Dining

A journey through seasonality

House of Mi-Rin was built on a simple belief.

Food should come from the land that feeds us, not from factories, shortcuts or convenience. Everything you taste begins just outside these walls - butter from our dairy cow Iza, vegetables sowed and grown in living soil, tended and harvested by hand.

We farm organically - compost with the help of our animal manure, protecting our soil, and cook only what the season offers. Nothing here is rushed, and nothing is wasted. Our cooking follows the principles of Hansik, traditional Korean cuisine, where balance is essential and vegetables take the lead. The 70/30 philosophy - 70% plants and 30% protein - isn't a trend. It's a way of eating that has kept generations well, grounded and connected to nature.

So yes, our food may look lighter than what's familiar.

But behind every dish are months of fermentation, slow broths, hand-mixed pastes and cheong, living probiotics, minerals and true nourishment. This is food that fills you differently - not with heaviness, but with clarity, warmth and energy.

We don't try to be fancy. We are trying to be real - to honour the seasons, honour the land, and cook with a conscience. To bring to you something honest, something thoughtful, something grown, made and prepared with intention.

We hope you leave our table feeling nourished, grounded and cared for.

SAMPLE MENU

summer '25

Opening Sip

Artichoke Tea

Cooling Dish

Oi Naengguk

Bread & Butter, Our Way

Sourdough focaccia, house made butter

From the Garden

Summer Crudites & Ssamjang

Interlude