Mingles has long stood as one of the clearest expressions of modern Korean cuisine, not because it chases novelty, but because it understands identity. The restaurant operates at the intersection of tradition and contemporary technique, using Korean flavors as a foundation rather than something to be diluted or disguised. The result is food that feels deeply Korean in soul, yet international in execution and polish.

At the center of this vision is Chef Kang Mingoo. His cooking is thoughtful, precise, and quietly confident. Rather than relying on provocation or spectacle, he builds dishes through balance and layering — acidity against umami, fermentation against freshness, comfort against finesse. There is a strong sense of restraint throughout the menu; nothing feels forced, and nothing exists purely to impress. Each dish feels considered, as if it has been edited down to its most honest form.

An important influence on Chef Kang’s philosophy comes from his time training under Martín Berasategui. Kang has often spoken of his admiration for Martín, not just for his technical mastery, but for the spirit of generosity, consistency, and emotional clarity that defines Berasategui’s restaurants. Today, Kang describes Mingles as striving to emulate that same spirit — a place where excellence is delivered with warmth, depth, and a sense of continuity rather than ego.

This influence is evident in the structure of the meal and the precision of execution. Western techniques appear as quiet tools — in sauces, textures, and sequencing — but never overshadow the core identity of the food. Korean ingredients and seasonings such as doenjang, gochujang, jeotgal, grains, and seafood are treated with deep respect, refined without being sanitized, and allowed to express both intensity and subtlety.

Mingles is also a restaurant that rewards attention. Flavors unfold gradually, temperatures are carefully calibrated, and many dishes gain resonance in retrospect. It is not a place built on immediate shock, but on memory and reflection.

In a dining scene filled with ambition, Mingles stands out for its maturity. Guided by a chef who combines Korean heritage with European discipline and a deep admiration for Martín Berasategui’s ethos, Mingles offers a cuisine that is confident, composed, and enduring — a restaurant that knows exactly who it is, and why it exists.

Lunch 20th December 2025:

Horse mackerel · Chamnamul · Kimchi
Unbelievable start. I love blue fish when treated with precision, and this was excellent — pristine texture and beautiful layering of flavor, clean and expressive.

Jeju carrot · Burrata · Sesame oil · Uni
Silky and comforting, with natural sweetness from the carrot balanced by creaminess and marine salinity. Very polished.

Flounder · Caviar “jeotgal” · Perilla
Pure, clean flavors with a distinctly Korean accent. The seasoned caviar added depth without overpowering the fish.

Persimmon · Hanwoo “jamon” · Ginger
Wonderful combination. The acidity and sweetness of the persimmon worked perfectly with the umami of the beef. Fresh, elegant, and very well judged.

Gamtae roll · Geumtae
Playful and aromatic, driven by seaweed flavor and texture. Light, crisp, and very “Mingles” in spirit.

Hanwoo tartare · Eel · Plum gochujang
Another great combination. The richness of the eel paired beautifully with the beef, lifted by the sweet-tart plum gochujang.

Cabbage seon · Pear · Caviar · Omija · Cho-gochujang · Geoduck
Bright and refreshing, with layered acidity and crunch. Complex but very controlled.

Mingles pot
A comforting, seasonal interlude that brings together multiple textures and flavors in one harmonious bowl.

Seasonal grilled fish · Rice porridge elements
Carefully grilled with excellent texture, paired with a gentle, savory rice component that grounded the dish.

Grilled prawn · Tomato rice · Makgeolli bisque
Perfectly cooked prawn — glassy in the middle, warm on the outside. The tomato rice had high acidity and great balance. Excellent.

Chicken roulade · Ginseng-radish mandoo · Perilla
Succulent, slightly spicy, with deeply flavored chicken juices. Comforting yet refined.

Hanwoo & handon
Hanwoo is always top level here — tender, full of umami, and less fatty than wagyu, which I prefer. Excellent expression of the beef.

Sweet bibimbap
A clever and thoughtful transition into dessert, playing with texture and familiarity.

Ice hotteok
Nostalgic flavors reworked with finesse. Warm spice, gentle sweetness, and great contrast.

Jang trio
Bold and intellectual — fermentation used confidently in a dessert context.

Korean sweets
A gentle, elegant finish that stayed true to the identity of the menu.

A deeply satisfying meal from start to finish. Precise, confident cooking with a strong sense of identity. Everything felt composed and mature. Top level — three stars fully deserved.
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