oil, bound with fresh tomatoes and eggs. French caviar added a touch of decadence, elevating the humble grain to new heights.

But Mingles isn't afraid to push boundaries. The ginseng chicken roulade with Gochujang mushroom sauce was a symphony of unexpected flavors, beautifully defying expectations. The deodeok (Korean root vegetables) with sesame bechamel was pure comfort food, elevated to Michelin-starred status.

The Bibimbab, a cornerstone of Korean cuisine, was reimagined as a playful dessert. Rice "ice-cream" and pudding, a touch of soy sauce, and a fragrant sesame oil drizzle – it challenged the very definition of sweet and savory. As my astute husband remarked, "it messes with your mind!"

The dessert course continued the theme of playful reinterpretation. The Jang Trio featured a Doenjang (soybean paste) crème brûlée, a Ganjang (soy sauce) pecan, and a Gochujang puff – each a testament to Chef Kang's creativity and his ability to transform everyday ingredients into delightful treats.

The meal ended on a sweet note with a medley of Korean sweets and tea, where the Gochujang dark chocolate macaron stole the show – a fittingly unique finale to an unforgettable evening.

Mingles is more than just a meal; it's an experience. It's a playground for the senses, a celebration of Korean ingredients, and a testament to Chef Kang's boundless creativity. Don't miss it – your taste buds will thank you.

₩320,000 (AU$370, US$240, £190)
Tasting menu
2 Michelin stars

Warm atmosphere, tables are spaced adequately apart. Staff are friendly and knowledgeable and speak good English, they were not super talkative but this seems to be the norm in Korea.

They focus on using local ingredients and present the ingredients for each part of the menu before presenting the dishes, I really liked this as you can see the raw products being used for the meal.

The food was superb, favourites were strawberry with caviar, king crab with risotto and caviar, fish with pressed caviar, hanwoo beef and signature dessert. The hanwoo beef fillet and rib cap were out of this world and paired excellently with the mandarin, kimchi and radish.

Thank you team Mingles, we will be returning.

Very good restaurant. Interesting fine dining takes on traditional Korean food with many local ingredients. Service was excellent, good explanations on both food and beverages.

Went for the Korean alcohol pairing, which was very enjoyable. Wine is just way too expensive in Korea when coming from Europe.

Fantastic gastronomic experience. Everything was delicious. They explained each dish and made sure we had a seamless experience. My faves were the Hangwoo beef, chestnut and caviar soup, crab risotto, and the desserts, esp the gochujang puff. Kamsahamnida!

ELBON the table Garosugil Store

ELBON the table Garosugil Store

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