BLUE ELEPHANT Hilton Hotel, Malta

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2 3 BLUE ELEPHANT Hilton Hotel, Malta Wednesday, 28th November, 2018 HOSTED BY

MENU STARTER Chicken Satay Strips of grilled, marinated chicken served with a cucumber & peanut sauce. Thung Pu Deep fried parcels containing cream cheese, crab meat, spring onions and water chestnuts. Grilled pork Served with a mango salad. Thai fish cakes Ground fish mixed with spices and red curry paste, deep fried and served with cucumber and a sweet and sour sauce. MAIN Lamb Massaman A typical dish from South Thailand features slowly braised lamb in a rich, medium-spiced sauce. Kai Himmapan Stir-fried chicken with taro, pineapple and onion. Topped with cashew nuts and fried chilli. Pla Lad Phrik A whole crispy sea bream served in a tropical storm of subtle flavours - with a lightning flash of ginger and garlic. Nua Phad Nam Prik Pao Stir-fried fillet of beef with Nam Prik Pao - a chilli paste recipe from central Thailand. ACCOMPANIMENTS Phad Woonsen Fried vermicelli with eggs, vegetables & shrimps Jasmine Rice Steamed, perfumed Thai rice DESSERTS Coupe Blue Elephant The house speciality, based on an exotic variety of fresh fruits topped with vanilla ice cream and strawberry sauce.

MEET THE CHEF - JAM MUKCHIEW Jam Mukchiew, originally from the Ratchaburee province, located to the west of Bangkok, joined the Blue Elephant team here at Hilton Malta in November 2007 and was promoted to Head Chef in 2017. Bringing alive the authenticity of Thai cooking, Jam Mukchiew adds a touch of fusion to all the dishes produced in the kitchen at Blue Elephant. THE VENUE The Blue Elephant elevates the culinary arts of Thai cuisine to dizzying new heights, flying in ingredients of the highest quality directly from Thailand. Centuries old recipes, faithfully handed down through generations, complement newer, avant-garde creations and unique variations on traditional themes. The end result is a visually stunning dish that looks as good as it tastes.

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