One of the restaurants that was a must-try for me on this trip to Seoul was @mingles_restaurant by @mingleseoul! While I’ve been to its outpost @hansikgoo in Hong Kong quite a few times already, this was my first time visiting Mingles which is celebrating its 10th anniversary this year. The difference between Mingles and Hansikgoo - as Chef Mingoo explains - is that the former is more modern while the latter leans towards traditional. However, both restaurants use “jang” (Korean fermented sauce) as the fundamental element in their cooking.

Mingles moved to its current location 4 years ago with a minimalist and elegant design. Much like its decor, the dishes may look simple but harbor complexity and depth in its flavors. The first part of our meal started with tantalizing highlights such as the cold chestnut soup, Hanwoo beef tartare with smoked eel, zucchini rice cake tart, mingling pot (which utilized 16 different ingredients), and the fish porridge!

First part of our menu:

Strawberry, Sancho Pepper, Caviar

Sweet Potato Rice Cake

Chestnut Soup, Chestnut Chip, Truffle

Korean Seasonal Raw Fish

Fried Hairtail Fish & Gamtae Roll

Hanwoo Beef Tartare with Smoked Eel

Korean Zucchini Namul & Rice Cake Tart, Shrimp, Perilla, Turnip

MINGLING POT : Seafood Morel & Hanwoo Cabbage Mandu, Sea Cucumber, Abalone, Spinach, Acorn Jelly, Cold Brewed Anchovy Broth

Jeju Fish, Crispy Black Rice, Dried Fish Porridge, Pressed Caviar

To be continued…
•
2*, Mingles
Seoul, Korea
#supermelSeoul