Miga, a family-run restaurant in East London, has gained popularity for its authentic Korean cuisine, especially its version of yukhoe (beef tartare). The chef, Hyun Sang Ko, highlights the importance of Korean pears in their dishes. Miga's menu features traditional recipes inspired by Hyun Sang's grandmother. The restaurant's aesthetic is calming and minimalist, enhancing the dining experience, while the quality of ingredients and simplicity of preparation play a significant role in the restaurant's acclaim.
Korean pear is the best in the world, says Hyun Sang Ko, chef at Miga - the hardest table to book in East London right now and a UK's Top New Restaurant Awards winner.
For generations, yukhoe was solely enjoyed by the Korean aristocracy. You can only make it with beef from the rear part of the cow.
Hyun Sang thinks that simplicity is the reason his iteration of yukhoe stands out. Many Koreans add black pepper or chilli to make it spicy, but I don't like it.
The next generation of Kos look after front-of-house in the tranquil, white dining room styled with walnut accents, where dishes flow from an unimposing open kitchen.
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