The world's most valuable quick service restaurant McDonald's Türkiye, has launched its new advertising campaign. Bringing to the screen the steps it has taken with Turkey and the lives it has touched since 1986, McDonald's Turkey features the sincere and inspiring stories of a wide structure ranging from restaurant employees to local suppliers in its "Side by Side" campaign.  

By Turkey's Side Since 1986

McDonald's Turkey, which supplies 98 percent of its products from well-established brands in Turkey, expresses its support for the National Women's Volleyball Team with the expressions "shoulder to shoulder" and its side-by-side with young people and children with the expressions "head to head" and "heart to heart" in its new commercials. The brand conveys the story of the sincere bond it has established with its consumers, employees, farmers and suppliers to the audience with the message "We are side by side with Turkey" in the commercial.

From Anatolian Lands to Restaurants…

In the commercial, which explains that McDonald's Turkey supplies the beef it uses in its menus from Namet and potatoes from Fine Food, a farmer from Bursa İnegöl proudly describes his collaboration with the brand with the words "You have to plant love so that you can reap the much-loved and famous potato" regarding the potatoes he supplies to McDonald's Turkey.

Their Dreams Come True with McDonald's Türkiye

McDonald's Turkey also featured its employees in the commercials of its new campaign. A "Guest Experience Leader" who started working at McDonald's Turkey to support the family economy and who continues to work with his children and wife, describes the brand as his second family. Another employee who works as an "Operations Manager" says that he quickly climbed the career ladder and quickly started working in the management team thanks to the opportunities offered at McDonald's Turkey, where he started working part-time.

McDonald's Türkiye 'Side by Side' Advertising Campaign Imprint:

Advertiser: McDonald's Türkiye

Advertiser Brand Representatives: Özdeş Dönen Artak, Tuğçe Altınsoy, Melis Aydemir, İrem Kara, Simge Akgün Birinci, Tuğçe Özarpacı

Advertising Agency: TBWA\Istanbul

CCO: İlkay Gürpınar

ECD: Volkan Karakaşoğlu

Group Creative Director: Mesut Koçarslan

Creative Director: Serdar Güngör

Creative Team: Orkun Süslü, İlayda Köroğlu, Lesli Luza, Eren Keskiner, Ezgi Kitapçı

General Manager: Tuğyan Çelik

Deputy General Manager / Business Development Director: Ömer Üstündağ

Brand Team: Çağla Yalçınkaya, Bediz Saylam, Yağmur Ayata, Levent Tüker, Seçil Karbo, Bihter Uzel

CSO: Toygun Yılmazer

Head of Strategy: Onur Aydin, Arda Sesli

Strategic Planning Team: Yunuscan Hısımcıl, Elif Sayın

Social Media Director: Burcu Çelenoğlu Aydın

Social media team: İdil Akıncı, Gizem Karakaya, Aslı Karatosun

Agency Producers: Nilay Meltem Ciğit, Canan Polat, Mert Adabaş, Tansu Ertürk, Elif Mermer

Optimization Team: Neslihan Güçim, Gözde Bilir

Side by Side Launch 

Production Company: Ptot Film

Director: Ozan Açıktan 

Producer: Işıl Ege 

Post Production: Roots

Voiceover: Engin Alkan

Song: MFÖ

Music Production: 3K1A

Employee & Supplier True Stories

Production Company: Organic Film

Director: Senem Bay

Producer: Cengizhan Fidan

Post Production: Sinefect

Song: MFÖ

Music Production: 3K1A

Source: HORECA TREND and McDonald's Türkiye

Istanbul's first Far East hotel Shangri-La Bosphorus, Istanbul, is hosting another very special gastronomy event. Shangri-La's award-winning restaurant Shang Palace will be presenting the 7-year-old Peking duck tradition with meticulous attention to detail between January 12-159. Peking Duck Master Chef Yuan Chao Ying. Chef Yuan will present a special menu to Shang Palace Istanbul by redefining this unique tradition with modern touches.

Chef Yuan Chao Ying Presents Peking Duck with His Special Recipe

Chef Yuan Chao Ying's special tasting menu includes iconic Chinese cuisine dishes such as Chicken and Egg Corn Soup, Steamed Chinese Bundt, Crispy Shrimp Wrapped in Shredded Wheat and Cantonese-Style Poached Pear, as well as Peking Duck. Guests will have the opportunity to discover these unique flavors in the chef's special menu or simply experience the famous Peking Duck a la carte.

Maestro of Kitchens for 40 Years

With over 40 years of experience in the industry, Chef Yuan Chao Ying is known as a maestro in culinary operations. The award-winning chef, who has received numerous accolades throughout his career, serves as Shangri-La’s Regional Executive Chef responsible for Beijing cuisine. Yuan is known for his mastery of the art of roasting Peking Duck, using the tradition of roasting duck in wood-burning ovens.

Shangri-La Bosphorus, Istanbul's upcoming events hotel Instagram account and Shang Palace   Don't forget to follow his account.

Source: HORECA TREND and Shangri-La Bosphorus, Istanbul

Tuğra Restaurant: Winter Menu Meets Ottoman and Modern Tastes

Tuğra Restaurant's winter menu offers its guests a unique gastronomy experience by blending the traditional flavors of Turkish and Ottoman cuisine with modern touches. Gerdaniye Soup stands out as a hot starter prepared with lamb neck and its juice, while Potato Dolma is served with marrow sauce and pistachio cream as the chef's signature dish. Cold and hot tastings and salads prepared from fresh winter produce offer healthy and delicious options blending Ottoman recipes with innovative touches. In the main courses, Bluefish, known as the pearl of the Bosphorus, offers an elegant taste when served with fennel and sour cherry puree, while slowly cooked Young Beef Rib and Lamb Küşleme prepared with beetroot couscous are among the stars of the menu. Yellow Chicken, completed with white radish cooked in milk and kale herb, and Çanakkale Lobster prepared with sophisticated touches add originality to the menu. Adding flavor to the table, Nezaket Külbastı, Kohlrabi, Testi Kebab, Yayık Külbastı, Heifer Kuşgömü and many more invite the restaurant guests to a feast. In desserts, Chocolate in Turkish Coffee, Milk Halva and Fig in Pomegranate Blossom reflect modern interpretations of Ottoman flavors; Quince Dessert, Kunefe with Roasted Pistachios, Handmade Baklava Plate and Katmer with Pistachios make up the dessert finale of the menu.

Successfully representing Turkey in the world's most prestigious chef competitions Chef Emre İnanırThe menu, bearing the signature of the restaurant, offers an unforgettable dinner experience with flavors inspired by the freshest ingredients of the season, as well as the bluefish, a symbol of Istanbul. Chef İnanır, who adds a unique touch to the flavors he prepares with unique techniques, inspired by both history and seasonal products, expresses the reference that the bluefish, the star of the menu, makes to the history of the Bosphorus with the following words: “In our winter menu, we carefully use winter vegetables such as beets, celery, leeks and mushrooms, which reflect the abundance of the season. Young Beef Rib, one of our signature dishes in the main courses, is a favorite of our guests with its soft texture and rich flavor. In addition, Bluefish is a special product that crowns our menu. In fact, bluefish was once seen so abundantly on the Bosphorus that this period was called the ‘Bluefish Era’. Describing it as the Pearl of the Bosphorus is very suitable for the elegant spirit and historical texture of Tuğra Restaurant.” Chef İnanır deepens the story of Tuğra Restaurant by bringing the cultural heritage of the Bosphorus to the table with every plate.

Offering unique flavors of Turkish and Ottoman cuisine to its guests from all over the world for years, the award-winning Tuğra Restaurant awaits those who want to experience the rich culinary culture of the Ottoman Empire, accompanied by the unique Bosphorus view and historical atmosphere of Çırağan Palace Kempinski Istanbul.

Source: HORECA TREND and Tugra Restaurant