Chefs to watch: David Ruff of Ensō, Budapest
David Ruff, our chef in the spotlight, grew up in the US and Hungary, trained at a Michelin restaurant before moving to South East Asia for 6 years to hone his craft. When he came back, he co-founded Ensō in Budapest.
Ensō typifies bold flavours, simplicity, and all David’s culinary experience: big American flavour, Hungarian simplicity and flair, coupled with the lip-smacking umami found in South East Asian, and especially Vietnamese food.
Wagyu Tri tip with Timiz Pepper Sauce, Savoury Churros, Morels, and Asparagus
Hungarian Wagyu Tri Tip Steak with Early Morels served on a bed of asparagus, a smoky Ethiopian Timiz Pepper and Laphroaig QA Cask Single Malt sauce, Ratte Potatoes done thrice: savoury Churros, Mash with sweet Hungarian Rubin Paprika, and bitter Ratte-skin chips.
What’s all this umami then - eh?
Let’s talk about umami first of all as the gradings detailed in our post on Wagyu Beef Grading (BMS) are components of umami (as a physiological concept first, and a scientific dataset later).