Review

Housed in a grand colonial building, Blue Elephant offers Thai cuisine rooted in tradition. Master chef Nooror Somany Steppe leads the kitchen, carrying on her decades of experience from Brussels to Bangkok. Chef’s tasting menu leans toward intensity and complexity, with amuse-bouche setting a high bar. Caviar panna cotta tom kha infuses silky panna cotta with an aromatic blend of tom kha spices – an unmistakable flavour, reimagined in texture. Grilled banana prawn on betel leaf arrives with catfish fried crisp and puffy, brightened by organic lemongrass, ginger and chilli dressing. ‘Pat Pong’ crab curry charcoal bun is packed with spice and body, deeply flavoured yet balanced, in compelling contrast with its charcoal bun. Tom yum goong soup marries depth and clarity as tiger prawn and straw mushroom sit in a broth built on chilli paste, its heat measured, its sourness sharp and clean. Chef Nooror’s signature massaman lamb, free-range and fork-tender, is stewed in thick coconut curry with tamarind, sweet potato and roasted nuts. Desserts shift tone. Coconut ice cream topped with pineapple, mung bean pistachio custard, coconut custard and mango sticky rice are crafted with care. Each component clear in purpose and taste. GranMonte wines provide clean, elegant pairings. Cocktails and French wines are available, with staff delivering knowledgeble service, always smiling and eager to share thoughtful details.