Anyway, if people can cope with my scorn - my main points are that the fear of missing out causes menus to blur into each other causing a stifling lack of choice, and that the protectionist work permit system that is in place to safeguard Turkish interests actually more often harms Turkey than helps it. Whatever Mr Farmer might think, you can't learn to cook Chinese food authentically from a book or from a few weeks working abroad - and the result is further worsened by the huge costs involved with importing ingredients. So what you are left with is a local version made by a local person with locally available ingredients - it's not going to be authentic is it?
I do wish the prom was made up of local fish restaurants (this can be done in the Fethiye fish market with superb quality), kebap restaurants and places like Mozaik Bahce, showing us some of the wonderful regional variations that a country as diverse as Turkey must have in abundance.
I have a feeling that once upon a time it was a bit like that, then one restaurant spied a plate of chips coming out in another, and it was a very slippery slope from that day to this. I remember the Han restaurant, specialists in Chinese, Indian AND Mexican (although not Turkish) cuisines. How tragic that was.