"Rank: #10 "Since opening in April 2014 in Seoul’s buzzy Cheongdam-dong district, Mingles has impressed local and international diners with refined Korean cookery that weaves in inspiration from Hong Kong and Europe. Here, one can explore unsung local ingredients from acorn jelly to bellflower root in a clean, earthy-toned space."

"Rank: #22 "Dinner at this tasting menu-only restaurant is an education in China’s diverse fungi, some of which you are very unlikely to have encountered before."

"Rank: #34 "Kim Dae-chun is well known to Asia’s 50 Best, with his first Seoul restaurant, TocToc, winning the One To Watch Award in 2017. A former musician, Kim discovered a love of cooking while in Japan, training at the Tokyo Cookery Academy before introducing diners at Naoto Kishimoto's L'Embellir to Korean flavours."

"Rank: #36 "You’ve heard of wagyu, but how about hanwoo? To put it into perspective, wagyu is to Japan what hanwoo is to South Korea. Little known outside of its home country because it’s rarely exported, hanwoo is a breed of cattle indigenous to Korea that is prized for its fat-marbled flesh (with prices to match). However, top-grade hanwoo is laced with less unctuous white fat and ultimately yields meat with a balanced fat-to-flavour ratio."

"Rank: #43 "In an unpretentious, light-filled room with stunning views over the rooftops of Seoul, chef Cho Hee-sook’s food epitomises hansik (Korean) cuisine. Using seasonal ingredients and a variety of cooking techniques, the team creates dishes that preserve the original flavour of the product, as per hansik technique, for a menu of intricate plates with maximum flavour."