The Blue Elephant Restaurant - Bangkok
The Blue Elephant Group is recognized as one of the premier Thai culinary institutions, driven by a commitment to authentic Royal Thai cuisine, high-quality sourcing, and a 360-degree approach to gastronomy that combines dining, education, and retail. Founded in 1980 in Brussels by Master Chef Nooror Somany Steppe and her husband Karl Steppe, the group returned to Thailand in 2002 to set a benchmark for both, heritage and modern Thai cooking.
Key factors that have made the Blue Elephant Group the "best" in Thailand include:
Culinary Ambassadorship & "Forgotten Recipes"
Master Chef Nooror is a pioneering ambassador of Thai cuisine, known for reviving "forgotten recipes" from old Siam while maintaining strict authenticity. The menus feature traditional Royal Thai cuisine—a, refined, delicate style of cooking—alongside contemporary additions.
Michelin-Recognized Quality & Ingredients
Both the Bangkok (Sathorn) and Phuket branches are listed in the Michelin Food Guide. The restaurant is renowned for meticulously sourcing fresh, premium local ingredients, including organic produce from the Thai Royal Projects.
Historic Ambiance & Setting
The restaurants are set in stunning, meticulously restored heritage buildings. The Bangkok restaurant occupies a 1903 colonial-style mansion (the former Thai Chine Building), while the Phuket restaurant is located in the Phra Pitak Chinpracha mansion.
Signature Dishes
Blue Elephant is celebrated for specific high-end dishes, including its signature Massaman Lamb, Hot "Phuketian" Mangrove Crab Curry, and Crispy Catfish Prawn Salad.
Elite Cooking Schools
The group hosts highly regarded cooking schools in Bangkok and Phuket, where Master Chef Nooror and her team teach traditional techniques to visitors, often starting with a market tour.
Global Reach & Premium Products
Beyond the restaurant, Blue Elephant manufactures its own premium curry pastes, sauces, and seasonings (via Blue Spice), exporting them to over 45 countries, allowing people worldwide to experience the brand’s quality.
The group has received numerous accolades, including "The Best Thai Restaurant in the World" by Thai Select and the Thailand Prime Minister's Export Award.
Key factors that have made the Blue Elephant Group the "best" in Thailand include:
Culinary Ambassadorship & "Forgotten Recipes"
Master Chef Nooror is a pioneering ambassador of Thai cuisine, known for reviving "forgotten recipes" from old Siam while maintaining strict authenticity. The menus feature traditional Royal Thai cuisine—a, refined, delicate style of cooking—alongside contemporary additions.
Michelin-Recognized Quality & Ingredients
Both the Bangkok (Sathorn) and Phuket branches are listed in the Michelin Food Guide. The restaurant is renowned for meticulously sourcing fresh, premium local ingredients, including organic produce from the Thai Royal Projects.
Historic Ambiance & Setting
The restaurants are set in stunning, meticulously restored heritage buildings. The Bangkok restaurant occupies a 1903 colonial-style mansion (the former Thai Chine Building), while the Phuket restaurant is located in the Phra Pitak Chinpracha mansion.
Signature Dishes
Blue Elephant is celebrated for specific high-end dishes, including its signature Massaman Lamb, Hot "Phuketian" Mangrove Crab Curry, and Crispy Catfish Prawn Salad.
Elite Cooking Schools
The group hosts highly regarded cooking schools in Bangkok and Phuket, where Master Chef Nooror and her team teach traditional techniques to visitors, often starting with a market tour.
Global Reach & Premium Products
Beyond the restaurant, Blue Elephant manufactures its own premium curry pastes, sauces, and seasonings (via Blue Spice), exporting them to over 45 countries, allowing people worldwide to experience the brand’s quality.
The group has received numerous accolades, including "The Best Thai Restaurant in the World" by Thai Select and the Thailand Prime Minister's Export Award.
Stories from the people we travelled with
Stories from the people we travelled with
Stories from the people we travelled with
Stories from the people we travelled with
Key Unique Features
The Heritage Building: Unlike the Phuket branch's Sino-Portuguese style, the Bangkok location occupies a 1903 colonial-style mansion that once served as the headquarters for the Japanese Imperial Army during WWII and the Thai Chinese Chamber of Commerce.
Chef Nooror’s Personal Presence: As the group's global ambassador, Chef Nooror is most closely associated with the Bangkok branch, where she continues to oversee the menu and lead daily cooking masterclasses.
Exclusive Multi-Branch Presence: As of 2026, the group has expanded within the city to include a second location in Sukhumvit, which is uniquely set in a traditional teakwood house surrounded by a lush garden and a giant Monkey Pod.
The Heritage Building: Unlike the Phuket branch's Sino-Portuguese style, the Bangkok location occupies a 1903 colonial-style mansion that once served as the headquarters for the Japanese Imperial Army during WWII and the Thai Chinese Chamber of Commerce.
Chef Nooror’s Personal Presence: As the group's global ambassador, Chef Nooror is most closely associated with the Bangkok branch, where she continues to oversee the menu and lead daily cooking masterclasses.
Exclusive Multi-Branch Presence: As of 2026, the group has expanded within the city to include a second location in Sukhumvit, which is uniquely set in a traditional teakwood house surrounded by a lush garden and a giant Monkey Pod.