อาหารโบราณ
THAI COOKING OF THE PAST
 

 
 Starters

 KHANG KHAO PHUAK
 ค้างคาวเผือก
From the Chaowang’s kitchen (The Royal Kitchen) : Minced prawns, chicken and sweet spices stuffed in a golden taro pastry, accompanied by its own special sauce.

CHOR MUANG
ช่อม่วง
From the Chaowang’s kitchen (The Royal Kitchen) : Steamed floral– shaped dumplings using butterfly pea flowers with exotic stuffing.

MIENG KHAM
เมี่ยงคำ
Traditional Thai platter : betel leaves filled with roasted peanut, pieces of green lime, shallots, ginger and caramelized sauce made from organic palm sugar, galangal, and Phuket
shrimp paste. A must!!

MIENG SOM
เมี่ยงส้ม
Traditional Thai snack: betel leaves filled with white and pink pomelo, dry shrimps, green mango and pickled cabbage, topped with roasted coconut, and tamarind with palm sugar sauce.

RICE FIELD CATFISH AND PRAWNS SALAD   
แสร้งว่ากุ้งปลาดุกฟู
Salad of crispy minced rice field catfish and Suphanburi prawns with organic lemongrass
and ginger, tossed in a spicy lime dressing.

360

PEARLS OF “BACK TO THE PAST”  
อาหารว่างโบราณรวม 
An interesting and delicious selection of the above “Thai cooking of the Past” starters.
 

 
 Soups

113

TOM JEW KAI
ต้มจิ๋วไก่
An authentic free range chicken soup served initially in the reign of King Rama V (King Chulalongkorn). The herbal ingredients will help to recover from a cold.

TOM KLONG SEA BASS
ต้มโคล้งปลากระพง
Spicy and sour sea bass soup with roasted organic herbs.

MASSAMAN LAMB   
แกงมัสมั่นแกะ
From the far South a tender lamb curry of dried spices in coconut milk, Thai sweet potatoes, roasted peanuts and cashew nuts. This dish was described in a poem by King Rama II.

FORGOTTEN BEEF CURRY
แกงขี้เหล็กเนื้อย่าง
A very authentic cassia leaves curry with grilled Kho Khun Phon Yang Kham, Charlolais-Simmental Thai beef, in coconut milk, created during the reign of King Rama V (King Chulalongkorn) when he visited Promburi District in Singburi Province. It has benefits for the digestive system, and relieves stress.

royal omelette    
ไข่ยัดไส้
Thai omelette stuffed with stir-fried minced pork and vegetables. His Majesty King Rama V (King Chulalongkorn) created this dish himself and it was recorded in Thai history when it was served during his second visit to Europe. It became His Majesty’s favourite dish and very popular with Thai and foreigners.

MACKEREL IN COCONUT MILK DIP
หลนปลาอินทรีย์เค็ม
Salted dried fish from Chonburi Province, cooked in fresh coconut milk with minced free range chicken, shallots, palm sugar and organic bird’s eye chilies, accompanied by mixed vegetables.

SPICY SHRIMP PASTE SAUCE DIP
น้ำพริกหรูปลาทูทอด
Favored by Chef Nooror as by so many Thai. This is a classic chili dip with spicy Phuket shrimp paste, accompanied by deep fried Thai mackerel and various Thai vegetables.

PORK CURRY WITH CHA MUANG LEAVES
หมูชะมวง
A very authentic local curry with Cha Muang leaves (Garcinia) from Chantaburi Province and pork. The Cha Muang leaves (Garcinia) are known for their benefits for the digestive system and relieving stress.

KA-PI KHUA
กะปิคั่ว
A long forgotten dip of shrimp paste with coconut milk, served with fresh vegetables.

ROYAL PLATTER
ชุดสำรับโบราณ
An interesting and delicious selection from the above “Thai cooking of the past” main courses.

อาหารสมัยนิยม
THAI CUISINE OF TODAY
 

 
 Starters

 BLUE ELEPHANT SPRING ROLLS
 ปอเปี๊ยะทอดไก่ดำ
Our special recipe of “Black Chicken” and vegetable stuffing, served with red sweet and sour sauce.

THAI FISH CAKES
ทอดมันปลากราย
Ground “Plaa Krai” (Indian knife fish) mixed with our own red curry paste and exotic Royal Project herbs, accompanied by cucumber salad.

CRISPY PAPER PRAWNS
กุ้งห่มผ้า
Organic prawns wrapped in rice paper with minced free range chicken and crushed peanut stuffing, accompanied by our homemade sweet and sour plum sauce.

CRISPY STUFFED CRAB SHELL
ปูจ๋า
Crispy crab shell stuffed with minced chicken and crab meat, accompanied by chilli sauce.

ENOKI SEAFOOD SALAD   
ยำวุ้นเส้นเห็ดเข็มทอง
A delicate salad of vermicelli with Royal Project enoki mushrooms, fresh mixed seafood, and minced free range chicken, tossed in lime and chilli dressing.

340

FLYING POMELO SALAD  
ยำส้มโอติดปีก 
A healthy mélange of winged beans and Nakorn Chaisri pomelo, and organic prawns in tamarind sauce, sprinkled with roasted grated coconut and peanuts.

MIXED SATAY (CHICKEN, PORK AND BUFFALO)  
สะเต๊ะรวม (ไก่ หมู และกระบือ) 
Mixed strips of grilled marinated free range chicken, pork and buffalo fillets accompanied by our homemade peanut sauce and cucumber salad.

BUFFALO SATAY  
สะเต๊ะกระบือ
Very tasty and vigorous strips of grilled and marinated Ubon Ratchathanee buffalo fillets accompanied by our homemade peanut sauce and cucumber salad.

GOLDEN BAG  
ถุงทองเขียวหวาน 
Crispy pastry stuffed with minced organic prawns, and Pu Dam Talay crab meat flavoured with Blue Elephant green curry paste and served with our homemade pineapple sauce.

PEARLS OF BLUE ELEPHANT  
อาหารว่างสมัยนิยมรวม 
An interesting and delicious selection of the above “Thai Cuisine of Today” starters.

 
 Soups

104

TOM YAM KOONG
ต้มยำกุ้งลายเสือเห็ดดอยคำ
A spicy and sour soup with tiger prawns and Eryngi Mushrooms from the Royal Project Farm. This dish was served in the period of King Rama V (King Chulalongkorn) to receive visitors from
France. It remained a popular dish to this day.

TOM KHA BLACK CHICKEN
ต้มข่าไก่ดำมะพร้าวอ่อน
A refreshing soup of “Black Chicken” and organic galangal, served in a fresh young coconut. This dish can be substituted by free-range chicken,
if preferred.

TOM SEB SALMON
ต้มแซ่บแซลมอนใบมะขาม
A traditional North Eastern style spicy soup with salmon, fresh herbs, chilli and tamarind leaves.

GRILLED SPARE RIBS WITH HONEY     
กระดูกหมูย่างน้ำผึ้ง
Blue Elephant recipe of grilled spare ribs with organic honey and Thai herbs from the Royal Project Farm.

SWEET AND SOUR PORK WITH LONGANS
ผัดเปรี้ยวหวานหมูลำไย
From Yaowarat, Bangkok’s China Town,
deep-fried tempura pork with sweet and sour sauce and Royal Project longans.

PANAENG NUA    
แพนงเนื้อ
Our rich red curry of Kho Khun Phon Yang Kham, Charlolais- Simmental Thai beef, in coconut milk, and aromas from kaffir lime leaves and organic Thai sweet basil.

THAI BEEF SALAD
ยำเนื้อย่าง
Grilled medium rare Kho Khun Phon Yang Kham tenderloin, Charlolais-Simmental local beef, sliced Thai style, tossed in organic chili, Chiang Rai garlic, green lime and Chantaburi fish sauce dressing, and served with Royal Project “Romaine salad”.

KRA-PAOW NUA PHON YANG KHAM
กะเพราเนื้อโพนยางคำ
Seared Kho Khun Phon Yang Kham, Charlolais-Simmental Thai beef, in chilli and organic wild basil sauce.

EMERALD CHICKEN  
ไก่ห่อใบเตย          
Jewels of marinated chicken thigh wrapped in organic Pandanus leaves and herbs, accompanied by ginger sesame sauce.

SOM TAM  
ส้มตำข้าวเหนียวหมูย่างหรือไก่ย่าง
Hand-grated green papaya pounded in an earthen mortar with palm sugar, fish sauce, Chiang Rai garlic, organic bird’s eye chilies
and lime juice. This dish is very popular with all Thai especially the ladies. It is accompanied by grilled pork or free range chicken and organic Pandanus sticky rice.

CHICKEN WITH CHILI PASTE AND LONG BEANS  
ไก่บ้านผัดพริกขิง
Typical upcountry style stir-fried free range chicken with Blue Elephant own red curry paste and organic Thai long beans from the Royal Project Farm.

KAI HIMMAPAN    
ไก่ผัดเม็ดมะม่วงหิมพานต์
Stir-fried free range chicken with Prajoub Khirikhun pineapple, cashew nuts and topped with fried chili, served in a fresh pineapple shell.

KAENG KAI NORMAI SOD
แกงเผ็ดไก่หน่อไม้สด
The original version of red curry with free range chicken and bamboo shoots.

BLACK CHICKEN GREEN CURRY    
แกงเขียวหวานไก่ดำ
Green curry with rare black chicken in coconut milk, Thai sweet basil leaves and pea aubergines. The Chinese believe that
the black chicken is very healthy especially for rejuvenating your body. This dish is accompanied by crispy roti bread.
It can be substituted by free range chicken.

LAAB PED
ลาบเป็ดทอดสมุนไพร
Typical North Eastern style spicy salad of crispy duck breast, with a hint of mint leaves and organic young galangal, accompanied
by spring roll sticky rice.

ROAST DUCK RED CURRY
แกงเผ็ดเป็ดย่าง
Blue Elephant red coconut milk curry of Chinese roast duck, with fresh Prachuab Khirikhun pineapple, kaffir lime leaves and organic sweet basil.

FRESH LIME SEABASS
ปลากะพงนึ่งมะนาว
Steamed whole sea bass flavoured with organic lemongrass and topped with green lime, Chiang Rai garlic and our special chilli dressing, sprinkled with coriander leaves.

CRISPY GROUPER WITH THREE-FLAVORED SAUCE
ปลาเก๋าสามรส
Deep-fried crispy grouper topped with our homemade Prachuab Khirikhun pineapple, garlic and chili sauce.

TUNA WITH WILD BASIL AND CHILLI    
ทูน่าผัดพริกกะเหรี่ยง
Stir-fried tuna with Thai wild basil, organic bird’s eye chili and garlic.

BAMBOO FISH    
ปลาเผากระบอกไม้ไผ่    
Delicious fillet of sea bass marinated with herbs, grilled in a bamboo case.

SEA BASS HORMOK    
ห่อหมกปลากะพงใบยอ   
Sea bass soufflé steamed in a banana leaf with Blue Elephant red curry paste, coconut cream and Indian Mulberry leaves, used in Thai tradition to reduce cholesterol.

ORANGE PRAWN CURRY  
แกงกะหรี่กุ้งขนุน
Blue Elephant succulent yellow curry with tiger prawns and tender jackfruit accompanied by cucumber salad.

CRAB CURRY WITH BETEL LEAVES
แกงปูใบชะพลู
Phuket specialty crab curry served with rice noodle. If you visit Blue Elephant in Phuket,
a dish not to be missed.

BLUE ELEPHANT PLATTER   
ขันโตกบลูเอเลเฟ่นท์     
An interesting and delicious selection from the above “Thai Cuisine of Today” main courses.

ครัวไทยประยุกต์
THAI KITCHEN OF TOMORROW
อาหารแนะนำจากเชฟนูรอ
(Chef Nooror’s creation suggestion)

 
 Starters

SPICY PRAWN SALAD WITH HERBS AND AVOCADO
พล่ากุ้งอโวคาโด
A spicy prawn salad with organic herbs and avocado from the Royal Project Farm.

DOI KHAM EGGPLANT SALAD
ยำมะเขือม่วงดอยคำ
Inspired by her collaboration with the Royal Project vegetables and herbs Farm at Doi Inthanon, Chef Nooror created a purple eggplant salad with grilled scallops, herbal spiciness and a hint of truffle oil.

NOOROR’S THAI-BELGIAN CROQUETTE
โครเก็ตกุ้งเขียวหวาน
A sublime mélange where Belgium meets Thailand – wrapped organic Chantaburi prawns, enhanced by cheese and our own green curry paste.
This dish is accompanied by crispy parsley from the Royal Project Farm.

FOIE GRAS TAMARIND SAUCE
ตับห่านซอสมะขาม
French goose liver from “Landes” is Chef Nooror’s favourite dish.
Thai tamarind sauce and mashed sweet potato and basil add a new and delectable Thai flavour.

LAAB SALMON
ลาบแซลมอน
When Chef Nooror promoted Thai Cuisine at the Tokyo Bay Hilton,
she found that raw salmon was plentiful. This inspired her to create
a North Eastern Thai style salad using a mélange of raw salmon,
lemongrass, plenty of Thai herbs and a secret local ingredient.

PEARLS OF “THAI KITCHEN OF TOMORROW”
อาหารว่างรวมไทยประยุกต์
An interesting and delicious selection of the above “Thai cooking of the Past” starters.

LAMB CHOPS WITH THAI WILD BASIL     
แกะกะเพรา
A delicacy! New Zealand rack of lamb napped in wild basil leaves, organic chili and garlic, accompanied by Gaba rice stir-fried in olive oil.

TAKRAI STEAK
สเต็กเนื้อโพนยางคำ
Grilled “Kho Khun Phon Yang Kham” tenderloin, Charlolais- Simmental Thai beef, topped with lemongrass and young pepper corns, accompanied by sweet potato and basil puree, served with a mixed salad tossed in Thai herbs dressing.

TAMARIND DUCK    
เป็ดซอสมะขาม
Grilled medium rare marinated duck breast topped with sauce made of golden sweet tamarind from Petchaboon Province, accompanied by fried shallots and crispy kale.

NAM TOK TUNA
น้ำตกทูน่า
Seared medium rare tuna accompanied by two amazing sauces:
one refined and mild, one hot and fiery.

GRILLED GIANT RIVER PRAWNS
กุ้งแม่น้ำเผาจานร้อน
Marinated with fresh organic turmeric and exotic herbs, served on a sizzling plate, accompanied by a spicy chili lime sauce and a Thai “Mekong whisky” cocktail sauce.

BLACK PEPPER TIGER PRAWNS
กุ้งผัดซอสตะไคร้พริกไทยดำ
Succulent stir-fried tiger prawns with black pepper, lemongrass, olive oil, and a “Yawaraat” touch. The lemongrass contains some calcium and the black pepper helps to reduce cholesterol.

BENJARONG RICE  
ข้าวธัญพืชเบญจรงค์
A combination of steamed wild rice with lotus seeds and black sesame seeds wrapped in a banana leaf.

KAO PHAD POO
ข้าวผัดปู
Stir fried jasmine rice with crab meat
and vegetables

BLUE ELEPHANT PHAD THAI
ผัดไทยบลูเอเลเฟ่นท์
Fried rice noodles with fresh prawns, ground roasted peanuts with tamarind dressing.
This world renowned dish was created during the Second World War in the period of Prime Minister General Por Phiboonsongkram.

PAK BOONG FAI DAENG
ผักบุ้งไฟแดง
Stir-fried morning glory with crushed red chilies, low fat soya bean oil and oyster sauce.

STIR FRIED TIPS OF IVY GOURD VINE
ผัดยอดบวบ
Stir-fried tips and flowers of ivy gourd vine with
Chiang Rai garlic and organic chili.

ORGANIC BROWN JASMINE RICE 
ข้าวกล้องหอมมะลิปลอดสารพิษ
Organic brown jasmine rice from Sukhothai Province

OUR RICE SELECTION
ข้าวหอมมะลิ  
Organic jasmine rice from Surin Province

STICKY RICE
ข้าวเหนียว  
Steamed glutinous rice, a big favourite with the people from the North Eastern region.