GF - Genuss + Feinsinn Edition Turkiye for connaisseurs Summer/Fall 2015
Dear Readers, The third issue of GF Turkey presents, as has been established, highly-exclusive articles covering a wide range of multi-faceted luxury topics. In order to pay tribute to the 250th anniversary of Baccarat, the title of the magazine refle ts its renowned crystal manufacture and the glamourous world of fine dining. Most famously known for perfectly sculptured crystal in form of elaborately cut glasses and decanters, chandeliers, precious perfume fla ons, decorative elements and jewelry, Baccarat’s prestige has long gone far beyond the reach of the French borders. Turning our gaze toward another brand rich in tradition, we discover more about Frette – an Italian vendor of luxury textiles – whose long-standing history reaches back to the year of 1860. In combination with meticulous quality policies, the company’s traditions have resulted in a well-founded prosperous establishment on international markets. Constant perfection is the firm foundation of well-rooted brands which in turn are the main focus of this edition. Manufactories, such as Jaquet Droz or Vacheron Constantin – creating fascinating time-pieces – Graf Von Faber Castell’s artfully crafted writing utensils are there; you can enjoy these articles. Besides, there is need an extra new line for Sevan Bıçakçı who engraved the 7 beautiful names of Allah on ring. These are a few among many. However, they authentically express the exclusiveness of their professions. The successful Istanbul Autoshow 2015 is deemed a thematic focal point. Its slogan read “Wonders of the World” and over 600.00 visitors came to enjoy the spectacle across an area of over 100.000 square meters. With this in mind, we are looking forward to have you join us while marveling at the multitude of topics which will accompany us during the splendid summer months to come.
Dear Readers,
The third issue of GF Turkey presents, as has been established,
highly-exclusive articles covering a wide range of multi-faceted
luxury topics. In order to pay tribute to the 250th anniversary
of Baccarat, the title of the magazine refle ts its renowned
crystal manufacture and the glamourous world of fine dining.
Most famously known for perfectly sculptured crystal in form
of elaborately cut glasses and decanters, chandeliers, precious
perfume fla ons, decorative elements and jewelry, Baccarat’s
prestige has long gone far beyond the reach of the French
borders.
Turning our gaze toward another brand rich in tradition, we
discover more about Frette – an Italian vendor of luxury textiles
– whose long-standing history reaches back to the year of
1860.
In combination with meticulous quality policies, the company’s
traditions have resulted in a well-founded prosperous
establishment on international markets. Constant perfection is
the firm foundation of well-rooted brands which in turn are the
main focus of this edition. Manufactories, such as Jaquet Droz or
Vacheron Constantin – creating fascinating time-pieces – Graf
Von Faber Castell’s artfully crafted writing utensils are there; you
can enjoy these articles. Besides, there is need an extra new
line for Sevan Bıçakçı who engraved the 7 beautiful names of
Allah on ring. These are a few among many. However, they
authentically express the exclusiveness of their professions.
The successful Istanbul Autoshow 2015 is deemed a thematic
focal point. Its slogan read “Wonders of the World” and over
600.00 visitors came to enjoy the spectacle across an area of
over 100.000 square meters.
With this in mind, we are looking forward to have you join
us while marveling at the multitude of topics which will
accompany us during the splendid summer months to come.
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154<br />
lık ve taze soğanlar da geldi. Çin mutfağı usulü elle yememiz gerektiği<br />
için sıcak havlu servis edildi ki rahat olalım. Ama asıl ördeği vermedi,<br />
ben de merak ettim nerede diye. Meğerse ördek içerde satırla küçük<br />
parçalara ayırılıyor ve sebzelerle wok tavada tekrar kızartılıp marulla<br />
servis ediliyormuş. Anladık ki bir ördekten iki servis çıkıyor, yani iki ayrı<br />
yemek gibi...<br />
“Acaba ana yemek bitti mi?” diye düşünürken karabiber soslu dana<br />
kuşbaşı geldi. Karabiberi hiç sevmememe rağmen bu etin inanılmaz<br />
olduğunu söylemeliyim. En az 12 saat marine edildiğinden et lokum<br />
gibi yumuşacıktı ve bana antipatik gelen biber tadı yoktu, sadece lezzet<br />
katmıştı, bayıldım!<br />
Çin eriştesi olmazsa olmaz benim için, sebzeli rica ettim. Elle açılmış<br />
olduğundan öyle marketlerde satılanlara benzemiyor, müthiş lezzetli.<br />
Tabii biraz da sote edilmiş taze sebzeler yedik. Çinliler salata yemediği<br />
için sebze şart. Çin mantarı, karnabahar, brokoli, sarı- kırmızı tatlı biberler,<br />
hepsi nefisti<br />
Sıra tatlıya geldiğinde ben doymuştum ama yazı yazacağım için hadi<br />
deneyelim dedik ve kızartılmış dondurma ile mangolu pudingi de denedik<br />
azar azar. Onlar da hafif e lezizdi.<br />
Gerek Hong Konglu ünlü tasarımcı Andre Fu’nun dekoru, gerek süper<br />
eğitimli servis elemanları, gerek kulağa hoş gelen hafif müzik olsun<br />
Shang Palace’da her şey mükemmel. Sadece eğer Beşiktaş vapur iskelesinin<br />
tam karşısında olan otelde yemeklerinizi deniz manzarasında<br />
yiyeceğinizi zannediyorsanız yanılıyorsunuz. Deniz manzarası sadece<br />
odalarda ve diğer ana restoranı IST TOO’da mevcut. Shang Palace alt<br />
katta ama benim gibi klostrofobik birini bile rahatsız etmiyor çünkü<br />
çok sade, şık ve sakin.<br />
quality. Roasted with a special cooking method, in special ovens<br />
brought from China, the duck’s skin was fried and delicous as well as<br />
crispy. Our very well trained waiter served the duck in a distinguished<br />
style, seperating the skin and serving it with handmade pancakes,<br />
oyster sauce, finely sliced cucumbers and fresh onions. We felt free<br />
to eat with our hands as it is very difficult to eat with chopsticks and<br />
also beacause we contiunesly got new hot towels during the meal.<br />
The rest of the duck was taken back to the kitchen to be re-cooked in<br />
a wok pan. The meat of the duck was finely diced and chopped and<br />
served with lettuce. Thus, we actually had two main dishes just from<br />
one roasted Peking duck.<br />
“I wonder if the main course is over?” said Buğra but just as so our<br />
diced black pepper beef arrived. Even though I don’t like the taste<br />
and smell of black pepper, I must admit this dish was amazing.<br />
Apperently the meat has been marinated <strong>for</strong> at least 12 hours<br />
making it extremely soft and juicy. The black pepper sauce it has<br />
been marinated in has definitely added much more flavour to the<br />
meat. I loved it!<br />
Chinese noodles are very essential to me. So, I ordered vegetable<br />
noodles. It’s incomparable to those sold in the markets. This noodle<br />
was handmade by their Lamien (noodle-puller) chef and it was<br />
very delicious. We of course tried some sauteed fresh vegetables.<br />
Since Chinese people don’t eat salad, vegetables are a must. Chinese<br />
mushrooms, cauliflower, broccoli, red- yellow sweet peppers, were<br />
all exquisite.<br />
I was already full when it was time <strong>for</strong> desserts but I had to try them<br />
<strong>for</strong> the article. We had fried ice cream and mango pudding. They were<br />
both light and tasty.<br />
Hong Kong’s famous designer Andre Fu’s décor, superbly trained<br />
service personnel, soft music… Everything is perfect at Shang<br />
Palace. However, it must be noted that if you are expecting to dine<br />
overlooking the sea, only rooms and the other main restaurant,<br />
IST TOO, has this beautiful seaview. Even though the restaurant is<br />
located one floor below the lobby, it really did not bother someone<br />
as claustrophoic as myself, because it is simply elegant and serene.<br />
<strong>GF</strong> Türkiye<br />
Gure
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