By Roy Lie Atjam.
The Hague, 13 December 2018, Crowne Plaza Hotel, opening night of the Hungarian Flavors food festival. Welcome to the Hungarian edition of the food festival. Featuring Chef Janos Klimaj from Hungary along with Chef Sido de Brabander, Restaurant Brut.
The two chefs have prepared original Hungarian flavors. Apart from the Hungarian Food festival, there was also a well attended Hungarian wine tasting event in an adjacent room. The many guests were welcomed by a live Cimbalom performance by the skilled Hungarian cimbalom player Mr. Sandor Radics. He played Hungarian and International tunes, which definitely contributed to the excellent atmosphere that reigned at the Hungarian evening. The cimbalom (Kannun) goes back as far as 720 A.D.
The representative of the Hungarian Embassy in The Hague, Deputy Head of Mission, Dr. Krisztina Varga Msaa, mingle with the guests and made sure all had a great evening.
Zooming into the menu, one could spot mouth-watering dishes such as: Fustolt Sonka, Fustolt Bekesi Kolbasz; Rakott Krumpli, Toltottkaposzta, Halaszle; Vargabeles, Makosguba and much more. Hungarian flavor is the last in a series of the culinary projects co-organized by an Embassy, Hotel Crowne Plaza and Diplomat magazine. The organizers envisage a perpetuation of the successful project in 2019.
