Peach (Peachimi): Peach and dongchimi (Korean radish water kimchi) sorbet, poached peach compote, vanilla meringue
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Jang Trio: 'Doen-Jang' crème brûlée, 'Gan-jang' pecan, 'Gochu-Jang' blackrice, vanilla ice cream, whisky foam
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Rice cake, seaweed cracker, passionfruit jelly
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Mingles, Seoul (Sept 2017)
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Jang Noodle: Ink and seaweed jang sauce, seasonal seafood (prawns and uni), and Mingles' style pasta
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Guksu: 'Myeolchi Guksu' Korean traditional anchovy broth and noodle
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Mingles, Seoul (Sept 2017)
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Ban Sang: 'Bansang' (Korean traditional table), 10 kinds of Banchan (side dishes)
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Mingles, Seoul (Sept 2017)
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Fish: Mingles style steamed butterfish
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Cucumber and watermelon sorbet
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Mingles, Seoul (Sept 2017)
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Egg & Roll:
- Summer veg egg custard, cauliflower eggwhite, herbs and powder
- 'Namul' quiche: deep fried summer vegetable stuffed with ham and ricotta
- Rice roll with pollack, pickled asparagus, green peas
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Mingles, Seoul (Sept 2017)
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Summer Zucchini 2: Zucchini flower stuffed with Dubu and crab, anago, zucchini and tomato 'Bugak'
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Mingles, Seoul (Sept 2017)
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Blanched abalone, oriental watermelon, pinenut jus, cucumbers, dried mango powder
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Summer Zucchini 1: Green & yellow zucchini, basil infused zucchini consomme
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Pumpkin rice cake
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Mingles, Seoul (Sept 2017)
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Tartlet of ricotta, basil, sun dried tomato, and pesto
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Summer Veg & Shrimp: Eggplant, tomato 'Na-mul', "Banga' pesto, poached shrimp
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Mingles, Seoul (Sept 2017)
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Korean beef striploin tartare, 10 year old pepper, smoked eel, deep fried seaweed cracker
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Mingles, Seoul (Sept 2017)
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1* Mingles (#15 on the Asia's 50 Best Restaurants List) is a very hip restaurant. Chef Kang Mingoo defines his food by 'mingling' Korean and European influences. He trained under Martin Berasategui in San Sebastian, and later enjoyed stints at Nobu in Miami and the Bahamas. Today, even as he rises to culinary fame, he continues to learn and improve. Over the past few months, he has been traveling to the Baegyangsa Temple to incorporate techniques taught by Buddhist nun Jeong Kwan.
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The menu here changes seasonally and is divided into sections like ‘summer,’ ‘vegetable’ and ‘fish,’ with jang and cho – Korean traditional fermented sauce and vinegar – playing an integral part in the food. Definitely one of the more interesting meals we've had in South Korea.
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Mingles, Seoul (Sept 2017)
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#mingles #visitsouthkorea #visitseoul