An interesting and delicious selection of “BLUE ELEPHANT” starters
From the Royal Kitchen, purple bird shaped dumplings of Butterfly Pea flowers,
stuffed with minced chicken.
Thai traditional snack – Assortment of nuts and herbs served with caramelized
coconut sugar, tamarind juice and shrimp paste wrapped in betel leaves.
Our north-eastern Thai style salad using raw salmon, lemongrass,
plenty of Thai herbs and secret local ingredients.
Crispy rose-shaped spring rolls stuffed with minced free-range chicken,
glass noodles, and shitake mushrooms, served with our sweet and sour chili dipping sauce.
Organic prawn cakes with a hint of Thai garlic and sweet corn, and a side of
refreshing organic „golden honey‟ pomelo salad.
A sublime mélange where Belgium meets Thailand of wrapped organic
prawns, accompanied by crispy parsley from the Royal Project Farm.
Chef Nooror‟s famous creation of French goose liver with Thai golden tamarind,
on a bed of sweet potato and basil.
Grilled Thai scallops with organic lemongrass, black pepper plus a hint of truffle.
Strips of „Kam Pang San‟ beef and Free Range chicken served with our
homemade peanut sauce and mini cucumber salad.
Prawns, chicken and crab meat, served with our sweet chili sauce.
Southern style „Budu‟ organic brown rice salad with butterfly pea flowers.