Eggplant, Cos Salad - Yoghurt - Dukkah
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Farm Mushrooms, Burnt Leek - Blue Cheese - Potato
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SEABASS - JACKFRUIT - FENNEL - HOLLANDAISE SAUCE
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CAULIFLOWER - HUA HIN CAVIAR - FERMENTED GARLIC - NUTMEGG - DUCK EGG
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One of the highlights of last year was a visit to farm-to-fork restaurant @jamparestaurant in Phuket. We had a fantastic tour of the farm by chef @chefrickdingen , followed by a spectacular lunch. I couldn’t recommend this place highly enough. I wasn’t surprised when Rick told us that he has customers flying down from Bangkok just to visit the restaurant. The focus is not only on using produce from the farm but also helping small local suppliers and businesses. Even the chickens are treated well and are only used for their eggs. Once they stop producing eggs they aren’t slaughtered but left to live out their lives. The farm is truly beautiful, as is the restaurant, and we could have happily spent the entire afternoon wandering around it.
Very highly recommended.
In their own words:
“What began as a simple passion for real food and a desire to feed our children better has grown into JAMPA, a new concept of farm to fork, creative food with a menu of sophisticated, tasty and nutritious dishes that changes daily, based on the sea and land that offer us new harvest each day.
Our drinks menu is based around natural terpenes, which all have health benefits and sugar use is reduced to the minimum, with natural sweetener or alternative to processed sugar used whenever possible.”
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Michelin Guide - 🍀
OAD -
W50B -
Asia’s 50 Best -
Best Chef Awards -
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