|
East meets west on a plate
Tarik Bayazit explains that he and his business partner first fell in love with the Art Nouveau building that dates to 1903. They then decided to turn it into a modern restaurant that served fusion fare. Avcioglu Architecture are responsible for its striking interior that fuses old and new, east and west. Designer Idil Ozbek and Durmus Dilekci also played an important role in the creative process. The owners of Changa were huge fans of Peter Gordon, the famous London chef. He gave them a pleasant surprise by coming to Istanbul and announcing that he wanted to be a part of the project. Together with chef Aydın Demir, they brought out the menu after 5 days of non-stop work. Peter Gordon was born in New Zealand and spent his youth travelling and working in Asia and the Far East. He is known for his knowledge and use of different cuisines.
A 'topless' kitchen
Changa is a relaxed venue with soft colours. The transparent dumb waiter and 'topless' kitchen are its most unique features. A 4cm thick glass floor that can hold 4 tons looks down on the kitchen in the basement. Don't worry though you can see the kitchen but they can't see you! Tarık Bayazıt says that unusual food, an unusual venue and plenty of hard work made Changa the huge success it is today. Reservations essential. Siraselviler Cad. No: 87/1, Taksim. Tel: 0212-249 13 48 www.changa-istanbul.com
|
Salmon with Star Anise and Ginger: served with green tea soba noodles and sour apples and cucumber (8 persons)
Ingredients:
8 160gr pieces of salmon (boned but with its skin)
2 finger sized pieces of chopped ginger
100mg soy sauce
10gr brown sugar
20mg sesame oil
30 mg sunflower oil
8 whole Star Anise
Noodle Salad:
30gr Hijiki seaweed
350gr soba noodle
Half a bunch fresh coriander
4 finely chopped green onions
10 mg sesame oil
10 mg flower oil
20 mg rice vinegar
Sour Green Apple and Cucumber : 1 chicory sliced lengthwise
500 gr. cucumber sliced lengthwise
The juice of 2 lemons
20gr sugar
500 gr. apple sliced lengthwise
Finely chopped Nori Seaweed.
Preparation:
Marinate the salmon in the first 6 ingredients for 2 hours. Boil 2lt water and then cook the soba noodles 'aldente'. Strain, hold under water and add a little sunflower oil. Marinate the cucumber in lemon and sugar. Place the Hijiki in hot water for 30mins and dry before use.
Service:
Preheat oven to 230 degrees. Place greased paper in a pan. Place salmon skin up on paper. Bake in the middle tray for 12 minutes. Mix the soba noodles, hijiki, coriander, green onions, sesame oil and flower oil and place on a plate. Place the salmon on top. Mix the chicory, green apple, cucumber, lemon juice and sugar and add on spoonful on top. Add nori seaweed and serve.
Address:
Siraselviler Cad. No: 87/1, Taksim. Tel: 0212-249 05 61
www.changa-istanbul.com
