JAMPA, Phuket’s Michelin Green Star restaurant, unveils its bold new 7-Course Botanical Experience, marking another significant step forward with Chef Rick Dingen’s concept of “A Life Worth Eating”. The nature-inspired and plant-forward menu redefines boundaries with its rare open-flame cooking technique, rooted in a deep connection to the land.
Inspired by his mother’s heartwarming culinary gatherings, Chef Rick Dingen brings his philosophy – Local Sourcing, Seasonal Menus, Zero Waste, Regenerative Farming and Eco-conscious Operations – to JAMPA, transforming humble ingredients into unforgettable dishes.
By embracing sustainable practices, he not only honours the bounty of the land but also reduces JAMPA’s ecological footprint, ensuring a positive impact on both the environment and his community. “Cooking with vegetables isn’t just a trend – it’s a way to nourish the soul with passion and responsibility. I’ve always dreamed of creating meaningful, one-of-a-kind experiences for guests at JAMPA – honest, heartfelt, and sustainable.” says Chef Rick.
Recently recognised in the Best 50 Discovery List, JAMPA has fuelled Chef Rick Dingen’s ambition to elevate the restaurant to new heights. Sharpening his skills and experimenting with innovative techniques, he discovered new ways to transform vegetables and plant-forward ingredients – crafting dishes in forms never seen before. Inspired by the local farming community and his own Pru Jampa Farm, his deep connection to the land led to a signature open-flame approach to push boundaries.
In this full vegetarian, nature-inspired and plant-forward menu, Chef Rick focuses on elevating their essence beyond expectation using techniques typically associated with meats.
- Fire and Smoke Mastery: Use open flame cooking to infuse vegetables with deep, smoky flavours, creating complexity.
- Live Fire Techniques: Implement slow-roasting, ember-cooking, and direct-flame charring to highlight natural sweetness and umami notes in produce.
- Unconventional Textures: Transform vegetables through fermentation, aging, and dehydration to unlock new dimensions of taste and mouthfeel.
- Whole-Vegetable Utilisation: Finding creative ways to use every part of a vegetable, from root to leaf, ensuring no waste and maximizing flavour.
Three courses are introduced in this 7-course Botanical Experience menu, based on seasonal produce from Pru Jampa Farm and local farms around Thailand.
- Seasonal Salad | Avocado | Passion Fruit. Featuring produce from restaurant-owned Pru Jampa Farm in Phuket and the Green Garden Farm in Chiang Mai. A delicate mixture of avocado, cucumber, a vibrant selection of seasonal vegetables and edible flowers, with a refreshing sauce made from passionfruit and coriander.
- Cauliflower | Jicama | Featuring cauliflower. A chawanmushi made from cauliflower prepared from several different approaches, with pickled jicama, kimchi powder and chili oil.
- King Mushroom | Sunflower Seed | Fig. Featuring mushrooms sourced from Earthling Mushroom Farm in Bangkok. Grilled and glazed King Blue mushrooms topped with sliced eryngii mushrooms, chestnuts, figs purée sourced from a local farmer in Phang-Na, a sauce made from root vegetables and black peppercorns from Satun, sunflower seeds, aged Mae Lao cheese made from half goat’s milk and half cow’s milk.
Full menu of the 7-course Botanical Experience: THB 3,600++
Available for Lunch & Dinner.
Full vegetarian, including eggs, honey and dairy sourced from local farmers in Thailand.
- Heirloom Tomato – Strawberry – Bael Fruit
- Seasonal Salad – Avocado – Passion Fruit
- Cauliflower – Jicama – Kimchi
- Carrot – Gooseberry – Soybeans
- King Mushroom – Sunflower Seed – Fig
- Guava – Citrus – Laksa Leaf
- Wild Rice – Rose Apple – Stingless Bee Honey
