Kang Mingoo brings Michelin Korean cuisine to Art at Curate 2017 Series 7

He’s known for his brilliance in fusing traditional Korean cuisine with European influences. His restaurant Mingles holds 1 Michelin Star and is known as the ‘Best Restaurant in Seoul’ for the last two years.

Now, Chef Kang Mingoo brings his award-winning contemporary hansik (Korean food) to Singapore for Art at Curate 2017 Series 7. This dining series will be held at Resorts World Sentosa’s CURATE from 16 to 23 August.

Meet the Chef: Who’s Kang Mingoo?
Chef Kang Mingoo

A native Korean, Chef Kang Mingoo is the Chef-Owner of the contemporary fine-dining establishment Mingles in Seoul, South Korea. Within two years since its opening in 2014, Mingles has been voted the Best Restaurant in Seoul for two years in a row, and was conferred a Michelin star in November 2016.

Mingling of cultural flavours

Foie gras & kimchi roll
‘Doenjang’ cured Foie Gras rolled with ‘Baek Kimchi’ & Korean style Beef Tartare

He graduated with a degree in the culinary arts from Kyonggi University in Korea, before leaving to train in top restaurants in the U.S., Spain, France and the Bahamas. Chef Kang feels a sense of duty to bring both his Korean roots and international experience to the table.

In fact, the nomenclature behind Mingles signifies his goal of “mixing contrasting elements into harmony”.

Rooted in Korean flavours

Abalone Porridge with ‘Gim’ Chip
Abalone Porridge with ‘Gim’ Chip

Chef Kang follows a simple mantra – to create newness in familiarity, to create innovative dishes without compromising the essence of Korean flavours.


'Doen Jang' Creme Brulee, 'Gan Jang' Pecan, 'Gochu Jang' powder, Puffed Grains, Vanilla Ice Cream
‘Doen Jang’ Creme Brulee, ‘Gan Jang’ Pecan, ‘Gochu Jang’ powder, Puffed Grains, Vanilla Ice Cream

Based on the old Korean saying that ‘the taste of Korean food stems from jang’, Chef Kang’s bold creations – even desserts – are formed on the foundation of jang (traditional Korean fermented sauces) no matter which other cultures they draw influences from:

“I like to create something refreshing that stems from their familiarity. It would be too imposing to just focus on unique and unfamiliar dishes. Instead, I believe it would be more approachable to utilise familiar ingredients to capture the essence of the traditional dish in an innovative way.” — Chef Kang Mingoo

Mingles in Singapore

No expense will be spared in bringing you the Michelin-starred modern Korean gastronomic experience in this edition of Art at Curate. Apart from Chef Kang’s delectable cuisine, the décor and table sets at CURATE will be changed from 16 to 23 August 2017 just to replicate that of Mingles in Seoul, bringing the entire Mingles experience to Singapore.

This will also be one of the first Korean Michelin chef showcases in Singapore following Michelin Guide Seoul’s launch in November 2016.

Upcoming: Stay tuned for Art at Curate 2017 Series 8 with 2 Michelin Stars chef Alexandre Dionisio from Belgium, 5 – 12 Oct


Art at Curate 2017 Series 7 Featuring Kang Mingoo
16 to 23 August 2017

  • 4-Course Lunch Menu with Wine Pairing at S$180++
  • 8-Course Dinner Menu with Wine Pairing at S$380++
  • Early bird prices at S$160++ and S$360++ respectively available till 23 July 2017
  • Reservations are strictly required

members enjoy a special price of $160++ (4-Course Lunch Menu with Wine Pairing) and $360++ (8-Course Dinner Menu with Wine Pairing), plus 3% rebate throughout the duration of Art at Curate 2017 Series 3


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