The Elephant that always cares

BLUE ELEPHANT founder and master chef Nooror Somany Steppe and her family have come with another “Pink Ribbon Menu” for Breast Cancer Awareness Month, with proceeds from lunch and dinner at the Blue Elephant Cooking School and Restaurant going to the Queen Sirikit Centre for Breast Cancer. 

Sandra and Emma Steppe have used herbs and other organic ingredients rich in anti-oxidants in the menu, which also features known cancer safeguards like jackfruit, pomegranate, rambutan, saba fish and sweet tamarind.

“With millions of women dealing with breast cancer each day, every place around the globe has a mother, daughter, sister or friend who’s been affected,” says Nooror, who also serves as the Queen Sirikit Centre for Breast Cancer’s ambassador. “I think it’s important for all women to be aware of the real risks. 

“I’m grateful to be working together this year with my family – Sandra and Emma – to raise awareness and support for a very noble cause, the breast cancer research being done by the centre.”

Nooror’s commitment to a healthier, more sustainable approach in her cooking applies to all the dishes served at Blue Elephant restaurants.

Among the appetisers this month are Sunchoke Salad with River Prawns (Bt780), cooked with bird’s-eye chillies and coconut milk and accompanied by poached Egg Benedict, and Foie Gras with Gac Fruit and Pomegranate Salad (Bt780). 

Next come Clear Soup with Rambutan and Soursop Leaves (Bt220) and Rice Vermicelli with Chicken Chilli Dip (Bt320). The noodles in the latter come with a relish of minced chicken and organic prawns, together with assorted vegetables and crisp-fried flowers.

“My mother’s generation typically used herbs to boost the nutritional value of food and add healing properties,” says Sandra. “Emma and I are very health-conscious, but we also appreciate the beauty benefits of the vegetables and fruit we use in our creations.”

Sandra devised the Black Tofu Salad with White Sesame Dressing (Bt320), which is accompanied by apple, cherry tomatoes, lotus root and argan oil (nourishment for the scalp). 

Emma’s contributions to the dessert menu include Avocado Panna Cotta and Gac Fruit Puree, with the panna cotta candle-smoked to add aroma, and the creamy, caramelised Date Flan topped with berries and almond flakes. Each costs Bt150.

“Breast cancer is one of the most common cancers for women and it has taken away so many beautiful lives,” notes Khunying Finola Chatamra, honorary adviser to the Queen Sirikit Centre for Breast Cancer and the Thai Red Cross. “This is something that can be prevented through early detection, so we want to remind all women to take care of their health. Today, millions of women are survivors thanks to early detection and improvements in the treatment. We’re grateful for all the support that Blue Elephant has provided throughout the years to help raise funds and awareness about this very important cause.”

 

THINK PINK

>>The Pink Ribbon Menu is on offer all this month for lunch (11.30 to 2.30) and dinner (6 to 10.30).

>>The Blue Elephant Cooking School and Restaurant is on South Sathorn Road next to the Surasak BTS station. 

>>Book a table at (02) 673 9353-8 or www.BlueElephant.com.