Mikail (Turkey): Kunming makes my cooking dream come true

I'm 28 years old, born and raised in Cappadocia, located in central Turkey. You may recognize it from the enchanting images of colorful hot air balloons and white cave churches that are commonly featured in photographs. As a popular tourist destination in Turkey, Cappadocia boasts hundreds of hotels and restaurants dotted throughout the town, offering cuisines from around the globe.

I've never attended a culinary school, but my passion for cooking dates back to my childhood, when I was influenced by my mother, a certified chef. Inspired by surroundings and the curiosity of my own, I have been engaged in the restaurant business as early as the age of 14, working part-time in the kitchens of my relatives. Since then, my major goal has been to learn from other chefs and refine my culinary skills.

In Cappadocia, I saw a great number of tourists coming from different countries every day, and Chinese visitors always comprise the largest part. I wanted to talk to them, asking about their needs as well as their impressions of Cappadocia. However, I was not able to do so because I barely spoke any Chinese back then.

Later, a friend of mine went to Beijing to work. I learned a great deal about China through him. He told me that Kunming is a stunning place with picturesque landscapes, friendly people, and a spring-like climate all year round. I soon bought my flight ticket and set off on a journey to Kunming.

 

In early 2018, I arrived in Kunming and started my language studies as a student at Kunming University of Science and Technology in Chenggong district. I didn’t expect that I was also presented with one unique gift — a job offer from a newly-opened Turkish restaurant downtown Kunming.

I’ve always been very meticulous when I come to my food preparation. I consistently experiment with a diverse range of ingredients on a daily basis, aiming to discern their unique characteristics and flavors. Maintaining high quality in every dish is my foremost responsibility.

To make lahmacun and pide, the two distinctive varieties of Turkish pizza, I searched for top-notch flour suppliers throughout China. After experimenting with over 100 types of flour, I finally discovered the perfect match. Manti, a type of Turkish dumpling traditionally without spices, prompted my colleagues in Yunnan to suggest adding extra chili powder on top to boost its popularity. Furthermore, additional spices and chili peppers have been incorporated into the pizzas at the restaurant to cater to the preferences of customers in Kunming.

 

These alterations have been well-received by the local diners. Aside from the welcoming ambiance, the delicious flavors also contribute to the appeal of this restaurant, as reported by Meituan-Dianping, China's leading online dining guide. Similar to China, France and Japan, Turkey boasts a rich culinary heritage. However, Turkish cuisine remains undiscovered by many residents in Yunnan. With this in mind, I aspire to introduce more Turkish dishes, especially those from my hometown, to Kunming diners. 

I also opened a Turkish café in Kunming’s Wenlin Street two years ago, because I couldn’t wait to bring Turkish sand coffee to people in the spring city. 

Writing and translating by Wang Jingzhong; photographs and video by Li Wenjun (Yunnan Gateway)