Traditional yet modern, Blue Jasmine serves up authentic Thai cuisine in a casual and chic hotel. Savour Asian communal dining this Ramadan with your loved ones over curries, stir-fries, and sticky rice.
Located on the fifth floor of the Park Hotel Farrer Park, Blue Jasmine is a visual treat for the senses. While beautiful plating and artistic tableware add an elegant touch to Asian communal dining, earthy herbs and fragrant spices make up a delicious Thai fare by Executive Chef Bright Kan San, who is joined by Ms. Duangjaisantisuk Nipaporn and Ms. Donnapa Phongraksa.
Reflecting the traditional Thai way of dining, the 100-seater restaurant offers authentic Thai cuisine in a contemporary setting. From Larb Salmon, Prawn Pad Thai to Beef Green Curry, Blue Jasmine’s menu focuses on a series of sharing plates to tease your tastebuds. Guests can taste a multitude of hot, sour, salty and sweet classic dishes and street foods from the land of smiles with family and loved ones.
This Ramadan, a sumptuous Iftar buffet selection includes familiar Halal-Thai flavours. Some dishes below will also be available à la carte for diners of all ages to break fast in an unconventional way.
Larb Salmon Spicy Salad, SGD 18
This crunchy and zesty appetiser would be a great way to start your meal. Like salmon tartare, this is a modern spin on Larb (a type of Lao meat salad). Seasoned with tomato concasse, red shallot, lemongrass and spicy tamarind dressing, you get to scoop each mouthful of salad using crispy rice crackers.
Stir Fried Phad Thai Goong (Prawn), SGD 16
Using Central Thailand’s cooking method, large and juicy prawns mixed with stir-fried flat rice noodles ooze with flavour. Usually, tamarind sauce with red colouring is used for this dish. Other provinces also tend to fry up a sour taste. Blue Jasmine’s version has the taste of wok hei (breath of the wok). The tamarind sauce used contains no colouring and the noodles have a springy texture.
Green Curry Beef Specialty, SGD 24
This fiery stew features sustainably sourced vegetables air flown from various parts of Thailand. The spicy curry paste is made from a variety of chilies and fragrant Thai basil, accompanied with green and pea eggplants for freshness.
Mango & Blue Jasmine Sticky Rice, SGD 14
To end your meal, this rendition gives Thailand’s traditional dessert a comforting uplift, with textures borrowed from Western techniques. Look out for fragrant sticky rice topped with caramelised peanuts, sweet mangoes, and lashings of coconut custard.
Images by Blue Jasmine
Blue Jasmine’s diners can opt for indoors or alfresco dining at Park Hotel Farrer Park. The Ramadan Buffet Menu is available till 24 June 2017, from 6.30pm to 10.30pm, at SGD 38++ per pax.