Blue Elephant

SETTING

Located in a colonial-style building, the restaurant with touches of traditional Thai decor offers a cosy yet posh ambience suitable for all dining occasions. The first two floors have been converted into a spacious, bright eatery while the third floor houses an upscale cooking school.

FOOD

The restaurant’s Thai fine dining cuisine demonstrates its culinary mastery that has underscored its success in over 10 countries. Pearls of Blue Elephant splendidly captures chef Chang’s imaginative presentation skills by presenting a variety of unique starters on one plate, such as red curry pla grai in steamed dumpling and whisky-marinated chicken aromatised with herbs. Sliced duck breast in thick tamarind sauce is another delectable dish that proves just how well poultry and tamarind’s sweet succulence go together. For a taste of Thai spices that will not burn your tongue, try green beef curry on pieces of roti-pancake instead of rice; the crispy roti dipped in seasoned coconut milk with chunky beef tenderloin pieces is very pleasing on the taste buds. Desserts are mouth-watering even for something as plain and simple as sticky rice with mango.

WINES

A decent wine selection from various countries including Thailand, and its own Blue Elephant labels, at a range of prices.

SERVICE

Waitresses are super attentive and unpretentious. Service is excellent with glasses of water almost never left empty.

PRICE

A three-course meal for two will easily come to 2,500 baht, without wine.

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