CHEF NOOROR OF BLUE ELEPHANT COOKING SCHOOL & RESTAURANT PRESENTS ‘PINK RIBBON MENU 2019’ HIGHLIGHTS SUPERFOODS UNDER ‘HERBS FOR HEALTH’ THEME
DATE : 7 – 31 October 2019
TIME : Lunch from 11:30 – 14:30 hrs.
CHEF NOOROR OF BLUE ELEPHANT COOKING SCHOOL & RESTAURANT
PRESENTS ‘PINK RIBBON MENU 2019’
HIGHLIGHTS SUPERFOODS UNDER ‘HERBS FOR HEALTH’ THEME
Chef Nooror Somany Steppe, founder director of the Blue Elephant Cooking School & Restaurant, and also an Ambassador of the Queen Sirikit Centre for Breast Cancer Foundation (QSCBCF), is presenting the ‘Pink Ribbon Menu 2019’ highlighting as key ingredients superfoods selected from various terrains throughout the country under the ‘Herbs for Health’ theme such as “Black Garlic” (carries antioxidants preventing cancer and diabetes), “Chakarm Leaves” (benefits bone and hair) “Carunda” (antioxidants) and “Perilla Seed” (provides powerful antioxidant protection for mature and aging skin) amongst others.
“In this year’s Pink Ribbon Menu, I’m incorporating such health-boosting superfoods and herbs, also as a reminder to the Thais – the younger generation in particular – to learn to appreciate and preserve our country’s home-grown “herbal treasures”, said Chef Nooror.
The ‘Pink Ribbon Menu 2019’ features a wholesome, four-course meal comprising Starters, Soup, Main Courses and Dessert. The healthy menu starts off with two kinds of ‘amuse bouche’ including “Salmon Nam Prik Num” (Crispy Salmon Skin with northern Thai green chilli jam topped with a touch of Caviar). “Jerusalem Artichokes Salad Sea Grapes” and “Pink Dumpling” (the I-Saan almond – Kabok –contained in the dumpling helps cleanse the kidneys) are amongst the tantalizing Starters. The very unique Peranakan “Karee Mai Fhan Soup” (whose recipe is inspired by the President of Peranakan Phuket Association) is served next. The Main Course highlights comprise “Lampoon Black Diamond Garlic Tiger Prawns” and “Sing Hon Wagyu Beef Cheek” (a dish made with turmeric and organic herbs dating back to the reign of King Rama II). A light and healthy dessert selection including “White Chocolate Yogurt and Carunda Jam’ completes the wholesome repast.
“We are highly confident that Thai herbs grown in our country not only have medicinal properties which can alleviate various diseases but also as demand rises, helps encourage the communities in various provinces to grow more crops thus increasing their income,” said Chef Nooror. “One of Blue Elephant’s major policies is to buy directly from farmers to help boost revenue for the communities in various provinces throughout Thailand.”
The four-course ‘Pink Ribbon Menu 2019’ – @Baht 1,200 plus plus or Baht 1,413 nett per person – served for lunch only – is available from 7-31 October 2019 at the Blue Elephant Cooking School & Restaurant Bangkok. Part of the proceeds from the Pink Menu will go towards the Queen Sirikit Centre for Breast Cancer Foundation (QSCBCF) to benefit those underprivileged women suffering from breast cancer. For more information or table bookings, please call Blue Elephant Cooking School & Restaurant Bangkok, tel. 02 673 9353-8.