How to Open a Restaurant in a Pandemic
Seven years after opening Mingles in Seoul’s Gangnam district, chef Mingoo Kang can count the number of proper days off he’s had on one hand.
When we speak over Zoom in early summer, Kang, who had just arrived in Hong Kong, jokes that he’d finally, though unwittingly, earned himself a two-week holiday of sorts, thanks to the mandatory 14-day quarantine period imposed on inbound travellers. He intended to use the time devouring his collection of prized cookbooks (40 of them made
