Superfoods under ‘Herbs For Health’ Theme
Pink Ribbon menu 2019 is curated by founder director of the Blue Elephant Cooking School & Restaurant and Ambassador of the Queen Sirikit Centre for Breast Cancer Foundation (QSCBCF), Chef Nooror Somany Steppe.
It focuses on superfoods as key ingredients selected from diverse origins in Thailand such as “Black Garlic” (contains antioxidants that prevent cancer and diabetes), “Chakarm Leaves” (benefits bone and hair) “Carunda” (contains antioxidants) and “Perilla Seed” (provides powerful antioxidant protection for mature and aging skin) and more.
The meal features four courses: Starters, Soup, Main Courses and Dessert. Two kinds of ‘amuse bouche’ are served: “Salmon Nam Prik Num” (Crispy Salmon Skin with northern Thai green chilli jam topped with a touch of Caviar); and “Jerusalem Artichokes Salad Sea Grapes” and “Pink Dumpling” (the I-Saan almond – Kabok – in the dumpling helps cleanse the kidneys). Up next is Peranakan “Karee Mai Fhan Soup” (recipe inspired by the President of Peranakan Phuket Association). The Main Course consists of “Lampoon Black Diamond Garlic Tiger Prawns” and “Sing Hon Wagyu Beef Cheek” (made with turmeric and organic herbs from King Rama II era). Finally, the dessert is “White Chocolate Yogurt and Carunda Jam’.
Apart from having medical properties, the rising demand helps communities in many provinces to grow more crops and increase their income–especially when Blue Elephant buys produce directly from farmers.
The four-course set menu is priced at B1,200++ or B1,413 net per person. It is served for lunch only and available 7-31 October 2019 at the Blue Elephant Cooking School & Restaurant Bangkok.
Part of the proceeds from the Pink Menu will go towards the Queen Sirikit Centre for Breast Cancer Foundation (QSCBCF) to benefit those underprivileged women suffering from breast cancer.
For more information or table bookings, please call Blue Elephant Cooking School & Restaurant Bangkok, tel. 02 673 9353-8.