From 31 October to 5 November, Sule Shangri-La, Yangon, celebrates the rich diversity of Turkish food and culture at Café Sule, featuring culinary creations from guest chefs Engin Oytun and Erhan Ustun from Shangri-La Bosphorus, Istanbul.

Myanmore had a chance to attend the media tasting yesterday among other guests and media representatives.

While Turkish cuisine can be traced back to the Ottoman Empire in the 17th century, it is a fusion and refinement of Central Asian, Middle Eastern, Eastern European and Balkan cuisines. Owing to its variety of recipes, Turkish cuisine is today considered one of the three main cuisines of the world.

The menu highlights include:

Karides güveç – a shrimp dish in Turkish cuisine with tomato, tomato paste, garlic, onion, chili pepper and optionally mushroom.

Baklava Cesitleri – a rich, sweet dessert pastry made of layers of filo filled with chopped nuts and sweetened and held together with syrup or honey.

Keşkül – almond-based milk pudding served with nuts

Kiymali Talas Borek – baked pastries made of thin flaky dough with beef

While the majority of the buffet items are Turkish, you can also enjoy meals from all over the world such as delicate maki from Japan, spicy Indian curries, cold cuts, soups and desserts. Be noted that the menu is rotating and some items are subject to change. What constant are top-quality food and Turkish specialities!

Call (95 1) 242 828 extensions 6421 or 6422 or send an email to [email protected] for reservation.

Price: US$ 38 nett
Time: From 6pm-10pm between 31 Oct and 5 Nov
Address: Café Sule, Sule Shangri-La, Sule Pagoda Road, Yangon.


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