Page 50 - April 2020

11. rli mosT innovaTive F&b ConCepT

bilkenT sTaTion
BILKENT STATION
Bilkent Center, Ankara’s first shopping centre was built in 1998 by Tepe
Emlak Yatırım A.Ş. Bilkent Center’s renewal process began with the closing
of the 8,750sq m Praktiker anchor store. Thus, 30 leasable independent
sections with an industrial vintage concept were created. This space was
separated as the gastronomy section and was introduced as Bilkent Sta-
tion, succeeding in catching the attention of its target audience. Bilkent
Station offers a unique experience to the visitors by offering various
world kitchens within the train station concept which was inspired from
Historical Ankara Train Station.

boXpark
When it comes to creating a unique and innovative food and drink,
retail, and leisure concept, BOXPARK has pioneered the sector. Beginning
with the humble ethos of bringing shipping containers to East London,
BOXPARK transformed the space into the world’s first pop-up dining and
BOXPARK
shopping destination. BOXPARK has enjoyed working with over 100 of
the UK’s leading food brands since launching in 2010 and has extensive
brand reach into major landlords including Hammerson’s, Schroders and
Quintain, as well as relationships with over 900 of the UKs leading street
food operators.

ClassiC piZZa resTaUranT
A leading gourmet-pizza chain in Europe that began by focusing on
one product, that is easily appreciated, and making it better than anyone
else. Classic Pizza Restaurant is a family business established in 1996 in a
small Finnish harbour city, Hanko. Before that the owners of Classic Pizza
Restaurant, Juha Toivanen and Merja Rahkola-Toivanen, had a successful
fine dining restaurant called Jonathan. Juha & Merja thought that the high
prices and stiffness in fine dining was limiting their customer base, because
it’s difficult to approach. They wanted to make a concept that is easily
cLASSIc PIZZA RESTAURANT
achievable and affordable for everyone from students to CEOs.

yi by jereme leUnG
Located on level three of the Raffles Hotel Singapore, Yi by Jereme
Leung is a restaurant built on a 595sq m area, featuring a bar, a main dining
hall, two private dining rooms, and an experience room where chef will
offer guests an up-close-and personal look at himself in action showcasing
his dishes. The cocktail bar is the first introduction to this dining experi-
ence before the concept of this creation of this world is revealed in the
dining room. The dining room brings a whimsical and creative experience
for all generations.

yi by jEREME LEUng