The menu is available only for dinner on 31th December 2017 and this is the compulsory menu led by Master Chef Nooror Somany Steppe. She will transport you back in time to the Rattanakosin Era when Royal Thai Cuisine became renowned as one of the cultural symbols that represents the exquisite refinement of the Thai court.
Inspired by such a period in the rich history of Thai gastronomy, Chef Nooror and her team have prepared a sumptuous, seven-course menu – using primarily Royal Projects and organic ingredients from Thailand best farms – comprising “balanced” flavours combined with her world famous curry pastes and aesthetics.
“Golden Egg Nest” from the period of King Rama II comprising “Wild Blue Swimmer Crab wrapped in an elegant egg nest; “Grilled Snowfish with Organic Herbs” using an ancient recipe from the past; “Walnut Foie Gras” served with Royal Project Farm rocket leaves and cherry tomato salad; “Rice Vermicelli with Giant River Prawn” fresh from Ayutthaya; and “Thai Wagyu Beef with Red Curry” using beef locally raised in Sakon Nakhon; and Chef Nooror’s dessert creation “Pistachio Cake” are just a few of the flavourful choices to be served in celebration of the New Year.
The seven-course Royal inspired feast is priced @THB 4,280++ or THB 5,038 nett per person. For an additional THB 1,500++ or THB 1,766 nett, the diner will have a chance to savour some of Blue Elephant’s superb wines paired with each delicious dish. The restaurant’s premium Champagne can be pre-ordered at a special price of THB 2,800++ or THB 3,296 nett per bottle.
Last but not least, live entertainment will heighten the festive ambiance for the diners at Blue Elephant in ringing in the New Year in style.
For more information or table bookings,
Please call Blue Elephant Cooking School & Restaurant,
Tel. : 02 673 9353 – 8, E-mail : email@example.com
หรุ่ม GOLDEN EGG NEST
From the Period of King Rama II; Wild Blue Swimmer crab wrapped in an elegant egg nest
ม้าอ้วนไก่ฟ้า MAA AUAN PHEASANT
Steamed Thai reared pheasant with crab meat and organic hill tribe egg
ข้าวดอยไข่พระอาทิตย์หน้าปลาเทราต์ผัดพริกโรยมะกรูด HILL TRIBE RICE
Pan-fried and coated in organic egg and topped with spicy crispy trout
From Royal Project Farm, fresh Romaine lettuce salad topped with seared Hokkaido scallops and dressed with bird’s eye chili, lime and garlic
ข้าวทอดน ้าพริกลงเรือและไก่หวาน SPICY LUNG RUE RICE
Stir-fried organic jasmine rice with Ancient Thai dip and Parkia seeds wrapped with crispy spring roll sheet and accompanied by caramelized chicken. (Thais love it!)
MAIN COURSES II
เนื อนางเพา THAI WAGYU BEEF WITH RED CURRY
Seared Thai Wagyu beef (locally raised from Sakon Nakhon) with Blue Elephant red curry paste. There is a legend behind the name of this dish from the ancient Thai folk literature about “Twelve Sisters” captured by the giant, accompanied by organic black jasmine rice.
พายเสาวรสและสตอรเบร์รี่ PASSION FRUIT & STRAWBERRY PIE
Freshly baked pie with passion fruit and strawberry from Royal Project Farm