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ÍÒËÒÃâºÃÒ³
THAI
COOKING OF THE PAST
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Starters |
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32 |
KHANG KHAO
PHUAK ¤éÒ§¤ÒÇà¼×Í¡
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. |
240 |
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33 |
CHOR MUANG
ªèÍÁèǧ From the Chaowang’s kitchen (The Royal
Kitchen) : Steamed floral– shaped dumplings using
butterfly pea flowers with exotic stuffing. |
240 |
 |
36 |
MIENG KHAM
àÁÕ觤Ó
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!! |
260 |
| |
37 |
MIENG SOM
àÁÕè§ÊéÁ
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. |
260 |
 |
41 |
RICE FIELD CATFISH AND
PRAWNS SALAD
áÊÃé§ÇèÒ¡Øé§»ÅÒ´Ø¡¿Ù
Salad of crispy
minced rice field catfish and Suphanburi prawns with
organic lemongrass
and ginger, tossed in a spicy lime dressing. |
360 |
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98 |
PEARLS
OF “BACK TO THE PAST”
ÍÒËÒÃÇèÒ§âºÃÒ³ÃÇÁ
An interesting and
delicious selection of the above “Thai cooking of the
Past” starters.
|
450 |
|
Soups |
  |
113 |
TOM
JEW KAI µéÁ¨ÔëÇä¡è
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. |
240 |
  |
114 |
TOM KLONG SEA BASS
µéÁâ¤Åé§»ÅÒ¡Ãо§
Spicy and sour sea bass
soup with roasted organic herbs. |
260 |
Main Course |
| |
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151 |
MASSAMAN LAMB
á¡§ÁÑÊÁÑè¹á¡Ð
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. |
580 |
 |
259 |
FORGOTTEN BEEF CURRY
á¡§¢ÕéàËÅç¡à¹×éÍÂèÒ§
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. |
580 |
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205 |
royal omelette
ä¢èÂÑ´äÊé
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. |
380 |
 |
504 |
MACKEREL IN COCONUT
MILK DIP
ËŹ»ÅÒÍÔ¹·ÃÕÂìà¤çÁ
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. |
340 |
 |
500 |
SPICY SHRIMP PASTE
SAUCE DIP
¹éÓ¾ÃÔ¡ËÃÙ»ÅÒ·Ù·Í´
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. |
340 |
 |
207 |
PORK CURRY WITH CHA
MUANG LEAVES
ËÁÙªÐÁǧ
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. |
420 |
 |
502 |
KA-PI KHUA
¡Ð»Ô¤ÑèÇ
A long forgotten dip of shrimp paste
with coconut milk, served with
fresh vegetables. |
340 |
 |
448 |
ROYAL PLATTER
ªØ´ÊÓÃѺâºÃÒ³
An interesting and delicious
selection from the above “Thai
cooking of the past” main courses. |
780 |
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ÍÒËÒÃÊÁѹÔÂÁ
THAI CUISINE OF TODAY
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Starters |
| |
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3 |
BLUE
ELEPHANT SPRING ROLLS »Íà»ÕêÂзʹä¡è´Ó
Our special recipe of “Black Chicken” and vegetable
stuffing, served with red sweet and sour sauce. |
280 |
|
 |
5 |
THAI FISH CAKES
·Í´Áѹ»ÅÒ¡ÃÒ Ground “Plaa Krai” (Indian knife
fish) mixed with our own red curry paste and exotic
Royal Project herbs, accompanied by cucumber salad. |
240 |
 |
7 |
CRISPY PAPER
PRAWNS
¡Øé§ËèÁ¼éÒ
Organic prawns wrapped
in rice paper with minced free range chicken and crushed
peanut stuffing, accompanied by our homemade sweet and
sour plum sauce. |
320 |
| |
9 |
CRISPY STUFFED
CRAB SHELL
»Ù¨ëÒ
Crispy
crab shell stuffed with minced chicken and crab meat,
accompanied by chilli sauce. |
380 |
 |
41 |
ENOKI SEAFOOD SALAD
ÂÓÇØé¹àÊé¹àËç´à¢çÁ·Í§
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 |
|
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11 |
FLYING POMELO SALAD
ÂÓÊéÁâ͵Դ»Õ¡
A healthy mélange of
winged beans and Nakorn Chaisri pomelo, and organic
prawns in tamarind sauce, sprinkled with roasted grated
coconut and peanuts. |
320 |
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31 |
MIXED SATAY (CHICKEN, PORK AND BUFFALO)
ÊÐàµêÐÃÇÁ (ä¡è ËÁÙ áÅСÃк×Í)
Mixed strips of grilled
marinated free range chicken, pork and buffalo fillets
accompanied by our homemade peanut sauce and cucumber
salad. |
260 |
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40 |
BUFFALO SATAY
ÊÐàµêСÃк×Í
Very tasty and vigorous
strips of grilled and marinated Ubon Ratchathanee
buffalo fillets accompanied by our homemade peanut sauce
and cucumber salad. |
320 |
|
 |
76 |
GOLDEN BAG
¶Ø§·Í§à¢ÕÂÇËÇÒ¹
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. |
380 |
|
 |
99 |
PEARLS OF BLUE ELEPHANT
ÍÒËÒÃÇèÒ§ÊÁѹÔÂÁÃÇÁ
An interesting and
delicious selection of the above “Thai Cuisine of Today”
starters. |
550 |
|
Soups |
 |
104 |
TOM
YAM KOONG µéÁÂÓ¡Øé§ÅÒÂàÊ×ÍàË紴ͤÓ
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. |
290 |
 |
103 |
TOM KHA BLACK CHICKEN
µéÁ¢èÒä¡è´ÓÁоÃéÒÇÍè͹
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. |
330 |
 |
114 |
TOM SEB SALMON
µéÁá«èºá«ÅÁ͹ãºÁТÒÁ
A traditional North Eastern style spicy soup with
salmon, fresh herbs, chilli and tamarind leaves. |
260 |
Main Course |
| MEAT |
 |
200 |
GRILLED SPARE RIBS WITH
HONEY
¡Ãд١ËÁÙÂèÒ§¹éÓ¼Öé§ Blue Elephant
recipe of grilled spare ribs with organic honey and Thai
herbs from the Royal Project Farm. |
380 |
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206 |
SWEET AND SOUR PORK WITH LONGANS
¼Ñ´à»ÃÕéÂÇËÇÒ¹ËÁÙÅÓäÂ
From Yaowarat,
Bangkok’s China Town,
deep-fried tempura pork with sweet and sour sauce and
Royal Project longans. |
380 |
 |
250 |
PANAENG NUA
á¾¹§à¹×éÍ
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. |
540 |
 |
252 |
THAI BEEF SALAD
ÂÓà¹×éÍÂèÒ§
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”. |
680 |
 |
254 |
KRA-PAOW NUA PHON YANG
KHAM
¡Ðà¾ÃÒà¹×éÍâ¾¹ÂÒ§¤Ó
Seared Kho Khun Phon
Yang Kham, Charlolais-Simmental Thai beef, in chilli and
organic wild basil sauce. |
580 |
| CHICKEN & DUCK FROM ORGANIC FARMS |
| |
12 |
EMERALD
CHICKEN
ä¡èËèÍãºàµÂ
Jewels
of marinated chicken thigh wrapped in organic
Pandanus leaves and herbs, accompanied by ginger
sesame sauce. |
380 |
|
 |
313 |
SOM
TAM
ÊéÁµÓ¢éÒÇà˹ÕÂÇËÁÙÂèÒ§ËÃ×Íä¡èÂèÒ§
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. |
420 |
|
 |
300 |
CHICKEN WITH CHILI PASTE AND LONG BEANS
ä¡èºéÒ¹¼Ñ´¾ÃÔ¡¢Ô§
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. |
440 |
|
|
301 |
KAI HIMMAPAN
ä¡è¼Ñ´àÁç´ÁÐÁèǧËÔÁ¾Ò¹µì
Stir-fried free
range chicken with Prajoub Khirikhun pineapple, cashew
nuts and topped with fried chili, served in a fresh
pineapple shell. |
480 |
 |
313 |
KAENG
KAI NORMAI SOD
á¡§à¼ç´ä¡è˹èÍäÁéÊ´
The original version of
red curry with free range chicken and bamboo shoots. |
320 |
 |
316 |
BLACK CHICKEN
GREEN CURRY
á¡§à¢ÕÂÇËÇÒ¹ä¡è´Ó
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. |
680 |
 |
328 |
LAAB PED
ÅÒºà»ç´·Í´ÊÁعä¾Ã
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. |
440 |
 |
329 |
ROAST DUCK
RED CURRY
á¡§à¼ç´à»ç´ÂèÒ§
Blue Elephant red
coconut milk curry of Chinese roast duck, with fresh
Prachuab Khirikhun pineapple, kaffir lime leaves and
organic sweet basil. |
480 |
| FISH & SEAFOOD |
 |
353 |
FRESH LIME
SEABASS
»Åҡо§¹Öè§ÁйÒÇ
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. |
520 |
|
 |
354 |
CRISPY GROUPER WITH THREE-FLAVORED
SAUCE
»ÅÒà¡ëÒÊÒÁÃÊ
Deep-fried crispy grouper topped with our homemade
Prachuab Khirikhun pineapple, garlic and chili sauce. |
520 |
 |
355 |
TUNA WITH WILD BASIL
AND CHILLI
·Ù¹èҼѴ¾ÃÔ¡¡ÐàËÃÕè§
Stir-fried tuna with
Thai wild basil, organic bird’s eye chili and garlic. |
420 |
|
|
362 |
BAMBOO FISH
»ÅÒà¼Ò¡Ãк͡äÁéä¼è
Delicious
fillet of sea bass marinated with herbs, grilled in a
bamboo case. |
480 |
|
 |
371 |
SEA BASS HORMOK
ËèÍËÁ¡»Åҡо§ãºÂÍ
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. |
380 |
 |
425 |
ORANGE PRAWN
CURRY
á¡§¡ÐËÃÕè¡Øé§¢¹Ø¹
Blue
Elephant succulent yellow curry with tiger prawns and
tender jackfruit accompanied by cucumber salad. |
450 |

|
442 |
CRAB
CURRY WITH BETEL LEAVES
á¡§»Ù㺪оÅÙ
Phuket
specialty crab curry served with rice noodle. If you
visit Blue Elephant in Phuket,
a dish not to be missed. |
580 |
 |
449 |
BLUE ELEPHANT
PLATTER
¢Ñ¹âµ¡ºÅÙàÍàÅà¿è¹·ì
An
interesting and delicious selection from the above “Thai
Cuisine of Today” main courses. |
980 |