วันอังคารที่ 13 มีนาคม พ.ศ. 2555

Eat with the season .... BLUE ELEPHANT.

 
beef masman
 
 Garlic pepper frog leg fry
 
 Grilled Duck Breast topped with passion fruit sauce
 
 Shrimp with Galangal
More than twenty years at BLUE ELEPHANT THAI restaurant with a Thai owned. It is widely known in the metropolis of Europe. The first store started in the city. Belgium and the Russell's famous BLUE ELEPHANT was known in later times in various cities such as Paris, London, Copenhagen and Lyon.
The Thai food is declared voltage as a food that taste best with a BLUE ELEPHANT in the major cities in the hemisphere, including Dubai, New Plymouth Minolta Beirut, Kuwait and most recently in Bahrain, a store that size. most customers can get hundreds of people. Shows the progress of Thai cuisine is well known. Thai food is popular in the loop to the hemisphere ongoing. And that means the success of the BLUE ELEPHANT same.
People who eat here. I know that all BLUE ELEPHANT is a Thai restaurant that is decorated with Thai art to bring in luxury and tastefully decorated. The food here is not only taste delicious, but most of it. Chef of the restaurant of the same name still taste the same, and all Taste of the food has not been modified for even a few foreigners. But we still have a taste of authentic Thai flavor as it should be. If you do not like spicy, it can be observed from the pictures the name of each of red elephants. More significantly, it means that the sharply increasing number of elephants there.
We have a list of all the food too, over ninety percent. Customers who travel to different cities to get the closest. Exception of some cities have banned or are some exceptions. The menu has been adjusted to conform with the local. The ingredients and raw materials used were from the same source. It has to be sent to any other country. Flavor of the dish with all the same, whether to eat at any restaurant. Dressing container and minor details have been closely supervised by each manager. The quality and brand image are the same. Standards defined by management.
As in other countries, mostly in winter. Most restaurants tend to have a special menu for the winter. To meet the raw material for a particular season. And to escape the monotony and routine. The management of the BLUE ELEPHANT The idea is to offer a menu for the winter, which was usually in the menu. A special menu is also a selection of wines from different countries with the flavor of each dish with you guys and hanging with La mailing Fournier, who is very experienced.
For the winter season was named the WINTER FANTASIA.
The food is interesting is that a thousand legs, shrimp, fresh shrimp and pounded the clay season and then plastered with a mechanical lever, then cut into slices and fry until fragrant. Served with tamarind sauce, sour and sweet. The overwhelming smell of the leg that came with the shrimp. Aroma with a rich Thai shrimp dish served with red wine from Bordeaux Chateau des haut-perrichons 2000.
The second dish. Yum Pla Fu Chang, chef and herbs, this dish you brought Salmon to be full of fried fish, a beautiful orange. Mingle with the soft feel when chewed raw mango salad with the club during the season. A little sweet and savory appetizers as well. This dish is served with white wine, representing the family of York - de - Mer Chateau Martinot 2001, which is sour and astringent flavor to this dish as well.
The next dish is prime rib roast lamb with spicy southern light. This dish is the rib of lamb is marinated with Thai herbs, grilled onions cooked enough. Served with various spicy seasonings, vegetables and sprinkle with sesame seeds. Sweet taste of lamb, chicken and vegetable flavor concentration. Alternating with the first sip of red wine has excellent compatibility.
A salad of scallops, fresh garlic. Steamed scallops topped with a spicy sour salad with lemon juice and minced chili. Tossed with fresh garlic, sliced ​​into thin glasses off to a strong smell. This dish is spicy enough. With a delicious white wine Muscadet Bleu 2002, the wine often served with seafood.
Pork sarong with mango sauce. This dish is seasoned pork wrapped with crispy rice noodles, then dip in the mango sauce, sour and sweet. Continue to serve with the same white wine.
At the plate, then the employee has served tamarind sherbet. Sherbet is a very good taste. The sweet aroma of meat, sweet and sour tamarind smell a little bit of food first. I feel ready to clean up the mess the next. This is a traditional way of serving the meals served on French luxury. For those who want to stop smoking or to get to the bathroom in order to maintain ethics.
The meals are served to contain. Grilled lemongrass shrimp. The food is very beautiful with a lobster cut in the middle lengthwise. Grill with charcoal to cook until the skin is bright orange. Off white color. Topped with cream sauce and topped on shrimp Tom Kha Klukklik. You can not taste the rice for even less. Served with white wine from Spain Senorio de sarria Blanco semi dulce, a little white wine, sour and astringent flavor to meat, shrimp and sweet again.
I live frog leg garlic pepper. This dish is basically a simple dish. What food dish is. Users need a profile spanned Kakb Salzburg. This dish is specially grown, fresh plump pieces of fried frog leg mature enough to remain soft and sweet. Stir-fried with fresh garlic, minced Salt and pepper, onion, a little bit. Served with white wine the same.
The last three plates of food served with jasmine rice, grilled duck breast in red is passion fruit sauce. Roast duck with orange and look like the French. But when you taste it and tell right away that it is not. The duck dish was not sweet. A little taste of the salty and sour passion fruit with a sharp and sour, cooked with onion, a little bit, but not to cover it with Gai Satay beef. A thick, soft aroma of spices, but too far. Attach a sheet with some toast. For those who want to switch from rice. Tie, spinach fried with oyster sauce. I like fried morning glory are far too light. This allows for a complete meal with red wine from Spain is the second Abadal Cabernet franc / tempranillo 2000 and Abadal cabernet Sauvignon / Merlot 1999.
This food is served in every restaurant in every city, but in BLUE ELAPHANT taste the same. The different is the price. According to the economic situation of the city. BLUE ELEPHANT BANGKOK for a price that is. The prices are 1,200 baht + + does not include wine. If you want a different wine served with 1,500 + +, which is quite reasonable prices. If the food contains less than the number plate.
The BLUE ELEPHANT THAI chef has prepared this time. The fact is that many Thai people, and I eat it almost every dish. If I manage to cook the meat that I have become very popular among foreigners. Cooked in Thai style to meet the needs of consumers everywhere. It is open to Thai food, but not be limited. Able to adapt to the tastes of the world. And to make Thai food has been distributed widely enough freedom.
All this is from now until October 31 this year only. To reserve your seat at -8 02 673 9353 between 11:30 to 14:30 am and 18:30 to 22:30 am Welcome


Information
BLUE ELEPHANT.
Thai classical style. And fine wines.
Atmosphere in the traditional Thai style.
Address 233 South Sathorn Rd (Weather Station).
Tel: 02-673 - 9353-8.

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