It was pretty clear when he unveiled his first downtown bistro at focal Oktogon that Master Wang has become an iconic figure in Budapest’s gastronomy scene. Since then, his outlet in Józsefváros has closed until September, but a second Biang eatery has just opened on Vámház körút with a larger space, stylish interior design and a much wider food selection. The menu lives up to expectations – again.
Instead of Oktogon favourites such as prawn/pork meatballs in crispy rice coating or balls with sesame-seed filling, you can go for the new dishes here. The century eggs with Japanese tofu (890 HUF) is a crowd favourite at Wang’s other eateries, and here is just as delicious. The dried tofu with cucumber salad (880 HUF), and the white wood ear mushroom salad (980 HUF) taste amazing. The Sichuan pickles (680 HUF) may not be as spicy as expected – although the region is famous for its bold, complex flavours – but it can be a perfect choice for those who are just getting to know Chinese cuisine.
Of the soups, spicy and intense coconut-chicken variety (980/1,180 HUF) and the hot and sour (780/980 HUF) are new additions – a spoonful of the latter casts a long shadow over inferior buffet varieties. The flat beans with sticky rice and a tasty sauce (880 HUF) and the Sichuan hot and sour glass noodles (1,280 HUF) might just become your new favourite.
The menu also has fried rice noodle varieties (you can choose chicken, shiitake, lamb, vegetables, and tomato-and-egg toppings), and they offer four types of dessert. You can sample the tasty sesame-seed balls in soybean flour coating (780 HUF), or opt for the coconut-jelly with fresh fruit (780 HUF), which is a real treat and a perfect way to finish off your meal.