Picture yourself on New Year’s Eve, free from the chaos of last-minute grocery shopping and kitchen stress. Instead, you’re seated in a magnificent century-old colonial mansion, where crystal chandeliers cast a warm glow over polished teak floors, and the air is filled with the aromatic promise of an extraordinary meal to come. This is Blue Elephant Sathorn, where Master Chef Nooror Somany Steppe is preparing to orchestrate your final feast of 2024.
Bestowed the honoury title of Master by the distinguished culinary academy of Kasetsart University, Master Chef Nooror’s story reads like a culinary fairy tale. From mastering her mother’s curry pastes in Chachoengsao to opening her first Blue Elephant in Brussels in 1980, she has transformed her passion for Thai heritage cuisine into an international phenomenon. Today, with six global locations, a cooking school, and exports reaching 45 countries, Blue Elephant stands as a testament to her unique vision of blending traditional Thai flavours with European refinement. What’s more Belgium’s oldest and highest royal honour, “Officer of the Order of Leopold”, was recently bestowed upon Master Chef Nooror and her husband Karl Steppe by the King of Belgium.
For this special evening, Chef Nooror has crafted a mesmerising six-course journey through Thailand’s diverse culinary landscape. The adventure begins with a playful parade of amuse-bouches: imagine the briny sweetness of Surat Thani’s finest Kanchanadit oysters, dancing with herbs, followed by a silky Tom Kha panna cotta that melts on your tongue. Crispy rose spring rolls and a delicate lettuce-wrapped crab salad complete this opening symphony.
The second act elevates luxury to new heights, starring Imperial Thai Caviar atop a coconut panna cotta that flirts with citrusy finger lime. The Blue Crab Sonklin follows, a bold performance of Thai herbs, garlic, and lime that perfectly captures Chef Nooror’s talent for balancing complex flavours without overwhelming the palate.
As the evening progresses, you’ll journey to Thailand’s northern realms, where Duck Sai Oua, a smoky herbal sausage, meets its match in a tangy Chiang Mai chilli dip. But it’s the Foie Gras Larb that steals the show here – a daring fusion where French decadence embraces fiery Thai spirit, tempered by a refreshing trio of mango, papaya, and pomelo.
The southern course arrives with characteristic gusto: a fragrant Blue Crab Hor Mok steamed to perfection, Snow Fish luxuriating in golden turmeric broth, and the star performer – Phuket Lobster, accompanied by butterfly pea rice salad and crowned with crispy ginger. Each bite is a reminder of why southern Thai cuisine commands such respect.
For the grand savoury finale, Master Chef Nooror pays homage to the Rattanakosin period with a dish fit for royalty: Grilled Wagyu Panang Curry. The buttery ribeye, enriched with caramelised butternut and silky rice noodles, shares the stage with vibrant Phad Zucchini and comforting Mee Ka-Tii.
Dessert arrives with both whimsy and sophistication – the intriguingly named “Forgotten Husband Rice” (we’ll let you discover the story behind that one) comes dressed in caramelised coconut cream and longan, while a Thai-inspired Crème Caramel bridges East and West. A parade of mignardises, from mung bean balls to Belgian chocolate tarts and Thai tea shooters, ensures a sweet farewell to 2024.
To complement this culinary journey, Blue Elephant’s young and remarkable Thai Somelier, Tong Jirakit Oonjit has curated a thoughtful wine progression, beginning with celebratory Prosecco and moving through Alsace Cuvee Royale Thaie Blanc 2022, and earthy Minervois 2022.
The setting for this feast couldn’t be more perfect. The heritage-listed mansion, with its iconic mustard-yellow facade and rattan furnishings, has witnessed over a century of history since its days as the Chinese-Thai Chamber of Commerce. Today, it provides an elegant backdrop that turns every meal into an event, and every event into a memory.
But if you can’t make it there you can also make it at the also heritage-rich Blue Elephant Cooking School & Restaurant Phuket and Blue Elephant Sukhumvit 13.
This extraordinary New Year’s Eve experience, on Tuesday, 31st December 2024, is priced at THB 6,800++ per person, with seatings from 5:30 pm to 11:00 pm. Given Chef Nooror’s reputation and Blue Elephant’s status, early reservations are essential. Secure your table by calling 0 2673 9353-8 or visiting www.blueelephant.com. Alternatively, for Blue Elephant Sukhumvit 13 call 0 2115 9885, and Blue Elephant Cooking School & Restaurant Phuket, mentioned in the Phuket Michelin Guide, call 0 7635 4355.
As 2024 draws to a close, there’s no more fitting place to raise your glass than at Blue Elephant, where every dish tells a story, and every moment is crafted to delight and inspire. After all, what better way to welcome 2025 than with a meal that transforms the ordinary into the extraordinary?
Stay connected through Facebook: @BlueElephantBangkok LINE: @blueelephantbkk or Instagram: @blueelephant
