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Blue Elephant Cooking School and Restaurant

Address: 233 South Sathorn Road Yan Nawa, Bangkok - Contact details
Cuisine: Thai
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LATEST SPECIALS
4400 Baht Eleven Courses Dinner
More info (conditions apply)

DAYS OF BUSINESS

Mon - Sun:11:30 to 14:30
18:30 to 22:30
Walking into our restaurant, housed in a century old building, is like going back in time. Welcome to Thailand and share with us the Thai hospitality and gastronomic culture of Blue Elephant's homeland.

The menu of Blue Elephant Bangkok is a rainbow of tradition and novelties.

Latest User Reviews

"I had dinner and joined cooking class. I was good experiences for me in Thailand." more reviews

Price Guide

Entrée ฿120 - ฿380, Main ฿190 - ฿490

Payment Options

Cash, Amex, Visa, Mastercard, Diners

Features

Dress smart casual, Licensed, Private dining area, Secure parking, Smoking area

Ambience

Child-friendly, Contemporary, Relaxed, Suitable for business, Traditional, Trendy

Food

Vegetarian option

Styles

Cocktail, Sit down

Suitable For

Birthday/Anniversary, Business lunch/dinner, Christmas party
 

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A La Carte    Vegetarian Menu
Suggested Starters
“Foie Gras” With Tamrind Sauce : a Blue Elephant innovation: seared French Goose liver from “Landes” with an authentic Thai tamarind sauce. 580.00
Thung Pu : all the talent of our Chef Chang in this favourite stuffed egg pastry. 190.00
Laab Salmon: a spicy raw salmon tartar with fresh Thai herbs. Subtle with lots of character. 450.00
Black Pepper Scallop: delicately grilled fresh scallop, refined and juicy. 480.00
Pearls Of The “Blue Elephant” : a selection of classic favourites… always a pleasure! 380.00
Suggested Main Courses
Lamb Chop Krapraow : a delicacy! New Zealand rack of lamb napped in Krapraow sauce accompanied by wild rice and fried basil. 680.00
Takrai Steak: grilled “Kho Khun” beef tenderloin topped with lemongrass accompanied with sweet potato and basil puree. 520.00
Spaghetti Khee Maow : spicy stir-fried black spaghetti and its own Thai twist of seafood, garlic, tomato sauce and fried basil. 420.00
Scallops And Mangosteen Salad : very refreshing salad topped with sweet and sour spicy lemongrass sauce and fresh mangosteen 480.00
Nam Tok Tuna : chef Chumpol’s creation: seared medium rare tuna served with a combination of spicy Thai sauce. 580.00
Starters
Buffalo Satay: As in my near past: tasty and vigorous strips of grilled marinated buffalo fillet served with peanut sauce. 240.00
Spring Roll "Blue Elephant": Our special recipe of chicken and vegetable stuffing, serve with red sweet and sour sauce. 180.00
Thai Fish Cakes : Ground "Pla Grai" mixed with red curry paste and herbs and served with cucumber sauce 160.00
Paper Prawns : Fresh tiger prawns wrapped in rice paper with minced chicken and crushed peanut stuffing served with a homemade plum sauce 190.00
Sarika: A golden prawn cake mixed with spices and sweet corn served with pineapple sauce. 180.00
Kratong Thong: Crispy pastry cups filled with a delicious melange of chicken, prawns and sweet corn, delicately perfumed with a hint of herbs and sweet spice. 120.00
Yam Som-O: An awakening of Thai citrus fruits melded with chicken, dried shirmp, roasted coconut and crushed peanuts. 210.00
Mixed Satay (buffalo, pork and chicken): Mixed strips of grilled marinated chicken, pork and buffalo served with peanut sauce and cucumber sauce. 180.00
Khang Khao Phuak: Golden Taro pastry, stuffed with minced prawn, pork and sweet spices accompanied by its own special sauce. 160.00
Chor Muang: From Chaowang’s kitchen: steamed flower shaped dumpling with an exotic stuffing. 180.00
Kha Nom Beung: Paper thin yellow egg rice pastry filled with prawn, coconut and fresh bean sprouts served with sweet and sour cucumber sauce. 180.00
Emerald Prawns: Jewels of marinated prawns wrapped in Toey leaves and accompanied by sesame sauce. 220.00
Mieng Kham: A traditional Thai snack: betel leaves filled with roasted peanut, pieces of lime, shallot, ginger 160.00
Mieng Pla Tu: Delicious coastal salad of grilled fresh Pla-Tu fish with lemongrass and ginger to wrap in betel leaves. 160.00
Som Tam-Moo Yang or Chicken: The famous green papaya salad with grilled pork or chicken and spicy crushed peanut dressing. 160.00
Palm Heart Salad: with prawns and minced pork tossed in a lime juice and chilli dressing. Surprisingly refreshing! 190.00
Grilled Aubergine Salad: with minced pork and prawns tossed with fresh lime dressing topped with quail egg. 190.00
Pearls of The "Blue Elephant": A selection of classic favourites... 380.00
Soups
Tom Yam Koong: The Thai’s favourite soup - prepared in a shrimp bouillon. Refined and powerful! 220.00
Tom Kha Ped Yang: A refreshing soup of roasted duck with young coconut flavoured with lemongrass and galangal served in fresh coconut... 220.00
Special Tom Som Pla: A traditional light and sour soup with ginger and herbs together with salmon for that special touch. 180.00
Meat
Massaman Lamb: A typical dish from South Thailand of slowly braised lamb in a medium spicy rich gentle sauce. 420.00
Spare Ribs : Our famous grilled marinated spare ribs of pork with honey and Thai herbs. 240.00
Beef Yod Mapraow: Marinated sliced fillet of “Kho Khun” beef,stir-fried with palm hearts in an aromatic oyster sauce. 290.00
Forgotten Beef Curry: Thick grilled “Kho Khun” beef in mysterious curry. A recipe from the past. 320.00
Chicken & Duck From Organic Farms
Kai Himmapan : Stir-fried sliced free range chicken with pineapple, cashew nuts and topped with fried chilli served in a fresh, scooped pineapple shell. 260.00
Laab Kai: Typical spicy salad of minced free range chicken, shallots, Thai mint and lime dressing. 240.00
Panaeng Kai: A rich red curry of free range supreme chicken and coconut milk flavoured with sweet basil. 250.00
Crispy Lemongrass Chicken: Marinated free range chicken in a cloud of Thai herbs and spices. 320.00
Black Chicken: Green curry of “Black Chicken” with aubergine and spices in fresh coconut milk served with RO-TI pancake. 450.00
Tamarind Duck: Slices of grilled duck breast, served “medium rare” on a bed of seaweed topped with exotic sweet and sour tamarind sauce. 360.00
Duck Namtok: Grilled magret of duck served with spicy sauce “Typical I-san” style 320.00
Roasted Duck Curry: A pungent but succulent dish with pineapple, cherry tomatoes and grapes in coconut milk. 320.00
Fish & Seafood
Fresh Lime Seabass: Whole steamed seabass flavoured with lemongrass, fresh lime juice and crushed chilli. 440.00
Pla Sam Rod: Crispy garoupa topped with fiery chilli and pineapple sauce. 420.00
Jungle Curry: Very spicy jungle-style catfish curry, without coconut milk, plus a combination of vegetables. Prepared in upcountry. 240.00
Bamboo Fish: Fillet of seabass marinated with herbs. Grilled in a bamboo case. 390.00
Pla Chorn Souffle: Fillet of “Snake Head” fish. All the flavours of Thailand… 230.00
Bang Bor Salad: Crispy sun dried fish salad with green mango tossed in a spicy lime dressing. 190.00
Pla Grai Curry: A recipe from the past: a surprising red curry of fish with fresh white turmeric, vegetables and coconut milk. 230.00
Chu-Chi Pla Salmon: Steamed fillet of wild salmon topped with a rich red curry sauce and a hint of spices. 380.00
Fresh Tiger Prawn Salad: Grilled prawn with lemongrass and fresh herbs tossed with tamarind sauce. 380.00
Orange Prawn Curry: Succulent prawns with coconut milk, jackfruit, sweet chilli, cherry tomatoes and accompanied by a cucumber sauce. 380.00
Fresh Blackpepper Tiger Prawn: A succulent stir fry preparation with tiger prawns, dried black pepper and fresh green peppercorn. 480.00
Rice Field Escargot: A succulent stir fry preparation with tiger prawns, dried black pepper and fresh green peppercorn. 360.00
Soft Shell Crab: with young green peppercorn and Thai herbs. Refined preparation. 370.00
Running Crocodile: Stir-fried spicy Crocodile meat with chilli, basil, fresh peppercorn and palm heart. 490.00
Traditional Dips
Tow Jiao Lone: A home made dip of coconut cream with minced pork and a hint of tamarind sauce; served with salty egg and fresh vegetables. 180.00
Ka-Pi Khua: A long forgotten dip of shrimp paste with coconut milk served with fresh vegetables. 160.00
Nam Prik Chao Wang: A special Thai chilli dip of shrimp paste served with mixed steamed vegetables topped with coconut cream and accompanied with Thai mackerel. 180.00
Accompaniments
Northern Fried Rice: Stir fried jasmine rice, Chiang Mai sausage and vegetables topped with crispy bacon. 180.00
Phad Thai “Blue Elephant” : The typical Thai fried noodles with shrimps, peanuts, egg and vegetables. 240.00
Morning Glory: Quick stir-fried with crushed red chilli and oyster sauce 150.00
Phad Yod Buab: All the way from the Virgin Hill tribes to busy Bangkok,crisp "Buab" stem and leaves stir fried in an aromatic sauce. 180.00
Our Rice Selection: Perfumed jasmine rice plus our chef’s special of the day. 20.00 PP
All efforts have been made by thailand.menulog.com to ensure the accuracy of this restaurant's menus at the time of publishing. However, we cannot guarantee that the menu or prices will be valid at the time of your visit.
All prices are in Thailand Baht (THB฿) unless otherwise specified.
This menu was last updated on 12/4/07.

Regular specials

Summary4400 Baht Eleven Courses Dinner
DetailsIncludes 11 courses(without beverage), suit all tastes and it can be complemented by matching wines.
ConditionsSunday - Saturday for lunch from 11:30 to 2:30 and dinner from 6:30 to 10:30.

Up to a maximum of 10 people.
PeopleFor 6 to 10 people
Valid untilMonday, 2nd February 2009

SPECIAL AVAILABILITY

Mon - Sun:11:30am to 2:30pm
6:30pm to 10:30pm

User rating

  (1 review)
Overall 8.8
Food 9
Ambience 10
Service 8
Value 8

Add a review

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will be published. Swearing, personal attacks or competitor
comparisons will not be published.
PoorAverageExcellent
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Previous user experiences

Overall 8.8 - Food 9, Ambience 10, Value 8, Service 8

I had dinner and joined cooking class. I was good experiences for me in Thailand.   (Snatch - November, 2007)
"Set in a revitalized colonial style house with over 100 years of history behind it, the atmosphere inside is fantastically decadent and romantic. Blue Elephant seems to have hit the nail on the head with a combination of great authentic and contemporary Thai food, attention to detail and clever branding. This is partly due to the setting itself but also the friendly, well at ease serving staff as well as a more diverse crowd of diners, all who really appeared to leave stuffed and impressed.

IMAGE asia, Where to Eat in Bangkok - January 2007
"Returning to the country of the cuisine it promotes so effectively around the world, the Bangkok outlet does not disappoint. Excellent preparation and high quality ingredients ensure that the meal is of a very high standard. They also have a cooking school should you wish to try your hand at rustling up the next meal."

N/A, eat2eat - January 2007
"Housed in a century-old building, visiting Blue Elephant is like a journey back in time... Traditional Thai cuisine is enhanced with a twist of fusion to suit Western tastes as well as to appeal to local diners...An extensive list includes Thai wines and the restaurant's own label..."

Naphalai Areesorn, Thailand Tatler - January 2007
"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. The restaurant's Thai fine dining cuisine demonstrates its culinary mastery that has underscored its success in over 10 countries. Waitresses are super attentive and unpretentious. Service is excellent with glasses of water almost never left empty."

Naphalai Areesorn, Thailand Tatler - January 2006
"One of a few very up market Thai restaurants located outside hotels, this is part of a Belgian-owned international chain. The menu mixes Thai standards with a few function dishes like foie gras in tamarind sauce. The food is excellent..."

Howard Richardson, Insight City Guide ---- Bangkok - January 2005