Awarded a Michelin Green Star for its zero-waste, sustainable, farm-to-table fine dining concept, Jampa is a must-visit destination for foodies in Phuket. Here, you’ll indulge in treasures from both the land and sea – all locally sourced and cooked to perfection over a live fire by Dutch chef Rick Dingen and his team.
Choose from four or seven course tasting menus for lunch and dinner, or go for the special 10-course al fresco chef’s table ‘Hideaway by Jampa’ experience every Saturday afternoon, complete with a tour of the Pru Jampa Farm.
We recently caught up with Chef Dingen to find out the challenges of running a zero-waste restaurant in Phuket, his ultimate must-try dish at Jampa, and his current favourite ingredients to cook with.
Both you and Chef Jimmy Ophorst (of PRU) are from The Netherlands. How does this play out in your cooking styles and menus at PRU and Jampa?
We often talk to ensure our menus are distinct. Since Phuket is small and many visitors go to both Jampa and PRU during their trip, we try to use different ingredients. Our cooking styles are also different. At Jampa, we focus on vegetables, using our woodfire grill to create unique flavours and textures.
What are the biggest challenges of running a zero-waste, farm-to-table restaurant in Phuket?
Ensuring a consistent supply of fresh, locally sourced ingredients can be difficult due to seasonal variations and logistical challenges, and implementing effective systems to minimise and repurpose waste requires continuous innovation and monitoring. On top of that, maintaining a zero-waste philosophy requires ongoing training for staff.
What are some local seafood/catches in Phuket that everyone must try?
At Jampa, we prioritise sourcing seafood from local fishermen who handle their catch with care. We work closely with a fisherman in Phang-Nga, allowing us to offer the freshest seafood available. Rather than dictating what they should catch, we adapt our menu based on their daily offerings, ensuring the best quality for our guests.
What’s your favourite ingredient to cook with these days and why?
Currently, I am particularly fond of cooking with vegetables. They offer immense versatility, allowing us to transform them into dishes that mimic the texture and structure of meat or seafood, showcasing their full culinary potential.
What are the must-try dishes at Jampa? What are your personal faves?
One of our standout dishes at Jampa is the beetroot dish, served with a sauce made from zero-waste fishbone and a gel from fermented garlic. This dish highlights our commitment to innovative, sustainable cuisine.
What are some of your favourite restaurants in Phuket and why?
I highly recommend Kin Dee Restaurant in the Mai Khao area for its exceptional Thai cuisine and warm hospitality. Another favourite is Mee Ton Poe in Phuket Town, renowned for its delicious noodles packed with umami flavour.
What are you working on next for Jampa?
At Jampa, we continue to focus on integrating nature into our culinary approach, emphasising exciting vegetable-centric dishes that showcase the beauty of local ingredients while maintaining our commitment to sustainability.
Learn more at jamparestaurant.com
Read next: LUXE Chats With… Jimmy Ophorst, Executive Chef and Co-founder of PRU, Phuket
