Thirteen years have passed since Blue Elephant returned home. Thirteen years on top of decades of spreading the gospel of Thai food around the world. It feels as if nothing and everything has changed.
The extremely likable Chef Nooror Somany Steppe and her dutiful culinary team still craft dishes as they always have—premium local ingredients and house-made Blue Elephant products stirred, fried, boiled, and pounded with the utmost precision—yet the menus continue to evolve. Chef Nooror constantly excavates regional Thai traditions, bringing to life flavours rarely experienced at such a lofty level.
The menu features dashes of what was offered when the restaurant first opened, but is updated regularly for the sake of diversity. A typical meal starts with bite-sized appetizers of the day. Those should be followed by spicy chicken soup, a massage for taste buds in preparation of the main courses.
Kua kling gai, minced chicken stir-fried in a spicy dried curry paste, pairs with yard-long beans and sliced cucumber. Chef Nooror recommends eating it with a bite of her Eggs Benedict, topped with tamarind sauce instead of hollandaise, to counter the spice. Sour soup with tiger prawns and young papaya is not too spicy, yet leads with powerful, fragrant flavours from garlic, turmeric, ginger, and the tang of tamarind. A recently added dish is fried sea bass topped with tamarind sauce and sliced ginger. A scoop of steamed Jasmine or brown rice is the perfect foil to the rolled fillet soaked in sweet-and-sour sauce.
A complimentary array of fresh vegetables with nam phrik—a kind of spicy dip, like the cheese plate of Thai cuisine—lends a traditional flair to meals.
Desserts are memorable, to say the least. Apart from signature treats loved worldwide, such as juicy mango with sticky rice and coconut milk, the team prepares a cool bounty of creative goodies. Gingko nuts taste heavenly in coconut paste served in a little maroon cup. It arrives alongside panna cotta with a jam of gac—also known as baby jackfruit—presented in a see-through mason jar leaning like the Tower of Pisa. Refreshments, including herbal drinks, fruit juices, mocktails, and cocktails, are mixed at the bar on the second floor. Blue Elephant’s own organic wine is also available for pairing with dinner.
The service here is second to none, of course. That starts with the acclaimed chef and extends to her approachable staff. As always, a meal at Blue Elephant leaves a lasting impression, for any occasion.
233 South Sathorn Rd | BTS Surasak | 0 2673 9353 | blueelephant.com | lunch 11.30am-2.30pm, dinner 6.30pm-10.30pm