Yunus Emre Institute is actively organizing a variety of gastro-diplomacy initiatives aimed at showcasing Turkish cuisine, renowned globally for its unparalleled gastronomic diversity, across the Asia-Pacific Region.

In Bandar Seri Begawan, the capital of Brunei, a “Turkish Food Workshop” was arranged for Bruneian bureaucrats and businesswomen.

At the inaugural session of the workshop hosted at Laksamana Business College Cooking School in collaboration with the Embassy of the Republic of Türkiye in Bandar Seri Begawan and the Yunus Emre Institute in Brunei, the attendees received instruction on Turkish cuisine staples such as tarhana soup, karnıyarık, and pumpkin dessert from the Embassy Cook, Adem Can.

The workshop was graced by the presence of Prof. Hamit Ersoy, Turkish Ambassador to Bandar Seri Begawan, and Lale Ersoy, Coordinator of the Yunus Emre Institute in Brunei. Alongside culinary sessions, engaging discussions were held about the diverse and vibrant Turkish cuisine. 

Ambassador Prof. Hamit Ersoy highlighted in his address the significance of gastro-diplomacy as a pivotal component of cultural diplomacy, emphasizing its evolution into a vital instrument fostering relations and cultural exchange between nations. 

Ambassador Prof. Ersoy underscored the significance of cuisine, encompassing diverse terms like “gastro-culture” and “gastro-tourism,” alongside gastro-diplomacy, as a pivotal factor in the realm of tourism. 

“We have expanded our endeavors to introduce Turkish culture in Brunei to a broader spectrum”

Lale Ersoy, Coordinator of the Yunus Emre Institute in Brunei, said, “Bruneians exhibit significant interest in Türkiye’s distinct cultural abundance. By adding cultural activities such as traditional Turkish arts, Turkish cinema, Turkish archery to our Turkish language teaching activities that we have initiated last year, we have expanded our endeavors to introduce Turkish culture in Brunei to a broader spectrum.”

“We are promoting Turkish cuisine, while also highlighting the gastro-tourism potential of our nation”

Coordinator Ersoy noted, “Through our gastro-diplomacy initiatives, we are promoting Turkish cuisine, which has flourished through centuries of interaction with diverse civilizations, while also highlighting the gastro-tourism potential of our nation. We will persist in acquainting Bruneians with flavors from various Turkish regions, leaving a lasting impression on their palates throughout the year. The activity we organized today also saw the participation of the wives of five ministers.”

Bruneian bureaucrats and businesswomen expressed their appreciation for Turkish cuisine during the “Turkish Food Workshop,” emphasizing its deliciousness and their overall enjoyment of Turkish dishes.

The “Turkish Food Workshop” concluded with the distribution of participation certificates to the attendees, followed by a commemorative photo session.