At House of Mi-Rin, we speak often about keeping things real — living slowly, cooking mindfully, honouring the land, and choosing what is essential over what is excessive. But “keeping it real” does not mean cutting corners or offering something simplistic. It means being honest about the true cost of doing things with integrity. And sometimes, realness is expensive. Our philosophy isn’t built on grandeur or flashiness. It’s built on intention — small seatings, slowly grown

When we first set foot on this land in Yea, there was nothing but open earth, wild grass, and an unexplainable pull — a sense that something sacred wanted to be created here. Today, as we stand on the cusp of launching our website and opening House of Mi-Rin to the world, I’m reminded of the countless small moments that led us here: the early sunrises spent planting seeds, our goats learning our voices, the first fermented jar placed gently in an onggi, and the many nights we

Life at House of Mi-Rin is measured not just in seasons, but in footsteps, hoofbeats, calls, and quiet breaths. Our animals are more than residents; they are companions, teachers, and soulful keepers of the land. Each one brings its own rhythm, personality, and gentle magic to Mi-Rin Farm. Iza, our beloved dairy cow, is the calm centre of it all — steady, grounding, and deeply maternal. Her rich golden milk has transformed our kitchen, becoming yoghurt, butter, cheese and dre

Before a single dish is plated in our dining room, its story begins on the farm. At House of Mi-Rin, our farm is not the “back end” of the experience — it is the heart. Just a minute’s walk from the kitchen, rows of vegetables, herbs, flowers, and fruit trees grow quietly in the open air, surrounded by hills and watched over by our animals. This closeness means our ingredients don’t travel by truck or plane; they simply cross a path. Food miles become footsteps. Freshness bec

At House of Mi-Rin, dining is not simply a meal — it is a philosophy, a rhythm, and a way of being. Our kitchen follows the quiet wisdom of Korean and broader Asian traditions, where food is an extension of nature, and nature is treated with reverence. Every dish begins long before it reaches the plate — in the soil, in the seasons, and in the conversations we hold with the land each morning. We grow almost everything ourselves, organically and without chemicals, just a minut

The year was 2019-2020. We have chosen this plot of land for our vegetable patch. It was barren, soil condition was bad. We just did a...

Those who knows me knows my love for shoes. Knowing there's no way I could ever bring all my shoes and dresses to Australia on the big...

7 years ago when the BIG idea was conceived, it was to be called Little Bhutan. Bhutan is a country landlocked between China and India...

Like many others, we have never heard of a town by the name of Yea. We've had our fair share of driving up to Yarra Valley for wine...

Our journey started 7 years ago. In 2017, we packed our bags and left our homeland, Malaysia. From our first company, RedRibbon Days to...