Blue Elephant chef brings four-hands dinners to Pai Thai in Dubai
Master Chef Nooror Somany Steppe joins Pai Thai's kitchen for two evenings of collaborative Thai cooking drawing on heritage recipes and royal history.
Pai Thai at Jumeirah Al Qasr will host a two-evening collaboration with the Blue Elephant founder on 16 and 17 October, pairing her repertoire with the kitchen’s own refined approach to Thai cuisine. The Dubai restaurant and its head chef Amara Mahayothee have prepared three- and five-course menus that merge dishes from both establishments, each drawing on recipes with personal or historical weight.
The menu ranges across green mango lobster salad made with fruit from the visiting chef’s native province, organic green chicken curry seasoned with Thai sweet basil and kaffir lime, and ribeye finished with Blue Elephant Black Diamond garlic and GI pepper. A jumbo river prawn tom yum recreates the version served during King Rama V’s reign in the late nineteenth century, according to the restaurant. Dessert includes a date cake that unites Emirati dates with Thai mung bean and jasmine, inspired by a recipe from Master Chef Nooror Somany Steppe’s late mother, the hotel said.
The dinners and masterclass
Diners can book a three-course menu at AED 395 per person or a five-course menu at AED 695 per person across the two evenings, with beverages available à la carte. Saturday 17 October brings a separate four-hands masterclass running from 11:00 to 14:30, where participants learn to prepare four Thai dishes before sitting down to a three-course lunch. The masterclass costs AED 695 per person including lunch and soft beverages, or AED 895 with wine pairing.
Heritage and storytelling at the table
According to Jumeirah, the collaboration emphasises recipes with deeper significance beyond their culinary merit. The tom yum honours a dish from Thailand’s royal past, while the date cake melds Emirati hospitality with Thai traditions through a family recipe. These elements reflect what the hotel describes as the event’s “wider narrative of heritage and tradition.” By pairing regional Thai ingredients and techniques with the Dubai setting of Jumeirah Al Qasr, the two chefs are creating a menu that speaks to both culinary lineages.
Ongoing service
Pai Thai opens for dinner each evening from 18:00 to 22:30, with weekend lunch service from 12:30 to 14:30 on Friday through Sunday. From November, lunch will expand to run daily, according to the restaurant’s announcement.
This article was compiled by the CityLifeBytes editorial desk from the official announcements and reporting listed under Sources.
