As my first Steemit post - which makes me quite nervous! - I want to share with you a nice Michelin Guide restaurant experience in Seoul. It is a fusion Korean restaurant called 'Mingles', named after its main chef Min Gu Kang. The food served at Mingles is mainly fusion Korean, which is a mix of traditional Korean food with many different ingredients of all over the world. It was also designated as the Top 1 KOREAT Restaurant by The Chosun Ilbo, one of the biggest newspaper in Korea.

I had Dinner Course around Christmas season and will share the wonderful tasting experience with you all :)

The table setting when we first arrived was awesome - very simple and neat. The paper, which is a short introduction of Mingles says "Mingling contrasting elements into harmony.", as their goal is to show people a new way of Korean cuisine. They also gave us a welcoming drink - Korean traditional alcohol.

An appetizer was kiwi tart with Ricotta cheese and fig jam - super soft and sweet. We also ordered Korean traditional drink - though we also thought that wine would also fit the food, we decided to stick to being Korean-Korean for the day.

The second menu we had was a signature menu of Mingles, steamed egg with a mixture of truffles, pickled Chinese pepper, and Collie flower foam in an egg shell. I still have not found out why, but we all felt the taste of Thailand from the food. Another thing that surprised us is how beautifully cut the egg shells are. One of us joked about taking the egg shell home as a souvenir.

Next was squid with kohlrabi, which I found the plating of the dish very impressive. It also went well with the Korean traditional drink.

The next menu served was Korean Cabbage Seon, with abalone on top of cabbage and cabbage consomme. The restaurant staff comes in with the dish and puts cabbage consomme in front of us separately. I have never tasted abalone that was as soft as Mingles, as well as the cabbage.

This is also a signature menu of Mingles - a series of thinly sliced green and yellow pumpkin. They also serve Sultteok, a Korean traditional cake so that we could have it with the sauce left once we are done with the pumpkin.

Next was fried fish and risotto, topped with sliced truffles. The scent of the food was awesome thanks to the truffles, as well as the taste.

I didn't recognize how many fish dishes were served when I was eating, but now I notice there were quite many dishes made of fish. This dish was cream puree with mackerel.

The dish above is raw meat with fried weed. On top of the raw meat is broiled eels, a great balance of the land and the ocean.

You could choose the main menu - either fish or meat. There is also an option of 1++ Korean beef, which could be served with some extra charge. We all chose 1++ Korean beef as the picture above, sirloin served with sweet potato souffle.

The last menu before desserts was a roll served with dimsum soup. It was a perfect simple dish to finish the course and be ready for desserts.

The finale to this 2 hours long course of 11 menus was of course desserts - you could choose between three menus including its signature 'Jang-trio'. I have chose 'Peach-Mi' as mine, which is a fusion Sorbet dessert of Dongchimi, a Korean traditional water-based radish kimchi, and peach. The combination of the two was way better than I thought it would be.

My experience at Mingles was very delightful and satisfying both in terms of visual and taste. I will come back soon with other postings with beautiful photos and food in my life :)