蓝象宴

四个截然不同的个体，各有独特的性格，有些性格无法苟同，却又能够走得这么远这么近，但不能不小心翼翼经营，酸得够力够力再来一个细心安抚，然后来一个紧紧相依，嘴唇对嘴唇。。。我说什么？吃太饱，还是胆固醇飙升影响思绪？

托荣少的福，我们又一次出征东方罪恶之城BKK。我们原是罪恶之躯，回到BKK果然如鱼得水。

好一个蓝象宴，尊为平民也能享用的蓝象宴。

STARTERS: Thai Fish Cake – ground “Pla Grai” mixed with red curry paste and herbs and served with cucumber sauce.

Chor Muang – steamed flower shaped dumpling with an exotic stuffing.

Enoki Seafood Salad – a delicate salad of Enoki mushroom, bean vermicelli, organic prawn and seafood with a spicy lime juice dressing.

Chicken and Buffalo Satay – strips of grilled marinated chicken/buffalo served with cucumber and peanut sauce.

Spring Roll Blue Elephant – special recipe of “Black Chicken” and vegetable stuffing served with red sweet and sour sauce. SOUP: Tom Yam Koong Doi Kham – the Thai’s famous spicy soup with Royal Project Mushroom.

Tom Kha Kai Baan – a refreshing soup of “free range chicken” with young coconut flavored with organic young galangal. MAIN COURSES: Massaman Lamb – a typical dish from South Thailand of slowly braised New Zealand lamb in a medium spicy rich gentle sauce.

Ped Saowaros – slices of grilled duck breast, served “medium rare” topped with Royal Project exotic passion fruit sauce.

Black Chicken – green curry of “Black Chicken” with aubergine and spices in fresh coconut milk served with RO-TI pancake.

Fresh Tiger Prawns Black Pepper – a succulent stir-fried preparation with dried black pepper and fresh green peppercorn. ACCOMPANIMENTS: Blue Elephant Phad Thai – fried rice noodle with fresh prawn, ground peanuts and bean sprouts with tamarind dressing.

Phad Yod Boub – all the way from the Virgin Hill tribes to busy Bangkok, crisp Boub stem and leaves stir friend in a low fat soya bean oil and aromatic sauce. DESSERT Selection of homemade desserts 今天，回到S城，我MILO当早餐，西瓜当午餐，跑步4公里，晚餐。。。还没决定。