The Pera neighborhood, which still most effectively demonstrates the cosmopolitan structure of Istanbul, welcomes Thai culture from far away in the gastronomic experience and culinary focus of Çok Çok Pera. The multi-layered Thai cuisine, known all over the world, and the main figures of this cuisine, healing spices and herbs, rice, meat and seafood, turn into a new experience and a real feast with the magic touch of Thai Chef Khun Nuch (Nutjarin Plasri).
As Chef Khun Nuch, who has catered for the Thai royal family, emphasizes, fresh herbs and spices from Thailand originate from the historic Silk Road, which once stretched all the way to Istanbul. As a result, the traces of the glorious journeys of the past can be traced at Çok Çok Pera.
Designed with the concept of Comtemporary Thai...
Çok Çok Pera is located in the annex of the former American Consulate complex. Bekir Kaya, Chairman of Kaya on Coast Group, is behind Çok Çok Pera, which impresses with its stylish, warm and creative decoration as well as its historical texture. Having worked in the food and beverage industry in London for many years, it is obvious that Bekir Kaya was inspired in many ways by his years in Southeast Asia and his days in Singapore and Thailand. With this inspiration, he opened Çok Çok Thai in Istanbul in 2006, offering examples of classic Thai cuisine, and Az Çok Thai in 2014, offering the street flavors of Thailand; Çok Çok Thai was even selected as one of the Michelin 2023 Recommended Restaurants.
Bekir Kaya, the most important representative of Thai cuisine in Turkey, raised the bar a little higher in 2021 and designed Çok Çok Pera as a fine-dining restaurant within the Soho House Istanbul complex with the concept of "Çok Çok Pera Silk Route Cuisine" (enriched with modern touches).
In the footsteps of Ernest Hemingway
It is a fact that the creation of Çok Çok Pera, which offers the rich heritage of Thai cuisine, was inspired by very important characters of the world. One of these characters is British crime writer Agatha Christie and the other is American writer and journalist Ernest Hemingway. Both were Pera regulars, as well as naturalists and travelers. While Agatha Christie gave her name to the main dining room of Çok Çok Pera, Ernest Hemingway was positioned as the protagonist of Ernest's Bar, which was carefully positioned within the venue. In fact, both Agatha's Dining Room and Ernest's Bar are filled with illustrations of the tropical botanicals of yesteryear. Inspired by the golden age of travel in the early 20th century, this restaurant and bar is a tribute to all the scientists, travelers and writers who were fascinated by botany.
Diversity and balance...
Executive Chef Nutjarin Plasri (Khun Nuch) is in charge of the kitchen of Çok Çok Pera, which is based on five main balances - sour, sweet, bitter, salty and umami - and a balance in which they are successfully intertwined. For Chef Khun Nuch, the diversity of the taste range in each flavor is very important. Hence the use of "Many Many" in the names of the restaurants. Diversity, the flavors arising from this diversity, the transformation of different spices into other flavors with harmonious combinations... Experiencing this is priceless.
Professional and experienced team
Executive Sous Chef Ferit Dövener, Chef de Cuisine, now offers his valuable experience in Far Eastern cuisine and fine-dining to the guests of Çok Çok Pera. Mesut Tosuner, with his long years of professionalism and sincerity, is the restaurant's business manager. The balance in every aspect of the Çok Çok Pera world seems to be just right in terms of the team.
The combination of legendary Bar Master Fatih Akerdem and exotic flavors...
Ernest's Bar stands out not one but several steps forward with the designer cocktails of Bar Master Fatih Akerdem, who has nearly 50 years of experience. Although Fatih Akerdem is especially known for his cocktails with raki, all of his cocktails are special, unique and delicious. Mostly prepared with Thai spices, these cocktails are also striking with their presentation. Ernest Hemingway's Special Daiquiri inspired by Hemingway, Thais Like it Hot, Tamarind Express, Coffee Topkapı are just a few of Fatih Akerdem's special cocktails. In addition to unique cocktails, Ernest's Bar also has an extensive wine menu.
Menu Notes
Pad Thai, one of the specialties of Executive Chef Nutjarin Plasri (Khun Nuch) and differentiated with Tamarind sauce, Tom Yam soup, Spring Roll, steak with oyster sauce, rice with shrimp are among the special tastes that can be selected from the menu of Çok Çok Pera.
SOMON WITH SUSAM
Mango puree applesauce fermented mango arugula-lemon foam beetroot dried red onion.
TASTING NOTE Salmon covered with sesame seeds, which is an indispensable part of Far Eastern cuisine in general; ginger applesauce; mango puree and fermented mango pieces are served with a modern presentation in the form of foam prepared from arugula and lemon rather than a classic sauce presentation.
SCALLOPS & SEA BEANS
Sealed scallops, handmade green curry, ikura, lime gel.
TASTING NOTE It should be especially emphasized that the handmade green curry sauce prepared with fresh spices is in perfect harmony with the scallops, and when the soft texture of the scallops is combined with Thai spices, the salty, bitter and sour taste left on your palate is very harmonious.
The chefs use lemon juice to balance the sea salt, which is felt with the natural sea scent of sea beans at the first bite, but lemon juice is not a liquid consistency, but a lemon-flavored gel prepared with molecular studies.
BLACK COD WITH YELLOW CURRY
Grilled asparagus, beetroot dried red onion hondashi cream sauce, fermented pickled beetroot, powdered beetroot peel powder.
TASTING NOTE Grilled asparagus, fermented beetroot, dried onions, handmade dried fish flavors, light sour cream and micro sprouts prepared with grilled asparagus, fermented beetroot, dried onions, handmade dried fish flavors, prepared with this combination that resembles a colorful summer garden, grilled black cod fish rested with Thai spices and sauces and marinated for 3 days is prepared in a presentation and thoughtful way.
We should also add that the flavor of the hot yellow curry sauce, which I think is one of the best sauces that adds flavor to the flavor of this special and beautiful fish, is the best sauce that I think is compatible with this fish with its spicy flavor and the balance of heat provided by the fresh hot peppers it leaves on the palate.
YELLOW CURRY FLOUNDER
Sole rested in coconut milk, Thai spicy curry, beluga caviar.
TASTING NOTE One of the most important things to say about this dish is the progressive techniques used, the fish is obviously treated with the utmost respect and is prepared by first cold resting in coconut milk and then steamed in coconut milk before being served.
Although the initial scent and texture of the coconut milk is dominated by coconut milk, I can say that the balance is perfectly balanced with the supporting products, which are mostly salty and bitter flavors of the dried products used next to it.
The perfect flavor of the beluga caviar that you feel in your first bite, combined with the sole rested in coconut milk, is an admirable combination of flavors that you feel on your palate. In addition, I can say that the beet peel crunch prepared on top is a completely complementary flavor support of the dish.
KARIDES KAFFIR LIME
Dried lemongrass leaves, red hot shrimp sauce, basil oil,
TASTING NOTE The only way I can describe and explain this dish is simple, elegant and fresh.
We can say that the combination of hot sauce prepared with fresh hot peppers and fresh spices, and basil oil is the most beautiful and simple presentation of fresh shrimps prepared for you.
Together with a fresh Thai-style tabouleh made with fresh spices flavored with coriander oil and fresh herbs, mostly mint and cilantro, I would say that this dish is a complete modern Thai dish.
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