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Chiang Mai
Culinary Rose of the North
4th - 30th August 2003.
 BLUE
ELEPHANT LONDON will evoke Memories of Chiang Mai’s unique culture,
traditions and enchanting hospitality as well as the sights, scents
and taste of this colourful region.
Chiang Mai, Thailand’s second biggest city, presents
a wonderful contrast with Bangkok.
We will celebrate this unspoilt beauty with food,
music, and dance. In this region lush mango and longan orchards
still dominate the landscape. Some attribute the warm welcome of
the North to its legacy as the once independent Kingdom of "Laan
Na". The explorer may delight in trekking through the untamed ancient
world of the mysterious Golden Triangle, the point where Thailand,
Laos and Burma meet.
Even the most fervent shopper may find their very
own paradise in this vibrant city, known locally as "The Rose of
the North", where exquisite Thai silk, finely painted umbrellas,
intricate wood carving and decoratively painted lacquer ware are
produced by local cottage industries.
This artistry is also reflected in the region’s cooking
which uses the subtle flavour of herbs and spices bringing instant
joy to any diner. The pride of the North is Kaeng Hung-Lay, a flagrant
red curry, a recipe that has been handed down through the centuries.
As a lighter meal, locals will recommend Namprik Ong, a traditional
dip served with fresh regional vegetables. Throughout the festival,
as well as a selection of Chiang Mai’s finest cuisine, popular dishes
from our regular menus will also be available for our guests.
Swaddled within the wreaths of multicoloured silk,
savouring the delicate dishes prepared by our Masterchefs, you will
find yourself transported to the exotic land of Chiang Mai. To heighten
the experience there will also be traditional dances performed almost
every evening to music redolent of the region and demonstrations
in the skilful art of fruits and vegetable carving.
In collaboration with:
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FESTIVAL STARTERS
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50
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Golden Triangle
A light snack of crispy spring rolls filled with taro,
chicken and prawn. Flavoured with garlic and coriander root.
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7.25
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51
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Miang Kularp
Signifying a rose of the North – chicken and prawn with
confetti of vegetables wrapped in a fresh crystal crepe, and
served with a subtle sweet and sour sauce.
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8.50
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52
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Chiang Mai Sausage
A special Northern sausage traditionally homemade with
minced pork, flavoured with herbs and a hint of red curry
paste.
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7.25
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53
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Yam Makua
A striking dish of roasted Thai aubergine smothered in a dressing
of lime juice, shallots and chopped chilli.
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9.50
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54
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Inthanon
Steamed tender sticky rice topped with sweet shredded beef
flavoured with herbs from the North. Pure delight for those
with a sweet tooth.
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7.00
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55
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Neua Ping
Grilled marinated beef, reminiscent of the traditional Northern
recipe using herbs and spices, with an accompanying cucumber
sauce.
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8.50
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56
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Tod Man Koong
Northern equivalent of our famous ‘Tod Man Pla’. Ground river
prawns mixed with spices and red curry paste, deep fried and
served with sweet and sour sauce.
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8.25
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57
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Kai Poo Kao
Strips of chicken marinated in Paneng curry sauce and coconut
milk, grilled to enhance the aromatic flavour.
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8.25
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59
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Roses of the North
The Northern cuisine at its most magnificent!
A sumptuous variety of dishes that
highlight the festival
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10.00
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CLASSICAL STARTERS
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1
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Chicken Satay
Strips of grilled marinated chicken served with a cucumber
and peanut sauce.
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6.90
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3
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Spring Roll Blue Elephant
Our special recipe of chicken and prawn in crisp rolls, serve
with a red sweet and sour sauce.
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6.50
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6
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Dim Sim
Parcels of minced pork shrimp and crab meat steamed in a bamboo
basket accompanied by soya sauce.
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6.50
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10
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Vermicelli Salad
A salad of clear bean noodles chicken and prawns tossed in
a lemon and fish sauce dressing.
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5.80
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FESTIVAL SOUP
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60
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Kao Soi
A much celebrated soup of egg noodles with chicken in a light
curry sauce with coconut milk.
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6.50
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61
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Tom Yam Hua Plee
A refreshing soup of chicken with shredded banana flower and
coconut milk flavoured with lemongrass and Makrude leaves
to evoke the memory of the raft trip along the Mae Ping river.
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7.25
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101
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Chiang Mai Soup
All the goodness and lush greenery of the North is reflected
in this soup aptly named after the region, comprising of a
fresh broth of seasonal Thai vegetables.
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5.95
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CLASSICAL SOUP
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104
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Tom Yam Koong
The Thai's
famous spicy prawn soup prepared in a shrimp bouillon. Refined
and powerful!
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7.95
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FESTIVAL MAIN COURSES
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80
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Nam Prik Ong
The Northern favourite, a dip of minced chicken flavoured
with red curry paste and tomatoes served with fresh crispy
regional vegetables and rice crackers.
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10.80
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81
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Kaeng Hung-Lay
The pride of the North, a recipe handed down through the centuries.
A curry of veal in a subtle, luscious sauce.
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13.50
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82
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Som Tam Sam Lor
The Thais’ favourite salad of shredded green papaya with dried
shrimps in a lemon dressing. Named ‘Papaya Pok Pok’ by visitors
to Thailand. Served with sticky rice.
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9.50
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83
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Kai Yang Karieng
This dish will evoke fond memories for travellers who have
crossed the Northern region of Thailand by train. The dish
of grilled free range chicken, marinated in herbs and spices
and served with green papaya salad and a separate spicy sauce,
as sold at many train stations throughout the journey.
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12.00
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84
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Hor Neung Kai
A subtle combination of free
range chicken, bamboo shoots, long beans, red curry, and,
unusually, sticky rice - steamed together in a banana leaf
which gives this dish a unique touch which only the North
can offer.
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12.00
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85
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Orange Prawn Curry
Succulent river prawns with
coconut milk, jackfruit, sweet chilli and cherry tomatoes
– the only Thai curry with its own accompanying cucumber sauce.
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16.00
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86
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Chef Sompong’s Kaeng Hom
Red curry of beef and pumpkins
prepared with lemongrass and kaffir lime leaves. A special
recipe of our Chiang Mai Executive Chef.
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13.00
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87
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Koong Nam Pla Warn
Luscious and succulent jumbo
prawns, fresh from the rivers of Northern Thailand are grilled
to perfection and served with a sweet and sour tamarind sauce.
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16.00
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88
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Pla Pao Khon Mueng
A very popular Northern dish
of grilled Pla Nil-Tilapia wrapped in banana leaves and flavoured
with lemongrass, Kha, dill and coconut milk.
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12.80
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89
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Bamboo Fish
Delicate seabass marinated
with herbs and grilled in a bamboo case to preserve all the
natural goodness.
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16.00
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90
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Royal Kanthok
The Northern cuisine at its
most magnificent!
A sumptuous variety of dishes
that highlight the festival.
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19.00
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Classical Main Course
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151
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Massaman
A typical dish from South Thailand of slowly braised lamb
in a medium spicy rich gentle sauce.
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12.90
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200
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Spare Ribs
A large plate of sticky succulent spare ribs.
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9.50
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301
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Kai Himmapan
Stir fried chicken with pineapple,
baby corn and topped with cashew nuts served in a freshly
scooped pineapple shell.
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12.90
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306
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Green Chicken Curry
Chicken fillet curry with
freshly pounded green herbs, coconut and Thai aubergine.
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12.90
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Accompaniments |
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In Thailand, every special meal is
served with Festive Rice or Noodles - glorious concoctions
of shellfish, vegetable herbs and spices.
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91
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Lampoon Fried Rice
From the Northern Royal kitchen – fried rice with free range
chicken and Thai garlic greens.
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6.00
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92
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Ba- Mi Yok
Stir fried soft green egg noodles with prawns and bean sprouts.
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6.00
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93
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Sticky Rice
Steamed glutinous rice, the
perfect accompaniment with all the main dishes.
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3.80
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94
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Steamed Rice
Fragrant Thai Jasmine rice.
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2.80
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95
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Chiang Mai Crisp Vegetable
All the way from the Virgin
Hill tribes of Chiang Mai, crisp "Buab" stem and leaves stir
fried in an aromatic sauce.
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6.00
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To make your evening more enjoyable and at the same time allow
you to taste a variety of our
Chef’s specialities, may we suggest you to sample our set
menu comprising
“a little of everything”
Discovery of the North
STARTER
Inthanon
Steamed tender sticky rice
topped with sweet shredded beef flavoured with herbs from
the North.
Pure delight for those
with a sweet tooth
Miang Kularp
Signifying a rose of
the North – Chicken and prawn with confetti of vegetables
wrapped in a fresh crystal
crepe, and served with a subtle sweet and sour sauce
Kai Poo Kao
Strips of chicken marinated
in Paneng curry sauce and coconut milk,
grilled to enhance the
aromatic flavour
MAIN COURSE
Nam Prik Ong
The Northern favourite,
a dip of minced chicken flavoured with red
curry paste and tomatoes
served with fresh crispy regional vegetables and rice crackers.
Pla Phao Khon Muang
A very popular Northern
dish of grilled Pla Nil-Tilapia wrapped
in banana leaves and
flavoured with lemongrass, kha, dill and coconut milk.
Kai Yang Karieng
This dish will evoke
fond memories for travelers who have crossed the Northern
region of Thailand by train. The dish of grilled farm chicken,
Marinated in herbs and spices and served with
green papaya salad and
a separate spicy sauce.
Chef Sompong’s Kaeng Hom
Red curry of beef and
pumpkins prepared with lemongrass and kaffir lime leaves.
A special recipe of
our Chiang Mai Executive Chef.
Accompaniments
Ba-Mi Yok
Stir fried soft green
egg noodles with prawns and bean sprouts.
Chiang Mai Crisp
Vegetable
All the way from the
Virgin Hill tribes of Chiang Mai,
crisp "Buab" stem and
leaves stir fried in an aromatic sauce
Sticky Rice
Steamed glutinous
rice
DESSERT
Fresh Thai Fruits
Salad
The price is £29.00
per person inclusive of VAT and Cover Charge.
Service is discretionary.
To ensure that the whole table - particularly
if you are a large party - selects a balanced menu,
we would suggest that you either order "à la carte",
or everyone should have the “Discovery of the North” menu.
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To make your evening
more enjoyable and at the same time allow you to taste a variety
of our Chef’s specialities, may we suggest you to sample our
set menu comprising
“a little of everything”
Memories of the North
STARTER
Yam
Makua
A striking dish of roasted
Thai aubergine smothered in
a dressing of lime
juice, shallots and chopped chilli.
Golden Triangle
A light snack of crispy
spring rolls filled with taro, chicken and prawn.
Flavoured with garlic
and coriander root.
Tod Man Koong
Ground river prawns
mixed with spices and red curry paste,
deep fried and served
with sweet and sour sauce.
Neua Ping
Grilled marinated beef,
reminiscent of the traditional Northern recipe using herbs
and spices,
with an accompanying
cucumber sauce.
Chiang Mai Sausage
A special Northern sausage
traditionally homemade with minced pork,
flavoured with herbs
and a hint of red curry paste.
SOUP
Tom Yam Hua Plee
A refreshing soup of
chicken with shredded banana flower and coconut milk,
flavoured with lemongrass
and Makrude leaves
OR
Chiang Mai Soup
All the goodness and
greenery of the North is reflected in this soup aptly named
after the region,
comprising of a fresh
broth of seasonal Thai vegetables.
MAIN COURSES
Kaeng Hung-Lay
The pride of the North,
a recipe handed down through the centuries.
A curry of veal in a
subtle, luscious coconut milk sauce.
… Som
Tam Sam Lor
The Thais’ favourite
salad of shredded green papaya with dried shrimps in a lemon
dressing. Named ‘Papaya
Pok Pok’ by visitors to Thailand.
Hor Neung Kai
A subtle combination
of free range chicken, bamboo shoots, long beans, red curry,
and, unusually, sticky
rice - steamed together in a banana leaf which gives
this dish a unique touch
which only the North can offer.
Bamboo Fish
Delicate seabass marinated
with herbs and
grilled in a bamboo
case to preserve all the natural goodness.
Orange Prawn Curry
Succulent river prawns
with coconut milk, jackfruit, sweet chilli and cherry tomatoes.
The only Thai curry
with its own accompanying cucumber sauce
Accompaniments
Ba-Mi Yok, Chiang Mai
Crisp Vegetable and Sticky Rice.
DESSERT
Sweet Platter of
the North
The price is £35.00
per person without soup & £39.00 per person with
soup.
Inclusive of VAT and
cover charge. Service is discretionary.
To ensure that the whole table - particularly
if you are a large party - selects a balanced menu,
we would suggest that you either order "à la carte",
or everyone should have the “Memories of the North”set menu.
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BLUE BAR
Fulham Broadway
LONDON SW6 1AA
Tel: 020 7385 6595
Following an extensive refurbishment and expansion,
the Blue Elephant is pleased to announce the completion, and opening
of Blue Bar. Blue Bar’s interior is set upon a visit to “old Bangkok”.
The focal point is the bar itself, a reproduction of the Suphannahong,
the Royal Barge of Thailand. Of the more than 50 antique Royal
craft, the finest is the Suphannahong, reserved exclusively
for the conveying of Their Majesties the King and Queen. With a
figurehead fashioned in the shape of a swan (hongsa) and an intricately
carved and gilded hull, the majestic 12½m bar has been carved
out of a single trunk of teak.
Master craftsmen laboured for over 4 months on the
bar. The intricate feathers were painstakingly carved then applied
with 50,000 sheets of gold leaf and inset with over 3,000 pieces
of stained mirrored mosaics, giving a shimmering effect as if it
were actually afloat.
Suitably, a new bar menu has been introduced offering
exceptional classics from Caipirinha, and Cosmopolitan
to Frozen Fruit Margaritas as well as newer items such
as, Apple Breeze, Coconut Cooler and Krabi Lemonade.
Bar snacks will also be available with some delicious bites that
have never been seen before at Blue Elephant including Deep-Fried,
Air-Cured, Marinated strips of Beef and a Salad of Young
Sour Mango, Palm Sugar and Roast Coconut.
If a more substantial meal is required after sampling
the cocktail list, drinkers can cross a bridge over carp filled
ponds and dine in the newly refurbished restaurant of the Blue Elephant.
The stunning interior is the perfect setting in which to enjoy the
delicious Royal Thai cuisine.
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