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Blue Elephant has restaurants stretching from Brussels to Dubai and Jakarta. Chef Nooror Somany Steppe designs the menus for each using fresh local ingredients prepared with Thai flavours and presentations. The Phuket branch is located in the palatial former governor’s mansion.
Rating : 18/20
The Blue Elephant menu presents both traditional Thai cuisine and options that reflect chef Nooror’s vast experience working with the ingredients and cooking styles of Europe. At the Phuket restaurant, start a satisfying dinner with crispy crab souffle, a deep-fried crab shell stuffed with minced prawns, chicken, crab meat and red curry paste, topped with crispy egg and served with sweet chilli sauce. Another starter worthy of attention is rice field catfish and prawn salad with organic lemongrass and ginger. Many of the Blue Elephant dishes include a variety of flavours, such as crispy prawn cakes matched with a spiced pomelo salad. Equally good is a rich and succulent lamb curry massaman with sweet purple potatoes in a unique and tasty sauce of coconut milk and tamarind juice. Served in a clay pot, it is the definition of Thai comfort food.
The list is personally chosen by noted Thai wine guru Viroj Leetrakul, who has selected the best wines produced in the country augmented by classic European red and white varietals.
Rating : 16/20
Rating : 18/20