Blue Elephant Celebrates New Year's Eve with a "Golden Symphony" Menu A Celebration of Happiness and the Awakening Taste of Festive Thai Cuisine

Guided by the co-founders of the Blue Elephant Group Master Chef Nooror Somany Steppe and her husband Karl Steppe, Blue Elephant's "Golden Symphony" menu captures the essence of Thailand's diverse regions through exquisite creations made with premium local "GI" ingredients. Each dish reflects the couple's lifelong passion for Thai gastronomy and their commitment to honouring the legacy of Thai cuisine while supporting local producers and the Royal Projects.

"For this milestone year, we wanted to create a menu that celebrates both the roots and the evolution of Thai cuisine," said Master Chef Nooror Somany Steppe. "Each dish tells a story - of tradition, of discovery, and of love for our homeland's remarkable ingredients."

The evening begins with a refined "Andaman Dream" appetizer, presented in an elegant Thai brass tray featuring grilled scallops with Trang pepper and Chiang Rai garlic, paired with a homemade sweet and chili sauce, along with a Surat Thani blue swimmer crab dumpling and delicate paper prawn - a delightful symphony of flavours to awaken the palate.

Amongst the highlight starters is "French Cancan", an elegant creation of French foie gras paired with Phetchabun tamarind juice and Phetchaburi palm sugar, blending East and West in perfect harmony - a reflection of Blue Elephant's global influence and heritage.

The main course selections continue the celebration of regional treasures and culinary artistry.Guests will savour amongst others:

• "Crispy Crab Souffle" made with Surat Thani blue swimmer crab and organic Hill Tribe eggs.
• "Beef Cococaban", a cherished 45-year-old recipe by Karl Steppe, inspired by the beauty and spirit of Koh Samui: Green Curry in Coconut Shell featuring Sakon Nakhon Thai Wagyu tenderloin, cooked with Thai herbs and young eggplant.
• "Blue Elephant 1980's Famous Grilled Spare Ribs", a signature 45-year recipe, marinated for 48 hours with Royal Project honey and served with a vibrant I-Sarn chili dip.

This exclusive New Year's Eve Set Menu is priced at THB 6,800++ (8,003.60 net) per person, with an Early Bird Offer of THB 4,500++ (5,296.50 net) per person for bookings made before 15th December 2025.

Join us on New Year's Eve, from 19:00 to 22:00 hrs, as Blue Elephant comes alive in a Golden Symphony of flavours, celebrating 45 years of passion, craftsmanship, and the timeless artistry of authentic Thai cuisine.

Event Details:

Date: Wednesday, 31 December 2025Time: 19:00 - 22:00 hrs

Venues: Blue Elephant Restaurants - Bangkok (Sathorn & Sukhumvit) & Phuket

Price: THB 6,800++ (8,003.60 net) per person

Early Bird Offer: THB 4,500++ (5,296.50 net) per person (bookings before 15 December 2025)

Secure your spot for this one-of-a-kind event by calling +66 2673 9353-8 or visiting www.blueelephant.com. Stay connected via Facebook: @BlueElephantBangkok, LINE ID: @blueelephantbkk, or Instagram: @blueelephant for updates and inspiration.

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