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Menu BE BKK 2006 A4.Ai

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Menu BE BKK 2006 A4.Ai Bangkok - Phuket เรื่องราว เชฟนูรอ โซ๊ะมณี สเต็ปเป ้ เปนชาวจ็ ังหวัดฉะเชิงเทราโดยได้รับ อิทธิพลการปรุงอาหารไทยมาจากคุณแม่ ผู้ซึงม่ ีความรู้ในด้านการนำ สมุนไพรพืนบ้ ้านมาประกอบอาหาร ในปี พ.ศ. ๒๕๒๓ เชฟนูรอและสามี คาร์ล สเต็ปเป ้ ชาวเบลเยี่ยม ผู้ซึงหลงใหลในศ่ ิลปวัฒนธรรมไทย และผู้ร่วมก่อตังกล้ ุ่มภัตตาคาร บลู เอเลเฟนท์ ได้ทำการเปิดภัตตาคารบลู เอเลเฟนท์ ณ กรุงบรัสเซลส์ ประเทศเบลเยี่ยมเป็นสาขาแรก และได้ขยายสาขากลับมายังประเทศไทยในป ี พ.ศ. ๒๕๔๕ ทีกร่ ุงเทพ และในปี พ.ศ. ๒๕๕๓ ทีภ่ ูเก็ต จากประสบการณ์ในด้านการเผยแพร่อาหารไทยมากกว่า ๓๕ ปี เชฟนูรอได้รับปริญญาศิลปศาสตร์มหาบัณฑิตกิตติมศักดิจากมหาว์ ิทยาลัย เกษตรศาสตร์ และ เชฟนูรอภูมิใจทีได่ ้เป็นส่วนหนึงในการนำว่ ัตถุดิบ และภูมิปัญญาพืนบ้ ้านมาประกอบการทำอาหารไทย The Blue Elephant Story Born in Chachoengsao province in Thailand, 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. Chef Nooror married to 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 Chef Nooror’s preparations of homemade Thai meals. 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. The Blue Elephant Bangkok is housed in the Colonial Era Architecture, in a Thai-Chine Building, whereas the Blue Elephant Phuket is located at the site of a Sino-Portugese Mansion. In promoting Thai Kitchen to the World for 40 years, in more than 35 countries, Chef Nooror was awarded an honorary Master of Arts degree from Kasetsart University. She continuously aims to provide the pinnacle of Thai cuisine exquisitely prepared from Fresh, Local ingredients, Organic foods and Products from the “Royal Project”. หลายวันห่างกัน ไปกักตัวอยู่บ้าน วันนี้เราพร้อมรังสรรค์ เมนูรสเลิศที่คิดถึง ในราคาเบาๆ After so many days of Confinement, Created only for You and for your Wallet to feel Good ! OUR SABAI SABAI MENU เมนู สบาย สบาย อาหารเรียกน้ำย่อย ZAKOUSKI พล่ากุ้งมังคุด MANGOSTEEN GRILLED TIGER PRAWNS Chanthaburi Province Mangosteen - Chilli Lime Dressing - Roasted Chili Paste Lemongrass - Bird’s Eye Chilies - Wild Catch Prawns อาหารว่าง STARTER สะเต๊ะลือเนื้อ LUE BEEF SATAY Thai Ancient Cuisine - Marinated with Lemongrass & Fresh Turmeric Homemade Peanut Sauce - Rice Vinegar Cucumber Salad - Sukhothai Prime Ribeye ิ สาคูไส้เห็ดทรัฟเฟล TRUFFLE SAGO SHIITAKE MUSHROOM A favorite of King Rama I - Steamed Sago - Shitake Mushroom Sweet Turnip - Crushed Peanuts - Sea Grapes ************************** ตับห่านซอสมะขาม THAI TAMARIND & FRENCH “LANDES” FOIE GRAS Ambassador of Rougier, Chef Nooror’s Signature famous revolutionary recipe was created in Blue Elephant Paris 15 years ago. A first Time Marriage of Thai & French Gastronomy. Sweet Potato - Bai Horapa - Caramelised Chachoengsao Fresh “Nam Dok Mai” Mango สำรับไทย MAIN COURSE แกงคั่วปูใบชะพลู ชะคราม เส้นหมี่ HOT PHUKETIAN TURMERIC BETEL LEAVES & MANGROVE CRAB CURRY Homemade spicy Chili Paste - Blue Swimmer Crab - Betel Leaves Mangrove Forest Ampawa Chakarm Leaves - Rice Noodle - Condiment with Fresh GI Pineapple ลาบขาเปดกงฟ็ ี ข้าวเหนยวี LAAB DUCK CONFIT Chachoengsao Farmed Duck Leg - Graisse de Canard I-Sarn Chili Lime Roasted Rice - Lemongrass ผัดผักบุ้งกุ้งเสียบกะปิ KOONG SIAB MORNING GLORY Stir-fried Morning Glory - Southern Phuket Crispy Dried Shrimps Garlic - Shrimp Paste ORGANIC JASMINE RICE & WILD RICE ขนมหวาน DESSERT ข้าวเหนียวเปียกลำไยมะม่วงไอศครีมมะลิ KAO NIEW PIEK LUM YAI JASMINE ICE CREAM Black sticky rice pudding topped with fresh longan and scented with Butterfly Pea flowers, Coconut cream, served with Jasmine Ice Cream THB 1,200++ p.p. Minimum 2 persons GLUTEN FREE MILD HOT VERY HOT ITEMS CONTAINING NUTS All prices are subject to 10% Service Charge and 7% applicable Government Tax รังสรรค์อาหารไทยหลากรสชาติ ละเลียดความความละมุนละไม จากหลากหลายเมนูรสเลิศ ที่เชฟบรรจงคัดสรร และรังสรรค์ขึ้น ด้วยวัตถุดิบระดับพรีเมี่ยมของท้องถิ่น Created for its Variety of Thai Tastes , Discover a Gentle and diverse initiation into this Amazing Cuisine. Premium Local Products have been the Chef’s Guideline OUR THAINESS MENU เมนูเสน่ห์ไทย อาหารเรียกน้ำย่อย ZAKOUSKI ลาบไก่ใบชะพลู MIENG LAAB KAI Northeastern Signature - Minced Free-Range Chicken - Betel Leaves - Organic Herbs & Spices ปลาแห้งแตงโม SUMMER WATERMELON Ancient Recipe - Cantaloupe - Tang Mo - Chaowang Sweet & Salty Topping อาหารว่าง STARTER ช่อม่วงไก่ STEAMED ANCHAN DUMPLING From the “Chaowang” Royal Kitchen : Steamed floral-shaped Butterfly Dumpling Free Range Chicken - Herbs Farce – Kabok ทอดมันกุ้งกับยําส้มโอทับทิมสยามเมืองคอน “TABTIM SIAM” CRISPY PRAWN CAKE Deep Sea Tiger Prawn Cake - Hint of organic Thai Garlic - Side of refreshing Nakhon Sri Thammarat “Tabtim Siam” Pomelo salad ปอเปี๊ยะไรซ์เบอร์ร่ีหน่อไม้ฝร่ังวุ้นเส้น ASPARAGUS & BLACK DIAMOND SPRING ROLL Crispy Rice Berry Spring Roll - Royal Project Asparagus Tips - Jew’s Ears Lamphun “Black Diamond Garlic” - Blue Elephant Sweet Chilli Dip ************************** ตับห่านซอสมะขาม THAI TAMARIND & FRENCH “LANDES” FOIE GRAS Ambassador of Rougier, Chef Nooror’s Signature recipe was created 15 years ago. Sweet Potato - Bai Horapa - Caramelised Chachoengsao Fresh “Nam Dok Mai” Mango ซุป SOUP ต้มยำกุ้งลายเสือน้ำข้น CHEF NOOROR’S TOM YUM KOONG Creamy Deep Sea Tiger Prawns Soup - Organic Lemongrass - Homemade Roasted Chilli Paste สำรับไทย MAIN COURSE ปลากระพงผัดพริกขี้หนูกระเพราป่า WILD HOLY BASIL & CHILI SEA BASS Line Caught Sea Bass - Bird’s Eye Chilies - Thai Organic Garlic - Wild Holy Basil ระแวงแก้มวัว ยำปลาสลิดเค็ม RAWANG BEEF CHEEK Traditional Preparation of Beef Cheek - Fresh Homemade Green Curry Paste - Creamy Coconut Milk Sun Dried Bangbo Fish Salad - Recipe Influenced by Koh Chawa Island ผัดผักเหมียงไข่ออแกนิคซอสเป๋าฮื้อ PHUKET ABALONE MELINJO Stir-fried southern Melinjo - Organic Egg - Phuketian Farmed Abalone Reduction ข้าวมันไรซ์เบอร์รี่ควินัวนึ่งในลูกมะพร้าวอ่อน QUINOA RICE BERRY RICE Fried “Jao Hom Nin” and “Hom Ma Li” Rice with quinoa & garlic. Served in a young coconut shell ขนมหวาน DESSERT ไอศครีมทรงเครื่อง THAI ICE CREAM KATHI Young Coconut flavoured Ice cream dressed with Colorful Condiments THB 1,800++ p.p. Minimum 2 persons GLUTEN FREE MILD HOT VERY HOT ITEMS CONTAINING NUTS All prices are subject to 10% Service Charge and 7% applicable Government Tax Our Signatures เมนูแนะนำประจำร้าน เป็นเวลากว่า 40 ปีแล้ว ที่เชฟนูรอ ตื่นมาพร้อมกับเมนูใหม่ ในทุก ๆ เช้า เชฟมเชเชฟ ีความสุขกับการได้คิดค้น ปรับปรุงสูตรอาหาร และแบ่งปันความรู้ด้านศาสตร์ และ ศิลป์ของการปรุงอาหารให้กับ ผู้ทู้ ี่สนใจและนักชิมได้ลิ้มลอง เชฟยังรักการเสาะหาวัตถุดิบคุณภาพเยี่ยม จากแหล่งชุมชนต่าง ๆ เพื่อนำมาประกอบอาหาร สำหรับเชฟนูรอ การรับประทานอาหารร่วมกันถือว่าสำคัญ เพราะเป็นช่วงเวลาแห่งการรวมตัวผองเพื่อน และ ครอบครัว Every morning, for more than 5,330 days, or more than 40 year, Master Chef Nooror creates, reinvents Thai cuisine & loves to share her Cuisine with many Generations of Gourmets, passionate about Creations of Classic & Innovative flavours. Her menus are Rich with "Signature Dishes", which have in turn become Classics. Many rediscovered recipes from the Past for fine palates of Today in love with Thai cuisine. ปอเปี๊ยะไรซ์เบอร์รี่หน่อไม้ฝรั่งวุ้นเส้น 380.- V ASPARAGUS & BLACK DIAMOND SPRING ROLL Crispy Rice Berry Spring Roll - Royal Project Asparagus Tips - Jew’s Ears Lamphun “Black Diamond Garlic”- Blue Elephant Sweet Chilli Dip ตับห่านซอสมะขาม THAI TAMARIND & FRENCH LANDES FOIE GRAS 780.- Ambassador of Rougier, Chef Nooror’s Signature famous revolutionary recipe was created in Blue Elephant Paris 15 years ago. A first Time Marriage of Thai & French Gastronomy. Sweet Potato - Bai Horapa - Caramelised Chachoengsao Fresh “Nam Dok Mai” Mango กระดูกหมูย่างน้ำผึ้ง ส้มตำมะละกอสาหร่ายพวงองุ่น ข้าวเหนียวลืมผัว 980.- BLUE ELEPHANT CARAMELIZED GRILLED SPARE RIBS Sloane’s Prime Organic Ribs - our Unique 24 hours Marination - Khao Kua “I-Sarn” Chili Dip - Budu Papaya Salad - Forgotten Husband Sticky Rice Created for Karl Steppe in 1980. A Dish with Pungent Belgo-Thai Flavors ! แกงมัสมั่นแกะ โรตี ข้าวหอมมะลิ 780.- CHEF NOOROR’S BESPOKEN MASSAMAN LAMB Signature Curry!!! Inspired by a Poem of King Rama II; Australian Lamb Our very own Massaman Paste - Coconut Milk - Tamarind Juice - Fresh Ginger Palm Sugar - Sweet Potatoes - roasted Nuts - Roti - Organic Jasmine Rice แกงคั่วปูใบชะพลู ชะคราม เส้นหมี่ 880.- HOT PHUKETIAN TURMERIC BETEL LEAVES & MANGROVE CRAB CURRY Homemade spicy Chili Paste - Blue Swimmer Crab - Betel Leaves - Mangrove Forest Ampawa Chakarm Leaves - Rice Noodle - Condiment with Fresh GI Pineapple GLUTEN FREE V VEGAN MILD VERY HOT ITEMS CONTAINING NUTS All prices are subject to 10% Service Charge and 7% applicable Government Tax STARTERS อาหารว่าง อาหารว่างสมัยนิยมและโบราณรวม PEARLS OF THE BLUE ELEPHANT 780.- An interesting and delicious selection of “BLUE ELEPHANT” starters & salads reflecting today’s mood of the Chef. ทอดมันกุ้งกับยําส้มโอทับทิมสยามเมืองคอน 420.- “TABTIM SIAM” CRISPY PRAWN CAKES Deep Sea Tiger Prawn Cakes - Hint of organic Thai Garlic - Side of refreshing Nakhon Sri Thammarat “Tabtim Siam” Pomelo salad สะเตะไก่หมักขมิ้นสด TURMERIC PRIME CHICKEN SATAY 340.- Free Range๊ Chicken Thighs - Fresh Turmeric - Our Homemade Peanut Sauce Rice Vinegar Cucumber Salad สะเตะลือเนื้อ LUE RIBEYE
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