Gastronomic Dining Collection presented by MICHELIN Guide & Citi ULTIMA

Culinary Revolutionaries, Modernizing Traditions

This edition will honour two timeless culinary legends who redefined their respective cuisines – Chef Tetsuya and Chef Mingoo Kang.

The chefs push the boundaries of traditional Japanese and Korean cuisines respectively, paying homage to their complexity and comforting flavors. Through modern techniques, they preserve a deep respect for heritage while reimagining each dish with contemporary finesse.

Chef Tetsuya Wakuda: One of the most celebrated chefs in the world, Tetsuya Wakuda grew up in Japan and first gained acclaim when he opened Tetsuya in Sydney, Australia. His Waku Ghin restaurant in Singapore’s Marina Bay Sands earned its first MICHELIN Star in 2016.

Since its debut in 2010, Waku Ghin showcases the brilliance of Chef Tetsuya Wakuda with a repertoire of experiences spanning a contemporary bar, private dining and its renowned Chef’s Table experience. Chef Tetsuya works closely with his dedicated producers to source the finest seasonal ingredients at their absolute peak for Waku Ghin, where it is prepared with Japanese and French culinary finesse.

 Chef Tetsuya is also the first global chef to be recognised by the Japanese government as Japan’s Master of Cuisine.

What MICHELIN Inspectors Say About m Waku Ghin: The contemporary room is divided into three sections: a counter with seats, private rooms and the chef’s table. To stay close to the action, opt for the latter. Dinner features two seatings and the menu spotlights both traditional and seasonal offerings. Ingredients are of high quality and the food is nicely crafted. In addition to typical Japanese fare, some dishes are underscored by Western techniques with a pronounced Italian accent at times.

Chef Mingoo Kang: Since opening its doors in 2014, Mingles has been a vanguard of Korean culinary innovation, blending time-honored flavors with contemporary techniques. Now, with the 3 MICHELIN Stars, the restaurant cements itself among the world’s most revered dining destinations.

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. Mingles was promoted to three MICHELIN Stars in the MICHELIN Guide Seoul & Busan 2025 edition.

What MICHELIN Inspectors Say About mmm Mingles: Chef Kang Min-goo's keen eye for detail shines with warm minimalism takes center stage at Mingles, where the interior design highlights the understated elegance of Korean aesthetics. Complementing this ambiance are exquisite tableware and decor crafted by Korean artisans, further enhancing the refined charm of traditional Korean cuisine. From the beginning, Kang has marched to the beat of his own drum, breaking down barriers by marrying the old with the new, but always with a deep respect for tradition. His journey and evolution continues, with dishes like Abalone and Cabbage Seon and Fish Mandu showcasing the creativity of the chef and his talented team.

Citi ULTIMA 'Culinary Revolutionaries, Modernizing Traditions' Dining Experience