This New Year’s Eve, enjoy the modern essence of traditional Thai cuisine
Founded in 1980, master cook and “world Thai food ambassador” Chef Nooror Somany-Steppe opened her first Blue Elephant Thai restaurant in Belgium, before expanding her culinary empire to include branches in Europe, the Middle East, and finally here in Thailand—in the cuisine’s motherland—with one branch in Bangkok and one in Phuket.
This New Year’s Eve, at the Bangkok location, the legendary restaurant will present a specially prepared menu (B3,800++/person). We recently enjoyed the exclusive privilege of sharing a table with Chef Nooror, who introduced each item personally.
Leading off a suite of pre-starters was the Kai pra atit, a crispy riceberry omelette topped with stir-fried trout in red curry paste and Thai herbs. Best consumed in a single bite, the savoury dainty is a kaleidoscope of textures ranging from fluffily smooth to full-on crunchy. The Som tam bresse chicken features the exclusive French appellation d’origine contrôlée roast pullet taking a cameo role within an updated version of the ubiquitous Thai style salad, with fresh Thyme and macadamia nuts gently nudging the dish’s finish towards a westerly heading. Adorably fastened with an edible bow, Mieng Doi is a traditional north country hors d’oeuvre of dry coconut and shrimps, ginger and lime that cycles through a rainbow of flavours as you crunch through the cone of betel leaf wrapper.
A starter of Spicy grilled lobster and avocado salad featured generous chunks of Mekong whisky-flambéed crustacean in a dressing of lime, roasted chili paste, and fresh lemongrass. Despite its decidedly un-Thai pedigree, the avocado came across as a perfectly integrated culinary expat amid the stronger-tasting native Asian ingredients. Smoked rosemary-braised duck followed, tucked beneath a thick slice of imported French grilled foie gras—its lightly-browned crust dancing an intriguing flavour tango with the sweetness of a strawberry purée topping.
A triumph of innovative and taste-enhancing presentation, a Crab tom yam soup was served in the hollow of young coconut shell, with large bites of organic crab and Portobello mushroom bobbing within. A tea brewer containing a pungent potpourri of fresh Thai herbs steeps within the rich broth, supercharging the flavour and aroma, while tender curls of coconut flesh—spoon-scraped from the inner surface of the “bowl”—provided a pleasantly chewy, nutty-tasting accompaniment.
The mains included a delicious boneless Crispy sturgeon in a black pepper-tea leaf sauce served with a crescent of grilled pumpkin, followed by a tender Sautéed lamb chop with aromatic Thai herbs, served with a rustic wooden vessel of red sticky rice, nicknamed ‘Forgotten Husband’ for its alluring flavour which is said to distract female diners from their love interests.
Situated in a meticulously renovated old house, the stunning traditional setting at Blue Elephant enhances what is already a supremely enjoyable culinary experience which—in the spirit of its stylishly-hued pachyderm namesake—diners will not soon forget. In addition, all the organic produce used in this NYE menu is sourced from Royal Project farms.
233 South Sathorn Rd.
New Year’s Eve Dinner, December 31st, 2016
6:30pm-10:30pm | Tel: 02 673 9353 | www.blueelephant.com