Istanbul: Modern traditions @ Neolokal, Karakoy

After a day at Princes’ Island, we returned to the mainland.  This time landing on the North side port the Kabatas Seaport, which was unfortunately on the wrong side of where we needed to be.  But I was pumped.  Tonight’s meal stretches beyond the norms of skewers, rotisserie and other basic food served around town.  The dinner tonight is going to be at Neolokal.  A dining institute that seeks to show gratitude to mother nature and her produce by serving genuine products using traditional techniques.  This way, the finest details are not missed and tradition preserved. As the head chef says “if we do not protect our food, the generations to come will not have anything left in their hands”.

Tonight my colleagues and I feasted on a shared course that stretched the evening.   Straight from the menu:

But before we started; was a serve of rye fermented with yeast the same age as the restaurant.

BUTTER; parsley, olive oil & shiitake powder

HOUMUS & fresh herbs, tahini “piyaz” cream

PASTRAMI & DRIED MEAT raki & fig jam and fig vinegar cream

FRIED MUSSELS, walnut dip and poached onion salad

MARINATED BLACK SEABASS with strawberry raki terrine, fennel salad and salicorn

SURPRISE GARDEN TASTES, from our garden with vegan and vegetarian options

“MÜCVER” fritters with shrimp and salicorn, turmeric & pepper & salicorn yogurt

TARAMASALATA & HADDOCK, bottarga powder, raki beets

“KISIR & TARTAR”, turnip, mustard and turmeric & cauliflower pickle

Beet & “KARGI TULUM”, cheese, purslane

LAVENDER OCTOPUS, lemony potato cream, lemon zest and orange powder

The appetisers were an interesting journey with mixed emotions with some very obvious hits and misses. My favourites that night were the Hummus, Pastrami and the Beets.  All of which were executed flawlessly.  The Hummus for example boasted a stunning presentation but never for once lost its flavours.  Instead new textures were introduced with the fresh herb “garden” and crisps.  The Beets on the other hand play a strong fusion between an Aussie favourite and the traditional cheese which was an Istanbul produce.  Sweet,earthy and tart, the salad knocked me off my socks.

For the mains we shared:

BLACK SEABASS, zucchini & flower, baby potatoes & lentil

LAMB SHANK, üveyik wheat pilaf cooked with apple and onions, apple pickles & crisps

"KATMER" & "TİRİT", “tarhana” yogurt cream, dried “tarhana”

BEEF, pulled tacos <-- I made this up, I did not get a name for it haha.

The mains for me did not leave a lasting impression.  The lamb shank and pulled beef were especially poor in execution.  These two had very minimal seasoning and did little to highlight it usually tender flesh.  I wanted a little more flair from the Turkish mob. Perhaps a hint of smokiness to match with a melt in your mouth shank.  Or, a juicy pulled beef with a garlicky chilli yoghurt.  It might be just me but I wanted flavour. I wanted the meat to be better.  For this part of the course, I enjoy the fish heaps!  Even the vegetarian Katmer & Tirit, a by-product of leftover bread was creative and equally impressive in presentation.  Meat, shame on you lol.

BAKLAVA AND WALNUT CANDY, ricotta pistacchio & walnut cream, molasses tahini halva

Rose, coffee, cardamom PUDDING and meringue

YASEMIN’S CAKE berries and pistacchio croquant, pudding cream

The dessert bit of the dinner was a definite happy ending.  The cake is a recipe by the chef’s mom, Yasmine and was handed down to him. For me, it was delicious. A soft fluffy inside topped with a luscious butter-cream like coating.  It was a little sweet but extremely pleasing.  This was yummy!  The Baklava on the other hand looked stunning.  I have never seen something so well presented before.  More importantly, its nothing like any Baklava you have ever had.  This was not overly sweet, the crushed pistachios still fragrant and pastry crisp.

Overall, the meal at Neolokal met my expectations in Istanbul.  The food is different in many ways yet tasty.  Some of my colleagues found that several dishes had been altered so much that the essence of its main ingredient seemed lost.  While that was true, it is common for this style of dining that an element sometimes loses its original form to better pair with is surrounding.  In other words, it adapts.  The service at Neolokal was good and attentive, without a single moment of neglect.  Even when I was confused, the maitre’d would gladly answer my questions.  The finer details of fine dining is fused with tradition in this leading culinary institute.  Its flavours are bold, renditions modern and ingredients international.   No wonder the word Neolokal stems from the English word, the New Local.

The night finished with a long walk through Istiklal Avenue and across the bridge. A good 5km work out back to the hotel but it was every bit joy.  Istanbul is an amazing city.

So much to offer both day and night as you would expect from a big city.  Sure the booze scene is not as vibrant as its Western counter-part but who needs booze :P?!

My joker colleagues by the plant market:

WenY

Istanbul: Affordable eating on Princes' Island

While Istanbul is a lovely city filled with adventure at every turn, the Sea of Marmara is equally astounding.  The sea surrounds the city and is home to several clusters of islands.  Our destination for the day was the famous Princes’ Island known as Adalar in Turkish.  A tourist destination for locals and tourists alike.  After quick round of coffee and tea prepared the Turkish way, we started our day.  

The ferry from Kadikoy Terminal took us across and it was an extremely scenic journey.  It was not after 30 minutes through the ride that I realised how big Istanbul really was. From afar, the city seems to be going on and on!

The boat also had street peddler selling some pretzel like bread.  It was the most uninteresting piece of bread but the locals enjoyed it.  

But enjoying it more than the locals are the sea gulls that took every opportunity to scavenge fallen crumbs. The would follow the boat every way of the journey before occasionally settling the ocean for a break before surging back towards us again.

After about an hour and a half, we finally arrived at Princes Island. Out first pit stop? Lunch! Considering this is a tourist hot spot, the food prices here can be astronomical.  Seafood is an obvious rip off.  Very similar like Lantau Island in Hong Kong where every thing is double the norm.  But within close proximity to the city centre is a restaurant called Kosem Restaurant.  This restaurant is super popular and has a couple of branches across Istanbul.  Also note that there is no service unless you order a fish dish. So grab a food tray at the food counter and pick whatever you wanted to eat.  The food is rather affordable so do not hold back:

Kebab w/ Fries & Rice - This mediocre looking dish was definitely tired from the time it has spent sitting on the Doner machines.  The meat from what I can remember was a little tough but in terms of seasoning it was OK.  The surprising highlight on the plate was the rice that was very tasty! I think it had butter in it.

Beef Stew - The world simple might often be reinterpreted as boring, unenthusiastic and plain, yet there is an unsuspecting pleasantry in indulging in a stew that simple and tasty. This was one of those moments.

Shredded chicken with Chili and Cheese - This almost American dish caught our eyes and it was our pick.  The flavoursome sauce was more tomato than chilli and had heaps of other slowly cooked vegetables in it.  So wait, perhaps this is a Ratatouille Chicken? haha.

Mac n’ Cheese - Ok, at this stage maybe I was no longer in Istanbul.  Perhaps I was taking a trip to America haha.  But hey it was good and cheap, so what is there to complain about?!

The total bill for all of us probably settled around $30.  Considering the restaurants right by the jetty were trying to charge us $30 for a seafood dish each, we were chuffed to be fed without having our pockets shredded.  After finishing the meal, we ventured around the island.  But as I cannot cycle like most people know, venturing far on foot was almost impossible. However, with the help of a certain creature I had no issues.  I got myself, a Ferrari and it has 2 horsepower. 

Up and down, through the hills of Princes Island was a nice sight.  The beach-side villas on Prince Island were really rustic.  Set on the terraces, some looked quite poorly maintained but I can imagine a lovely living space beyond the facade.  Some though looked like they were own by an ex-dictator or some imprisoned cronies.  Of everything, the nicest part of the trip would be the tree-line street throughout the island.  It makes you feel forget that you are just an hour away from Istanbul, one of the most populated cities in the world. Its an isolation that I thoroughly enjoyed.

The ride would have been comfortable if not for the smell of manure floating round the cabin.  This is caused by a poop-bag like mechanism between the horses and us! More interestingly, horses like birds have the ability the defecate while on the move.  Not the most gracious of behaviours but these beasts were strong.  However, I do wonder whether these rides are humane.  Sure the horses did not struggle, but carrying passengers up and down the hill is no simple chore.  While it was a great experience I am not so sure whether I would sit these horse carts again.

Our tour ended around 3pm, and since our ferry was not scheduled to depart till 5pm or so, we had some time to sit back and relax.  We chose a nearby cafe for some snacks.  The snack of our choice were Lokmas or deep fried dough coated in sugar syrup.  It is almost like an American doughnut but the texture differed significantly.  Doughnuts are generally fluffy inside from the first bite but the Lokmas had an outer shell with a very airy inside.  Interesting texture but extremely sugary.  One piece was enough for me!

The ride home was fun.  There were so much lesser people on the last boat and the sunset was amazing despite the chilly evening breeze.

Before we reached home, we got to see Maiden’s Tower which is another popular tourist attraction.  

While I cannot understand the fuss, the purplish blue backdrop did accentuate the impressiveness of the lighthouse.

WenY

Istanbul: The best Turkish desserts in Istanbul at Grande Kafe.

What does fried wheat strands, rose syrup, endless supply of pistachios and the famous Turkish delight have in common?  They are all delicacies of Istanbul’s history as the melting pot of European and Eastern cultures.  While I am not a dessert person, one place in Istanbul has made me proclaimed that “this is one of the best dessert places I have been to in a long time”, a statement which I have not made for the entire 2014/2015 period till then.

After a trip to the Basilica Cistern, we were craving for some food and the tempting colours of the Grand Cafe or Grande Cafe as the Turks call it lured us in.  

Sugar, sugar, everywhere sugar.

There are plenty of sweets here but majority of the ready to go desserts were Turkish delights, Baklava, Lokmas and such.  Very inviting!  Note that the Turkish delight in Turkey seemed less artificially sweetened compared to the ones I had tasted before coming to Istanbul!

In a true  East meets West fashion, the four of us ended up with three desserts and some tea or rather "chai" in Turkish.  Two were Turkish staples the Kunefe and a Trileche while the other was an American style cheesecake.  What is a Trileche?  It is the pinnacle of simplicity.  consisting of a sponge soaked in mildly spiced milk topped with a creme caramel style burnt syrup.

The soaked spongy cake was a reminiscent of a childhood where I enjoyed dipping everything in my cup of hot Milo.  Biscuits, cake and breads!  And at the very top the Trileche was a very fine tasting caramel layer.  It was sensational.  The Trileche looked like a dessert that does not contain complex techniques or sophisticated flavours but yet it pleased the palate so very well.  I am amazed.

Kunefe

What is a Kunefe?  It was essentially baked cheese topped with intertwining wheat strands that is baked until crisp. Once cooked, it is doused with syrup and topped with crushed pistachio.  

The result is a combination of texture, flavour and visual pleasantry that help produce an outstanding dessert.  The crisp of the wheat strands, fragrance of the pistachio and subtle syrup worked together to make a mildly savoury cheese taste sensational.  It was warm and absolutely pleasing for that cold-rainy day.  It was super good.  I have never had a Kunefe before and having is this once is making me want to have it again (unfortunately other Kunefe that we had in town did not even come close).

Last but not least is the Berry Cheesecake which I believe needs no introduction.  With the Kunefe and Trileche stealing the limelight, there was no space for error with the Cheesecake if it wanted its own 5 minutes of fame.  

Unfortunately, it did not pass my requirement for a good cheesecake.  Whilst everything looked really pretty, it lack that melt in your mouth feel.  A sensation one gets from when the baker properly fine tunes the addition of gelatine, agar or other hardening agents.  This one was really hard which I did not enjoy.  Needless to say, it was the wrong dessert in the wrong place haha.  Still edible nonetheless!

WenY