Mingoo Kang, trained in Western cuisine and Korean tradition, opened Mingles in Seoul in 2014. The culinary offerings stem from the meeting of modern techniques and fermentation processes inspired by local roots.
Mingoo Kang was born in South Korea and undertook culinary studies and experiences in both the United States and Europe, coming into contact with heterogeneous working methodologies and styles. Upon returning to Seoul, he decided to open Mingles, in 2014, incorporating historical elements of Korean cuisine, elaborated with a contemporary approach, into the menu proposal.
His international training allows him to integrate cutting-edge techniques with local gastronomic culture, focusing on the importance of traditional fermentations. The constant dialogue with regional artisans and suppliers enhances raw materials linked to the territory, enhancing their peculiar characteristics.
Success is not long in coming: Mingles joins Asia's 50 Best Restaurants and consolidates its reputation in the Korean scene. The move to three Michelin stars (2025) testifies to the continuous evolution of the offerings, in which precision, harmony of flavors and care in presentation are distinctive elements. The kitchen team collaborates with selected producers, maintaining a direct link to seasonal cycles and processes.
Kang's style, cultivated through his years abroad, combines international practices and research into local techniques, helping to define a contemporary Korean cuisine. The restaurant environment reflects this combination, presenting a studied balance between aesthetics, hospitality and attention to detail.
