Turkish cuisine is a defining element in Turkish culture with its legendary flavours and creative presentations. To promote this unique cuisine around the world simultaneously, the Republic of Türkiye presents the Turkish Cuisine Week from 21 May to 27 May 2022. In Malaysia, the Turkish Cuisine Week will be held at Lemon Garden, Shangri-La Hotel Kuala Lumpur.

H.E Ambassador Dr Merve Safa Kavakçı, Turkish Ambassador to Malaysia giving her welcome remarks to guests during Turkish Cuisine Week Gala Dinner.
(Left) H.E Ambassador Dr Merve Safa Kavakçı, Turkish Ambassador to Malaysia and Dato’ Sri Hajah Nancy Shukri, Minister of Tourism, Arts and Culture Malaysia at the Turkish Cuisine Week Gala Dinner.

A Gala Dinner organised by the Turkish Embassy Tourism & Information Office in Kuala Lumpur and hosted by H.E Ambassador Dr Merve Safa Kavakçı, Turkish Ambassador to Malaysia was held at Shangri-La Hotel to launch the Turkish Cuisine Week. The Gala Dinner was also attended by 
Dato’ Sri Hajah Nancy Shukri, Minister of Tourism, Arts and Culture Malaysia, government officials, local chefs, invited guests, media and influencers.

Variety of appetizers such as Zeytinyagli Enginar (artichokes braised in olive oil), Visneli Yaprak Sarma (stuffed vine leaves with rice, cooked in olive oil and sour cherries) and Balık Pilaki (braised fish with vegetable) was served during the Turkish Cuisine Week Gala Dinner. (Photo Credit: Marv . Photographer)
Assortment of desserts such as Irmik Helvasi (semolina halwa), Cevizli Baklava, Firin Sutlac (oven baked rice & milk pudding), Su Muhallebisi (rose water pudding slices), Sekerpare (pistachio cookies with syrup). (Photo Credit: Marv . Photographer)
Assortment of desserts such as Firin Sutlac (oven baked rice & milk pudding), Irmik Helvasi (semolina halwa), Su Muhallebisi (rose water pudding slices) and Chocolate Cake.

Besides the incredible flavours, one other aspect of Turkish cuisine is zero waste. Turkish cuisine is based on the principle that nothing should be wasted. For example, dried bread is turned into homemade crackers, and peels of the edible fruit are used for making jam.

Those who wish to indulge in Turkish Cuisine can visit the Lemon Garden, Shangri-La Hotel from 
21 May to 27 May and the buffet is priced at RM168 nett (Tuesday – Thursday) and RM188 nett (Friday – Sunday & Public Holiday) for lunch; RM188 nett (Tuesday – Thursday) for dinner and RM248 nett (Friday – Sunday) for the premium dinner where guests can also sample an array of seafood and local Malaysian cuisine as well.

The buffet will serve 35 types of dishes that consist of appetizers, main courses and desserts. Dishes that guests can look forward to include Saksuka (eggplants with tomato salsa), Kadinbudu kofte (fried minced lamb & rice), Yaprak Sarma (Stuffed Vine Leaves with Rice), Turkish Coffee and Fıstıklı Baklava (Baklava with Pistachio). The buffet also offers many options for vegetarian and vegan diets.

Turkish Coffee

In conjunction with Turkish Cuisine Week, a gastronomy book titled Turkish Cuisine With Timeless Recipes has been published. The gastronomy book not only features an impressive collection of recipes but also discusses healthy storage and cooking techniques used in Turkish gastronomy.

For more information on Turkish Cuisine Week, the public can visit turkishcuisineweek.com and reservations can be made at ‎restaurantreservations.slkl@shangri-la.com or +6019-390 2257.

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