BLUE ELEPHANT RESTAURANT’S CHEF NOOROR PRESENTS THE FOURTH EDITION OF “GO PINK WITH CHEF NOOROR MENU” IN OCTOBER 2016
Blue Elephant Cooking School and Restaurant in Bangkok and Phuket, led by Master Chef Nooror Somany Steppe, who is one of the Ambassadors of Queen Sirikit Centre for Breast Cancer Foundation (QSCBC Foundation), will showcase – the “GO PINK with Chef Nooror Menu” featuring healthy Thai dishes cooked with herbs to boost one’s immune system – during the significant Breast Cancer Awareness Month of October 2016. Part of the proceeds from this menu will go towards QSCBC Foundation’s Slum Outreach Project to benefit those underprivileged women suffering from breast cancer.
“Apart from using a predominance of organic products and ingredients, this year’s “GO PINK with Chef Nooror Menu” will highlight amongst others Riceberry, inspired by the Riceberry Project under the Patronage of Her Royal Highness Princess Bhara Kitiyabbha,” said Master Chef Nooror. “Eating Riceberry not only brings you health and beauty but also happiness.”
Another product with extreme health benefits to be featured this year is Quinoa which has been accepted to be an organic and superfood by NASA and WHO; as well as antioxidant Karonda, which will be combined with organic sauces made by Blue Spice Co., of Ltd., a member of the Blue Elephant International Group. Also included in the Menu is Gac Fruit from the Royal Project.
“I am very thankful to Chef Nooror for her contribution, as a woman, in bringing awareness about breast cancer to women in Thailand through this special “GO PINK with Chef Nooror Menu”, said Khunying Finola Chatamra, Honorary Advisor to QSCBC Foundation. “I’m always amazed at Chef Nooror’s culinary talent and passion in brilliantly crafting a healthy and tasty menu every year with such creativity to help our work amongst the poor.”
“This special Pink Menu during October 2016 will help raise funds for our QSCBC Slum Outreach Project, which we have run for nearly 20 years, to screen underprivileged women for breast and cervical cancer and the new cancer rehabilitation, convalescence and hospice, we are building now – the “Pink Park” – also for the underprivileged,” added Khunying Finola.
The Queen Sirikit Centre for Breast Cancer was built and opened in 2005, after a 10-year preparation period, by Assoc. Prof. Dr. Kris Chatamra together with his wife Khunying Finola.
The “GO PINK with Chef Nooror Menu” presents amongst others such delectable and healthy dishes as “Sunchoke Quinoa: Fresh Prawn Spring Roll wrapped with Organic Sunchoke and Quinoa served with Spicy Pomegranate Sauce” and “Karonda Foie Gras: Seared Foie Gras topped with Organic Karonda Sauce with Pink Pomelo Salad” as Starters; and “Riceberry Vermicelli with Green Beef Curry: Homemade Green Curry Paste with Organic Sand Ginger, Spices and Herbs served with Riceberry Vermicelli”; and “Grilled River Prawn: Stir-fried Riceberry with ancient Thai dip and Parkia Seeds topped with Eggs and Tamarind Prawn”, amongst others.
The GO PINK Dessert Selection will feature such refreshing choices as “Pink Sticky Rice: Caramelized Sticky Rice topped with Young Coconut and Honey served with Homemade Jasmine Ice-Cream”; and “Organic Sorbet: Blue Elephant homemade sorbet of Organic Gac fruit from the Royal Project and Organic Red Karonda fruit”, amongst others.
The “GO PINK with Chef Nooror Menu” will be available for lunch and dinner – a la carte as well as set menu (@Baht 1,850 nett per person) – throughout the month of October 2016 at Blue Elephant Restaurant Phuket. Diners of this special menu will not only enjoy great food with superb health benefits but also contribute to helping Thai women in need under the care of the Queen Sirikit Centre for Breast Cancer (QSCBC) Foundation (www.qscbcfoundation.org).
For more information or table bookings, please call Blue Elephant Cooking School and Restaurant Phuket, tel. 076 354355.