A taste of Türkiye in Shekou

Arriving in a city as vast and dynamic as Shenzhen can feel like being dropped into the middle of a thrilling, albeit overwhelming, novel. This city, however, has a way of surprising you. It’s a place built on technology and looking towards the future, and this forward-thinking spirit extends, thankfully, to its restaurants. In the Shekou area, you quickly find that Shenzhen boasts a world-class culinary landscape that rivals the food diversity found in most large cities in the West.

This culinary diversity is how I found myself, one evening, not fumbling with a translation app, but ordering a full-blown Turkish feast at Bunco By Abidin, a warm, inviting space with an open kitchen buzzing with energy. This place was truly welcoming, from the diversity of diners to a multi-lingual menu presented on a sleek tablet. High-resolution photos accompanied every item, and below the elegant swoops of Chinese characters were English names that I recognized: “Beyti kebab,”“Alinazik,” and “Atom.”

The outside dining area in front of Bunco By Abidin in Shekou.

This small act of bilingualism felt like a huge gesture of hospitality. It was Shenzhen’s way of saying, “We see you. We know you’re here. Welcome.” Freed from the anxiety of the unknown, we ordered with gusto, tapping our way through a culinary tour of Anatolia.

The first dish to arrive was Atom (yogurt appetizer with chili “Atom”). A bowl of thick, strained yogurt, impossibly creamy and cool, was crowned with whole dried chilies glistening in infused oil. The contrast was stunning — a promise of both soothing comfort and fiery excitement. It was the perfect start, a dish that wakes up the palate without overwhelming it.

The Atom appetizer.

Next came the main event. The yogurt, eggplant, and beef Alinazik was a masterpiece of textures and flavors. A foundation of smoky, puréed eggplant blended with yogurt provided a tangy, earthy base for a generous topping of richly seasoned minced beef. Scooping it up with the warm, fluffy bread served alongside felt like a communal, comforting ritual. Each bite was a harmonious blend of smoke, savory meat, and cool tang.

We also indulged in the Beyti Kebab, a dish that is a“chef’s pick” on the menu. Juicy, spiced lamb pieces were served in a nest of yogurt, with thin triangle slices of toasted bread around. It was hearty, flavorful, and exquisitely prepared, a testament to the skill I could see on display in the bustling open kitchen.

The Beyti Kebab dish.

To finish, we opted for the pistachio pastry. Two delicate triangles of what looked like baklava arrived, their countless paper-thin layers shattering at the touch of a fork. The pastry was soaked in a light syrup, but the real star was the generous filling and dusting of vibrant green pistachios, providing a rich, nutty flavor that was sweet but not cloying.

As I looked around the lively dining room, watching the chefs work their magic, I realized this meal was about more than just fantastic Turkish food. It was a perfect metaphor for Shenzhen itself. Here was a city that, through its embrace of technology and its inherently international DNA, makes it incredibly easy to feel at home. It’s a place where you can find a world of flavors and be welcomed to the table no matter where you are from.