The staff were very friendly and helpful, especially thanks to the professional and enthusiastic Sommelier. The food was great too, definitely worth the money. They also prepared a specially delicious birthday dessert for my sister. Will definitely stay here again when we return to Seoul!!!
South Korea was selected for Michelin in 2017. Asia ranked 15th, and South Korea ranked 1 ⃣️ Restaurant Mingles. Michelin gave a star 🌟 I love the exquisite fermentation unique creative Korean cuisine. Lobster sea bile noodles 🖤 fried eel with water spinach black vinegar sauce full point ❤️ In the Korean restaurant world, it is absolutely unique.
The most favorite ginseng is annoying, the novel appearance lacks the taste of traditional ginseng chicken soup. Raw beef Yazhizhu ingredients are very good, set crisp soft and slippery in one body. Shaki kimchi mixed with cotton Shaki barbecue slightly crisp, mixed with a Korean flavor.
This is a modern Korean food with its own unique style. Some dishes are really delicious, but some are really unpalatable. So I would like to draw a final conclusion after trying again next time. Otherwise, it is a bit unfair to make such an arbitrary conclusion. When you finish the deep-fried eel with water celery black vinegar sauce and Jeju Island Paradise you will feel that it is worth the price. Although the sauces of sorbet and some appetizers overlap a bit, I don’t know if it is intended to echo? still is? The dishes in this restaurant are both hate and love. In terms of service, the waitress who kept adding lemonade to me and the male waiter who withdrew the plate were very experienced and able to observe their words and expressions, and tried their best to control the pace of serving. It's just that the back kitchen is a bit messy, and sometimes you always have to wait for food. I can see the back kitchen directly because I sit at the bar, the back kitchen is 20 people faster, but the space is more crowded and chaotic than I thought! In terms of environment, the restaurant is on the side of the main road and it is not difficult to find, but because it is the same building as the Wedding Hall, the toilets in the Wedding Hall are used. It is really "lively" and I go out to use the toilet in winter. Frozen to death! The interior decoration is generally good, although my bar counter is a bit shabby. At noon on the weekend, the restaurant was almost full, and it was mainly couples and girls who came to eat. Moreover, the restaurants that can enter Asia's 50 best and earn 1 star are basically not the best, and they must have a stable strength that exceeds mainstream similar restaurants.
The top 50 Michelin stars in Asia have everything from the most traditional Korean meals to innovative flavors. Based on the ingredients of Korean food, they create diverse and rich dishes, using Korean sauces, fermented soy sauce, and vinegar. With all kinds of spices and seasonal ingredients, it provides a variety of creative Asian cuisines born out of Korean food. A well-deserved name.
The transition before the main course is presented: a golden kiwi fruit tart with Hanwoo Korean beef for two. (If the meat is good, you have already won) The sirloin is partly fried into tightly locked beef cubes and sprinkled with Shanghai salt. The beautiful ribs are made of half-ripe veal steaks. The mushrooms are also very pleasant. Vegetable dumplings and apple slices are quite boring, but the sauce made with the traditional Korean rice wine makgeoli must be praised! Love this sauce so much! Bansang traditional Korean meatloaf is made with minced beef and soy sauce. The meatloaf here is a mixture of Korean beef short ribs and abalone. It is smoked and grilled before serving. How could it not taste good! The meatloaf is served with fried sweet onions, golden kimchi, and a small bowl of rice to form a high-end "Korean set meal". The rice is also decorated with celery to relieve the greasiness and has a unique fragrance. Jang Trio's signature dessert Three kinds of Korean “sauces” are used (in English: soy sauce, soybean paste, hot sauce). After eating, I can only sigh that it is a classic of Mingles!