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25 years after it first opened its doors on Fulham Broadway, 15
January 2012 will see Blue Elephant move a short distance away to
London's stunning Imperial Wharf.
More than just a physical relocation however, London's most iconic
Thai restaurant will present a new menu, inspired by the
award-winning Blue Elephant Bangkok and overseen by Nooror Somany,
founder of the group and acclaimed as one of the world's leading Thai
chefs.
The offering will be further enhanced by the addition of a cookery
school. Run along the same lines as the company's two existing
schools in Bangkok and Phuket, this will offer a unique and
fascinating introduction to the gastronomic culture of Blue
Elephant's homeland.
These changes to the culinary experience will be complemented by
stunning new décor and a reinvigorated spirit that together
will keep Blue Elephant at the forefront of the capital's dining
scene.
Blue Elephant's renowned designers have used a combination of Thai
antiques, art objects and luscious foliage to create an atmosphere
that is extravagantly exotic yet surprisingly serene.
This breathtaking décor is designed to capture the spirit
of the Saran Rom, the famous Bangkok palace built in the late 19th
century as a royal residence. Over a century later and Blue Elephant
London will re-create the glamorous yet welcoming ambience of this
most majestic of buildings.
Another focal point will be the Blue Bar. Ideal for relaxing with
one of Blue Elephant's famed signature cocktails, this opulent space
is highlighted by a replica of the Suphannahong - the Royal Barge of
Thailand. With its figurehead fashioned in the shape of a swan and
intricately carved and gilded hull, it has been painstakingly carved
out of a single trunk of teak by Thai master craftsmen.
Blue Elephant's teams of highly skilled chefs meanwhile are
working on a revised menu of authentic, delicious and inventive
dishes presided over by Noroor Somany herself.
This menu is based on that offered by Blue Elephant in Bangkok,
the much lauded establishment which has just been nominated as Best
Thai Restaurant 2011-2012 by the Miele Guide, Asia's answer to
Michelin and Zagat.
Dishes will be divided into three distant sections. Devised by
Noroor Somany, each are testament to her extraordinary inventiveness
and creativity.
Thai Cooking of the Past is based on ancient recipes, each with
its own fascinating origin, legend or history, such as Massaman, a
fragrant curry of tender British lamb, dried spices in coconut milk,
Thai sweet potatoes, roasted peanuts and cashew nuts. Originally
described in a poem by 19th century ruler King Rama II, Massaman has
just been voted by CNN as the most popular dish in the world.
Thai Cuisine of Today features classic Thai dishes like the
popular Tom Yam Koong - prepared according to the Chao Wang tradition
- a spicy and sour tiger prawn consommé with Eryngi mushrooms
from the Royal Project Farm.
Thai Kitchen of Tomorrow - including Chef Noroor's own personal
favourite creation, a lightly seared French goose liver with Thai
tamarind sauce - gives a contemporary twist to the traditional.
With the added benefit of tranquil river views, a spectacular
outdoor heated terrace and accessible parking, the move to Imperial
Wharf marks an exciting new chapter in Blue Elephant's illustrious
history.
Blue Elephant, The Boulevard, Imperial Wharf, Townmead Road,
London, SW6 2UB
www.blueelephant.com/london |
