Having followed Blue Elephant’s evolution for many years, I’ve witnessed its transformation into one of Phuket Town’s most refined gastronomic destinations, where each visit reveals new facets of culinary artistry
By: Andrew MacKenzie
A LOVE STORY WRITTEN IN ARCHITECTURE
When Master Chef Nooror discovered the former governor’s residence, ‘Phra Pitak Chinpracha’, in Phuket Town in 2010, most people saw it as nothing more than a dilapidated building constructed over 100 years earlier. The historic home was roofless, its walls crumbling, and its gardens overgrown with vegetation. Yet the founder of Blue Elephant and her son, Kim Steppe, the group’s CEO, saw something entirely different: a precious jewel on the ‘Pearl of the Andaman’, just waiting to be restored to its former glory.
Their vision demanded more than optimism. The mother-and-son duo invested over 200 million baht in restoring this architectural gem, meticulously preserving its authentic ‘Angmor Lao’ style – literally ‘Western-style building’ – inspired by British colonial architecture.
What they now simply call ‘Home’ is one of Phuket’s most remarkable examples of its architectural heritage. This iconic landmark provides a warm and welcoming atmosphere, proudly hosting visitors from around the world to Phuket Town, while employing more than a hundred passionate food professionals.
THE PHILOSOPHY BEHIND EVERY PLATE
For more than forty years, Master Chef Nooror has been regarded as a true ambassador of Thai culinary heritage. Her philosophy remains refreshingly simple: “Respect the ingredients”, This approach transforms cooking into an art that honours nature’s finest produce while presenting it with remarkable elegance.
Her accolades speak for themselves. She has been recognised among Thailand’s leading chefs for more than three decades, holds an honorary master’s degree from Kasetsart University, and is a two-time recipient of the prestigious Thai Prime Minister’s Export Award. Yet these achievements may soon be joined by another distinction, as Blue Elephant is among the five finalists for ‘Restaurant of the Year’ at the 2026 Clique Dining Awards.
MUCH MORE THAN EXCELLENT SERVICE
Master Chef Nooror’s culinary approach transcends borders. She combines the finest international gastronomic techniques with traditional Thai preparations, creating dishes that pay homage to the flavours passed down by her mother. After settling in Phuket, she immersed herself in local traditions, learning recipes directly from experts in the island’s villages.
Her vision of ‘Peranakan’ cuisine – a remarkable culinary heritage blending Chinese, Thai, and Malay influences – perfectly illustrates her philosophy: preserving the authenticity of flavours while elevating their presentation through creative and contemporary plating.
Beyond the restaurant, Blue Elephant has also established a high-end Thai cooking school, where chefs such as the multilingual Chef Paul guide students in harvesting ingredients from the estate’s extensive organic gardens. To extend the experience, the on-site boutique offers the Blue Elephant range of culinary products, allowing visitors to recreate at home the flavours discovered in the restaurant.
THE SIGNATURE DISH THAT EMBODIES EXCELLENCE
If there is one dish that encapsulates Blue Elephant’s expertise, it is the ‘Wild Betel Leaves Crab Curry’.
Despite its seemingly simple appearance, this iconic creation contains layers of culinary skill and history. Its very name reveals its origins: the term ‘Kua’ (stir-fried) actually derives from the Malay word ‘Kuah’, which refers to a thick soup or rich sauce, reflecting the evolution of this dish from a traditional family recipe into a benchmark of haute cuisine.
Master Chef Nooror offers two regional interpretations:
The Southern version, bold and spicy, showcases fresh yellow turmeric, which lends its vibrant golden hue while naturally neutralising seafood odours. The Central Thailand version, milder and more balanced, uses fingerroot (Chinese ginger) and coriander root to create a delicately complex aroma.
The secret behind this recipe lies in dried fish, ground into a fine powder and incorporated into the curry paste, giving the sauce an exceptionally silky and luxurious texture.
A MUST-VISIT
Blue Elephant remains a must-visit destination for any food lover visiting Phuket Town. More than just a restaurant, it is a place where heritage, culture, architecture, and culinary excellence converge to create a unique dining experience.
96 Krabi, Talat Nuea, Amphoe Mueang Phuket, Phuket 83000
Open daily: 9am – 10.30pm
+66 (0)76 354 355
