Turkey has become a must-visit travel destination for many Malaysians, as the country has lots to offer. Apart from its dazzling culture, traditions, architecture and Islamic heritage, one notable aspect that draws tourists to Turkey is its food. With its famed flavours and imaginative presentations, Turkish cuisine is a distinguishing feature of Turkish culture.
Luckily for Malaysians who aren’t yet ready to travel long-distance, the Republic of Turkey will host the Turkish Cuisine Week from now until May 27, under the auspices of Emine Erdogan, the First Lady of the Republic of Turkey; and on the directive of Mehmet Nuri Ersoy, its Minister of Culture and Tourism. The Turkish Cuisine Week will take place at Lemon Garden, Shangri-La Hotel Kuala Lumpur.
Turkish cuisine, shaped and nurtured by Anatolian history, is notable for its nutritional value, creative aspect, and long-term viability. In a unique selection, the MICHELIN Guide named Istanbul (one of the world’s most important centres for gastronomic tourism) as the most reliable restaurant rating compendium worldwide.
A Gala Dinner was held at the Shangri-La Hotel to open the Turkish Cuisine Week, which was arranged by the Turkish Embassy Tourism & Information Office in Kuala Lumpur; and hosted by H.E Ambassador Dr Merve Safa Kavakç, Turkish Ambassador to Malaysia. Dato’ Sri Hajah Nancy Shukri, Minister of Tourism, Arts and Culture Malaysia, as well as government officials, local chefs, invited guests, media, and influencers, attended the Gala Dinner.
Turkish Cuisine Week Menu
The buffet spread is priced at:
- RM168 nett (Tuesday – Thursday)
- RM188 nett (Friday – Sunday & Public Holiday) for lunch
- RM188 nett (Tuesday – Thursday) for dinner
- RM248 nett (Friday – Sunday) for the premium dinner, which includes an array of seafood and local Malaysian cuisine
The buffet will include 35 different varieties of appetizers, main courses, and desserts, namely:
- Saksuka (eggplants with tomato salsa)
- Kadinbudu kofte (fried minced lamb & rice)
- Yaprak Sarma (stuffed vine leaves with rice)
- Turkish Coffee
- Fstkl Baklava
For those who don’t eat meat, the buffet also has plenty of vegetarian and vegan alternatives.
Under the leadership of First Lady Emine Erdogan and the auspices of the Presidency, a gastronomy book titled Turkish Cuisine With Timeless Recipes was published in conjunction with Turkish Cuisine Week, in collaboration with the Türkiye Tourism Promotion and Development Agency (TGA) and with the support of the Ministry of Culture and Tourism. The gastronomy book includes not only a large number of recipes, but also information on how to store and cook food in a healthy manner in Turkish cuisine.
Published in Turkish and English, the book presents 218 recipes for healthy and alternative diets, including recipes for waste-free, fermented, regional, local and gluten-free dishes; and is intended to record centuries-old traditional recipes in their original form that allows them to be accessible to future generations.
Aside from the great flavours, Turkish food also emphasizes zero waste, which has become increasingly important in today’s world. For generations, zero waste has been a staple of Turkish cooking, and it carries with it a certain wisdom. The philosophy of Turkish cooking is that nothing should go to waste. Dried bread, for example, is transformed into handmade crackers, while edible fruit peels used to make jam. This perspective, which has been preserved for generations through labour, patience, and wisdom, is part of the culinary tradition that boasts one- or two-day-to-prepare meals.
So, don’t miss out on this one-of-a-kind experience right here in KL!
For more information, visit turkishcuisineweek.com. For reservations, email restaurantreservations.slkl@shangri-la.com or call +6019-390 2257.
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