In the heart of Istanbul, the historic former American consulate now houses “Cok Cok,” a culinary treasure trove with a rich history that once attracted naturalists like Hemingway, drawn to the botanical wonders from around the globe, including fresh spices and herbs. At the forefront of this enchanting culinary world is Chef Nutjarin Plasri, an extraordinary Thai cuisine virtuoso. Her culinary journey, which began in 1996, has been marked by innovation and a fresh perspective on traditional Thai recipes, earning her the honor of serving the Thai royal family. Cok Cok is part of the renowned 5-restaurant group, and Chef Nutjarin, who started from the ground up, now holds the esteemed position of Executive Chef. She’s supported by a dedicated team, including Ferzan Kazdal, the Food & Beverage Director, who welcomed me with open arms, and Dila Aydin, the house sommelier, whose extensive knowledge complements each course perfectly.
Stepping into Cok Cok’s inspiring and tranquil dining room, I embarked on a culinary journey that exceeded all expectations. Each bite was a revelation, with fresh spices and herbs taking turns, a testament to both Thai and Turkish culinary traditions. Among the memorable dishes, the Massaman Curry Lamb Ribs stood out, combining the depth of curry flavor with the tender succulence of the meat, leaving an indelible impression. Yet, beyond the exceptional food, it was the camaraderie and warmth offered by the Cok Cok team that truly elevated the experience. It’s not just a meal; it’s a gathering of friends, where culinary artistry meets genuine friendship—a compelling reason to make Cok Cok a must-visit destination for those who seek the flavors of Thailand in the heart of Istanbul.
Special thanks to Gurkan Aslan of the Peninsula Hotel, who’s friendship has opened many doors.
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