JAMPA Restaurant, Phuket – Zero-Waste Restaurant with Michelin Green Star

17 December 202330 December 2023 Gwendolyn

JAMPA, situated in Montara Hospitality Group‘s wellness community, Tri Vananda, is a zero-waste European fine dining restaurant with a focus on sustainability.

Built around the concept of ‘Local Ingredients, Live Fire and Zero Waste Cuisine‘, JAMPA grows its own ingredients in its Pru Jampa farm, supports and sources from local fishing communities, while cleverly transforming food waste into edible creations.

The name, JAMPA, is not only derived from the name of the small village that Pru Jampa farm is at, but also a play on the word, Magnolia Champaka, a fragrant flower that originates from Phuket.

Proudly helmed by Chef Rick Dingen and his team, the restaurant achieved the prestigious Michelin Green Star in 2022. In the same year, the menu is committed to plant-centric courses and seasonal catches to reflect a healthier dining experience as well.

At JAMPA, patrons may truly immerse themselves in each dish, knowing that their health and the environment are well-taken care of. Moreover, get the opportunity to tour Pru Jampa farm for a deeper understanding of the sustainable, farm-to-fork process. (Reservation required).

With multiple stints in award-winning restaurants from the Netherlands to Thailand, Chef Rick Dingen’s culinary finesse can be seen through his experience in handling local ingredients, woodfire cooking and exquisite plating.

Surrounded by lush greenery and an impressive restaurant decor, by interior design company, AvroKo, a meal at JAMPA is refined and peaceful.

The JAMPA Experience Menu THB 3800 is a seven-course set with an option for mains, and a top-up for Wine Pairing (5 glasses) THB 2900.

Menu

Beginning with one of the most unique snacks, the Mexican Flower, pluck straight from the farm, is fried till crispy and presented on a miniature rock terrain. The barbecued sliced Carrot served with kimchi emulsion and mustard powder is smoky good too.

The first course is a refreshing ceviche, featuring Local Hamachi, from the Andaman Sea, laid atop tomato chutney and coated in a light vinaigrette of tamarillo and young ginger.

There are three items available as add-ons to the Experience Menu, namely BBQ Sourdough Bread THB 360, Watermelon THB 350 and Eggplant THB 380.

Beautifully crafted, the Watermelon is thinly sliced, speckled with Dhala flower, and interestingly paired with creamy avocado underneath.

Harvested on the day to ensure its freshness, the Eggplant is peeled, barbecued and garnished with Dukkah, lending a nutty crunch to its creamy sweet taste.

A feast to the eyes and belly, the Farm Egg, from the ducks reared in the farm, is crowned with crunchy green pea, long bean and barbecued potato, and accompanied with umami mushroom dashi.

The highlight is in the goat cheese, specially made with a local cheesemaker, and accentuated with the taste of mushroom and black pepper. The shavings resemble truffle, but the profile is tart, richer and earthy.

A freshly baked brioche helps to mop up the rest of the broth.

The Beetroot, also another favourite of mine, is presented in a thin, long slice, barbecued with hay, and served with pickled jicama and lemon gel. Without wasting the fish bone from the Black Grouper in the main course, it is used to create the thick white sauce for this dish.

The barbecue flavour is pronounced, enhanced with the sweetness and tanginess of the beetroot. The barbecued dishes at JAMPA are seemingly to my liking.

Before moving to the mains, there is the barbecued Cauliflower, singed at the edges, soft on the texture, and paired with chorizo-infused sauce.

Caught off the Andaman Sea, the Black Grouper is a delightful slab of fish that’s fleshy, succulent and taste of the sea, in creamy macadamia sauce,

Meanwhile, the diced taling pling, a local Thai green fruit grown in the farm, cut through the richness with a zesty note.

The next few desserts are fruity and tangy on the palate.

Having tasted the Thai cherry in the farm, I was looking forward to having it again. This time, in the form of a granita, it is icy and sourish but balanced with sweet longan, aloe vera, Chempedak and mulberry.

A sunchoke ice cream follows next, glazed in Stingless Bee Honey, in a pool of barbecued sunchoke, quince pear and airy sunchoke foam.

Brighten up the meal with some tropical cocktails and mocktails from the bar. These are so floral-looking and colourful.

All in all, it is a thoroughly gratifying meal here. A trip to Pru Jampa farm certainly enhances the knowledge and understanding behind the menu creation. It is informative coupled with a fascinating feeling to spot an ingredient in your plate that comes from the farm. A nature to restaurant experiential dining is something anyone should go for at least once in a lifetime.