Blue Elephant - Premium Thai Restaurant on BumRes.com (For more pictures and menu)
The Blue Elephant Bangkok is a premium grade Thai restaurant
located on Sathorn road. In the classic
Thai house ambiance that is perfect for setting the romantic mood, the Blue
Elephant is preparing to serve the Valentine set menu for all spicy and sweet
couples. Restaurants creating special
menu for this special day are mostly western ones, not many Thai restaurants
are doing it. For couples who feel like
Thai food this Valentine’s day, the Blue Elephant is serving a full course set,
sophisticated Thai style, a distinctive approach that leaps away from the usual
Thai you ever find. The theme is “Spice
Your Love” – the menu is inspired by the famous love story of Kwan&Ream
reflecting the everlasting love.
See more details about the Valentine’s day aphrodisiac menu
of the Blue Elephant in this review.
As we all know that Thai food is traditionally not served in
courses, the dinner experience on this coming Valentine’s day at the Blue
Elephant will blow your mind away as it is served one course at a time. From my knowledge, one other Thai restaurant
serving in courses is the Sra Bua @ Siam Kempinski, which is a very unique
place to experience Thai cuisine. The
press-day for Valentine’s menu was extraordinary. It was more than I could imagine for what
Thai food can become, for how extravagance it really was.
In this review of the Blue Elephant, I will cover only the Valentine’s day set menu. To count the number of dishes coming out, there would be a total of 19 creations. This may shock you, some are served in one bite. It was quite diverse and overall filling by the time of the desserts. Madame Nuro Sohmanee, the master chef and owner of the Blue Elephant particularly crafted this menu for the celebration of Valentine’s day at the Blue Elephant Bangkok, as well as Phuket. She really did an amazing job.
Let’s begin with the first course. There are three items here.
The slowly braised aphrodisiac consommé of “Black Chicken” with Angelica Dong Quai from the Royal Project Farm and wolfberry. This rare menu was served in a small bowl, a really rich soup full of Chinese and Thai herbs aroma. It almost felt like a medicine that can power me up. Good start!
Thai spirit made from coconut flower accompanied by some
Thai preserved fruits. In fact, the
alcohol is from the Thai brand from northern region, Maa Jai Dum. I have had it before, a friend of mine
brought it to me as a gift and honestly it was the only time I ever had because
I hated the strong smell of it. But
there are many flavors of it, so I gave it a try and it was intense. A couple of sour fruits are on the side to
compliment with this hardcore shot; star goose berry and sour plum of some
kind. Well, after the shot, thing really
got heated up a bit, perfect for a couple to loosen up.
Ancient gently poached oyster salad flavored from lime,
chili, garlic, mimosa leaves wrapped in iceberg lettuce from the Royal Project
Farm. This one was interesting. I could sense a hint of herb. It tasted spicy. I believe Oysters is a source of aphrodisiac,
a thoughtful ingredient for Valentine’s Day.
This first set was an exciting start, consider how exotic it
was. It couldn’t really be called an
appetizer, could it? All seemed to contrast each other, like a roller
coaster. Mellow and healthy from the
Chinese soup, the blood rush from the Maa Jai Dum, and then the spice from the
oyster. Strange combination but fun in a
way.
The second dish comes alone.
It was the Steamed egg custard with foie gras topped with homemade sauce
of strawberry from the Royal Project Farm topped with caramelized ginger. It was sweet and delicious. I have never had the steamed egg so sweet
before, while mixing with rich and savory flavor of the foie gras, it was quite
a fusion – so exotic.
The third dish came with three items, which were on the edge of being more Thai and more spicy.
Heart shaped jelly flavored of “Tom Yum Goong” accompanied
by Thai roasted chili paste mousse. This
one was a bite size, quite tasty. I really felt the seafood aroma in this
menu.
Grilled chicken tossed with roasted garlic, chili and
shallot paste, Humming bird, Sesbania, banana flowers and Thai anchovy from
Supanburi Province. This dish has an
unusual long description but the dish itself was a basic Yum chicken, quite
ordinary.
Steamed mussels prepared in the Thai Northeastern Style
flavored from chilies, garlic, wild black ginger, roasted sticky rice, dills
and lime basil leaves. This is a
delicious one, taste much like the Hor Mok Thai, good texture, and slightly
spicy. I would love to have more of this
creation.
The forth course is plate with two bowls of soup.
A soup of crab meat, bird's nest and
Ginkgo braised in tiny taro – This soup is covered with the flour
like a soufflé style. Once the cover is
opened, the nice appetizing aroma of the soup is presented. The mixture of crabmeat and bird’s nest was
delicious, mild with well balanced soy flavor.
Not to mention the Ginkgo, my favorite.
Yes, I like it a lot.
A refreshing herbal soup from beef and sweet potatoes with
flowers from bird's eye chillies, shallots and mix Thai basil leaves – An old
fashioned Thai soup of this type is rarely found in typical Thai restaurants
nowadays. The broth is much like the tom
yum soup with clear broth. Contrast to
the other soup, this one is hot and sour.
Potatoes in it is a plus, awesome addition.
Gently spicy rich "Mutton Curry" braised with
various Thai herbs – A very Thai curry, thick sauce like panang style. The mutton is delicious. I personally had never had it before. Since it was braised, the meat was quite
tender. I believe mutton usually has the
strong scent than beef, similar to lamb but this case it wasn’t a problem
because the spices in the curry disguised it perfectly. Of course, this curry was served with
rice. We had the Baked soft "Hom
Mali" Jasmine rice with celery and Lingshi mushrooms. A special rice for the Valentine’s day
occasion. So, with this rice, the curry
was lip smacking good.
The sixth dish was the Grilled snow fish marinated with Korean ginseng wrapped with ginger leaves accompanied by caramelized golden tamarind and crispy shallot dip. Large fillet of the snow fish was perfectly cooked. One side has the gently crispy skin and the fish had amazing texture. Then the sweetened tamarind sauce and the fried shallots made this dish very Thai. Again, it was superb over the special mushroom rice.
The seventh dish was the Stir-fried giant prawns with
homemade paste from bird's eye chilies, shrimp paste, black wild ginger with
aroma from kaffir lime, sweet basil leaves and a hint of rice whisky. Great size prawn was fresh and firm,
smothered in the heavily spiced sauce, I couldn’t be any happier. With its intense flavor like the ChooChee, the
rice was a wonderful compliment.
The eighth dish was the Sauteed spinach from the Royal
Project Farm with oyster sauce and light soya sauce flavored and aromatic from
Thai garlic and chilies. A basic stir
fried spinach was to complete the aspect of a Thai meal and to be healthy
additional to the set. It was done well,
not too salty.
The nineth course was the dessert, which was comprised of
four selected variety of Thai old fashioned sweets.
- The Blue Elephant specialty: Belgian Chocolate Mousse with a hint of "Royal Jelly"
- Steamed sticky rice with butterfly pea flowers accompanied with caramelized pandanus custard sauce
- - Classic Thai dessert with two layers of young
coconut jelly and flavor from red rose of Thai Royal Project Farm
- - Thai dessert made from tiny black sesame
dumplings and fresh coconut with quail eggs served in young coconut shell
- - Thai dessert made from tiny black sesame
dumplings and fresh coconut with quail eggs served in young coconut shell
The Thai sweet combination was delightfully presented. Especially the last one in the list, served
in the coconut shell, it was the best one of all. I loved the dumpling and the refreshing light
coconut cream. The Belgian chocolate
mousse with the jelly was also lovely.
The other two kinds were just a prop to me. They are simple desserts for the local Thai
people. I am sure for non Thai people will
love it.
There you go, the Valentine’s day Set menu by Chef Nuro of
the Blue Elephant. The concept of this
love celebration is “Spice Your Love” – the menu is inspired by the famous love
story of Kwan&Ream reflecting the everlasting love. The exotic journey of Traditional Thai flavors
presented in western fashion will absolutely capture the heart of your
Valentine. With the aphrodisiac
ingredients, you could imagine what this dinner could lead you to. I hope
you enjoy a wonder night with your special someone wherever you go.
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