In celebration of the much anticipated opening of Shangri-La Bosphorus, Istanbul in the second quarter of this year, which will be Shangri-La’s second hotel in Europe, Shangri-La Hotel, Jakarta is offering guests a diverse selection of Turkish dishes at SATOO from 8 to 24 March 2013.
The history of Turkish cuisine can be traced back to the Ottoman Empire in the 17th century, when homes were fitted with huge kitchens, and feasts were central to daily life, the military, religion and even politics. Due to Turkey’s strategic position on the 30-kilometre Bosphorus strait separating Europe and Asia, established trade routes gave the Turks freedom to experiment with spices and textures in their food, which spans a mélange of influences from Central Asian, Middle Eastern and Balkan cuisines.
SATOO is hosting a menu that will include the following celebratory specials:
- Chicken Shawarma
- Kuzu Kapama (Simmered lamb cooked with lettuce)
- Pilic Topkapi (Chicken filled with pilaf and dried fruits)
A choice of Turkish desserts will be available, including the classic baklava; Muhallabia with Semolina and Pistachio; and Umali warm pudding.
SATOO is open daily from 6 a.m. to 2 a.m. For more information and to make a reservation, please call restaurant reservations on (62 21) 2939 9565 or access the website at www.platinumclubjakarta.com.
Shangri-La Hotels and Resorts will open Shangri-La Bosphorus, Istanbul in the second quarter of 2013. Sited close to the city's financial district and the Istanbul Convention and Exhibition Centre, the hotel is located on the European shore of the Bosphorus strait between Dolmabahce Palace and the Maritime Museum, and is a short taxi ride to Nisantasi, the luxury shopping area of the city. Consisting of 186 spacious guest rooms, most offering views of the Bosphorus, Shangri-La Bosphorus, Istanbul will house two restaurants and a Lobby Lounge that features a tea lounge and a bar. Other highlights at the hotel will be CHI, The Spa; a health club; an indoor swimming pool; and over 1,890 square metres of meeting and banqueting facilities.