Housed in the colonial era architecture, the Thai-Chine Building of the Thai Chinese Chamber of Commerce is a well-established landmark with high ceilings and floorboards. It is simply so eye-catching and cannot be missed when you are passing on the local BTS sky train or driving along Sathorn Road especially when it is fully illuminated after dark. It is a standout amongst all the new apartments and office blocks that have sprung up over the years along the same neighbourhood.
<Chaowang Tom Yum Koong>
This delectable Chaowang Tom Yum Koong is one of everyone’s all-time favorites listed on the Thai Cooking of The Past section of the menu. The right spicy and sour palate is complex and delectable, serves with giant river prawn and straw mushroom, straight away immersed and get hooked on to the aromas and flavours - as served during the period of King Rama V whilst receiving French Dignitaries.
<Pomelo Salad with Crispy Prawn Cake>
Pomelo segments are removed from the fresh pomelo and tossed with caramelized palm sugar, tamarind juice and signature Blue Elephant roasted chili paste, desiccated coconut, roasted peanuts and mangrove forest Chakram serves alongside with the light and tasty, sizable bite crispy prawn cake, which are the best compliment to each other and is quite an enjoyable starter dish.
<Pickled Charcoal Bun Satay> (Pork and/or Chicken)
Free range chicken thighs and Sloanes butchered pork stripes are used and marinated with fresh turmeric and dry spices. Each juicy and meaty pork and chicken satay skewer lay in between a black sesame bun and was very tasty despite the accompanied homemade peanut sauce being overly salty rather, the sour rice vinegar cucumber shallots pickles on the side helps to bring down the sweet savory notes. So less is more.
<Prawns in Tamarind Sauce>
The prawns are deep-fried to a thin crust and served with the sourness tamarind sauce which was just right, otherwise it can be overpowering for the prawns. This was perfectly balanced and judged to create a heavenly texture and flavour.
<Wild Kra-Paow Beef Cheek>
Kra-Paow literally means “holy basil stir fry with chili”. The holy Thai basil leaves is the soul ingredient here as it gives a completely different dimension to the succulent premium cut beef cheek with enhanced flavours of the use of Thai chili and aromatic Chiang Rai garlic that is spot on.
<Blue Elephant Giant Prawn Phad Thai>
A classic dish which can easily disappoint but this one was quintessential on all fronts served with small prawns as well as big river prawns and had such gorgeous flavours. This second world war historic Phad Thai noodles were expertly cooked with giant Ayutthaya river prawn together with Chantaburi rice noodle and tribe organic egg in homemade tamarind sauce, tossed well with the ground roasted peanuts to give that complex taste and texture yet harmony that it should have – many chefs take the easy way out and make it innocuously sweet – but this one really scored!
<Wagyu Green Curry>
Another must-try signature dish is the Wagyu Green Curry from its Rainy Season Menu that is so original and tasty of the paste and spices used. Creamy and thick and with the right level of heat letting the premium tender Thai Ribeye Wagyu soak up the intense flavour from the bouillon with other condiments such as Lesser ginger, kaffir lime leaves, Thai sweet basil leaves, bird eye chili and young bamboo shoots is simply sensational.
Blue Elephant uses the artisan Sloane’ butchered prime organic ribs for its high quality in taste and flavour. The generous served portion was perfectly char-grilled for its smoky flavour and marinated at least 24 hours in a unique 40 year old recipe with Royal Project farmed honey, I-Sarn region chili dip, served with sticky rice and coriander and dill salad that create a perfect accompaniment to the meaty ribs.
<Belgium Coconut Flan>
This was redolent of the coconut in taste, but just didn’t seem to hit the mark as all the previous dishes had, but a safe dessert without any stand out notes.
Traditional Thai food has to have a voice for every ingredient and Thai local food can be incredibly memorable with touches of spices and piquant flavours that are not always spicy, but really hit the mark. Elevated local food and street level food can leave you wanting more. Blue Elephant’s gastronomy is consistently at a high level and there are no risky dishes but just focusing on serving classic dishes with the right flavours and textures and they are to be commended for this. We left with wonderful tastes and memories of their culinary expertise that were singing to us the whole evening.