Old-world Istanbul charm meets modern dining at Pera Turkish Grill & Mezze

There’s no shortage of Turkish spots in Singapore. Many serve the well-loved classics we’ve come to crave — the syrupy crunch of baklava or the rich and sweet kunafa. But the new Pera Turkish Grill & Mezze, located at South Beach, brings something refreshing to the table.

“Pera” refers to a district in Istanbul — a hub once regarded as the cosmopolitan centre of the Ottoman Empire, known for its lively arts scene and layered history. 

It’s this blend of old & new, tradition & modernity, that we can see the restaurant seeks to capture — in its atmosphere and on its plates.

The space and team

One thing that immediately stands out is its inviting space — an elegant balance between contemporary and warm hospitality.

There’s a breezy outdoor patio perfect in the breezy golden hours, and an even lovelier dimly lit indoor area that exudes the glow of modern Istanbul.

An open kitchen sits at the corner of the restaurant, where you can watch the chefs at work — a small touch that adds to the theatre of dining. Beside it, a sleek bar with counter seating, is a cosy spot to sip on your drinks.

The kitchen is led by executive chef Volcan Nincek, whose culinary career spans over 20 years. Having worked at established restaurants such as PF Chang in the US, his philosophy rests on a fine balance: Respecting tradition and embracing evolution.

Running the floor is co-owner and general manager Guzide Koksal, whose warm presence we appreciated during our dining experience. 

She is Turkish-born and now Singaporean, having spent over 15 years in Singapore’s hospitality industry. Pera Turkish Grill and Mezze has since been a meaningful expression of what home means to her.

Together with the rest of the team, they bring forth flavours that feel both authentic and elevated to the Singaporean crowd.

The mains and signature grill

Let’s jump straight into what we found to be the menu’s highlights — the grilled mains.

The fistikli beyti ($36), or pistachio beyti kebab, features a tender lamb kebab with toppings of pistachio. It is wrapped neatly in lavash bread and served atop a bed of garlic yoghurt, tomato butter, and sumac onions.

Each bite is rich and textured — the lamb juicy and well-spiced, the lavash soft with a good chew. 

A dip into the yoghurt and tomato butter adds tang and depth, making every mouthful an explosion of savouriness. It’s hearty, flavour-packed and satisfying.

This was a definite standout and my favourite: The ege izgara levrek ($62) — freshly grilled Turkish seabass paired with arugula and charred lemon.

The fish arrives perfectly grilled — the skin crisped to a crackle, and the flesh beneath delicate and flaky. A drizzle of the charred lemon brightens the dish and cuts through the richness with citrus. 

It’s clean, smoky, and beautifully balanced, instantly drawing quiet nods at our table and has both our forks reaching back for more.

There’s vegetarian and vegan options, too — prepared with the same care and finesse as the meat dishes.

The guveg mantar (S$26) features claypot mushrooms with garlic and thyme. There’s an optional aged kashkaval cheese topping that melts into a luscious blanket over the portobello.

The mushrooms are tender and fresh, with a natural umami deepened by the garlicky sauce. The kashkaval cheese adds a hint of saltiness and depth, making the dish an easy one to devour.

For anyone particular about mushrooms (like me), this one’s a good choice.

Mezzes and salads

The restaurant’s menu also features an impressive spread of warm and cold mezzes, ideal for sharing.

We had the girit ezmesi ($20) — a creamy cheese spread topped with sweet melon, fresh herbs and roasted Antep pistachios. 

It was rich and decadent. The melon’s sweetness offsets the cheese’s saltiness, creating a balanced bite.

We also had the izgara hellimli sarma ($18) — grilled halloumi wrapped in wine leaves, and served with cherry tomato salsa and pine nuts. It was my favourite mezze of the afternoon.

The halloumi’s firm texture gives way to a smoky edge, while the wine-leaf wrap adds an earthy chew. Together, it is cohesive, textural, and delightful.

Of course, no Turkish meal is complete without salads, which act as bright refreshers between all the rich meats and cheeses.

The bostana (S$22) salad, with tomatoes, cucumber, onion, parsley, mint, and lemon juice, does just that.

It’s juicy, zesty, and uplifting, cleansing the palate between bites. I found myself returning to it often, especially between the heavier courses.

Desserts and drinks

To end on a high note, the fistikli baklava (S$16) was everything you’d want in a classic pistachio baklava: Crisp, golden layers that shattered delicately to reveal sweet nuttiness beneath.

It’s an indulgent and perfect close to the meal.

As for drinks, don’t overlook the Turkish lemonade (S$10).

Despite its simplicity, it’s unexpectedly memorable. Made with fresh lemon, orange sugar, water, and lemon salt, it is tart and refreshing. I found myself asking for many refills.

We were told it’s a house signature, and it’s easy to see why.

For something more traditional, perhaps over your lunch, you can opt for the Turkish coffee (S$5) or Turkish black tea (S$3) — both served in charming traditional ceramics.

The coffee is dark and robust, while the tea offers a light, cleansing finish with soft herbal notes.

Pera Turkish Grill & Mezze also has an extensive alcoholic drinks list — from signature cocktails and wines to raki (a Turkish alcoholic beverage made with distilled grapes and anisee).

Whether you’re after an elegant date night, a small celebration, or simply a casual catch-up over mezze and drinks after work, Pera Turkish Grill & Mezze is a fitting spot.

If you enjoy Turkish flavours, or are curious to experience it with a touch of contemporary flair, Pera is well worth a visit.

This was a hosted tasting.

For more ideas on what to eat, check out Udon Shin’s viral carbonara udon or chef Drew Nocente’s latest venture, Il Toro.