Blue Elephant cooking school was started in 2002, under the guidance of Ms. Khun Nooror Somany Steppe (founder and star chef of Blue Elephant Group). It has been more than 10 years since the first Blue Elephant was opened. At present, there are 12 branches located in major cities throughout Europe, the Middle East and Asia. When not travelling as a Thai Culinary Ambassador, she is often seen supervising or teaching personally at the famous Bangkok Cooking School.

About the Event:

Walking into the event dazzled the senses. It was a world full of lush plants and trickling fountains. The Blue Elephant Cooking Event was fully equipped with facilities offering the participants a chance to be a pro at Thai Cuisine. Accompanied by an instructor, the participants learned to select and buy Thai ingredients for their own personal cooking. The menu was a rainbow of tradition and novelties. As such you will find dishes from the past known as “Forgotten Recipes”, preparations from the present known as “Blue Elephant Classics”, and innovations for the future known as “Our Chef’s Creations”. Ms. Khun Nooror Somany Steppe has brought back some of the memories from her long experience abroad to let you indulge in the wonderful creations.


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  • Wellness is a theme throughout the resort. All food at The Green Table restaurant is organic and my lunch there was a delight, from the chilled beetroot and orange soup to the superb imported Black Angus fillet.

    All ingredients at this restaurant are sourced from local farms, and the resort is in the process of planting an organic vegetable garden. There are four more restaurants at Shillim Estate serving French, Mediterranean and Asian food, as well as customised food experiences, where guests can pick a scenic spot on the property to dine in private.

    After lunch I trekked up to the highest point on the property, a grassy plateau with grandstand views of Lake Pawna. From here, the resort’s isolation becomes wonderfully clear. The lake and its surrounding peaks are all you can see for miles around. Bike riding, trekking, fishing, picnicking and paragliding are the main guest activities on offer; there are also future plans for horse-riding at an equestrian centre.

    As the day drew to a close, I headed to the Valley Bar at the glass-walled Clubhouse, which has an outdoor deck for cigar enthusiasts. Sipping on a glass of Henschke Julius Eden Valley Riesling wine as the hills glowed orange in the setting sun was a suitable end to a spectacular day.

    In addition to the luxurious experience Shillim Estate has created, the retreat’s real achievement is giving guests the chance to dissolve into nature and truly escape from the world, while still being close to home