Turkish Café Istanbul has steadily earned its place as one of Malaysia’s standout destinations for Middle Eastern and Turkish cuisine, known for its disciplined execution, careful sourcing, and the comforting familiarity of time-honoured flavours. Led by founder and chef Deniz Alkoç, who hails from Türkiye, the restaurant has built a reputation for balancing authenticity with the dining rhythms of Kuala Lumpur’s multicultural crowd.
From hand-made classics like lahmacun and pide to breakfast sets that introduce diners to olives, cheeses and Turkish coffee at an unhurried pace, the brand has cultivated a loyal following grounded in trust and repeatability. Recognised as one of News Hub Asia (NHA)’s Top 10 Best Middle Eastern Restaurants in Malaysia, Turkish Café Istanbul speaks to how regional culinary traditions can thrive, and evolve, in a city where curiosity and culture meet at the table.
In this interview, Chef Deniz reflects on the award, the early hurdles, and the disciplined approach that anchors the restaurant’s growth.
NHA: What does the NHA Top 10 Award mean to you?
Chef Deniz: It’s a recognition for consistency. We focus on clean execution, good sourcing, disciplined prep, and warm service day after day. The award tells us guests feel that across the board, not just on special nights.
NHA: Why bring Turkish cuisine to KL and what were the early hurdles?
Chef Deniz: KL is curious and multicultural. So, bringing Turkish cuisine here made sense. The real hurdle was familiarity as some staples needed a little context before they became habits. Our approach was simple: explain briefly, let people taste, and repeat. We introduced brined olives and Turkish cheeses through the Turkish breakfast sets so guests could sample without pressure, and we encouraged first sips of Turkish coffee so people could discover its flavour at their own pace. Over time, those moved from “new” to “regular order,” backed by tighter sourcing and staff training to keep the experience consistent.
NHA: How do you balance authenticity with innovation?
Chef Deniz: Authenticity comes first – we keep the original methods, ingredients, and spirit of Turkish cooking. What changes is format and pacing to suit how people in KL like to eat. We hand-make and grill the classics (lahmacun, pide, manti, köfte) but present them in shareable portions and combo platters for groups. For lunch, we offer quicker bowl-style plates while keeping the same flavours. Seasonal dishes and occasional “chef’s features” let us add variety without losing Turkish roots.
NHA: What defines good cuisine for you?
Chef Deniz: Quality inputs, correct technique, and repeatability. If we can’t reproduce a dish to the same standard on a busy Friday as a quiet Tuesday, it doesn’t belong on the menu.
NHA: Why offer a main dining area and a quieter section?
Chef Deniz: Different needs. Some guests want the buzz; others need privacy for meetings or celebrations. We don’t brand the quieter room it’s simply a more private setup with the same menu and standards.
NHA: How has Malaysia shaped your approach?
Chef Deniz: KL prefers shareability and rhythm: meze to start, breads hot from the oven, longer breakfasts, and steady tea service. We’ve made those habits into a feature breakfast set that runs until 2pm, with free-flow tea options clearly marked, and meze/bread sections that make it easy to build a table.
NHA: What’s next for Turkish Café Istanbul?
Chef Deniz: Tighten execution on staples, rotate more regional dishes (for example, continuing to highlight specialties like manti and kuymak), and add focused tasting nights. Training stays a priority, so growth doesn’t dilute quality.
NHA: Thank you, Chef Deniz.
As Turkish Café Istanbul looks ahead, Chef Deniz remains committed to what he describes as the core pillars of good cuisine: quality ingredients, correct technique and unwavering consistency. With plans to refine staple dishes, highlight more regional Turkish specialties and introduce focused tasting nights, the restaurant aims to evolve without compromising its roots.
In a city that prizes shareability and variety, Turkish Café Istanbul continues to shape its identity through craftsmanship and calm discipline, proving that authenticity, when executed with care, resonates deeply with Malaysian diners. Its NHA Top 10 recognition underscores this steady commitment, marking the restaurant as one to watch in Malaysia’s growing landscape of Middle Eastern and Turkish dining. 