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  • The Blue Elephant Heritage

The Blue Elephant Heritage


Born in Chachoengsao province in Thailand, Master Chef Nooror Somany Steppe ingrained her deep connection with the culinary world since childhood by her mother who had a vast knowledge in making fresh, fragrant curries such as her famous heirloom Massaman curry paste.
Master Chef Nooror married a Belgian art dealer, Karl Steppe, who has always been passionate about Thai culture and Thai cuisine. The founding of Blue Elephant Restaurants was prompted by Master Chef Nooror’s preparations of homemade Thai meals for her husband’s guests who were enchanted with her cooking skills.

The first Blue Elephant Restaurant opened in 1980 in Brussels, Belgium and continuously expanded throughout major cities in the world. Blue Elephant finally returned to its homeland and established Blue Elephant Restaurant and Cooking School Bangkok in 2002, and opened a Phuket branch in 2010.

Both restaurants are elegantly lodged in historical buildings dating back to more than a century. The Blue Elephant Bangkok is housed in the colonial era architecture, Thai-Chine Building of the Thai Chinese Chamber of Commerce, whereas the Blue Elephant Phuket is located at the site of the Sino-Portuguese Phra Pitak Chinpracha Mansion.
  • MONDAY
  • TUESDAY
  • WEDNESDAY
  • THURSDAY
  • FRIDAY
  • SATURDAY - SUNDAY

MONDAY


MONDAY BUSINESS SET LUNCH


<h3 class='prettyPhoto-title'>THB 1,280++ per person</h3>

THB 1,280++ per person

STARTERS


<h3 class='prettyPhoto-title'>SOM TUM SCALLOP & PINK POMELO PRAWN CAKE</h3>

SOM TUM SCALLOP & PINK POMELO PRAWN CAKE

⧫ Seared Thai Scallops - Spicy Chili Lime Tamarind Dressing - Fresh Thai Herbs - Papaya Salad
⧫ Deep Sea Tiger Prawn - Chiang Rai Garlic - Organic Nakhonchaisri Pomelo

MildPeanuts

MAIN COURSES


<h3 class='prettyPhoto-title'>FREE RANGE CHICKEN GREEN CURRY</h3>

FREE RANGE CHICKEN GREEN CURRY

Our Original Green Curry - Lesser Ginger - Organic Kaffir Lime - Thai Sweet Basil - Bird’s Eye Chili - Thai Eggplant
Hot
<h3 class='prettyPhoto-title'>KOONG SIAB MORNING GLORY</h3>

KOONG SIAB MORNING GLORY

Stir-fried Morning Glory - Phuket Smoked Shrimps - Chiang Rai Garlic
Mild
<h3 class='prettyPhoto-title'>ORGANIC JASMINE RICE & WILD RICE</h3>

ORGANIC JASMINE RICE & WILD RICE

<h3 class='prettyPhoto-title'>PED HONG</h3>

PED HONG

Phuketian Peranakan Organic Caramelized Chachoengsao Duck
<h3 class='prettyPhoto-title'>TOM SOM KAMIN PLAA SOUP</h3>

TOM SOM KAMIN PLAA SOUP

Snow Fish - Organic Fresh Turmeric - Organic Lemongrass - Garcinia - Nipa Palm Vinegar. Heritage recipe from Nakhon Si Thammarat!
Hot

DESSERT


<h3 class='prettyPhoto-title'>JASMINE PISTACHIOS CAKE</h3>

JASMINE PISTACHIOS CAKE

Homemade baked Pistachios Cake - Date Palm - Hill-Tribe Organic Egg - Coconut - Palm Sugar - Coconut Ice Cream
Peanuts

TUESDAY


TUESDAY BUSINESS SET LUNCH


<h3 class='prettyPhoto-title'>THB 1,280++ per person</h3>

THB 1,280++ per person

STARTERS


<h3 class='prettyPhoto-title'>BETEL LEAVES CANAPE & ROSE SPRING ROLLS </h3>

BETEL LEAVES CANAPE & ROSE SPRING ROLLS

⧫ Grilled Banana Prawns - Crunchy Rice Field Catfish - Organic Lemongrass - Organic Ginger - Chili Dressing
⧫ Crunchy Rose - Flower Spring rolls - Free-Range Chicken - Glass Noodles - Shiitake Mushrooms - Our Sweet & Sour Chili Dipping Sauce

Hot

MAIN COURSES


<h3 class='prettyPhoto-title'>MAPRAO ORN COCONUT SOUP</h3>

MAPRAO ORN COCONUT SOUP

Surath Thani Blue Swimmer Crab - Coconut - Organic Galangal - Straw Mushrooms
Mild
<h3 class='prettyPhoto-title'>ORGANIC JASMINE RICE & WILD RICE</h3>

ORGANIC JASMINE RICE & WILD RICE

<h3 class='prettyPhoto-title'>SWEET PEAS</h3>

SWEET PEAS

Stir fried with Chiang Rai garlic
<h3 class='prettyPhoto-title'>TAMARIND SNOW FISH</h3>

TAMARIND SNOW FISH

Snow Fish Fillet - Sweet Phetchabun Tamarind - Crunchy Shallot & Kaffir Lime
<h3 class='prettyPhoto-title'>WILD “KA-PRAOW” BEEF CHEEK</h3>

WILD “KA-PRAOW” BEEF CHEEK

Succulent Prime I-Saan Beef Cheek - Stir-Fried Wild Holy Basil - Thai Chili - Chiang Rai Garlic
Very Hot

DESSERT


<h3 class='prettyPhoto-title'>KAO NIEW PIEK LUM YAI COCONUT  </h3>

KAO NIEW PIEK LUM YAI COCONUT

Forgotten Husband Sticky Rice Pudding - Fresh Coconut - Taro - Longan - Butterfly Pea flowers - Coconut Cream - Coconut Ice cream

WEDNESDAY


WEDNESDAY BUSINESS SET LUNCH


<h3 class='prettyPhoto-title'>THB 1,280++ per person</h3>

THB 1,280++ per person

STARTERS


<h3 class='prettyPhoto-title'>DUCK LAAB PRIK MA-KWAN / PERANAKAN KRATONG THONG / PURPLE RICE DUMPLING</h3>

DUCK LAAB PRIK MA-KWAN / PERANAKAN KRATONG THONG / PURPLE RICE DUMPLING

⧫ Minced Chachoengsao Farmed Duck - Graisse de Canard - Thai Herbs - I-Sarn Dip - Naan Province Sichuan Pepper -Caramelized Tamarind Roasted Rice - Spring Roll Sticky Rice
⧫ Peranakan recipe when King Rama V visited Penang; Crispy Golden Cup - Surath Thani Blue Swimmer Crab - Deep Sea Tiger Prawn - Mexican Turnip
⧫ Chaowang’s kitchen (Royal Kitchen): Steamed floral shaped dumpling - Butterfly Pea Flower - Caramelized Free Range Chicken

Hot

MAIN COURSES


<h3 class='prettyPhoto-title'>DUCK MAGRET SALAD</h3>

DUCK MAGRET SALAD

Duck breast - Fresh Lychee - Tangerine - Sweet Phetchabun Tamarind
Mild
<h3 class='prettyPhoto-title'>MASTER CHEF NOOROR’S BESPOKEN MASSAMAN LAMB</h3>

MASTER CHEF NOOROR’S BESPOKEN MASSAMAN LAMB

Signature Curry!!! Inspired from the Poem of King Rama II; Succulent stewed Free-range Lamb - Our Massaman Curry simmered in Coconut Milk - Tamarind - Palm Sugar - Thai Sweet Potatoes and Roasted Nuts
MildPeanuts
<h3 class='prettyPhoto-title'>MY TOM YUM KOONG</h3>

MY TOM YUM KOONG

The Original Spicy and Sour Deep Sea Tiger Prawn and Straw Mushroom Soup - as served during the period of King Rama V (King Chulalongkorn) whilst receiving French Dignitaries
Very Hot
<h3 class='prettyPhoto-title'>ORGANIC JASMINE RICE & WILD RICE</h3>

ORGANIC JASMINE RICE & WILD RICE

DESSERT


<h3 class='prettyPhoto-title'>TUB TIM KROB</h3>

TUB TIM KROB

Traditional Thai dessert: faux pomegranate rubies in sweetened coconut milk

THURSDAY


THURSDAY BUSINESS SET LUNCH


<h3 class='prettyPhoto-title'>THB 1,280++ per person</h3>

THB 1,280++ per person

STARTERS


<h3 class='prettyPhoto-title'>DOI KHAM PURPLE EGGPLANT SCALLOPS & SIGNATURE TOD MUN BANANA BLOSSOM</h3>

DOI KHAM PURPLE EGGPLANT SCALLOPS & SIGNATURE TOD MUN BANANA BLOSSOM

⧫ Seared Thai Scallops - Royal Project Farmed Purple Eggplant - Lime - Sweet Phetchabun Tamarind - Organic Palm Sugar Dressing - Hint of Truffle
⧫ Organic Banana Blossom - Blue Elephant Signature Vegetarian Curry Paste - Kaffir Lime - Crushed Peanut & Sweet Chili dip

HotPeanuts

MAIN COURSES


<h3 class='prettyPhoto-title'>ORGANIC JASMINE RICE & WILD RICE</h3>

ORGANIC JASMINE RICE & WILD RICE

<h3 class='prettyPhoto-title'>PERANAKAN TUMEE BANANA PRAWN</h3>

PERANAKAN TUMEE BANANA PRAWN

A Heritage Phuketian Peranakan Recipe! - Homemade Curry of Fenugreek – Black Diamond Garlic - Okra - Garcinia - Rich Coconut Cream- Turmeric - "Phao Lang” grilled organic turmeric sticky rice wrapped in banana leaves topped with southern spiced King Mackerel with herbs. Phuket was the first “City Of Gastronomy” elected by UNESCO in Asia.
Hot
<h3 class='prettyPhoto-title'>SAUTEED CABBAGE</h3>

SAUTEED CABBAGE

Organic Cabbage - Rayong Nam Plaa - Palm Sugar - Phuket Smoked Shrimp
Mild
<h3 class='prettyPhoto-title'>TOM KHA KAI SOUP</h3>

TOM KHA KAI SOUP

Free Range Chicken - Coconut - Organic Galangal - Straw Mushrooms
Mild
<h3 class='prettyPhoto-title'>WILD “KA-PRAOW” CHILI KING MACKEREL</h3>

WILD “KA-PRAOW” CHILI KING MACKEREL

Bird’s Eye Chilies - Chiang Rai Garlic - Wild Holy Basil Leaves
Very Hot

DESSERT


<h3 class='prettyPhoto-title'>CHOCOLATE MOUSSE</h3>

CHOCOLATE MOUSSE

A recipe brought back from Blue Elephant Brussels. Made with Dark Belgian “70% Callebaut” Chocolate - Vanilla Ice Cream

FRIDAY


FRIDAY BUSINESS SET LUNCH


<h3 class='prettyPhoto-title'>THB 1,280++ per person</h3>

THB 1,280++ per person

STARTERS


<h3 class='prettyPhoto-title'>CHARCOAL BUN CHICKEN SATAY & KING MACKEREL KRATONG THONG</h3>

CHARCOAL BUN CHICKEN SATAY & KING MACKEREL KRATONG THONG

⧫ Free Range Chicken Thighs - Fresh Turmeric - Dry Spices - Homemade Peanut Sauce - Pickled Rice Vinegar - Cucumber - Shallots
⧫ Spicy King Mackerel - Golden Mini Crispy Pastry Shell - Southern Spices

Mild

MAIN COURSES


<h3 class='prettyPhoto-title'>HOT PHUKETIAN  MANGROVE CRAB CURRY</h3>

HOT PHUKETIAN MANGROVE CRAB CURRY

Homemade Southern Spiced Curry - Surath Thani Blue Swimmer Crab - Mangrove Forest Amphawa - Organic Betel Leaves
Very Hot
<h3 class='prettyPhoto-title'>MY TOM YUM KOONG</h3>

MY TOM YUM KOONG

The Original Spicy and Sour Deep Sea Tiger Prawn and Straw Mushroom Soup - as served during the period of King Rama V (King Chulalongkorn) whilst receiving French Dignitaries
Very Hot
<h3 class='prettyPhoto-title'>ORGANIC JASMINE RICE & WILD RICE</h3>

ORGANIC JASMINE RICE & WILD RICE

<h3 class='prettyPhoto-title'>PHAD PHAK RUAM</h3>

PHAD PHAK RUAM

Stir-fried Straw mushrooms - Enoki Mushrooms - Seasonal Vegetables
<h3 class='prettyPhoto-title'>ZAAB PORK NECK</h3>

ZAAB PORK NECK

Grilled Marinated Pork Neck - I-Sarn Preparation - Tamarind Chilli Lime - A Hint of Roasted Rice
Hot

DESSERT


<h3 class='prettyPhoto-title'>MANGO WITH STICKY RICE</h3>

MANGO WITH STICKY RICE

Sticky rice sweetened with rich coconut cream - Nam Dok Mai Mango

SATURDAY - SUNDAY


SATURDAY - SUNDAY BUSINESS SET LUNCH


<h3 class='prettyPhoto-title'>THB 1,580++ per person</h3>

THB 1,580++ per person

ZAKOUSKI


<h3 class='prettyPhoto-title'>BLACK DIAMOND SCALLOPS </h3>

BLACK DIAMOND SCALLOPS

Seared Thai Scallops - Thai Herbs - Lampoon black Diamond Garlic - Papaya Salad
Mild

STARTERS


<h3 class='prettyPhoto-title'>“PAT PONG” CRAB CURRY CHARCOAL BUN & PURPLE RICE DUMPLING </h3>

“PAT PONG” CRAB CURRY CHARCOAL BUN & PURPLE RICE DUMPLING

⧫ Surath Thani Blue Swimmer Crab, Stir-Fried in Our Yellow Curry - Homemade Roasted Chili Paste & Hill - Tribe Organic Eggs - Charcoal Bun
⧫ Chaowang’s kitchen (Royal Kitchen): Steamed floral shaped dumpling - Butterfly Pea Flower - Caramelized Free Range Chicken

Mild

MAIN COURSES


<h3 class='prettyPhoto-title'>MASTER CHEF NOOROR’S BESPOKEN MASSAMAN LAMB</h3>

MASTER CHEF NOOROR’S BESPOKEN MASSAMAN LAMB

Signature Curry!!! Inspired from the Poem of King Rama II; Succulent stewed Free-range Lamb - Our Massaman Curry Paste simmered in Coconut - Sweet Petchabun Tamarind - Palm Sugar - Thai Sweet Potatoes and Roasted Nuts
Mild
<h3 class='prettyPhoto-title'>MY TOM YUM KOONG</h3>

MY TOM YUM KOONG

The Original Spicy and Sour Deep Sea Tiger Prawn and Straw Mushroom Soup - as served during the period of King Rama V (King Chulalongkorn) whilst receiving French Dignitaries
Very Hot
<h3 class='prettyPhoto-title'>ORGANIC JASMINE RICE & WILD RICE</h3>

ORGANIC JASMINE RICE & WILD RICE

<h3 class='prettyPhoto-title'>PHAD CHA KING MACKEREL</h3>

PHAD CHA KING MACKEREL

Stir - Fry Thai Chili - Chiang Rai Garlic & Organic Lesser Ginger
Very Hot
<h3 class='prettyPhoto-title'>TANGERINE DUCK SALAD</h3>

TANGERINE DUCK SALAD

Chachoengsao Farmed Duck - Royal Project Lychee - Local Thai Tangerine
Hot

DESSERT


<h3 class='prettyPhoto-title'>CHEF’S BOUQUET OF HOUSE DESSERTS </h3>

CHEF’S BOUQUET OF HOUSE DESSERTS

All prices are subject to 10% Service Charge and 7% applicable Government Tax

  • CHEF’S TASTING MENU
  • HERITAGE MENU
  • AROI THAI VEGGIE MENU

CHEF’S TASTING MENU


THB 2,800++ per person


<h3 class='prettyPhoto-title'>CHEF'S TASTING MENU</h3>

CHEF'S TASTING MENU

Chef’s Tasting Menu Showcasing a Superb and Harmonious Blending of Especially Selected and Sourced Products and Ingredients - which are not Only Filled with Natural Flavors but also Enriched with Health Benefits

ZAKOUSKI


<h3 class='prettyPhoto-title'>CAVIAR PANNA COTTA TOM KHA  & KING MACKEREL KRATONG THONG</h3>

CAVIAR PANNA COTTA TOM KHA & KING MACKEREL KRATONG THONG

Homemade Panna Cotta - “Hua Hin” Imperial Caviar - Coconut Milk Soup
&
Spicy King Mackerel - Golden Mini Crispy Pastry Shell - Southern preparation.

STARTERS 1


<h3 class='prettyPhoto-title'>“PETCHABUN” TAMARIND & FRENCH “LANDES” FOIE GRAS</h3>

“PETCHABUN” TAMARIND & FRENCH “LANDES” FOIE GRAS

Master Chef Nooror's famous revolutionary recipe created 25 years ago. A frst time marriage of Thai French gastrononomy. Sweet Potato - Bai Horapa -Carameized GI "Petchaboon" Tamarind and "Petchaburi" Palm Sugar - "Nam Dok Mai" Mango, Still inspiring the young, talented, generation of Thai chefs.

STARTERS 2


<h3 class='prettyPhoto-title'>BETEL LEAVES CANAPE & “PAT PONG” CRAB CURRY</h3>

BETEL LEAVES CANAPE & “PAT PONG” CRAB CURRY

Grilled Banana Prawns - Crunchy Rice Field Catfish - Organic Lemongrass - Organic Ginger - Chili Dressing.
&
"Surath Thani" Blue Swimmer Crab, Stir-Fried in Our Yellow Curry, Homemade Roasted Chili Paste,
HillTribe Organic Eggs - Charcoal Bun.

SOUP


<h3 class='prettyPhoto-title'> MY TOM YUM KOONG OR CRAB MAPRAO ORN COCONUT SOUP</h3>

MY TOM YUM KOONG OR CRAB MAPRAO ORN COCONUT SOUP

The Original Spicy and Sour Deep Sea Tiger Prawn and Straw Mushroom Soup - as served during the period of King Rama V (King Chulalongkorn) whilst receiving French Dignitaries
OR
"Surath Thani" Blue Swimmer Crab - Coconut Milk - Organic Galangal - Straw Mushroom

Very Hot

MAIN COURSES


<h3 class='prettyPhoto-title'>BLUE ELEPHANT’S FAMOUS GRILLED SPARE RIBS OR THAI WAGYU PREMIUM BEEF SALAD</h3>

BLUE ELEPHANT’S FAMOUS GRILLED SPARE RIBS OR THAI WAGYU PREMIUM BEEF SALAD

Sloane’s Prime Organic Ribs - Our Unique 45 Years Recipe - 48 hours Marinated with "Royal Project" Honey - “I-Sarn” Chili Dip - 3 Corianders & Dill Salad
OR
Grilled Thai Striploin Wagyu - Thai Coriander - Chilli Lime Tamarind Dressing - "Royal Project" Grapes

Hot
<h3 class='prettyPhoto-title'>COCONUT JASMINE RICE</h3>

COCONUT JASMINE RICE

Organic Jasmine Rice - Coconut Juice - Coconut Milk - flavor with Pandan Leaves
<h3 class='prettyPhoto-title'>MASTER CHEF NOOROR’S BESPOKEN MASSAMAN LAMB</h3>

MASTER CHEF NOOROR’S BESPOKEN MASSAMAN LAMB

Master Chef Nooror’s Signature Curry!!! Inspired from the Poem of King Rama II; Succulent stewed Free-range Lamb - Blue Elephant Massaman Curry PasteSucculent stewed Free-range Lamb - Blue Elephant Massaman Curry Paste - Coconut Milk -"Petchaboon" Tamarind juice -GI "Petchaburi" Palm Sugar - Thai Sweet Potatoes and Roasted Nuts.
Mild
<h3 class='prettyPhoto-title'>PHAD CHA SNOW FISH</h3>

PHAD CHA SNOW FISH

Snow Fish Fillet - Stir - Fry Thai Chili - "Chiang Rai" Garlic & Organic Lesser Ginger
Very Hot

DESSERT


<h3 class='prettyPhoto-title'>CHEF’S BOUQUET OF HOUSE DESSERTS </h3>

CHEF’S BOUQUET OF HOUSE DESSERTS

Wines Pairing


HERITAGE MENU


THB 2,280++ per person


<h3 class='prettyPhoto-title'>HERITAGE MENU </h3>

HERITAGE MENU

Created for its Variety of Thai Tastes Discover a Gentle and Diverse Initiation into this Amazing Cuisine. Premium Local Products have been Selected by Master Chef Noororís Guideline

ZAKOUSKI


<h3 class='prettyPhoto-title'> NORTHERN SAI AUA SAUSAGE</h3>

NORTHERN SAI AUA SAUSAGE

Chiang Mai Barbary Duck Sausage - Bunch very Thai Upcountry Herbs - Northern Thai Green Chili Puree.
Mild
<h3 class='prettyPhoto-title'>“KLONG PHAI” LAAB PRIK MA-KWAN</h3>

“KLONG PHAI” LAAB PRIK MA-KWAN

Prime Organic Farmed Chicken - I-Sarn Dip Caramelized Tamarind Roasted Rice - Thai Herbs - "Naan" Province Sichuan Pepper Wrap with Betel leaves
Hot
<h3 class='prettyPhoto-title'>KA NOM KROK</h3>

KA NOM KROK

Ancient Recipe from the Ayuthaya period; Thai Coconut Rice Pancake - Blue Elephant Green Curry Touch -
"Hua Hin" Imperial Caviar.

Peanuts

STARTERS


<h3 class='prettyPhoto-title'>PINK POMELO SALAD PRAWN CAKE and SOM TUM SCALLOP</h3>

PINK POMELO SALAD PRAWN CAKE and SOM TUM SCALLOP

Rich Deep Sea Tiger Prawn - "Chiang Rai " Thai Garlic - refreshing Organic Nakhonchaisri Pomelo
AND
Seared Fresh "Andaman "Thai Scallops marinated Black Diamond Land "Lampoon " Gartic - "Trang" Pepper -Spicy Papaya Salad.

MildPeanuts

SOUP


<h3 class='prettyPhoto-title'>“KLONG PHAI” TOM KHA OR TOM SOM KAMIN PLAA </h3>

“KLONG PHAI” TOM KHA OR TOM SOM KAMIN PLAA

Organic Farmed Chicken - Coconut Milk - Organic Galangal - Straw Mushroom
OR
King Mackerel Fish - Organic Fresh Turmeric - Lemongrass - Garcinia - Nipa Palm Vinegar. A Heritage recipe from Nakhon Si Thammarat!

MildHot

MAIN COURSES


<h3 class='prettyPhoto-title'>CRAB SOUFFLE</h3>

CRAB SOUFFLE

Steamed "Surath Thani" Blue Swimmer Crab - Homemade Spices - Sweet Basil - Wild Ginger - Betel Leaves
Hot
<h3 class='prettyPhoto-title'>GRILLED "SAKON NAKHON" PREMIUM BEEF PANANG CURRY</h3>

GRILLED "SAKON NAKHON" PREMIUM BEEF PANANG CURRY

Thai Prime Ribeye - Our Blue Elephant Pandeng Curry - Pea Eggplants -First served for King Rama Ill
Mild
<h3 class='prettyPhoto-title'>PHUKET MELINJO</h3>

PHUKET MELINJO

Stir fried Southern Melinjo leaves - Chiang Rai Organic Hill Tribe Egg
<h3 class='prettyPhoto-title'>SRI SAKET JASMINE RICE and BLACK ORGANIC JASMINE RICE</h3>

SRI SAKET JASMINE RICE and BLACK ORGANIC JASMINE RICE

<h3 class='prettyPhoto-title'>TANGERINE DUCK SALAD</h3>

TANGERINE DUCK SALAD

Seared Barbary Duck - Tangerine Reduction - Royal Project Fresh Lychee - Local Thai Tangerine
Mild
<h3 class='prettyPhoto-title'>WILD “KA-PRAOW” CHILI PRAWN</h3>

WILD “KA-PRAOW” CHILI PRAWN

Stir fried Banana Prawn - Bird's Eye Chilies - Chaing Rai" Garlic - Wild Holy Basil Leaves
Very Hot

DESSERTS


<h3 class='prettyPhoto-title'>KAO NIEW PIEK LUM YAI COCONUT JUICE and JASMINE PISTACHIOS CAKE</h3>

KAO NIEW PIEK LUM YAI COCONUT JUICE and JASMINE PISTACHIOS CAKE

The "Forgotten Husband" Sticky Rice Pudding - Fresh Coconut Juice - Taro - Longan - scented with Butterfly Pea flowers Coconut Cream. Served with Coconut Ice Cream
and
Homemade Baked Pistachio Cake - Dates - Hill-Tribe Organic Egg-Coconut -GI "Petchahuri" Palm Sugar

Peanuts

AROI THAI VEGGIE MENU


THB 2,280++ per person


<h3 class='prettyPhoto-title'>AROI THAI VEGGIE MENU</h3>

AROI THAI VEGGIE MENU

Discover a Diverse Introduction to the Incredible Flavors of Vegetarian Thai Cuisine.
Master Chef Nooror Emphasizes the Use of Premium, Locally Sourced, Organic and Sustainable Products.

Peanuts

ZAKOUSKI


<h3 class='prettyPhoto-title'>KA NOM KROK & MIENG KHAM</h3>

KA NOM KROK & MIENG KHAM

Ancient Recipe from the Ayutthaya period; Thai Coconut Rice Pancake - Blue Elephant Green Curry Touch.
&
Organic Betel Leaves - Roasted Peanuts - Brunoise of Green Lime - Small dices of Shallots - Small dices of Ginger - Caramelized Sauce.

Peanuts

STARTERS


<h3 class='prettyPhoto-title'>PINK POMELO SALAD TOD MUN BANANA BLOSSOM & CHOR MUANG DIM SUM</h3>

PINK POMELO SALAD TOD MUN BANANA BLOSSOM & CHOR MUANG DIM SUM

Signature Tod Mun Banana Blossom - Blue Elephant Signature Vegetarian Curry Paste - Kaffir Lime Leaves -"Chiang Rai" Garlic - Organic Nakhonchaisri Pomelo.
&
From the “Chaowang” Royal Kitchen : Steamed floral - Shaped Butterfly Pea Dumplings - Mushroom - Herbs farce - Truffle.

Peanuts

SOUP


<h3 class='prettyPhoto-title'>TOM YUM</h3>

TOM YUM

A spicy and sour soup of oyster mushrooms - Baby Corn - Coconut Water - Organic Lemongrass - Kaffir Lime Leaves & Bird’s Eye Chili.
Very Hot

MAIN COURSES


<h3 class='prettyPhoto-title'>PHAD BENJARONG</h3>

PHAD BENJARONG

Stir-fried Chinese Red Date - Cashew Nuts - Chestnuts - "GI" Phuket Pineapple - Taro. The Chinese believe that this dish will be auspicious to the diners.
Peanuts
<h3 class='prettyPhoto-title'>THAI GARDEN GREEN CURRY</h3>

THAI GARDEN GREEN CURRY

Our Original Green Curry - Young Coconut Shoots - "Royal Project" Zucchini - Lotus Root - Sweet Basil Leaves - Cauliflower - Carrot - Baby Corn.
Very Hot
<h3 class='prettyPhoto-title'>VEGETARIAN PHAD THAI</h3>

VEGETARIAN PHAD THAI

Stir-fried Chanthaburi Rice Noodles - Firm Tofu - Ground Roasted Peanuts - Sweet Phetchabun Tamarind. This world renowned dish was created during the Second World War in the period of Prime Minister General Por Piboonsongkram, accompanied with green mango.
Peanuts
<h3 class='prettyPhoto-title'>VEGETARIAN SOM TAM</h3>

VEGETARIAN SOM TAM

Green Papaya Salad - Lime Chili Dressing - Long Bean - Cherry Tomatoes - Crushed Peanuts.
HotPeanuts
<h3 class='prettyPhoto-title'>VEGETARIAN STIR - FRIED ORGANIC JASMINE RICE</h3>

VEGETARIAN STIR - FRIED ORGANIC JASMINE RICE

Stir-fried Organic Sri Saket Jasmine Rice - Taro - Gingko - Chestnuts - Black Truffle.

DESSERTS


<h3 class='prettyPhoto-title'>TUB TIM KROB & MANGO WITH STICKY RICE</h3>

TUB TIM KROB & MANGO WITH STICKY RICE

Coconut milk - Chestnut Rubies - Young Coconut.
&
Sticky rice sweetened with rich coconut cream - "Nam Dok Mai" Mango.

All prices are subject to 10% Service Charge and 7% applicable Government Tax

  • Starters
  • Soups
  • Main Courses
  • Vegetarian Menu
  • Side Dishes & Organic Rice
  • Desserts

Starters


CLASSICS & SUGGESTIONS


<h6 class='prettyPhoto-title'>PEARLS BLUE ELEPHANT</h6>
Per person : 980 ฿

PEARLS BLUE ELEPHANT

Chef's Interesting and Delicious selection of a variety of Blue Elephant Starters
Peanuts
<h6 class='prettyPhoto-title'>MEING KHAM</h6>
260 ฿

MEING KHAM

Organic Betel Leaves - Roasted Peanuts - Brunoise of Green Lime - Small dices of Shallots - Small Dices of Ginger - Caramelized Sauce
Peanuts
<h6 class='prettyPhoto-title'>ROSE SPRING ROLLS (4 pieces)</h6>
380 ฿

ROSE SPRING ROLLS (4 pieces)

Crunchy Rose - Flower Spring Rolls ''Klong Phai'' Chicken - Glass Noodles - Shitake Mushroom, Our Sweet & Sour Chili Dipping Sauce.
Chef's Suggestion
<h6 class='prettyPhoto-title'>ASPARAGUS SPRING ROLL & PINEAPPLE CHILI SAUCE (V) (4 pieces)</h6>
380 ฿

ASPARAGUS SPRING ROLL & PINEAPPLE CHILI SAUCE (V) (4 pieces)

Crunchy Spring Roll stuffed with Asparagus - Sweet Chili Sauce
Vegetarian
<h6 class='prettyPhoto-title'>SALONE PORK SATAY OR KLONG PHAI CHICKEN SATAY</h6>
Per Piece : 180 ฿

SALONE PORK SATAY OR KLONG PHAI CHICKEN SATAY

"Klong Pai" Free range Chicken Thighs AND- OR "Sloane's" Free range Pork stripes - Fresh Turmeric - Dry Spices- Homemade Peanut Sauce - Pickled Rice Vinegar - Cucumber - Shallots.
Chef's SuggestionPeanuts
<h6 class='prettyPhoto-title'>CAVIAR PANNA COTTA TOM KHA</h6>
880 ฿

CAVIAR PANNA COTTA TOM KHA

Homemade Panna Cotta - Hua Hin Imperial Caviar - Fragrant Coconut - Finger Lime.
<h6 class='prettyPhoto-title'>NORTHERN SAI AUA SAUSAGE</h6>
440 ฿

NORTHERN SAI AUA SAUSAGE

"Chiang Mai" Barbary Duck Sausage - Bunch very Thai Upcountry Herbs - Northern Thai Green Chili & Avocado Puree
Mild
<h6 class='prettyPhoto-title'>CHAOWANG CHOR MUANG (4 pieces)</h6>
440 ฿

CHAOWANG CHOR MUANG (4 pieces)

From the "Chaowang" Royal Kitchen : Steamed floral -
Shaped Butterfly Pea Dumplings - Mushroom - Herbs farce - Truffle.
VegetarianPeanuts
<h6 class='prettyPhoto-title'>"PETCHABUN" TAMARIND & FRENCH “LANDES” FOIE GRAS</h6>
880 ฿

"PETCHABUN" TAMARIND & FRENCH “LANDES” FOIE GRAS

Chef Nooror's famous revolutionary recipe created 25 years ago. A first time culinary marriage of Thai & French gastronomy. Sweet Potato- Bai Horapa - Caramelized GI "Petchaboon" Tamarind and "Petchaburi" Palm Sugar -"Namdokmai" Mango Still inspiring the young, talented, generation of Thai chef. (Gluten free Upon on Request)
Chef's Specialty

THAI COOKING OF THE PAST


<h6 class='prettyPhoto-title'>BETEL LEAVES CANAPE</h6>
380 ฿

BETEL LEAVES CANAPE

Grilled Banana Prawns - Crunchy Rice Field Catfish - Organic Lemongrass - Organic Ginger - Chili Dressing
Hot
<h6 class='prettyPhoto-title'>PINK POMELO SALAD PRAWN CAKES (2 pieces)</h6>
480 ฿

PINK POMELO SALAD PRAWN CAKES (2 pieces)

Rich "Andaman" Deep Sea Tiger Prawn - "Chiang Rai" Thai Garlic - Refreshing Organic "Nakhonchaisri" Pomelo
Peanuts
<h6 class='prettyPhoto-title'>SIGNATURE TOD MUN BANANA BLOSSOM (V) (3 pieces)</h6>
380 ฿

SIGNATURE TOD MUN BANANA BLOSSOM (V) (3 pieces)

Crispy Organic Banana Blossom, "Blue Elephant" Signature Vegetarian Curry - Kaffir Lime Leaves - Crushed Peanut & Sweet Chili dip
VegetarianPeanuts

THAI KITCHEN OF TOMORROW


<h6 class='prettyPhoto-title'>"PETCHABUN" TAMARIND & FRENCH “LANDES” FOIE GRAS</h6>
880 ฿

"PETCHABUN" TAMARIND & FRENCH “LANDES” FOIE GRAS

Chef Nooror's famous revolutionary recipe created 25 years ago. A first time culinary marriage of Thai & French gastronomy. Sweet Potato- Bai Horapa - Caramelized GI "Petchaboon" Tamarind and "Petchaburi" Palm Sugar -"Namdokmai" Mango Still inspiring the young, talented, generation of Thai chef. (Gluten free Upon on Request)
Chef's Specialty
<h6 class='prettyPhoto-title'>DOI KHAM PURPLE EGGPLANT SCALLOPS </h6>
480 ฿

DOI KHAM PURPLE EGGPLANT SCALLOPS

Seared Andaman Scallops - "Royal Project" Purple Eggplant -"Petchaboon" Tamarind - GI "Petchaburi" Palm Sugar Dressing - Hint of Truffle.
Gluten FreeHot
<h6 class='prettyPhoto-title'>BLACK DIAMOND SCALLOPS AVOCADO SALSA </h6>
420 ฿

BLACK DIAMOND SCALLOPS AVOCADO SALSA

Seared Fresh "Andaman" Thai Scallops marinated Black Diamond "Lampoon" Garlic - "Trang " Pepper - "Royal Project" Salsa Avocado Dip
HotPeanuts

Soups


THAI COOKING OF THE PAST


<h6 class='prettyPhoto-title'>TOM SOM KAMIN PLAA</h6>
420 ฿

TOM SOM KAMIN PLAA

King Mackerel - Organic Fresh Turmeric - Lemongrass - Garcinia - Nipa Palm Vinegar. A Heritage recipe from Nakhon Si Thammarat!
Gluten FreeHot
<h6 class='prettyPhoto-title'>MY TOM YUM KOONG</h6>
480 ฿

MY TOM YUM KOONG

The Original Spicy and Sour Deep Sea Tiger Prawn and Straw Mushroom Soup - as served during the period of King Rama V (King Chulalongkorn) whilst receiving French Dignitaries
Gluten FreeVery Hot
<h6 class='prettyPhoto-title'>CRAB MAPRAO ORN COCONUT SOUP  </h6>
420 ฿

CRAB MAPRAO ORN COCONUT SOUP

Surath Thani Blue Swimmer Crab - Coconut Milk - Organic Galangal - Straw Mushroom
Gluten FreeMild
<h6 class='prettyPhoto-title'>TOM YUM HED</h6>
420 ฿

TOM YUM HED

A spicy and sour soup of oyster mushrooms - Baby Corn - Coconut Water - Organic Lemongrass - Kaffir Lime Leaves & Bird's Eye Chili. (Gluten free Upon on Request)
VegetarianVery Hot

Main Courses


THAI COOKING OF THE PAST


<h6 class='prettyPhoto-title'>HOT PHUKETIAN MANGROVE CRAB CURRY </h6>
1 280 ฿

HOT PHUKETIAN MANGROVE CRAB CURRY

Homemade Southern Spiced Curry - Surath Thani Blue Swimmer Crab - "Amphawa" Mangrove Forest - Organic Betel Leaves.
Very HotChef's SuggestionGluten Free
<h6 class='prettyPhoto-title'>KAENG KAI KAMIN </h6>
620 ฿

KAENG KAI KAMIN

Heritage Fresh Turmeric - "Klong Phai" Free Range Chicken simmered in Coconut Milk - Bai Yila - Coconut Shoots - Southern Heritage Turmeric Homemade Curry Highly appreciated by Thais as anti - oxidant
Very Hot
<h6 class='prettyPhoto-title'>PERANAKAN TUMEE BANANA PRAWN</h6>
680 ฿

PERANAKAN TUMEE BANANA PRAWN

A Heritage Phuketian Peranakan Recipe! - Blue Elephant Curry of Fenugreek – Black Diamond "Lampoon"Garlic - Okra - Garcinia - Rich Coconut Cream- Turmeric -"Phao Lang” grilled organic turmeric sticky rice wrapped in banana leaves topped with southern spiced King Mackerel with herbs. Phuket was the first “City Of Gastronomy” elected by UNESCO in Asia.
Gluten FreeHot
<h6 class='prettyPhoto-title'>MASTER CHEF NOOROR’S BESPOKEN MASSAMAN LAMB </h6>
880 ฿

MASTER CHEF NOOROR’S BESPOKEN MASSAMAN LAMB

Master Chef Nooror’s Signature Curry!!! Inspired from the Poem of King Rama II; Succulent stewed Free-range Lamb- Blue Elephant Massaman Curry Paste simmered in Coconut Milk - "Petchaboon" Tamarind juice - GI "Petchaburi" Palm Sugar - Thai Sweet Potatoes and Roasted Nuts (Gluten free upon on request )
Chef's SpecialtyMildPeanuts
<h6 class='prettyPhoto-title'>SAKON NAKORN PREMIUM BEEF OR CHICKEN GREEN CURRY</h6>
BEEF : 1 280 ฿
CHICKEN : 780 ฿

SAKON NAKORN PREMIUM BEEF OR CHICKEN GREEN CURRY

Our Original Green Curry - "Sakon Nakhon" Thai Wagyu Tenderloin OR Klong Phai Chicken - Lesser Ginger - Organic Kaffir Lime Leaves - Thai Sweet Basil Leaves - Bird's Eye Chili - Thai Eggplant
Gluten FreeVery Hot
<h6 class='prettyPhoto-title'>FORGOTTEN GRILLED BEEF CURRY CASSIA LEAVES</h6>
1 280 ฿

FORGOTTEN GRILLED BEEF CURRY CASSIA LEAVES

A very Authentic Curry created during the reign of King Rama V (King Chulalongkorn) when he visited "Promburi" District in "Singburi" Province. Cassia Leaves - Succulent "Sakon Nakhon" Thai Wagyu Striploin - Coconut Milk.
HotGluten Free
<h6 class='prettyPhoto-title'>PRAWN KAENG LUANG</h6>
780 ฿

PRAWN KAENG LUANG

Very Spicy Southern Curry - Giant Freshwater Prawn (seasonal) - "GI" Phuket Pineapple - "Bang Bor" Gourami Salad - "Surat Thani" Chaiya Salted Egg.
Very Hot

THAI CUISINE OF TODAY


<h6 class='prettyPhoto-title'>"PETCHABUN" TAMARIND PRAWNS </h6>
680 ฿

"PETCHABUN" TAMARIND PRAWNS

Banana Prawns - "Petchaboon" Tamarind - Crunchy Shallot & Kaffir Lime Leaves.
<h6 class='prettyPhoto-title'>BLUE ELEPHANT DEEP SEA TIGER PRAWN PHAD THAI </h6>
780 ฿

BLUE ELEPHANT DEEP SEA TIGER PRAWN PHAD THAI

2nd World War Historic Dish; - "Andaman" Deep Sea Tiger Prawn - "Lamphun" Organic Rice Noodle - HillTribe Organic Egg - Ground Roasted Peanuts -
"Phetchabun" Tamarind - Organic Banana Blossom.
Chef's SuggestionPeanuts
<h6 class='prettyPhoto-title'>WILD “KA-PAOW” CHILI KING MACKEREL</h6>
620 ฿

WILD “KA-PAOW” CHILI KING MACKEREL

King Mackerel - Bird’s Eye Chilies - "Chiang Rai"Garlic - Wild Holy Basil Leaves
Very Hot
<h6 class='prettyPhoto-title'> “PAT PONG” CRAB CURRY</h6>
1 280 ฿

“PAT PONG” CRAB CURRY

Surath Thani Blue Swimmer Crab, Stir-Fried in Blue Elephant Yellow Curry - Handcrafted Roasted Chili Paste & HillTribe Organic Eggs - Charcoal Bun
Mild
<h6 class='prettyPhoto-title'>WILD “KA-PAOW” BEEF CHEEK </h6>
680 ฿

WILD “KA-PAOW” BEEF CHEEK

Succulent Prime "Sakon Nakhon" Beef Cheek - Stir-Fried Wild Holy Basil Leaves - Thai Chili - "Chiang Rai" Garlic
Very Hot
<h6 class='prettyPhoto-title'> I-SAAN ZAAB PORK NECK  </h6>
480 ฿

I-SAAN ZAAB PORK NECK

Grilled Marinated Sloane’s Pork Neck - "I- Saan" Preparation - Tamarind Chili Lime - A Hint of handcraft Roasted Rice Powder
HotGluten Free
<h6 class='prettyPhoto-title'>BLUE ELEPHANT’S FAMOUS GRILLED SPARE RIBS</h6>
1 150 ฿

BLUE ELEPHANT’S FAMOUS GRILLED SPARE RIBS

Sloane’s Prime Organic Ribs - Our Unique 45 Years Recipe - 48 hours Marinade with "Royal Project" Honey - “I-Sarn” Chili Dip - Sticky Rice - 3 Corianders & Dill Salad (Approximately 15-20 Minutes of Prep)
Chef's Suggestion
<h6 class='prettyPhoto-title'>THAI MARINATED WAGYU RIBEYE (250-300gr)</h6>
1 800 ฿

THAI MARINATED WAGYU RIBEYE (250-300gr)

Grilled Ribeye "Sakon Nakhon" Thai Wagyu marinated in our very own concoction of Thai Herbs and Spices and served with handcrafted Thai Northeastern chili dip, a long bean salad with fermented fish sauce (plara) from "Ubon" and steamed "Chaing Rai"sticky rice (Approximately 15-20 Minutes of Prep)
HotGluten Free
<h6 class='prettyPhoto-title'>THAI WAGYU PREMIUM BEEF SALAD</h6>
980 ฿

THAI WAGYU PREMIUM BEEF SALAD

Grilled Striploin "Sakon Nakorn" Wagyu - Thai Coriander - Chilli Lime Tamarind Dressing - "Royal Project" Grapes (Approximately 15-20 Minutes of Prep)
Hot
<h6 class='prettyPhoto-title'> “MANAO” SNOW FISH</h6>
1 180 ฿

“MANAO” SNOW FISH

Steamed Snow Fish Fillet - Thai Herbs - Bird's Eye Chili - Pickled Garlic & Honey Dressing (Approximately 15-20 Minutes of Prep)
Gluten FreeVery Hot
<h6 class='prettyPhoto-title'>DUCK LAAB PRIK MA-KWAN</h6>
580 ฿

DUCK LAAB PRIK MA-KWAN

"klong Pai" Duck - Graisse de Canard - "Naan" Province Sichuan Pepper I-Sarn Dip Caramelized Tamarind Roasted Rice - Thai Herbs - accompanied by steamed "Chiang rai" Sticky rice (Gluten free upon on request)
Hot
<h6 class='prettyPhoto-title'>“KRA-PAOW” LAMB CHOPS</h6>
1 490 ฿

“KRA-PAOW” LAMB CHOPS

Free-range Lamb - Holy Basil Leaves - Organic Chili - "Chiang Rai" Garlic - Rice Oil Stir-Fried Black Organic Jasmine Rice
Chef's SuggestionVery Hot

Vegetarian Menu


VEGETARIAN STARTERS


<h6 class='prettyPhoto-title'>CHAOWANG CHOR MUANG (4 pieces)</h6>
440 ฿

CHAOWANG CHOR MUANG (4 pieces)

From the "Chaowang" Royal Kitchen : Steamed floral -
Shaped Butterfly Pea Dumplings - Mushroom - Herbs farce - Truffle.
VegetarianPeanuts
<h6 class='prettyPhoto-title'>ASPARAGUS SPRING ROLL (4 pieces) </h6>
380 ฿

ASPARAGUS SPRING ROLL (4 pieces)

Crunchy Black Spring Roll Stuffed with Asparagus - Garlic - Sweet Chili Sauce
Vegetarian
<h6 class='prettyPhoto-title'>SIGNATURE TOD MUN BANANA BLOSSOM (3 pieces)</h6>
380 ฿

SIGNATURE TOD MUN BANANA BLOSSOM (3 pieces)

Organic Banana Blossom, "Blue Elephant" Signature Vegetarian Curry Paste - Kaffir Lime Leaves - Crushed Peanut & Sweet Chili dip
VegetarianPeanuts
<h6 class='prettyPhoto-title'>VEGETARIAN SOM TAM</h6>
320 ฿

VEGETARIAN SOM TAM

Green Papaya Salad - Lime Chili Dressing - Long Bean - Cherry Tomatoes - Crushed Peanuts. (Gluten free Upon on Request)
VegetarianHotPeanuts
<h6 class='prettyPhoto-title'> “KHANGKAO PUEAK” ROYAL PALACE SNACK (3 Pieces)</h6>
390 ฿

“KHANGKAO PUEAK” ROYAL PALACE SNACK (3 Pieces)

Initiated by King Rama II Court - Golden "Saraburi" Taro Pastry - Shiitake Mushroom - Roasted Phuket Cashew - Crisp GI "Mahasarakarm" Bora Bue Mankaeo - Southern Sweet & Sour A-Jard

VEGETARIAN SOUP


<h6 class='prettyPhoto-title'>TOM YUM HED</h6>
420 ฿

TOM YUM HED

A spicy and sour soup of oyster mushrooms - Baby Corn - Coconut Water - Organic Lemongrass - Kaffir Lime Leaves & Bird's Eye Chili. (Gluten free Upon on Request)
VegetarianVery Hot

VEGETARIAN MAIN COURSES


<h6 class='prettyPhoto-title'>THAI GARDEN GREEN CURRY </h6>
620 ฿

THAI GARDEN GREEN CURRY

Our Original Green Curry - Young Coconut Shoot - "Royal Project" Zucchini - Lotus Root - Sweet Basil- Cauliflower - Carrot - Baby Corn.
Very HotVegetarian
<h6 class='prettyPhoto-title'>“PERANAKAN” TUMEE OKRA</h6>
640 ฿

“PERANAKAN” TUMEE OKRA

A Blend of Thai - Chinese and Malay Culinary Heritage as uniquely found in Phuket - Blue Elephant Curry of Fenugreek - Black Diamond "Lampoon" Garlic - Okra - Tofu - Garcinia - Rich Coconut Cream - Turmeric - "Phao Lang" grilled organic turmeric sticky rice
Hot
<h6 class='prettyPhoto-title'>PHAD BENJARONG</h6>
640 ฿

PHAD BENJARONG

Stir-fried Chinese Red Date - Cashew Nuts - Chestnuts - "GI" Phuket Pineapple - Taro. The Chinese believe that this dish will be auspicious to the diners
Chef's SuggestionPeanuts
<h6 class='prettyPhoto-title'>CHILI TOFU</h6>
440 ฿

CHILI TOFU

Spicy Tofu - "Chiang Rai" Garlic - Chili - Flower du Sel
Very Hot
<h6 class='prettyPhoto-title'>VEGETARIAN PHAD THAI</h6>
580 ฿

VEGETARIAN PHAD THAI

Stir-fried "Lamphun" Organic Rice Noodle with firm Tofu, ground roasted Peanuts and Tamarind. This world renowned dish was created during the Second World War in the period of Prime Minister General "Por Piboonsongkram"
VegetarianPeanuts
<h6 class='prettyPhoto-title'>VEGETARIAN STIR - FRIED ORGANIC JASMINE RICE</h6>
420 ฿

VEGETARIAN STIR - FRIED ORGANIC JASMINE RICE

Stir-fried Organic Sri Saket Jasmine Rice - Taro - Gingko - Chestnuts - Black Truffle.
<h6 class='prettyPhoto-title'>PHAD KA-PRAOW PHAK RUAM</h6>
460 ฿

PHAD KA-PRAOW PHAK RUAM

Spicy Stir Fried “Royal Project” Broccoli - Asparagus - Lotus Root - Tofu - Bell Pepper - “Chiang Rai” Garlic - Bird’s Eye Chilies & Holy Basil Leaves.(Gluten free Upon on Request)
VegetarianHot

Side Dishes & Organic Rice


<h6 class='prettyPhoto-title'>STIR-FRIED GARLIC ZUCCHINI</h6>
420 ฿

STIR-FRIED GARLIC ZUCCHINI

Stir-fried "Royal Project" Zucchini - "Chiang Rai" Garlic - Sweet Basil Leaves. (Gluten free Upon on Request)
Mild
<h6 class='prettyPhoto-title'>KOONG SIAB MORNING GLORY</h6>
380 ฿

KOONG SIAB MORNING GLORY

Stir-fried Morning Glory "Phuket" Smoked Shrimp - "Chiang Rai" Garlic.(Gluten free Upon on on Request)
Mild
<h6 class='prettyPhoto-title'>SAUTEED CABBAGE</h6>
380 ฿

SAUTEED CABBAGE

Organic Cabbage - "Rayong" Nam Plaa - "GI" Petchaburi"Palm Sugar - "Phuket" Smoked Shrimp.
(Gluten free Upon on Request)
Mild
<h6 class='prettyPhoto-title'>STIR - FRIED “NUA POO” ORGANIC JASMINE</h6>
780 ฿

STIR - FRIED “NUA POO” ORGANIC JASMINE

Generous Chunks Of "Surath Thani" Blue Swimmer Crab - "Sri Saket" Premium Rice.
<h6 class='prettyPhoto-title'>SRI SAKET JASMINE RICE</h6>
Per person : 90 ฿

SRI SAKET JASMINE RICE

Steamed Organic Jasmine Rice from Thoong Kula, Rasi-Salai in the Sri Saket Province
<h6 class='prettyPhoto-title'>BLACK ORGANIC JASMINE RICE</h6>
Per person : 90 ฿

BLACK ORGANIC JASMINE RICE

Black Organic Rice from "Roi Et" helps fight against Diabetes.
<h6 class='prettyPhoto-title'>STICKY RICE</h6>
90 ฿

STICKY RICE

Steamed "Chiang Rai" Sticky Rice.
<h6 class='prettyPhoto-title'>HOMEMADE BUTTER ROTI</h6>
90 ฿

HOMEMADE BUTTER ROTI

Desserts


SIGNATURES “SINCE 1980”


<h6 class='prettyPhoto-title'>CHOCOLATE MOUSSE</h6>
240 ฿

CHOCOLATE MOUSSE

A recipe brought back from Blue Elephant Brussels. Made with Dark Belgian “70% Callebaut” Chocolate
<h6 class='prettyPhoto-title'>COCONUT FLAN</h6>
240 ฿

COCONUT FLAN

Creation from Blue Elephant Brussels: Creamy Caramelized Coconut Flan topped with sprinkles of grilled Isaan Almond Flakes
Peanuts
<h6 class='prettyPhoto-title'>DURIAN CHEESECAKE</h6>
240 ฿

DURIAN CHEESECAKE

Homemade durian cheesecake
Peanuts
<h6 class='prettyPhoto-title'> MANGO CHEESECAKE</h6>
240 ฿

MANGO CHEESECAKE

Homemade mango cheesecake
Peanuts
<h6 class='prettyPhoto-title'>MANGO WITH STICKY RICE</h6>
280 ฿

MANGO WITH STICKY RICE

Sticky rice sweetened with rich coconut cream - Nam Dok Mai Mango
<h6 class='prettyPhoto-title'> KAO NIEW PIEK LUM YAI COCONUT JUICE</h6>
240 ฿

KAO NIEW PIEK LUM YAI COCONUT JUICE

Forgotten Husband Sticky Rice Pudding - Fresh Coconut Juice - Taro - Longan - scented with Butterfly Pea flowers Coconut Cream. Served with Coconut Ice cream
<h6 class='prettyPhoto-title'>JASMINE PISTACHIOS CAKE</h6>
340 ฿

JASMINE PISTACHIOS CAKE

Homemade baked Pistachios cake with date palm, egg, coconut and palm sugar, served with Coconut ice-cream
Peanuts
<h6 class='prettyPhoto-title'>STAR OF SIAM</h6>
380 ฿

STAR OF SIAM

Chef’s Selection of our homemade dessert

All prices are subject to 10% Service Charge and 7% applicable Government Tax

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