Vietnámigulyás.hu HK

In Hungarian gastronomy, the name of Krisztián Huszár has become synonymous with rebellion, rule-breaking and, above all, unforgettable flavours and inspiration. Having left the fine dining scene behind, he is now forging a path that feels truer to himself. Vietnámigulyás HK gives him free rein to cook with the unrestrained, improvisational flair that suits him best. The snug eatery on Frankel Leó Street features a small mezzanine dining area and a leafy terrace in fine weather. What were once bare white walls have been brought to life with bold murals by a tattoo artist, evoking the vivid aesthetic of Japanese comics. Adjoining the main space is a workshop marked simply as “lab”, where the chef is truly in his element – fermenting, smoking, filleting fish with quiet intensity. Every dish bursts with flavour and personality. The eponymous Asian soup, a nod to pho, is made using a Japanese-style method and a more than three-year-old master broth, subtly spiced and accompanied by house-made udon noodles and an array of toppings, from “mangalitsa sashimi” to lamb-filled rolls. The tartare is outstanding: hand-cut, served on ice, bright with fresh garnishes and paired with fire-charred Bosnian flatbread. The fried dishes all hit the mark. Katsu made from Bereg chicken arrives with sushi rice, seasonal Asian salad and either coconut kefir or smoked sour cream – a novel take on the classic breaded meat experience. Vietnámigulyás HK remains one of the great eccentrics among Hungarian restaurants, sustained by a loyal cult following.