The story
Mingles is a Korean restaurant at 14, Dosan-daero 67-gil in Seoul, awarded three Michelin stars in the 2026 guide. It opened in April 2014 in Cheongdam-dong and has built its name on refined Korean cooking with echoes of Hong Kong and Europe.
Chef Mingoo Kang trained under Martin Berasategui in San Sebastian, then worked at Nobu in Miami and The Bahamas. He brought those lessons home to Korean food. The cooking follows the seasons, using local fish, meat and vegetables sharpened by traditional fermented sauces and vinegars. Ingredients come from producers across South Korea, and lesser-known ones such as acorn jelly and bellflower root get their turn.
Dinner begins with a display of raw produce, a prelude to the ten courses that follow. Hanwoo comes in the style of Korean barbecue, with high-grade beef and Jerusalem artichoke. The signature mingling pot simmers morel and cabbage ssam with beef tendon and tender abalone. This modern Korean approach placed Mingles at No. 29 on The World's 50 Best Restaurants in 2025.
The dining room is minimalist and quiet, with warm wood, fresh flowers and succulents. Cream-hued ceramics, made with care, carry the food. Kang chose this design because he feels it suits his dishes best.
Recognition
Ambience
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History
Exceptional cuisine
Why it’s worth a visit:Since opening in April 2014 in Seoul’s buzzy Cheongdam-dong district, Mingles has impressed local and international diners with refined Korean cookery that weaves together inspiration from Hong Kong and Europe. It is the perfect place to explore unsung local ingredients, from acorn jelly to bellflower root. In the kitchen:Korean chef Mingoo Kang trained under Martin Berasategui in San Sebastian, Spain, before stints at Nobu in Miami and The Bahamas, where he took learnings that he would later apply to Korean food back on home turf. Man on a mission:Kang and the Mingles team are on a mission to show ‘a new way of Korean cuisine’ that is driven by in-season local fish, meat and vegetables enlivened by traditional Korean fermented sauces and vinegars. At the start of the meal, guests are presented with an abundant display of produce to fully appreciate the diversity and freshness of the ingredients being used to create the 10-course tasting menu. Standouts include hanwoo, a Korean barbecue dish using high-grade beef with Jerusalem artichoke, and the signature ‘mingling pot’, which simmers morel and cabbage ssam with beef tendon and tender abalone. What’s the vibe?Mingles is an elegant, minimalist homage to the natural world. Think warm wood, vases of fresh flowers, succulents and intricately crafted, cream-hued ceramics, a design that Kang feels best complements his dishes. Expansions:In the summer of 2020, Kang launched his first project outside of South Korea: Hansik Goo in Hong Kong’s Central neighbourhood. This was followed by his first European venture in 2024 with the launch of Sétopa (a portmanteau of Seoul to Paris), helmed by chef Linda Lee and created with Kang and fellow Korean chef Chang-ho Shin.
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