This was an amazing lunch experience, absolutely worthy of a 3 Michelin star promotion.
For savoury dishes, the Mingling Pot and Chicken Roulade were the highlights. The depth of flavour in the Mingling Pot’s broth was unreal, with the mandu and seafood elements tying everything together perfectly. The Chicken Roulade had a great balance of richness/acidity with the black vinegar sauce.
The Bibimbap dessert was a standout — just three drops of homemade soy sauce provided great savoury contrast. One of the best desserts I’ve ever had in terms of balance and depth.
The Jang Trio was also phenomenal. So much complexity—one of the most well-thought-out desserts I’ve had.
The final sweets course was a little underwhelming in comparison, but overall, this was an incredible experience.
Eddiebtz
That bibimbap was such a great dessert. Probably the best I had in my life. I thought they had a little bit of ventilation problem (you can smell the kitchen by the wine fridge) Their semi dried abalone/fried orange add on was so good. Gotta try it next time. Haven’t had abalone prepared that way. The pressed caviar garnish 👌
Valuable-Trash-5818
I became a foodie after a lunch at Mingles. After that meal, all of our travel would include at least one 50 best or Michelin rated resto
Firm_Interaction_816
I’m sure it tasted good but really not a fan of some of the plating; were they trying to introduce social distancing with some of the ingredients and sauces?
Normal-Metal3664
Sounds great, got my reservation set for April for the dinner course. Happy I got it done before the 3 star announcement.
5 Comments
**Lunch Menu – 5 February 2025**
1. **Potato Rice Cake** – Chestnut Soup, Ginkgo Nut, Truffle
2. **Seasonal Raw Fish** – Hanwoo Beef Tartare with Smoked Eel, Plum Gochujang
3. **Turnip & Rice Cake Tart** – Prawn, Perilla
4. **Mingling Pot** – 3 kinds of Mandu (Fish, Hanwoo, Morel), Lotus Root, Abalone, Sea Cucumber, Acorn Noodle, Anchovy Broth
5. **Jeju Fish** – Puffed Rice, Dried Fish Porridge, Pressed Caviar
6. **Sticky Rice Risotto** – King Crab, Tomato, Mussel, Sesame Oil, Caviar
7. **Chicken Roulade** – Black Vinegar Sauce
8. **Ginseng Chicken Wanja** – Sesame, Burdock Jangajji
9. **Hanwoo (+Korean Beef)** – Korean Pork Soondae, Taro, Pear Kimchi
10. **Bibimbap Dessert** – Rice Ice Cream & Pudding, Ganjang, Sesame Oil
11. **Jang Trio** – Doenjang Crème Brûlée, Ganjang Pecan, Gochujang Puff
12. **Korean Sweets**
This was an amazing lunch experience, absolutely worthy of a 3 Michelin star promotion.
For savoury dishes, the Mingling Pot and Chicken Roulade were the highlights. The depth of flavour in the Mingling Pot’s broth was unreal, with the mandu and seafood elements tying everything together perfectly. The Chicken Roulade had a great balance of richness/acidity with the black vinegar sauce.
The Bibimbap dessert was a standout — just three drops of homemade soy sauce provided great savoury contrast. One of the best desserts I’ve ever had in terms of balance and depth.
The Jang Trio was also phenomenal. So much complexity—one of the most well-thought-out desserts I’ve had.
The final sweets course was a little underwhelming in comparison, but overall, this was an incredible experience.
That bibimbap was such a great dessert. Probably the best I had in my life.
I thought they had a little bit of ventilation problem (you can smell the kitchen by the wine fridge)
Their semi dried abalone/fried orange add on was so good. Gotta try it next time. Haven’t had abalone prepared that way.
The pressed caviar garnish 👌
I became a foodie after a lunch at Mingles. After that meal, all of our travel would include at least one 50 best or Michelin rated resto
I’m sure it tasted good but really not a fan of some of the plating; were they trying to introduce social distancing with some of the ingredients and sauces?
Sounds great, got my reservation set for April for the dinner course. Happy I got it done before the 3 star announcement.