Sarastro has a kitsch charm on the outside but step inside and you’ll be transformed to a grand operatic stage!
King Richard’s daughter, Sibel
go and seek help or stay at home. It is exclusively for bon vivants
who enjoy the good things in life. Woohoo!
A TURKISH DELIGHT The cuisine is Mediterranean and Turkish, helmed by Chef Ali, a Turkish chef de cuisine who used to work at the famous Savoy Hotel in London. He and his four sou chefs conjure up a daily feast of an extensive selection of starters and main courses, showcasing some typical Turkish fare, of which the Lamb Anatolian (my favourite) is the signature dish. It is a generous portion of braised lamb shank cooked to perfection. The mezze starter has a selection of delicious Turkish snacks and the cheese borek, a cheese-filled puff pastry is especially yummy. There are equally delicious menus for vegetarians and kids. Te dessert is pure indulgence,
especially Chef Ali’s Raki Crème Brulee, infused with Raki, a traditional Turkish aniseed spirit served with ‘Medjool Delight’ dates. Te food may not be haute cuisine, but it is heartily and skillfully prepared. A night out at Sarastro guarantees an evening of joviality and entertainment. A restaurant with good Feng Shui will always have that effect on people.
62 FENGSHUIWORLD | JUNE 2014
Te food may not be haute cuisine, but it is heartily and skillfully prepared. A night out at Sarastro guarantees an evening of joviality and entertainment. A restaurant with good Feng Shui will always have that effect on people.
THE LEGACY LIVES ON Today, Sarastro is run by King Richard’s daughter Sibel and her uncle Murad. She is the heiress to his “kingdom”. I have known Sibel since she was a teenager.
She has
blossomed into a beautiful young lady, now happily married and is presently helming the restaurant and carrying on the legacy of her father’s pride and joy. As we sit down for a chat in my favourite opera box in the restaurant, Sibel and I reminisce on the good old days during her father’s time and laugh at the antics her father used to get up to. He was always up to mischief of
some sort, like a naughty schoolboy, but always with a touch of mirth and humour. Sibel says pensively, “It was daunting at first to inherit this restaurant, but I am beginning to love the business. It is hard work with 24/7 commitments, but at the same time, satisfying when the business works. I have a duty to honour my father’s
Sarastro Restaurant enjoys excellent feng shui symbolism, with opulent gold furnishings and coins indented to the floors that resonate with prosperity vibes.
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