5
Seoul
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. Named The Best Restaurant in Korea 2025, sponsored by Korean Air, it is perfect for exploring 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.
Mingoo Kang
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? The latest iteration of Mingles – established in its new home in 2019 – 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.
No. 4
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