Bangkok, Thailand, November 30, 2023 / TRAVELINDEX / In her recent appearance in the second episode of the WWF's "Healthy Rivers" series, titled "River of Inspiration," Master Chef Nooror Somany Steppe, co-founder and director of the Blue Elephant Group, spoke about the connection between a healthy river and one of Thailand's most famous soups, "Tom Yum Goong." This collaboration inspired Master Chef Nooror to create a "Magical New Year's Eve Menu of Rivers," which, along with other culinary highlights from the Blue Elephant Group, incorporates treasures from Thailand's rivers. The menu will be offered on New Year's Eve at the Blue Elephant Cooking School & Restaurant in Bangkok and Phuket.

“Only 3% of the water on our planet is freshwater. Yet these precious waters hold many surprises. All life on land ultimately depends on freshwater.” – Sir David Attenborough, WWF Ambassador

"Our food comes from nature, from rivers and canals. That's why we humans must protect rivers and canals. I am a chef who is proud of the ingredients from rivers and canals." – Master Chef Nooror Somany Steppe –

On Sunday, December 31, 2023, starting at 5:30 p.m., guests are invited to spend a magical evening with master chef Nooror, enjoying exquisite flavors and the rich treasures of the river, and to demonstrate a commitment to sustainable luxury.

Highlights of the "Magical Rivers New Year's Eve Menu" include "Duo Jaeng Lon," prepared with fresh, organic pink lotus petals stuffed with banana prawns; "Auspicious Duck Laab"; "Foie Gras Tomato Dip"; "River Prawn Tom Yum Bisque," a specially created creamy soup made with Ayutthaya river prawns; "Ravioli Kao Soy"; "Hor Mok Blue Crab Curry"; and "Thai Wagyu Beef Salad & Grape"; as well as the legendary "Bespoke Massaman Lamb," "Khao Yum," and other flavorful dishes.

The New Year's Eve menu "Magical Rivers", which will be served on Sunday, December 31, 2023 from 5:30 pm to 11:00 pm, costs 6,800 Baht plus per person.

For bookings or further information, please call 02 673 9353-8.

About Blue Elephant The story of Blue Elephant began with the great passion for Thai food of master chef Nooror Somany Steppe, founder and head of the Blue Elephant Group.

The Blue Elephant opened its first restaurant in Brussels, Belgium, in 1980, with chef Nooror Somany Steppe, her husband Karl Steppe, who has always been passionate about Thai culture and cuisine, and their good friends and partners Chai Wayno and Somboon Insusri. Initially extremely popular with Brussels residents and expats, Nooror's Thai cuisine soon gained an excellent reputation in other parts of Europe, the Middle East, and other Asian countries.

Driven by her passion for cooking and Thai cuisine and culture, master chef Nooror has become a dedicated advocate and ambassador of these traditions, making them known worldwide. She uses only the finest, highest-quality products from the Royal Project and throughout Thailand, placing particular emphasis on health-promoting ingredients. In this way, she creates the most delicious, authentic, and above all, healthiest Thai dishes.

In 2002, master chef Nooror returned to Thailand to further explore her roots, revive forgotten recipes from bygone eras, and share her treasured family recipes passed down through generations. The Blue Elephant cooking school and restaurant opened in Bangkok in 2002, followed by a branch in Phuket in 2010.

Blue Spice Company Limited was founded in 2006 to produce and export high-quality spices, curry pastes, and sauces under the Blue Elephant brand. Today, Blue Elephant products are available in nearly 45 countries worldwide, as well as in leading supermarkets throughout Thailand.

In 2020, the Blue Elephant Group celebrated its 40th anniversary and 40 years of continuous success in the culinary world, both domestically and internationally.