Seven delicious paths lead to 2018
On New Year’s Eve, Blue Elephant Restaurant, led by Chef Nooror Somany Steppe, will transport diners back in time to the Rattanakosin Era when Royal Thai cuisine became renowned as one of the cultural symbols representing the refinement of the Thai court.
Nooror and her team are preparing a seven-course New Year’s Eve menu using primarily products from the Royal Project and organic ingredients from some of the best farms in Thailand. The set menu includes “Maa Auan Pheasant” using the locally reared pheasant, and the Royal Project’s Hill Tribe Rice; “Walnut Foie Gras” and “Rice Vermicelli with Giant River Prawn” – the giant prawns fresh from Ayutthaya – as starters.
One of the main dish choices is juicy “Thai Wagyu Beef with Red Curry” featuring Sakon Nakhon raised beef served with organic black jasmine rice.
Nooror’s “Pistachio Cake” is just one of the many flavourful desserts being served in celebration of the New Year.
The course is priced at Bt5,038-nett per person. Add another Bt1,766-nett for wine pairing with each dish.
The restaurant’s premium Champagne can be pre-ordered at a special price of Bt3,296-nett per bottle.
For details, go to www.BlueElephant.com/bangkok/
