Mingles lives up to its name by ‘mingling’ Korean and European influences to create ‘new Asian cuisine’.
The chef, Mingoo Kang, trained under Martin Berasategui in San Sebastian, but it was stints at Nobu in Miami and the Bahamas that arguably had the biggest impact. Kang’s approach to Korean food bears similarities to the way in which Nobu-san reinterprets Japanese cuisine.
The set seven-course tasting menu changes every few weeks, but guests can expect traditional Korean fermented soy sauces and vinegars to play an integral part in the meal. Think charred beef tenderloin with truffle ‘jang’ sauce or soybean paste-marinated lamb, grilled over charcoal and covered in vegetable powder.
The basement dining room is a cool, stripped back space combining blond-wood furniture and smooth stone walls.