Knowing that Chinese cuisine is characterized by a broad spectrum of tempting flavours, spicy, pungent, colourful and healthy dishes, Funzine’s enthusiastic gastro hussars were intrigued to explore the gastronomy of the distant country. To be part of a real Chinese experience, we had to leave the city centre and make our way to District X, Kőbánya, where Wan Hao’s 5-storey building is situated. Before it was turned into a restaurant, the one-time mill was abandoned for many years. Built in 1887, it gained trademark protection for its architectural design, meaning that there were many restrictions on how to carry out the renovation process. Fortunately, it was properly preserved by and got a new life from Wan Hao’s management, and now attracts members of the local Chinese community, Hungarians who admire Chinese culture, and tourists alike.

As we stepped into the building, the very first thing that occurred to us was the staff’s great attitude. We heard about the famous Chinese hospitality before, but experiencing the kindness and respect is another thing, and it totally blew us away. After the warm and friendly welcome, we were escorted to one of the private rooms with paintings and a huge, framed rice paper decoration, usually booked by groups celebrating a special event. We took a seat at a round, rotating table which is inevitable in traditional Chinese dining since it makes sharing dishes easier. The table soon became full of signature Asian meals, and we got ready to put our chopstick game to test (soup not included).

First, our gentle waitress brought us a jelly-textured hot scallop soup with egg, carrots and scallion, then three extremely delicious and particularly different cold appetizers were served. Rainbow salad, for instance, was as colourful as its name suggests, made of glass noodle, pork, tofu skin and veggies: bean sprout, cucumber, shredded carrots, and black fungus. We loved the distinct but nicely harmonizing flavours and even the dish’s hotness, but we highly recommend you to order a less hot version unless you can handle spicy food. A hellishly good bowl of peanuts – not skinned, because the skin contains protective nutrients – was next, marinated in Chinese black vinegar which gave them an exciting flavour. Ready for the warm starters, two types of dim sum dumplings (bao with wheat skin, filled with pulled pork and shrimp jiao stuffed with king prawn) were presented to us in bamboo steamer baskets. Both of them were phenomenal: mildly seasoned, juicy, full of flavour and very hard to resist eating all at once.

Up next, the diverse selection of main dishes managed to keep us occupied. My companion and I were taught how to roll a thin slice of Peking duck in a steamed crepe, with chopped cucumber, spring onions and bean sauce, which was really fun. The wok-grilled cabbage served in a sizzling pot was another favourite of ours. The steamed cabbage pieces and thin meat slices were both tasty thanks to a special sauce and a hint of chili adding a little heat and extra depth of flavour to the meal. Hint: if it tickles your tongue, ask for Wan Hao’s canned, sweet-like-honey herbal tea (with traditional Chinese medical herbs) to tame the flames inside your mouth.

The sweetest part of our restaurant test/culinary journey was the tasting of Wan Hao’s freshly baked egg tart aka Portuguese pastel de nata, a dessert similar to a little basket made of flaky pastry, filled with a light and sweet delicately sweet custard cream. It paired very well with the strictly sugarless, calming rose tea prepared with fresh goji berries, served in a fancy teapot as a way of concluding our visit. Getting a peek at Chinese culture and gastronomy made our day special, we wish we would have time to test the cool, uniquely designed karaoke rooms upstairs. All is not lost that is delayed!

1107 Budapest, Jegenye utca 30.
+36 30 912 6888

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Photos: Egy jó kép rólad

We arrived to the 75 meter long floating restaurant in the early afternoon hours on an ordinary Thursday. The place, consisting of three kitchens, five bars, is open all year to serve both local and foreigner visitors with a deluxe representation of what the leading players of the region’s gastronomic scenery are able to provide: a sophisticated atmosphere that delivers a sense of relaxation even on the busiest weekdays, an attentive service, and, of course, a set of meals that are not only pretty close to perfection, but assembled in a fascinatingly creative way, too.

We started our lunch with a plate of baked paprika, goat cheese with pumpkin seed oil, arugula and a bowl of chilled mango soup, coconut espuma, marinated shrimp – both turned out to be vibrantly colourful and tasty. The first was simply magical with the crispy bites of goat cheese, baked paprika along with the seeds and the soup was like a Billie Holiday song: you could simply never get enough of it.

For the main course, we chose to go with two of their attractive fish meals: codfish, wilted spinach, mascarpone flavored venus clam and black spaghetti, salmon, caper with tomato. I have to say, I couldn’t recall the last time I had such a flawlessly made codfish and clam: they were soft in just the right way, lying on the bed of creamy spinach that give a real grand touch to the whole compilation. The black spaghetti with salmon topped with crispy cheese flakes was a course designed to gourmets and adventurous tasters alike. Then came the point when we seriously had to reconsider our capabilities of consuming the desserts we previously picked, because the first two rounds were not only rich in taste, but quite big, filling portions as well. Obviously. there was no way to resist the finishing touch to our boat trip: a cup of Ferrero – Raffaello and another scoop of sweetness called Pistachio, Sesame, Peach. The trinity of those was something I, an admirer of everything that has pistachio in it, became interested in, the minute I had first laid eyes on the menu and the creamy green composition didn’t disappoint me. As the manager stepped by to welcome us, we got a little background information on how the pistachio used in the mousse comes all the way from Italy, where it is regarded as one of the best ones in the world to ensure that the guests of Spoon have the full taste of what the little culinary nut has to offer. The Ferrero – Raffaello was also a real treat with its smooth and velvety texture and a whirl of savours nested in the cup of complete seduction.

With a full belly, we decided to stay inside our happy bubble of this soothing environment to take a glass of Vylyan Winery’s rosé and we let the view put our mind at ease. You simply can’t get tired of this feeling that mixes the architectural beauties with a sense of freedom, as if you were about to break free from your daily tasks.

If you would like to find the most magical spot to spend the night of 20 August at, Spoon the Boat Restaurant is a great choice by all means. You won’t complain about the meals or the waiters’ attentiveness and the fireworks will surely be quite a spectacle, too. So, bid farewell to all your troubles and hear the sweet melodies of the Danube, while having a spoonful of brilliance in your mouth!