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This is from Michelin-starred Mingles.
The Amuse Bouche was already impressive – Mingle’s signature Egg Custard with Sancho Pepper.
Some other fine dining restaurants (Jean Georges, L’Arpège) also boosts of famous egg dishes, and Mingles’ version well deserves its recognition.
A simple looking egg shell, but with surprise after surprise hidden within.
First, you get hints of chorizo and Sancho pepper at the top, followed by silky soft boiled egg yolk surrounded by egg white foam, and cauliflower bits at the bottom.
http://danielfooddiary.com/2017/10/08/mingles/
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Texturally compelling with lotsa crunch, pleasant sweetness despite the multiple 'jangs' (loved how they incorporated their local flavours, yet were able to complement the richness of creams and whiskey). Don't talk about seconds, I'd volunteer for thirds 😎
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Mid course at Restaurant Mingles, great for sharing if you're taking on multiple courses, especially since there were four of us. Capellini dressed in squid ink & seaweed jang, fat chunks of lobster, uni and sweet paprika fruit. Deeply satisfyingly umami, yet flavours kept clean with the freshness of seafood.
20,000won/serve
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