The Blue Elephant Restaurant's Chef Nooror and family to showcase the 2015 'Pink Ribbon Menu' in support of Queen Sirikit Centre for Breast Cancer on offer throughout October 2015

Bangkok, 17 September 2015 – Blue Elephant’s Founder & Master Chef Nooror Somany Steppe, is once again devising an ‘anti-cancer’ 2015 Pink Ribbon Menu under ‘Health & Beauty’ campaign, to mark the World’s Breast Cancer Awareness Month in October 2015. Proceeds from the special menu available for lunch and dinner at Blue Elephant Cooking School and Restaurant throughout the month of October 2015 will benefit Thai women in need at the Queen Sirikit Centre for Breast Cancer (QSCBC).

“Breast cancer is one of the most common cancers for women and it has taken away so many beautiful lives. This is something that can be prevented through early detection, so we want to remind all women to take care of their health by creating more awareness,” said Khunying Finola Chatamra, the Honorary Advisor to the Queen Sirikit Center for Breast Cancer (QSCBC). “Today, millions of women are surviving the disease thanks in part to early detection and improvements in treatment. We are grateful for all the support that the Blue Elephant Restaurant has provided throughout the years to help raise funds and awareness for this very important cause.”

2

This year, Chef Nooror’s highly nutritious ‘Pink Ribbon Menu’ using specific herbs and fresh, organic ingredients rich in antioxidants, will be highlighted with creations by the younger family members of Chef Nooror: Sandra Steppe and Emma Steppe.

“With millions of women fighting breast cancer each day, in every place around the globe there is a mother, daughter, sister, or friend who has been affected by breast cancer. I think it is important for all women to be aware of the real risks of this disease. I am also grateful to be working together this year with my family – Sandra and Emma – to raise awareness and support for a very noble cause which is the breast cancer research being done by the Queen Sirikit Centre,” said Chef Nooror, who also holds the prestigious title of QSCBC Ambassador.

Chef Nooror is committed to utilising organic locally-sourced ingredients and taking a healthier, more sustainable approach in her cooking. It’s something that she has applied to all the menu items of the Blue Elephant restaurants.

3

“In my mother’s generation, herbs were commonly used to boost the nutritional value and healing properties of food. Both Emma and myself are health-conscious individuals and we appreciate especially the beauty benefits of the vegetables and fruits we use in our creations,” said Sandra Steppe.

Jackfruit, Pomegranate, Rambutan, Tumeric, Saba Fish and Sweet Tamarind are just some of the cancer-fighting ingredients, used in the tantalising dishes created by Chef Nooror.

Sandra’s culinary preferences resulted in the Black Tofu Salad with White Sesame Dressing” dish whose healthy and beauty ingredient is none other than Argan Oil which helps nourish hair. Wing Beans Salad with River Prawns is another creation by Sandra.  Emma, on the other hand, contributed to the Dessert Menu:  Avocado Panna Cotta and Gac Fruit Puree and the creamy, caramelized Date Flan topped with berries and almond flakes.

1

During October 2015, when guests order from Pink Ribbon Menu, a donation will be given to Queen Sirikit Centre for Breast Cancer to help further research and prevent Breast Cancer. In return, participating guests will be presented with a beautiful pink apron.

Blue Spice Co., Ltd., a member of the Blue Elephant International Group, will also participate in the Breast Cancer Awareness month by contributing part of the sales of products decorated with a pink ribbon to the Queen Sirikit Centre for Breast Cancer.

Blue Spice is a great supporter of sustainable ecological and social development, working in alliance with the Royal Project Foundation in Thailand, an initiative by His Majesty the King to actively cultivate fruit and vegetable agriculture in place of illegal opium crops, to reap organic products and support social responsibility. By using exclusively fresh and natural ingredients sourced in Thailand, Blue Elephant products are free from pesticides, MSG, artificial coloring or any other obscure ingredients. With the aim of providing clean curry pastes, Thai spices and sauces, the Blue Elephant products are also GMO-free.

Now introducing our Pink Ribbon Special Menu! The 2015 a la carte Pink Ribbon Menu will be available for lunch and dinner throughout the month of October 2015.

Starters

BLACK TOFU SALAD WITH WHITE SESAME DRESSING 

Black tofu salad with assorted vegetables from the Royal Project, accompanied by white sesame dressing, apple, cherry tomatoes from the Royal Project, lotus roots and Argan oil

BETEL LEAVES SNACK WRAPPED WITH CHICKEN 

Betel leaves wrapped with assorted of desiccated coconut roasted peanuts, ginger, shallot, green lime, served with caramelized sauce made from palm sugar, tamarind juice, shrimp paste and stir-fried chicken.

FOIE GRAS WITH GAC FRUIT AND POMEGRANATE SALAD    

Chef Nooror’s personal creation of French goose liver with gac fruit,accompanied by pomegranate salad

SUNCHOKE SALAD WITH RIVER PRAWNS

Sunchoke and wing beans salad with river prawns, lime, bird’s eye chilies and coconut milk, accompanied by poached egg Benedict

FRIED SOFT SHELL CRABS WITH SEAFOOD AND SWEET TAMARIND SAUCE

Deep fried soft shell crabs with turmeric and five spices,  accompanied by seafood and sweet tamarind sauce

Soups

TOM KLONG SALMON

Our spicy and sour salmon soup with roasted organic herbs

CLEAR SOUP WITH RAMBUTAN AND SOURSOP

Clear soup with rambutan and sour soursop leave

Main Courses

HOR MOK PLA CHON

Steamed Hor Mok Pla Chon, snakehead fish from Singburi province with great Morinda leaves

CHICKEN CURRY WITH CHA MUANG LEAVES

A very authentic local curry with Cha Muang leaves (Garcinia) from Chantaburi Province and chicken. The Cha Muang leaves (Garnicia) are known for their benefits for the digestive system and relieving stress.

RICE VERMICELLI WITH CHICKEN CHILI DIP

Minced chicken and organic prawns chili relish with rice vermicelli, accompanied by fresh assorted vegetables from the Royal Project and crispy fried flowers

SOUR SOUP WITH GRILLED SABA FISH DIP  

Sour soup with turmeric, fish and mixed organic vegetables, accompanied by Acacia (Cha-om) omlet and a sweet chili relish with Phetchabun tamarind

Desserts

AVOCADO PANNA COTTA AND GAC FRUIT PUREE

Blue Elephant homemade candle smoked panna cotta with avocado and gac fruit puree

ORGANIC SORBET

Blue Elephant homemade sorbet of organic gac fruit from the Royal Project and organic red Karonda fruits from “Christ’s Thorn Tree”

DATE FLAN

Creamy caramelized date flan topped with almond flake

TAO SUAN GINKGO WITH YOUNG COCONUT MEAT

Sweet mung bean porridge with ginkgo and young coconut meat

ALMONDS PUDDINGS WITH FRUIT SALAD

Almonds pudding with fruit salad topped with blackberry sauce

 

About Blue Elephant Cooking School & Restaurant:

The first Blue Elephant Restaurant first opened in 1980 in Brussels, Belgium. Since then, the restaurant group has expanded with several branches throughout Europe, the Middle East and Asia. In 2002, the Blue Elephant Cooking School & Restaurant was opened in Bangkok in the historic Thai-Chine building. The concept behind Blue Elephant Bangkok and Phuket is to offer discerning diners the finest Thai cuisine based on top quality local ingredients and to promote Thailand’s rich culture.  With a worldwide reputation for excellence and authenticity, the Blue Elephant, with Chef Nooror as an inspiration and central person behind its success, aims at playing an unofficial role as an ambassador for Thailand’s gastronomy, culture and traditions.

For more information, please call Blue Elephant Cooking School & Restaurant, tel. 66 (2) 673-9353-8.