Blue Elephant Cooking School & Restaurant Bangkok

Few restaurants in Bangkok have gained the reverence of Blue Elephant, the much-lauded classic Thai restaurant. The menu is a varied carte du jour as large as any broadsheet, with page after page of Thai culinary staples, alongside several regional reinventions. Basically, a bit of everything. Sago Bresse Chicken consists of steamed pandan sago and butterfly pea flowers, stuffed with sweet turnip, peanuts and caramelized chicken from the Royal Projects Farm in Chiang Mai, all wrapped into meaty, gelatinous balls. For mains I double up on curries with Lamb Massaman Curry and Tumee Curry with Sea Bass. Both are ceremoniously placed in front of me, the Massaman bubbling in a terracotta pot above a live flame so that I’m forced to lean across and pick out the chunks of succulent lamb cooked with sweet purple potatoes. The sea bass, with fenugreek, coconut cream and okra, is equally as pleasing, with Coconut Jasmine Rice served in a hollowed coconut shell.