A La Carte Menu

 
 Starters

Spring Roll "Blue Elephant"
ปอเปี๊ยะทอดสูตรบลูเอเลเฟ่นท์
Our special recipe of “Black Chicken” and vegetable stuffing, served with red
sweet and sour sauce

Thai Fish Cakes
ทอดมันปลากราย
Ground “Pla Grai” mixed with red curry paste and herbs and served with cucumber sauce

Paper Prawns
กุ้งห่มผ้า
Organic prawns wrapped in rice paper with minced chicken and crushed peanut stuffing served with a homemade plum sauce

Sarika
ทอดมันกุ้ง
A golden prawn cake mixed with spices and sweet corn served with pineapple sauce

ENOKI SEAFOOD SALAD   
ยำวุ้นเส้นเห็ดเข็มทอง
A delicate salad of Enoki mushroom , bean vermicelli, organic prawn and seafood with
a spicy lime juice dressing

FLYING POMELO SALAD     ยำส้มโอติดปีก
A healthy melange of wing bean and Nakron Chaisri Pomelo with organic prawns
and tamarind sauce sprinkled with roasted coconut and peanuts

EMERALD CHICKEN
ไก่ห่อใบเตย
Jewels of marinated free range chicken wrapped in organic Pandan leaves and accompanied by sesame sauce

MIXED SATAY (Buffalo, Pork and Chicken)
สะเต๊ะรวม
Mixed strips of grilled marinated chicken, pork
and buffalo served with peanut sauce and cucumber sauce

KHANG KHAO PHUAK    
ค้างคาวเผือก
Golden Taro pastry, stuffed with minced prawn, chicken and sweet spices accompanied by its own special sauce

CHOR MUANG    
ช่อม่วง
From Chaowang’s kitchen (Royal kitchen): steamed flower shaped dumpling with
an exotic stuffing

SOM TAM (Grilled Chicken/Grilled Pork)    
ส้มตำ (ไก่ย่างหรือหมูย่าง)    
The popular hand shredded spicy raw papaya salad with grilled chicken or pork

BUFFALO SATAY    
สะเต๊ะกระบือ      
As in my near past: tasty and vigorous
strips of grilled marinated buffalo fillet
served with peanut sauce

 
 Soups

104

TOM YAM KOONG DOI KHAM
ต้มยำกุ้งแม่น้ำเห็ดดอยคำ
The Thai’s famous spicy river prawn soup with Royal Project mushroom prepared in a shrimp bouillon. Refined and powerful!

TOM KHA BLACK CHICKEN
 ต้มข่าไก่ดำมะพร้าวอ่อน
A refreshing soup of “Black Chicken” with young coconut flavoured with organic young galangal

SPECIAL TOM SEB SALMON
ต้มแซบปลาแซลมอน
A traditional north eastern style spicy soup with salmon and fresh herbs

MASSAMAN  LAMB     
แกงมัสมั่นแกะ
A typical dish from South Thailand of slowly braised New Zealand lamb in a medium spicy
rich gentle sauce

KAE PHAD PHED
แกะผัดเผ็ด
Stir fried sliced lamb meat with chilli paste flavoured with cumin, lesser ginger and
coriander seeds

SPARE RIBS    
กระดูกหมูย่างน้ำผึ้ง
Our famous grilled marinated spare ribs of pork with honey and Thai herbs

MOO TAKRAI
หมูตะไคร้กระทะร้อน
Sautéed sliced of pork loin with organic young lemongrass and black pepper, sprinkled with
saw coriander leavers served in a sizzler dish !

PANAENG NUA
 แพนงเนื้อ
A rich red curry of beef and coconut milk flavoured with sweet basil

NUA PHAD PRIK YUAK
เนื้อผัดพริกหยวก
Marinated sliced fillet of “Kho Khun” beef, stir-fried with low fat soya bean oil and fresh spur pepper

Kai Himmapan  
ไก่ผัดเม็ดมะม่วงหิมพานต์          
Stir-fried sliced free range chicken with pineapple, cashew nuts and topped with fried chilli
served in a fresh pineapple shell

KAENG KAI NORMAI SOD  
แกง เผ็ดไก่หน่อไม้
The original version of red curry with free range chicken and bamboo shoots

CRISPY LEMONGRASS CHICKEN   
ไก่ทอดตะไคร้
Marinated free range chicken in a cloud of organic lemongrass and herbs

BLACK CHICKEN    
แกงเขียวหวานไก่ดำโรตี
Green curry of “Black Chicken” with aubergine and spices in fresh coconut milk served with RO-TI pancake.

LAAB PED
ลาบเป็ด
Typical I-sarn spicy salad of minced duck breast, with a hint of mint leaves and organic young galangal and lime dressing

PED SAOWAROS    
เป็ดเสาวรส
Slices of grilled duck breast,
served “medium rare” topped with
Royal project exotic passion fruit sauce

Roasted Duck Curry
 แกงเผ็ดเป็ดย่าง
A pungent but succulent dish with pineapple, cherry tomatoes and grapes in coconut milk.

FRESH LIME SEABASS
ปลานึ่งมะนาว
Steamed whole sea bass with organic lemongrass, fresh lime juice and crushed chilli

PLA SAM ROD
ปลาสามรส
Crispy whole garoupa topped with fiery chilli
and pineapple sauce

BAMBOO FISH    
ปลาเผากระบอกไม้ไผ่
Fillet of sea bass marinated with herbs. Grilled in a bamboo case

MIENG PLA CHORN    
เมี่ยงปลาช่อน    
Deep fried “Snake Head“ Fish fillet topped fresh lime, ginger, shallot, accompanied with betel leaves, lettuce and fresh rice noodles

YAM PLA DUK AUI FU    
ยำปลาดุกอุยทอดฟู   
A delicious fluffy crispy cat fish from the rice fields served with fresh raw mango salad

CHU-CHI SNOW FISH   
ฉู่ฉี่ปลาหิมะ     
Snow Fish fillet topped with a rich red curry sauce
and a hint of spices and sweet basil

HOR MOK KANOM KROK
ห่อหมกขนมครก
Seafood soufflé with basil and kaffir lime leaves

ORANGE PRAWN CURRY  
แกงกะหรี่กุ้งขนุน
Succulent prawns with coconut milk, jackfruit, sweet chili, cherry tomatoes and cucumber sauce as an accompanied

FRESH TIGER PRAWN BLACK PEPPER
กุ้งผัดพริกไทยดำ
A succulent stir fried preparation with dried black pepper and fresh green peppercorn

SOFT SHELL CRAB   
ปูนิ่มทอดสมุนไพร     
With young green peppercorn and Thai herbs. A Refined preparation

433 GANG PHONG KRA-REE   
กั้งกระดานผัดผงกระหรี่
Stir fried fresh rock lobster with
yellow curry powder

BENJARONG RICE  
ข้าวธัญพืชเบญจรงค์
Baked five grains rice, served in banana leave

KAO PHAD POO
ข้าวผัดปู
Stir fried jasmine rice with crab meat and vegetables

KAO PHAD SUBPAROD     ข้าวผัดสับปะรด
Stir fried jasmine rice with chicken and pineapple, topped with shredded dried pork

BLUE ELEPHANT PHAD THAI  ผัดไทยบลูเอเลเฟ่นท์
Fried rice noodles with fresh prawns, ground peanuts and bean sprouts with tamarind dressing

MORNING GLORY    ผักบุ้งไฟแดง
Stir-fried vegetable with crushed red chilli,
low fat soya bean oil and oyster sauce

PHAD YOD BOUB   ผัดยอดบวบเห็ดหอม
All the way from the Virgin Hill tribes to busy Bangkok, crisp Boub stem and leaves stir fried
in a low fat soya bean oil and aromatic sauce

OUR RICE SELECTION  
Perfumed jasmine rice and wild rice