A la carte menu

Main courses

  • SPICY CHILLI ROASTED DUCK

    Stir-fried tender roasted duck with spicy red curry, coconut cream, kaffir lime and eggplant.

  • CHICKEN CASHEW NUTS (VEGETARIAN OPTIONAL)

    Chinese in origin with Thai spices influenced, full of flavour stir-fried sliced chicken with pineapple and cashew nuts.

  • GREEN CHICKEN CURRY (VEGETARIAN OPTIONAL)

    A famous Thai green curry with chunks of tender chicken simmered in coconut green curry sauce along with exotic eggplants.

  • GARLIC CHICKEN WITH BROCCOLI

    Stir-fried strips of chicken breast with garlic, pepper and fresh coriander accompanied with crisp stir-fried broccoli.

  • TAMARIND DUCK

    Grilled medium rare marinated duck breast topped with sauce made of golden sweet tamarind sauce accompanied by fried shallots and crispy kale.

  • SWEET AND SOUR CHICKEN WITH LONGANS (VEGETARIAN OPTIONAL)

    Stir-fried sliced chicken with vegetables and fresh pineapple in sweet and sour sauce and “longans” (dragon eye fruit).

  • KAI YANG (GRILLED CHICKEN)

    Grilled whole free range baby chicken marinated with Thai herbs topped with
    crispy lemongrass, served with sticky rice.

  • PANAENG CHICKEN (VEGETARIAN OPTIONAL)

    Panaeng is a spicy curry sauce sautéed with coconut milk, very tasty with spices and hint of basil.

  • PHUKET DUCK IN HOKKIEN STYLE

    Caramelized braised imported duck breast from ethnic Hokkien recipe from Phuket, influence from Chinese cooking.

  • THAI BASIL CHICKEN (VEGETARIAN OPTIONAL)

    Tender chopped chicken breast stir-fried in unique “Kra-Praw” sauce: spicy soya, Thai holy basil, garlic and crushed fresh hot chilli.

  • FRESH LIME SEABASS (VEGETARIAN OPTIONAL)

    Steamed whole sea bass flavoured with organic lemongrass and topped with green lime, garlic and our special chilli dressing, sprinkled with coriander leaves.

  • CRISPY GROUPER WITH THREE FLAVOURED SAUCE (VEGETARIAN OPTIONAL)

    Crispy grouper topped with our homemade 3 flavoured sauce: spicy taste from
    Thai chili-herbs with sour and sweet of pineapple.

  • SPICY CRISPY FISH WITH WILD BASIL (VEGETARIAN OPTIONAL)

    Typical upcountry style stir-fried crispy fish with Blue Elephant’s own red curry paste.

  • SEA BASS SOUFFLÉ

    Steamed fillet of sea bass with red curry coconut milk in banana leafs cup.

  • ORANGE TIGER PRAWN CURRY (VEGETARIAN OPTIONAL)

    Blue Elephant turmeric yellow curry with tiger prawns and tender jackfruit
    Accompanied by cucumber ajard sauce.

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