Mingoo Kang

Gangnam-gu, Seoul (KR)

16th - 18th January 2019

Guest of local chef Matthias Schmidberger, Grand Hotel des Bains Kempinski*****-W-


2 Michelin stars

No. 11 – Asia’s 50 Best Restaurants 2018

No. 78 – World’s Best Restaurants 2018

No. 15 and highest new entry – Asia's 50 Best Restaurants 2016

Awarded 1st Prize, KOREAT 2016
(Gourmet Survey in Korea)


South Korean Mingoo Kang has found success in a fascinating way, harmoniously blending taste, his skills and visual presentation - a symbiosis of ancient eating culture and international haute cuisine. His Mingles restaurant in Seoul’s Gangnam district became one of the most appealing gourmet addresses in Eastern Asia shortly after opening in 2014. In his signature dessert “Jang Trio”, Mingoo Kang re-interprets aromas in the mother of all Korean sauces using western elements: “My crème brûlée is made with doenjang (fermented bean paste), the pecan garnish seasoned with ganjang reduction (soy sauce) and the puffed rice is lightly roasted with gochujang (fermented pepper paste)”.

He studied the art of cookery at Kyonggi University in Suwon, expanding his know-how in America and Europe with Martin Berasategui in San Sebastian, amongst others. The legendary Nobu Matsuhisa of Nobu in the Bahamas made him his youngest executive chef. Mingoo Kang studied the DNA of traditional Korean cuisine under mentor Cho Hee Sook and the Buddhist priestess Jeongkwan, before he created something entirely new with his own culinary signature at Mingles.