The New York’s Chinatown delights served in Chisinau by Chef Emre Uzunok 

Good morning, Emre! Any tourist visiting Moldova is asked what his /her impressions about our traditional cuisine are. The curiosity is even bigger when it comes to a chef who has been working in Chisinau for five years. But in this case I will ask the question differently. Imagine you are at home in Turkey, and you have decided to serve your guests with a Moldavian traditional dish. What would you choose to cook?

“Zeama”, of course. And, anticipating your following question: if I had to choose a Moldovan wine, it would be a wine from "Purcari". I have a great respect for this brand.

The loyal guests of the restaurant appreciate the traditions, but, at the same time, they are always looking for something new. For a few months, as the activity of the restaurants was suspended, you probably had time to try out new dishes and tastes. What new dishes have you included in the menu of "New York" restaurants for this summer?

Many surprises with oriental inspiration. Together with Mr. Ümit Yüksel, the Regional Director of Summa Hotels in Moldova, who was previously a chef, we decided to offer our guests a culinary experience with Far East touches.

The new menu of "New York" restaurants includes six types of Asian culture inspired dishes. But when you don't know what to choose, recommendations are more than welcome. As a chef, it is normal to be proud of all your creations. However, what should I start with to get acquainted with the Far East flavors?

Definitely try the “sweet & sour chicken”!

I will accept your recommendation with pleasure. What other surprises has the "New York" restaurants prepare for us?

I would like to share two important news to our guests. We created the "Business Lunch" menu, which is served from 11:00 to 14:00 at "New York" Restaurant, Courtyard by Marriott Hotel Chisinau. It is a rich and complex menu, which includes salad, soup, a main course, a dessert and drinks. Another news is that we launched the “Take Away” concept valid for both New York Restaurants.

Have you prepared a separate menu for the "Take Away" option?

We do not have a separate menu for this option. The guests can order any of the items from the "New York" restaurants’ menus. Choosing the packaging for the “Take Away” service was quite a complicated task for us. It is well known that the biggest problem of the delivery and take-away services is the quality of packaging and transportation containers. In Moldova we did not find the proper materials according our standards, that's why we have decided to import heat-resistant polycarbonate food packaging from Turkey. Compared to the plastic packaging, this one does not interact with food, regardless of temperature. In addition, we use about 20 types of special boxes for different type of dishes. That's why you can be sure that when you open the box, either at work or at home, you will have the same taste and quality that you are used to at the restaurant.

What is the working program for the "Take Away" service?

The program is 24/7. As New York restaurants operate without breaks and without days off, you can place an "Take Away" order at any time, which you can pick it up in 15-20 minutes.I would like also to mention about the wonderful evenings you can spend at our Zaxi Restaurant and Terrace. As you know, here you can delight yourself with a unique view of Chisinau city and a special "Asian Fusion" contemporary style cuisine. 

Emre, this summer, unfortunately, we have another important topic of discussion regarding the operation procedures of the restaurants. I am referring to the safety and hygiene standards in the context of the COVID-19 pandemic.

You have recently wrote about our well preparing to return to work under COVID-19 “new normal”. I just want to point out a few important details. Recently, Radisson Blu Leogrand Hotel has obtained the international SGS certification, which proves the compliance with the standards of cleanliness and hygiene in all spaces and areas of the hotel (reception, rooms, restaurants, conference rooms, etc.). This represents a high appreciation of our efforts in ensuring the safety and health care of our guests. Another important aspect is that, as a chef, I have developed a highly detailed guidelines for my team, which ensures the compliance with the increased requirements of cleaning and sanitation procedures. We have even created a detailed instruction on how the kitchen staff have to wash their hands properly.

Yes, I saw it and it includes 11 actions to make sure you washed your hands properly. I think it was easier even at the kindergarten I went to as a child, where I had the most demanding educators. Let's talk about something more pleasant. It is summer season, which means that many seasonal fruits and vegetables are available now. As a chef, what are your favorite products?

If we talk about this season, then definitely - strawberries. Just today I went to Anenii Noi, where I bought 20 kilograms of strawberries to prepare the jam that we will serve to guests for breakfast. Of course, I could order the delivery of fresh products directly to the restaurant, but I like to travel through the districts of Moldova, to meet the suppliers and personally to choose the best products.

Where else did you travel in Moldova looking for products, except of Anenii Noi district?

I went to Calarasi, to Comrat. Usually we buy walnuts from Comrat; I really like the quality. 

I think you know much better than many residents of the city how and where to choose the seasonal products in Moldova. But I have a special request to you as a chef who has worked in Istanbul for many years. When the travel restrictions are lifted, Istanbul is one of the destinations I would like to go to for a weekend. And I'm probably not the only one. Recommend us a good restaurant in Istanbul.

I recommend you not only one restaurant, but an entire district. It is about the Sariyer area, located in the European part of Istanbul, where the Bosphorus borders the Black Sea. There you will find several seafood restaurants. And if I should give you a concrete example, then choose the restaurant "Hamdi" in the Eminönü region, which, in addition to the exceptional cuisine, it also offers a beautiful view of the Bosphorus.

Don't you miss to return back to Istanbul? You were previously the chef at the Restaurant of Radisson Blu Bosphorus Hotel.

I feel good here in Chisinau. Maybe I just miss the International competitions between chefs. That is a special world.

Have you participated in competitions in many countries?

Yes, I have participated in many competitions in different countries: Germany, Russia, Ukraine, Greece. 22 medals are a beautiful collection of memories from those times.