Deja vu? This restaurant is not named Blue Erawan? Why is now named the Blue Elephant?
Apparently, it’s just a matter of legal confusion. Blue Elephant Restaurant, which stands in London since 1980 and later opened branches in various cities of the world, was surprised when it intends to open a branch in Jakarta. Why, why is there another restaurant with the same name?
The restaurant is then compelled to temporarily open the door to the Blue Erawan nameplate. Fortunately, after several years of approach, the name was finally hoisted the Blue Elephant restaurant with locations in the heart of our capital. Namesake with his brothers in London, Paris, Lyon, Bangkok, Brussels, Copenhagen, Dubai, Beirut, and Malta.
Blue Elephant is a pioneer Nooror somany Steppe, a gorgeous chef from Thailand. Since the beginning of Nooror already set in stone for a dish at the restaurant: no MSG, royal Thai cuisine (serving royal Thai). Setting it too fine dining, with beautiful Thai decorative elements and luxurious.
Do not be surprised if the Blue Elephant you will find a dish that is not commonly found in other Thai restaurants. Of course there is tom yam soup Koong your favorite here. But, my advice, try the other soups: tom Saeb (USD 45 thousand). This is the sour-spicy soup with beef – traditional cuisine of Northern Thai. Sour-spicy soup like tom yam, but with a kick of taste and flavor of kaffir lime leaves are really beautiful. Beef cut in small cubes, soft and gentle. This soup was a surprise beginning of the series I-tasting dish.
For appetizers, Chef Tony has prepared Pearls of the Blue Elephant (USD 60 thousand). It is a mélange of different types of typical Thai appetizers: chicken satay, salad glass noodles, crab dumplings, however thod pla (fish cakes), and however thod goong (shrimp cakes). There are four kinds of sauces to accompany: peanut sauce, pineapple sauce, plum sauce and crushed peanuts in a spicy-sour sauce.
Another appetizer is also suggested here is the foie gras with tamarind sauce (Rp 125 thousand, a dish of very special and unique), eggplant salad with truffle oil (USD 45 thousand), or Miang Kham (USD 35 thousand).
We also “sent” Yamma Muang (young mango salad) with some boiled shrimp tails and a kind of fish is very crispy crackers – made from hipio (the fish) fried. Excellent!
Main course served was too much – even though we spend it together. Starting with a black spaghetti (spaghetti was made with “ink” the squid) with a spicy-sour shrimp and squid. These special dishes are impressive. Steamed jasmine rice to eat the sweet, lauknya is: fried soft-shelled crabs, fried fish basil and green curry chicken. As we know, recognize three types of Thai curries: red, yellow, and green. Uniquely, the bread served mencocol rolled to a tasty chicken curry is.
Tags: chicken satay, crab dumplings, fish cakes, salad glass noodles, tom Saeb, tom yam