Set within the historic Governor’s Mansion, a beautifully restored Sino-Portuguese building from the early 1900s, this restaurant is the epitome of history, culture, and culinary delight. Drawing from heritage recipes and rare ingredients, the Phuket outlet features a unique Royal Thai menu alongside exclusive Peranakan dishes.
The Blue Elephant Phuket Cooking School & Restaurant is more than a fine dining restaurant. It’s a living museum of Royal Thai and Peranakan gastronomy, founded by Chef Nooror Somany Steppe. Everything here, from the architecture to the plating, is filled with Thailand’s rich culinary heritage.
As my first meal upon arriving in Phuket, each bite was a wonderful introduction to the island, leaving a great impression both on my mind and my stomach.
Starters: A Bold, Flavourful Introduction
We started with two appetisers that fulfils our love of seafood.
First up: the Avocado Black Diamond Scallop. Perfectly seared skewered scallops, buttery and sweet, layered with creamy avocado. The balance between the scallop’s freshness and the thick garlic sauce was masterful.
Then came the Crispy Crab Soufflé, delicate crab meat infused with fragrant spices, and a texture that somehow melts and crunches at the same time. Although a creative interpretation, the spices were perhaps a bit too much for my taste on this visit.
The restaurant also surprised us with an off-menu appetiser that was absolutely delicious. The meatball tasted like chicken with a small cup of tom yum soup, and I would love to know exactly what it was if anyone recognises it!
Soup: Comfort in Coconut
Next was the Maprao Oon Coconut Soup, and it’s safe to say it elevated my fondness for coconut soup. The broth was intensely aromatic, rich with the natural sweetness of fresh coconut milk, balanced by savoury chicken and layered with faint notes of ginger.
It was light yet hearty, traditional yet refreshing.
Mains: A Celebration of Thailand Cuisine
For my main course, we dived into two showstoppers.
The first was a Blue Elephant signature, the Phuketian Peranakan Tumee King Mackerel. The king mackerel was firm yet tender, bathed in a flavourful turmeric and fenugreek curry that was both fiery and fragrant, and served generously with okras. While the dish had some interesting elements, the fish was underwhelming in flavour compared to the Kai Baan Himmapan that stole the show.
The second main, Kai Baan Himmapan, brought a heavy and exciting flavour profile. This rustic village-style chicken dish, cooked with cashew nuts and sweet sauce, was hearty and savoury. The sauce complemented the tender chicken pieces, offering a sweet, tangy palate; this dish forming the highlight of the meal.
The Experience
Dining at Blue Elephant was an unforgettable experience; we relished a full, heartwarming lunch within the grandeur of a colonial mansion, all complemented by attentive service. Blue Elephant had the right balance: generous servings, unforgettable flavours, and an experience that feels absolutely worth every baht.
Final Thoughts
If you’re planning a trip to Phuket and you love food (especially if you love Thai and Peranakan cuisine), the Blue Elephant should be on your must-visit list. It’s more than a meal; it’s an immersion in Phuket’s living culinary history.
For those with a little extra time, the Blue Elephant Cooking School offers a wonderful opportunity to bring home the rich flavours of Thai cuisine through hands-on experience.
Till the next post,
Sofia
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