In a city where tradition and modernity intertwine with effortless finesse, Mingles, led by owner-chef Kang Mingoo, has ascended to the pinnacle of fine dining, earning its long-awaited third MICHELIN star. This recognition is not just a milestone for the restaurant—it is a defining moment for Korean gastronomy on the global stage.
Since opening its doors in 2014, Mingles has been a vanguard of Korean culinary innovation, blending time-honored flavors with contemporary techniques. Now, with its third star, the restaurant cements itself among the world’s most revered dining destinations. But for Kang, this achievement is not the finish line; it’s a renewed commitment to evolution, refinement, and the relentless pursuit of perfection.
What does it take to transform a two-star establishment into a three-star icon? At Mingles, the answer lies in meticulous craftsmanship—sculpting every detail, from the precision of its fermented jang-driven flavors to the artistry of its tableside service. The journey to three stars was a deliberate one, marked by bold choices: reducing guest capacity to enhance personalization, fine-tuning every dish for ultimate balance, and even reimagining the restaurant’s ambiance to reflect the depth of its cuisine.
"We told ourselves, let’s challenge ourselves to reach three stars," Kang reflects. "And that meant questioning everything—our service, our menu, our operations. It was never about chasing the stars, but about creating a better version of Mingles every single day. And today, we stand here knowing that effort was recognized."
With this accolade, Mingles not only elevates itself but also signals a new era for Korean fine dining—one that asserts Seoul as a gastronomic capital in its own right. The weight of three stars brings both honor and responsibility and Kang Min-goo, ever the perfectionist, is already looking ahead. How does one refine an experience that has already reached the summit? For Mingles, the journey has only just begun.
Q. What was your immediate reaction upon receiving the MICHELIN three-star recognition, and what does this milestone mean to you personally and professionally?
When I first received the news, I felt a wave of emotions. It was a surreal moment—one that I had not initially set out to achieve when I opened Mingles. My goal was always to cook the food I love and create meaningful experiences for my guests. Over the years, as the restaurant evolved and received positive recognition, I naturally started to aspire toward greater heights. About two years ago, I told myself, “Let’s challenge ourselves to reach three stars.” From that point on, it became a conscious effort. This milestone is a validation of our relentless pursuit of excellence, but more than anything, it’s a testament to my team’s dedication and the unwavering support of our guests.
Q. What were some key changes or innovations you introduced at Mingles to elevate it to 3-star status?
Securing three MICHELIN stars required a fundamental shift in how we operated. We made several strategic decisions to enhance both the dining experience and overall quality. First, we reduced the number of tables to ensure more personalized service, limiting our seating capacity to around 24–25 guests per service. We also adjusted our operating days, scaling down to a four-and-a-half-day workweek to allow our team to focus on consistency and refinement.
From a culinary perspective, we restructured our menu approach, ensuring that lunch and dinner offered a more uniform and immersive experience. Every aspect of the guest journey was reconsidered—from upgrading our tableware and service equipment to implementing new tableside elements like cart service. We also undertook a significant interior renovation to create a more refined ambiance. These were not just cosmetic changes; they were deliberate efforts to bring every detail in line with what we envisioned for a three-star dining experience.
Q. How do you balance innovation while staying true to the essence of Korean flavors? When refining your menu, what aspects do you focus on the most?
Mingles has always been about reinterpreting Korean cuisine through a modern lens. Our foundation is deeply rooted in Korean traditions, but we are not bound by them. I believe that true innovation comes from understanding and respecting the essence of a cuisine while pushing its boundaries.
One of the key elements in our cooking is jang (장), which I consider the soul of Korean food. By integrating these traditional flavors with contemporary techniques and global influences, we create dishes that are both authentic and forward-thinking. When refining a dish, I focus on balance—ensuring that flavors remain clear and expressive, that textures are thoughtfully layered, and that every bite tells a story. Each dish must have a strong identity while seamlessly fitting into the overarching narrative of the restaurant.
Q. Now that Mingles has achieved three stars, how do you plan to further refine and elevate the dining experience?
Receiving this honor is not the final destination; in many ways, it’s just the beginning of a new chapter. The responsibility that comes with three stars means that we must uphold and surpass the expectations that come with it. Our approach will remain the same—focusing on gradual, thoughtful improvements.
The goal is to create a restaurant that feels even more refined and cohesive in its execution. We will continue investing in our service, our menu, and our guest experience. I also want to ensure that Mingles remains a restaurant that inspires—not just in Korea, but globally.
Many chefs describe receiving three stars as both a dream come true and a heavy responsibility. For me, it reinforces my commitment to constant evolution. The challenge now is to make sure that Mingles feels even more like itself, at its very best, every single day.
What impact do you think this recognition will have on Korean fine dining, and what role do you see Mingles playing in shaping the global perception of Korean cuisine?
Korean fine dining has been growing steadily on the global stage, and I hope that this recognition further cements its place in the international culinary landscape. Mingles has always been about showcasing Korean ingredients, flavors, and culinary philosophy in a way that is approachable yet sophisticated.
As Korean cuisine continues to gain recognition, I see Mingles playing a role in shaping how the world perceives modern Korean fine dining. I want our restaurant to serve as a bridge—connecting traditional Korean elements with contemporary interpretations that resonate beyond our borders. Korean food is much more than barbecue and stews; it has depth, complexity, and an incredible history. If Mingles can contribute to expanding that narrative, I would consider it a great success.
Q. What’s next for you and your team? With this achievement, what new challenges and goals are you setting for the future?
For now, my priority is to refine and strengthen Mingles even further. Running a fine dining restaurant at this level is incredibly demanding, and maintaining the quality we strive for requires daily effort.
While there are no immediate plans for expansion, I remain open to opportunities that align with our philosophy. Whether it’s through collaborations, special projects, or new formats of dining, I want to continue pushing myself and my team creatively.
At the end of the day, our goal remains simple: to create an experience where every guest, whether local or international, leaves Mingles feeling something truly special.
