Review

Your social media will be buzzing after a visit to Blue Elephant. Every corner of this majestic Sino-Portuguese mansion offers a window into history — or a striking piece of art — just waiting to be captured. At the heart of it all is chef Nooror Somany Steppe, a legend in Thai heritage cuisine, whose culinary vision has expanded beyond Phuket to acclaimed branches in Malta and Copenhagen. Start with crispy crab soufflé, featuring fresh blue swimmer crab, homemade spices and sweet basil, perfectly contrasted with tart, spicy pineapple presented in a delicate banana leaf cone. Locally caught wild fish are bathed in a turmeric-infused broth with nipa palm, creating a vibrant, aromatic soup course. Grilled king mackerel slathered in rich fenugreek and black diamond garlic sauce, channels the flavours of Phuket’s Peranakan era. The highlight is chef Nooror’s signature lamb massaman curry, inspired by a poem written by King Rama II — a fragrant, regal dish with deep cultural roots. An elegant sweet finale, light coconut flan, caramelized to perfection and topped with golden Isan almond flakes. The food pairs well with Thai wines, including selections from the award-winning GranMonte vineyards of Khao Yai in Central Thailand. Guests can take home the experience with Blue Elephant’s range of authentic curry pastes, sauces and chef Nooror’s famous massaman — available at their boutique.