Chef Chang and his Assistant Chef Chumpol are happy to
bring back some of the best memories
from their many
experience
s abroad.  They would like you to enjoy their special creations. 

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Suggestions

 STARTERS
  75

"FOIE GRAS" WITH TAMARIND SAUCE
µÑºËèÒ¹¡Ñº¹éÓÁТÒÁ
A Blue Elephant innovation: seared French goose liver with an authentic Thai tamarind sauce.

 580

 

76  THUNG PU   
¶Ø§»Ù
All the talent of our Chef Chang in this favourite stuffed egg pastry.
 190

77

LAAB SALMON
ÂÓ»ÅÒá«ÅÁ͹
A spicy raw wild salmon tartar with fresh
Thai herbs. Subtle with lots of character.

 450

 

78

BLACK PEPPER SCALLOP  
ËÍÂàªÅÅì¼Ñ´¾ÃÔ¡ä·Â´Ó
Delicately grilled fresh scallop, refined and juicy.

 480

 

99

PEARLS of The "Blue Elephant"
ÍÒËÒÃÇèÒ§ÃÇÁ
A selection of classic favourites... always a pleasure!

 380
 MAIN COURSE

154

LAMB CHOP KAPRAOW
á¡Ð¡ÃÐà¾ÃÒ
A delicacy! New Zealand rack of lamb napped in krapraow sauce accompanied by wild rice and fried basil.

 680
  260

TAKRAI STEAK
à¹×éÍÂèÒ§«ÍʵÐä¤Ãé
Grilled “Kho Khun” beef tenderloin topped with lemongrass accompanied with sweet potato and basil puree.

 520
438

SPAGHETTI KHEE MAOW
¼Ñ´Ê»Òà¡çµµÕé¢ÕéàÁÒ
Spicy stir-fried black spaghetti and its own
Thai twist of seafood, garlic, tomato sauce and fried basil.

 420
432

SCALLOPS and MANGOSTEEN SALAD
ËÍÂàªÅÅì¡ÑºÁѧ¤Ø´
Very refreshing salad topped with sweet and sour spicy lemongrass sauce and fresh mangosteen.

 480
  366

NAM TOK TUNA    
¹éÓµ¡»ÅÒ·Ù¹èÒ
Chef Chumpol’s creation: seared medium rare tuna served with a combination of spicy Thai sauce.

 580
 
 

 


A La Carte Menu

 
 Starters

 
  40

BUFFALO SATAY     
ÊÐàµêСÃк×Í
As in my near past: tasty and vigorous strips of grilled marinated buffalo fillet served with peanut sauce.

 240
  3

Spring Roll "Blue Elephant"
»Íà»ÕêÂзʹÊٵúÅÙàÍàÅà¿è¹·ì
Our special recipe of chicken and vegetable stuffing, serve with red sweet and sour sauce.

 180

5

Thai Fish Cakes
·Í´Áѹ»ÅÒ¡ÃÒÂ

Ground "Pla Grai"  mixed with red curry paste and herbs and served with cucumber sauce.

 160
  7

Paper Prawns
¡Øé§ËèÁ¼éÒ
Fresh tiger prawns wrapped in rice paper with minced chicken and crushed peanut stuffing served with a homemade plum sauce.

 190
  8

Sarika
·Í´Áѹ¡Øé§
A golden prawn cake mixed with spices and sweet corn served with pineapple sauce.

 180
  9

 KRATONG THONG   
¡Ãз§·Í§

Crispy pastry cups filled with a delicious melange of chicken, prawns and sweet corn, delicately perfumed with a hint of herbs and sweet spice.

 120

 

11
 

YAM SOM-O     ÂÓÊéÁâÍ
An awakening of Thai citrus fruits melded with chicken, dried shirmp, roasted coconut and crushed peanuts.

 210

 

31
 

MIXED SATAY (Buffalo, Pork and Chicken)
ÊÐàµêÐÃÇÁ
Mixed strips of grilled marinated chicken, pork and buffalo served with peanut sauce and cucumber sauce.

 180

 

32

KHANG KHAO PHUAK    
¤éÒ§¤ÒÇà¼×Í¡
Golden Taro pastry, stuffed with minced prawn, pork and sweet spices accompanied by its own special sauce.

 160
  33

CHOR MUANG    
ªèÍÁèǧ

From Chaowang’s kitchen: steamed flower shaped dumpling with an exotic stuffing.

 180
  34

KHA NOM BEUNG    
¢¹Áàº×éͧ
    
Paper thin yellow egg rice pastry filled with prawn, coconut and fresh bean sprouts served with sweet and sour cucumber sauce.

 180
  35

EMERALD PRAWNS    
¡Øé§ËèÍãºàµÂ
      
Jewels of marinated prawns wrapped in Toey leaves and accompanied by sesame sauce.

 220
  36

 MIENG KHAM
 
àÁÕ觤Ó
A traditional Thai snack: betel leaves filled with roasted peanut, pieces of lime, shallot, ginger

 160
37

 MIENG PLA TU    
àÁÕè§»ÅÒ·Ù

Delicious coastal salad of grilled fresh Pla-Tu fish with lemongrass and ginger to wrap in betel leaves.

 160
38

 SOM TAM - MOO YANG OR CHICKEN    
ÊéÁµÓËÁÙÂèÒ§ ËÃ×Í ä¡èÂèÒ§

The famous green papaya salad with grilled pork or chicken and spicy crushed peanut dressing.

 160
39

 PALM HEART SALAD    
ÂÓÂÍ´ÁоÃéÒÇ    
With prawns and minced pork tossed in a lime juice and chilli dressing. Surprisingly refreshing!

 190
  314

GRILLED AUBERGINE SALAD
ÂÓÁÐà¢×ÍÂÒÇ
With minced pork and prawns tossed with fresh lime dressing topped with quail egg.

 190

 

99

PEARLS of The "Blue Elephant"
 ÍÒËÒÃÇèÒ§ÃÇÁºÅÙàÍàÅà¿è¹·ì
A selection of classic favourites...

 380

 
 Soups

104

Tom Yam Koong
µéÁÂÓ¡Øé§
The Thai’s favourite soup - prepared in a shrimp bouillon. Refined and powerful!

 220
  108

Tom Kha Ped Yang
µéÁ¢èÒà»ç´ÂèÒ§
A refreshing soup of roasted duck with young coconut flavoured with lemongrass and galangal served in fresh coconut...

 220
  109

Special Tom Som Pla
µéÁÊéÁ»ÅÒá«ÅÁ͹
A traditional light and sour soup with ginger
and herbs together with salmon for that special touch
.

 180

 Main Course
 MEAT
151

MASSAMAN  LAMB     
á¡§ÁÑÊÁÑè¹á¡Ð

A typical dish from South Thailand of slowly braised lamb in a medium spicy rich gentle sauce.

 420
  200

Spare Ribs
¡Ãд١ËÁÙÂèÒ§¹éÓ¼Öé§

Our famous grilled marinated spare ribs of pork with honey and Thai herbs.

 240
  258

BEEF YOD MAPRAOW     
à¹×éͼѴÂÍ´ÁоÃéÒÇ
Marinated sliced fillet of “Kho Khun” beef,stir-fried with palm hearts in an aromatic oyster sauce.

 290
259

FORGOTTEN BEEF CURRY
á¡§¢ÕéàËÅç¡à¹×éÍÂèÒ§
Thick grilled “Kho Khun” beef in mysterious curry. A recipe from the past.

 320
 CHICKEN & DUCK FROM ORGANIC FARMS
  301

Kai Himmapan  
ä¡è¼Ñ´àÁç´ÁÐÁèǧËÔÁ¾Ò¹µì          
Stir-fried sliced free range chicken with pineapple, cashew nuts and topped with fried chilli served in a fresh, scooped pineapple shell.

 260

304

Laab Kai  
ÅÒºä¡è

Typical spicy salad of minced free range chicken, shallots, Thai mint and lime dressing.

 240

311

PANAENG KAI  
á¾¹§ä¡è
A rich red curry of free range supreme chicken and coconut milk flavoured with sweet basil.

 250

 

315

CRISPY LEMONGRASS CHICKEN
 
ä¡è·Í´µÐä¤Ãé
Marinated free range chicken in a cloud of Thai herbs and spices.

 320

316

BLACK CHICKEN    
á¡§à¢ÕÂÇËÇÒ¹ä¡è´ÓâõÕ

Green curry of “Black Chicken” with aubergine and spices in fresh coconut milk served with RO-TI pancake.

 450
  327

TAMARIND DUCK
à»ç´ÁТÒÁ
Slices of grilled duck breast, served “medium rare” on a bed of seaweed topped with exotic sweet and sour tamarind sauce.

 360
  328

DUCK NAMTOK    
à»ç´ÂèÒ§¹éÓµ¡

Grilled magret of duck served with spicy sauce “Typical I-san” style.

 320
329

Roasted Duck Curry
 
á¡§à¼ç´à»ç´ÂèÒ§
A pungent but succulent dish with pineapple, cherry tomatoes and grapes in coconut milk.

 320
 FISH & SEAFOOD
353

FRESH LIME SEABASS
»ÅÒ¹Öè§ÁйÒÇ
Whole steamed seabass flavoured with lemongrass, fresh lime juice and crushed chilli.

 440

354

 PLA SAM ROD
»ÅÒÊÒÁÃÊ
Crispy garoupa topped with fiery chilli and pineapple sauce.

 420

361

 JUNGLE CURRY    
á¡§»èÒ»ÅÒ´Ø¡

Very spicy jungle-style catfish curry, without coconut milk, plus a combination of vegetables. Prepared in upcountry.

 240
  362

BAMBOO FISH    
»ÅÒà¼Ò¡Ãк͡äÁéä¼è

Fillet of seabass marinated with herbs. Grilled in a bamboo case.

 390

363

PLA CHORN SOUFFLE    
ËèÍËÁ¡»ÅÒªè͹ãºÂÍ    
Fillet of “Snake Head” fish. All the flavours of Thailand…

 230

364

BANG BOR SALAD    
ÂÓ»ÅÒÊÅÔ´ÁÐÁèǧʴ   
Crispy sun dried fish salad with green mango tossed in a spicy lime dressing.

 190

365

PLA GRAI CURRY   
á¡§ÊѺ¹¡»ÅÒ¡ÃÒ     
A recipe from the past: a surprising red curry of fish with fresh white turmeric, vegetables and coconut milk.

 230

417

 CHU-CHI PLA SALMON
©Ùè©Õè»ÅÒá«ÅÁ͹
Steamed fillet of wild salmon topped with a rich red curry sauce and a hint of spices.

 380
424

FRESH TIGER PRAWN SALAD    
¾ÅèÒ¡Øé§

Grilled prawn with lemongrass and fresh herbs tossed with tamarind sauce.

 380
425

ORANGE PRAWN CURRY  
á¡§¡ÐËÃÕè¡Øé§¢¹Ø¹
Succulent prawns with coconut milk, jackfruit, sweet chilli, cherry tomatoes and accompanied by a cucumber sauce.

 380
  426

FRESH BLACKPEPPER TIGER PRAWN
¡Øé§¼Ñ´¾ÃÔ¡ä·Â´Ó
A succulent stir fry preparation with tiger prawns, dried black pepper and fresh green peppercorn.

 480
427

RICE FIELD ESCARGOT     
á¡§¤ÑèÇËÍ¢Á㺪оÅÙ

A succulent stir fry preparation with tiger prawns, dried black pepper and fresh green peppercorn.

 360
  428

SOFT SHELL CRAB   
»Ù¹ÔèÁ·Í´ÊÁعä¾Ã
     
With young green peppercorn and Thai herbs. Refined preparation.

 370
429

RUNNING CROCODILE   
¨ÃÐà¢é¼Ñ´©èÒ

Stir-fried spicy Crocodile meat with chilli, basil, fresh peppercorn and palm heart.

 490
  430

TOM KATHI SAI BUA    
µéÁ¡Ð·ÔÊÒºÑÇ     
Creamy Lotus stems with Pla-Tu fish. and a bouquet of spices.

 230
 TRADITIONAL DIPS

501

TOW JIAO LONE    
àµéÒà¨ÕéÂÇËŹ

A home made dip of coconut cream with minced pork and a hint of tamarind sauce; served with salty egg and fresh vegetables.

 180

502

KA-PI KHUA    
¡Ð»Ô¤ÑèÇ

A long forgotten dip of shrimp paste with coconut milk served with fresh vegetables.

 160

503

NAM PRIK CHAO WANG    
¹éÓ¾ÃÔ¡    
A special Thai chilli dip of shrimp paste served with mixed steamed vegetables topped with coconut cream and accompanied with Thai mackerel.

 180
 Accompaniments
 In Thailand, every special meal is served with Festive Rice or Noodles -
 glorious concoctions of shellfish, vegetable herbs and spices.
  452

NORTHERN FRIED RICE   
¢éÒǼѴá˹Á
Stir fried jasmine rice, Chiang Mai sausage and vegetables topped with crispy bacon.

 180
  460

BLUE ELEPHANT PHAD THAI
¼Ñ´ä·ÂºÅÙàÍàÅà¿è¹·ì

The typical Thai fried noodles with shrimps,
peanuts, egg and vegetables.

 240
  471

MORNING GLORY     ¼Ñ¡ºØé§ä¿á´§
Quick stir-fried with crushed red chilli and oyster sauce

 150
  472

PHAD YOD BUAB  ¼Ñ´ÂÍ´ºÇºàËç´ËÍÁ
All the way from the Virgin Hill tribes to busy Bangkok,crisp "Buab" stem and leaves stir fried
in an aromatic sauce.

 180
  473

OUR RICE SELECTION
Perfumed jasmine rice plus our chef’s special of the day.

 20
 per person

All prices are subject to a 10% service charge and applicable government tax.
 

 
 
           

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BLUE ELEPHANT BANGKOK
Royal Thai Cuisine

Blue Elephant Building
233 South Sathorn Road
Kwaeng Yannawa, Khet Sathorn
Bangkok 10120, Thailand
Tel: +66 (2) 673 9353, +66 (2) 6739354, +66 (2) 6739356
Fax:  +66 (2) 673 9355
Skytrain: Surasak
E-mail: cooking.school@blueelephant.com 

 
 
 
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