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Chef Peter Szabo of La Parrilla In Hungary Is Hungry For Asian Influences

The Hungarian chef injects his dishes with food influences from South Korea to India and possibly even Singapore.
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Fried carrot cake, a popular Singaporean breakfast, may soon appear on a restaurant menu in Budapest.

Hungarian chef Peter Szabo, who tried the savoury fried cubed radish dish for the first time here last month, is so enamoured of the golden-brown stir-fried radish cubes that he intends to serve it as a side to his popular dish of braised beef cheeks.

“I love that fried carrot cake has a soft inside and crispy exterior. I will try to make it back in Hungary and serve it with other main courses.” Szabo was in Singapore for a cooking showcase at La Brasserie at The Fullerton Bay Hotel, as part of the World Gourmet Summit last month.
Peter Szabo, head chef of La Parrilla in Budapest with quintessential Hungarian ingredients such as smoked paprika and cherry liqueur. (Credit: Kenneth Goh)
Peter Szabo, head chef of La Parrilla in Budapest with quintessential Hungarian ingredients such as smoked paprika and cherry liqueur. (Credit: Kenneth Goh)
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His multi-cultural cooking approach is encapsulated at his restaurant, La Parrilla in Budapest, which serves “Mediterranean cuisine with Hungarian influences” in small sharing plates.

The menu also has Asian influences stretching from Japan to South Korea and even India. For example, a classic Hungarian dish of Maltagliati pasta with toasted cabbage and foie gras doused in Tokaji wine is smeared with gochujang (a Korean spicy paste) for a fiery kick.

Szabo is part of a growing number of chefs in Hungary who are revamping Hungarian cuisine. He shares: “Traditionally, Hungarian cuisine has heavy flavours and has a lot of dishes that are cooked in pork fat and feature smoked meat such as prosciutto, bacon and salami.” Dishes are typically jazzed up with intensely smoked paprika, pickled vegetables and fruit compote.
Chef Peter Szabo's hip rendition of braised beef cheeks deconstructs the elements. (Credit: Kenneth Goh)
Chef Peter Szabo's hip rendition of braised beef cheeks deconstructs the elements. (Credit: Kenneth Goh)
Popular Hungarian dishes at La Parrilla include cold foie gras (Hungary is one of the world’s leading producers of this delicacy) and beef or chicken paprika goulash, which are comforting paprika-infused meat and vegetable stews.

Szabo has a knack for sprucing up old-school recipes into contemporary dishes. For example, his signature dish of braised beef cheeks is a contemporary take on the Csaky style of cooking, in which vegetables and eggs are stuffed into beef like a roulade before being braised in a sauce.

For his stylish rendition, he has de-constructed the dish by serving the meat with a bright yellow bell pepper sauce and a 63°C degree egg yolk on the side. He says: “I have kept the ingredients but I had some fun with switching up the presentation of the dish.”
Chocolate Mousse Pastry with sour cherry ragout and sorbet is a marriage of two Hungarian desserts. (Credit: Kenneth Goh)
Chocolate Mousse Pastry with sour cherry ragout and sorbet is a marriage of two Hungarian desserts. (Credit: Kenneth Goh)
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His dessert of chocolate mousse pastry is an innovative marriage of two Hungarian desserts —- rigo jancai, a cube-shaped chocolate sponge cake filled with chocolate cream, and a cherry chocolate cake. The wedge of chocolate mousse cake comes topped with a tart cherry ragout and sorbet.

To get inspired in the kitchen, Szabo, who has worked in the United States, Germany and Italy, collects ideas when he travels regularly before sharing them with his kitchen crew and to his customers, many of whom are tourists. He believes that the cosmopolitan influx of tourists to his country will help elevate its dining scene.

He says: “In Budapest, we have three one-Michelin-starred restaurants and a two-Michelin-starred restaurant. But, thick-crusted pizzas and over-cooked pasta were so common in restaurants 10 years ago. With more tourists, we can build up our exposure to culinary influences from around the world.”


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