Part 2/2
Typical of me—got all my meals mixed up and had to forfeit my deposit at Mingles yesterday. Fortunately I managed to gatecrash chef Zor Tan and his colleagues’ gathering today.
The flavours by chef Mingkoo Kang are truly up my alley—deceptively light, but layered and extremely well-balanced. I couldn’t find anything to gripe about—and one dish in particular stood out. With Mingling Pot, I one could taste each and every ingredient—anchovy broth with morel, sea cucumber, plus more. Complex yet “simple”!
And I could eat his dried fish porridge with Jeju fish, crispy black rice and pressed caviar forever!
Super impressed with my lunch—a classic case of complexity, without trying too hard to impress.
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