Elephant Jumps Thai

Specialties

We offer slow cooked traditional Thai items on the menu including: Starter; # Yum Pla Dook Foo, # Som Tum Ka Pi, Main Dish; # Gang Hung Lay, # Ka nom Jeen, # Ladd Na Moo Mug, # Pad See Ew Moo Mug and more.

We carefully selected these items and cook them for the genuine flavor with original recipes and ingredients. We got the true flavors of Thai food in these chosen menu items as a result. We wanted you to experience the true flavors of Thai food from this menu thru «A Journey to Thailand». We hope you like it. The items will be freshly cooked and sent from the kitchen directly to your table in the Dining Room. For the best delicious food is when you eat it fresh as soon as it finish cooking.

We change our special menu very frequent, visit our web site and the restaurant for latest menu items update. we hope you enjoy and get support the restaurant like always.

History

Established in 2010.

My wife and I used to be a consumer like you do. We could not find the true flavors of Thai food at restaurants we ate in the area. Later on, we cooked for ourselves and occasionally for friends. Most of our friends like our foods.

In 2009, the Subprime Mortgage Crisis leads to the great recession. Everyone was having a hard time. We sat down together and made decision based on our small saving. We went for the restaurant opening idea. We had put out our saving at risk, but honestly and truly believes in good foods and services.

All foods serving in the restaurant come with true flavors from Thailand. The food can be very spicy when it supposed to be spicy. And that is the true flavors of Thai food. We provide our best service possible thru our well trained staffs. We hope you enjoy and keep support the restaurant.

All My Best,

Songtham Pinyolaksana

Meet the Business Owner

Songtham P.

Business Owner

When I was 9, I was asked to help in cooking preparation. My aunt asked me to pick bird eye chili, and basil leaves out of stem. I learn how to mash chili paste using mortar and pestle. I had to wait and watch curry while it cooked– not to overcooked. This is not because I love to cook but my aunt was too busy to finish up the meal. I got a chance to taste and made adjustment on the cooking food and asked for her opinions before made final judgement.

When I was 17, my mom was too busy to cook for our family. This time I were fully in charge. I cooked for my family and I were so happy to see the expression of joy on their faces while eating my foods.

I went to engineering school and business school– not culinary school. Both gave me direct and indirect knowledge of restaurant business. I learn that we don’t need quantitative method to forecast foot traffic to the restaurant, we don’t need calculus to figure the volume of the soup. What we need is real heart to handle all aspects.