WARUNG TURKI, AN OASIS OF MEDITERRANEAN TURKEY IN THE HEART OF KEMANG
Step into the lovingly built “Little Turkey in Kemang” and savor one-a-kind
authentic regional Turkish home cooking featuring legacy family recipes.
Jakarta, 2019 — Tucked away in a quiet corner within the popular Kemang enclave in South Jakarta sits Warung Turki – Shisha Lounge, an oasis of Mediterranean Turkey like no other in the world. Occupying a slim, three-storey building just off the perennially busy Kemang Raya thoroughfare, Warung Turki – Shisha Lounge has been delighting countless patrons’ palate and captured their imagination since 2015, when celebrity Chef Sezai Zorlu decided to expand his operation following the wild success of his first restaurant, Turkuaz – Authentic Turkish and Ottoman Cuisine in Jalan Gunawarman.
Just like its opulent sibling, Warung Turki – Shisha Lounge put together the best dining experience available in Jakarta and beyond, unmatched in its authenticity, value for money, and comfort. Diners will be treated to a host of culinary and sensory experience, which will remain in good memory long after their visit to the restaurant. Upon entering Warung Turki, guests are first greeted by the restaurant’s signature wood-fired clay oven displaying a fiery “eye of the devil” ember over its mouth; a product of passion from the proprietors who wish to bring authentic Turkish culinary culture to Jakarta.
Chef Sezai, who hails from a village called Iskenderun, situated in the South-East of Turkey and which is in itself a region renowned for its amazing food, explains that the wood-fired oven is central to the Turkish way of life. “In my village, we have these public kitchens where women could bring their home-prepared meats and breads and the kitchen staff would cook their orders to perfection. This is why we’ve placed the oven downstairs, on the first level, so that guests can feel like they’re entering a traditional village in Turkey and see their meals cooked and prepared in the most authentic, traditional way,” Chef Sezai said, who noted that his restaurants uses about 85% of imported ingredients from Turkey.
The whitewash oven, fitted with a chimney extending all the way to the ceiling, is fueled exclusively by real wood (Kayu Kopi and Kayu Rambutan), which makes for a rare combination for a Middle Eastern Turkish restaurant. The one-of-a-kind oven serves as the restaurant’s central cookery and beating heart of the kitchen’s activity, slow-grilling or baking sumptuous dishes such as Firinda Kuzu Incik, lamb shank with baked mushroom, shallots and garlic served with butter rice; Pide, traditional Turkish village-style thin pizza; Kagit Kebab, wood oven-baked minced meat with chili and tomatoes and Chef Sezai’s favorite childhood food; or all-time favorites Zeytinyagli Humus (chickpeas and tahini with olive oil) and Babaganouc (grilled aubergine, tomato, chili pepper, garlic, olive oil). “At Warung Turki, we don’t even have a single pre-cooked bread. Every order is made fresh, just like home… Just like how my grandmother, mother and the wife of a general when I was in the military, taught me,” Sezai said. Warung Turki, he added, is a loving tribute to the women who have taught him to cook. A painting of Sezai’s mother hangs proudly on the ground floor, overlooking the wood-fired oven.
Continuing the journey, patrons will be further mesmerized by the display of myriad antiques and artifacts bedecking the restaurant’s interior, including the mysterious pigeonholes lining up the walls alongside the stairs. “These pigeon holes represent a 4,000-years old tradition from Cappadocia,” Yanti Subianto Zorlu, proprietor of Warung Turki, said, “when people brought pigeons into the region to make the land fertile. At Warung Turki, we’ve taken care to ensure that every detail is presented as authentic as possible, in a relaxed, casual environment. This is where walk-in diners can rub shoulders with Chef Sezai alongside our regular clienteles.”
Enjoy the best Nargile (Shisha) available in Indonesia under the rooftop patio-styled third floor while relaxing to the tunes of daily live music (except Wednesdays) and belly dancer performances five days a week. Grab a microphone and join in a chorus of impromptu jam sessions taking place every day during Warung Turki’s famous nightly karaoke nights or dig in to melt-in-your-mouth, world-famous desserts and finger foods such as Baklava or the vegetarian-friendly Sutlac, a creamy cold rice pudding topped with cinnamon powder. Wash it down with your favorite drinks, from wine to soft drinks to a range of traditional Turkish teas served in warmed pots.
Safe for whole family, Warung Turki invites you to step into the memory of Sezai’s childhood hometown, a tiny village in Turkey where time stood still and living the good life takes precedent — ambiences which the proprietors strive to recreate in Warung Turki.
Open seven days a week for lunch and dinner, Warung Turki welcomes all walk-ins but reservations are highly recommended. Private rooms, caterings, and bookings are available upon request. For more information, please visit www.warungturki.com or call +62 21 290 55 898, +62 21 290 55 899 or +62 819 0558 0238, or book via the Chope app or website.
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About Warung Turki
Since 2015, Warung Turki – Shisha Lounge has been delighting countless patrons’ taste buds and sensory experience with authentic regional cooking from the South-East of Turkey. Hailing from the tiny village of Iskenderun, Hatay province — known for its good food — celebrity chef Sezai Zorlu dedicates the restaurant to his mother, the inspirative woman figure who taught him everything there is to know about Ottoman cuisine and the driving force behind the legacy family recipes at Warung Turki. Located at Kemang Raya No. 18A, South Jakarta, Warung Turki has become a culinary institution in its own right.
MEDIA CONTACT: Mr. Albert Sebastian, +62 819 9982 8183, albertsebastian@turkindosejahtera.com