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Blue
Elephant Cooking School and Restaurant invites guest to get up close
and cozy with the delights of dining the age-old way – the chef’s
table. The service offers a private dining experience for groups of
six to 10 and according to assistant corporate chef Chumpol
Jangprai, it’s a great chance to learn how Thai food is prepared.
It may sound
like a far cry from most high-end restaurants or five-star hotel
outlets but it’s not all that different from any restaurant where
the chef dons his apron and cook up a storm at the table. But it’s
not quite the same either.
“You are
always welcome to join the cooking process,” says Chumpol, while
busily whipping up a dish. Compared to preparing food for a party of
100, he says cooking for 10 at the Chef’s Table is much tougher.
He may be
right, however, Chumpol has to cook everything in front of his
diners and fast enough so guests don’t have to wait too long.
Some of the
ingredients can be prepared up front. But each dish is freshly
cooked in the kitchen, which at Blue Elephant is right next to your
table. The service is offered in the demonstration room of the
school, located on the third floor of the building. The kitchen is
equipped with mirrors hanging form the ceiling, so you can see
Chumpol frying the foie gras or grilling the lamb for your next
course. However, the so-called personalized dining experience at
Blue Elephant is a bit more complicated when you have to order an
11-course meal a whole week in advance.
The menu
could be the restaurant’s signature dish of pan-fried foie gras with
tamarind sauce, green curry with black chicken, black spaghetti
khee mao or lamb chop with gra-phaw sauce. Or you can
create your own menu in discussion with chef. The service doesn’t
just focus on Thai cuisine but on any combination that tickles the
diner’s palate. The service costs Bt 4,400 plus taxes and service
charge per person and applies to dinner only. |
