101 BISTRO

The story

101 Bistro Budapest: Award-Winning Taiwanese Cooking

The kitchen and its evolving approach

Opened during the early days of the pandemic, 101 Bistro in Budapest brought Taiwanese cooking to a then-overlooked corner of Buda. That bold gamble recently drew a 13.5 score from Gault&Millau, recognizing how the kitchen balances tradition with local adaptation. Chef Márton Keve recently stepped back, handing daily leadership to Boyin Lu, who was raised in China and has spent years navigating Hungarian food culture. The kitchen now operates as a fully collaborative unit, with the entire team designing seasonal plates together.

Signature plates and seasonal shifts

The summer roster preserves established crowd pleasers like Sichuan spinach, san bei aubergine, and shou pa chicken. These preparations anchor a distinct Taiwanese kitchen philosophy that freely borrows from Chinese, Japanese, French, and Portuguese traditions. A recent addition features phoenix claws, where three braised chicken feet meet a fragrant, umami-rich sha cha sauce. Every plate reflects a deliberate reduction of ingredients to highlight precise heat levels and fermented depth.

The space and beverage program

A two-storey structure rises above Széll Kálmán Square, offering a minimalist courtyard below and a terrace that looks directly onto Buda’s most active junction. The drink menu sidesteps traditional wine lists in favor of potent house cocktails, botanical infusions, and curated tea selections. Guests can also navigate a dedicated sake chart that guides them through structured tasting flights. This layout supports the same straightforward ethos found on the dinner plates.