The story
KHAN Asian Food & Bar brings generations of Vietnamese cooking to a quiet stretch of Újlipótváros in Budapest. The ground floor space lets guests watch chefs work through a glass partition while Gault&Millau notes its steady rise in the capital’s dining scene. Family recipes guide the kitchen toward classic Southeast Asian flavours with subtle Chinese influences. Fresh herbs and balanced seasoning appear in every order.
The Jian Jiao dumpling delivers a crisp shell enclosing a blend of minced pork and shrimp. Summer rolls arrive filled with tiger prawn, bún noodles, and crushed peanuts wrapped in rice paper. Slow cooked beef simmers with red wine and carrots for the Phở Bò Sốt Vang. Smaller plates like the Nộm Bạc Hà salad combine sliced meat with mint and sesame oil.
A breezy terrace frames casual dinners alongside a selection of regional beverages. Egg coffee and house fermented kombucha anchor a drink list that also highlights botanical cocktails. The Saigon Botanicals pairs Vietnamese gin with lemongrass and dried citrus for a sharp finish. Guests sharing at the central table often pair these drinks with sake flights.
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