Royal Thai Symphony Menu

CHOR MUANG    
ช่อม่วง
From the Chaowang’s kitchen (the Royal Kitchen) : Steamed floral– shaped dumplings using butterfly pea flower with exotic stuffing.

GOLDEN BAG   
ถุงทองเขียวหวาน
Crispy pastry stuffed with minced organic prawn, Pu Dam Talay crab meat, flavoured with Blue Elephant green curry paste, accompanied by our homemade pineapple sauce.

BUFFALO AND CHICKEN SATAY  
ไก่และกระบือสะเต๊ะ
Very tasty and vigorous strips of grilled and marinated Ubon Ratchathanee buffalo fillets accompanied by our homemade peanut sauce, and cucumber sauce.

FLYING POMELO SALAD   
ยำส้มโอติดปีก
A healthy mélange of winged beans and Nakorn Chaisri pomelo, organic prawns and tamarind sauce sprinkled with roasted grated coconut and peanuts.

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

TOM YAM KOONG
ต้มยำกุ้งลายเสือเห็ดดอยคำ
A spicy and sour soup with tiger prawns and Eryngi Mushrooms from the Royal Project Farm.
This dish was served in the period of King Rama V (King Chulalongkorn) to receive visitors from France. It remained a popular dish to this day.

TOM KHA BLACK CHICKEN   
 ต้มข่าไก่ดำมะพร้าวอ่อน
A refreshing soup of “black chicken” and organic galangal, served in a fresh young coconut.
This dish can be substituted by free range chicken,
if preferred.

Main courses
(Serve as  family sharing style)

CRAB CURRY WITH BETEL LEAVES  
แกงปูใบชะพลู
Phuket specialty crab curry served with rice noodle.
If you visit Blue Elephant in Phuket, a dish not to be missed

LAAB PED
ลาบเป็ดทอดสมุนไพร
Typical North Eastern style spicy salad of crispy duck breast, with a hint of mint leaves and organic young galangal, accompanied by spring roll sticky rice.

EMERALD CHICKEN   
ไก่ห่อใบเตย
 Jewels of marinated chicken thigh wrapped in organic pandanus leaves and herbs, accompanied by ginger sesame sauce.

MASSAMAN LAMB  
แกงมัสมั่นแกะ
From the far South a tender lamb curry of dried spices in coconut milk, Thai sweet Potatoes, roasted peanuts and cashew nuts. This dish was described in a poem by King Rama II.

 > Phad Thai “Blue Elephant” ผัดไทยบลูเอเลเฟ่นท์
Stir-fried rice noodles with fresh prawns, ground peanuts, bean sprouts and tamarind dressing.
 > THAI ASPARAGUS AND FRESH MUSHROOMS
หน่อไม้ฝรั่งกับเห็ดหอมสด
Stir fried Thai asparagus with fresh perfumed mushrooms in garlic sauce.
 > STEAMED JASMINE RICE AND WILD RICE

 Dessert

Selection our Homemade desserts

 
 Royal Thai Symphony Menu

CHOR MUANG    
ช่อม่วง
From the Chaowang’s kitchen (the Royal Kitchen) : Steamed floral– shaped dumplings using butterfly pea flower with exotic stuffing.

BLUE ELEPHANT SPRING ROLLS   
ปอเปี๊ยะทอดไก่ดำ
Our special recipe of rare “Black Chicken” and vegetable stuffing, served with red sweet and suor sauce.

CHICKEN SATAY  
สะเต๊ะไก่
Very tasty and vigorous strips of grilled and marinated chicken fillets accompanied by our homemade peanut sauce, and cucumber salad.

RICE FIELD CATFISH AND PRAWNS SALAD    
แสร้งว่ากุ้งปลาดุกฟู
Salad of crispy minced rice field catfish and Supanburi prawns with organic lemongrass and ginger, tossed in a spicy lime dressing.

TOM KLONG SEA BASS    
 ต้มโคล้งปลากะพง
Spicy and sour sea bass soup with roasted organic herbs.

TOM KHA BLACK CHICKEN    
ต้มข่าไก่ดำมะพร้าวอ่อน
A refreshing soup of “Black Chicken” and organic galangal, served in a fresh young coconut. This dish can be substituted by free-range chicken, if preferred.

Main courses
(Serve as family sharing style)

PANAENG NUA     
แพนงเนื้อ
A rich red curry of Kho Khun Phon Yang Kham, Charlolais-Simmental beef, in coconut milk, flavoured with sweet basil.

TAMARIND DUCK  
เป็ดซอสมะขาม
Grilled medium rare marinated duck breast topped with sauce made of golden sweet tamarind from Petchaboon Province, accompanied by fried shallots and crispy kale.

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

BLUE ELEPHANT PHAD THAI ผัดไทยบลูเอเลเฟ่นท์
Stir-fried rice noodles with fresh prawns, ground peanuts, bean sprouts and tamarind dressing.
TIPS OF IVY GOURD VINE & MUSHROOMS    ผัดยอดบวบเห็ดหอม
All the way from the virgin hill tribes to busy Bangkok, crispy gourd tips and flowers and mushrooms stir-fried in a low fat soya bean oil and aromatic sauce.
STEAMED JASMINE RICE AND WILD RICE   

 Dessert

Coupe "Blue Elephant"
Exotic variety of Thai fresh fruits topped with vanilla ice-cream and mango caulis.