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Blue Elephant

Opens Everyday: 11:30 - 14:30 hrs

Opens Everyday: 18:30 - 22:30 hrs


 

 

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The Blue Elephant: New Menu



Angie Thien for "What in Dining"
February 17, 2011

|Photos by Angie Thien of W5 Magazine| The Blue Elephant is ancient.  That is, the Thai Chine Building which contains the restaurant and cooking school has been around since 1903, back in the golden era of Bangkok's riverside.  Monstrous for its time, the three storey structure was opened as the Bombay Department Store and towered above neighboring plots of land.  It's had many owners, being the original site for the Thai Chinese Chamber of Commerce, and even a Command Center for the Imperial Japanese Army during World War II.  

Since then it's been rescued, restored, and turned into the Blue Elephant Restaurant and Cooking School—where many years of success followed under the guidance of K. Nooror Somany Steppe and Mr. Karl Steppe.

2011 marks another good year for the Blue Elephant with a revision of the traditional menus by K. Nooror.  Using quality imported ingredients along with the best local produce from Thailand's Royal Projects, the new dishes manage to marry the old with the new, and the east with the west.  

Starting with appetizers, Khang Khao Phuak (Literally Translated to White Bats) are a made of minced prawns, chicken, and sweet spices stuffed in a golden taro pastry.  This easy to eat dish is perfect for picky eaters and kids due to the universally pleasing mellow tastes.

There is also a beautiful Rice field Catfish and Prawns Salad, made of crispy minced rice field catfish and Supanburi prawns in organic lemongrass and ginger can be eaten as a snack or with rice in the traditional Thai manner.    

In a twist to traditional Mieng Khum, the Blue Elephant has an explosion of flavor called the Mieng Som.  In this carnation, betel leaves are filled with white and pink pomelo, dry shrimps, green mango, pickled cabbage, topped with roasted coconut and tamarind with palm sugar sauce which must—and we do say must—be eaten in one bite.


The Doi Kham Eggplant Salad, is one of the most prominent Royal Project collaborations.  It features a purple eggplant layered with grilled scallops, herbal spices, and a delicious drizzling of truffle oil—truffles with a tart and spicy sauce?  It might sound odd, but the truffle adds another dimension to the usual Thai marinade, like deeper bass to music. 

When it's time to end a Royal Thai feast, the best dessert is simple: a little of everything.  After all, with so many good options, why not have them all?  The Assorted Thai Desserts include a beautiful Coconut Crème Brulee with Belgium Chocolate, Thai Mango and Sticky Rice with Coconut Ice Cream, and an assortment of Thai cakes like Kanom Moa Gang and Thai Custard.  

  


In all, the new menu items are a welcomed addition, and they match well with the existing Blue Elephant favorites.  While many people will come here expecting authentic Thai cuisine, the fusion of western techniques and produce will give both Thai-food masters and adventurous eaters a reason to return.  This is because the dishes aren't banking on the most popular food-trends or techniques, they are well crafted to highlight natural tastes.  After all, times change, key ingredients change, but good flavors will always be in style.

The Blue Elephant offers a la Carte as well as Set Menu items, with a new Business Set Lunch at THB 590++ which changes daily.

Blue Elephant
233 South Sathorn Rd,
Kwaeng Yannawa, Khet Sathorn, Bangkok 10120
Thailand