Annual food festival at Blue Elephant showcases “Art of Thai Cuisine” menu
During August and September each year, the Blue Elephant Cooking School & Restaurant holds a special Food Festival to celebrate the anniversary of the magnificent Thai-Chin Mansion in which it is housed on Sathorn Road.
In celebrating the heritage-listed mansion’s 109th Anniversary this year, Master Chef Nooror Somany Steppe has created a six-course “Art of Thai Cuisine” menu, which highlights her Thai favourite creations presented at its best and includes Laab Salmon, Lamb or Wagyu Beef Massaman, Grouper with Black Bean Sauce and Forgotten Husband Rice wrapped in Lotus Leaves to name some of the delectable selections available.
This fine-dining menu, priced at Baht 2,400++ including a glass of Champagne, will be available from now until September 30, 2012. Interestingly, the dishes showcased in this menu have been served to several visiting foreign dignitaries such as former Presidents George Bush and Vladimir Putin taking Thai cuisine to an international level.
To experience this unique and artistically-presented menu, please contact Tel: +66 (0) 2673 9353 – 8 or E-mail: cooking.school@blueelephant.com for reservations.
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For further information, please contact GHC Asia Ltd:
Chutinun Guna-Tilaka E-mail: chutinun.guna-tilaka@ghcasia.com
Warut Thongsuk E-mail: warut.thongsuk@ghcasia.com
Tel: +66 (0) 2357 1183
About Blue Elephant Group
The Blue Elephant, which was founded in 1980 by Nooror Somany Steppe and her husband Karl Steppe with support from Thai partners, is highly regarded by Thai and international food connoisseurs. Since then, Chef Nooror, through the Blue Elephant group, has played a significant role in popularizing Thai food and culture around the world.
The Group now has 11 restaurants located in the world’s major cities. Apart from Bangkok and Phuket, where the restaurant also has cooking schools, the Blue Elephant can be found in London, Paris, Brussels, Copenhagen, Lyon, Dubai, Beirut, Malta, and Jakarta. The Group also produces and exports Thai sauces, curry pastes and dried spices to over 20 countries around the world.
Chef Nooror’s passion for Thai cooking was inspired by her Thai mother, who taught her the culinary art along with her secret recipes at an early age, enabling her to uniquely combine Thai and local ingredients in the countries where the Blue Elephant restaurants are located. Apart from her mother, Chef Nooror’s culinary skills were also enhanced through her food guru, Ajarn Sisamon Kongphan.
Raw ingredients and fresh produce from the Royal Project are used whenever possible in all Blue Elephant dishes.