Jampa

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The restaurant's design is built on the triadic principles of "local ingredients, live fire, and zero waste cuisine." By solely using live fire to transform local foods into extraordinary culinary masterpieces with an emphasis on nutritious, balanced food that is good for the soul, Jampa's culinary team, led by Chef Rick Dingen, seeks to put the restaurant at the forefront of culinary advancement in Phuket.

Rick Dingen

The Chef and the Brigade

“For us, it is important to showcase the locally sourced and seasonal ingredients in the best way possible. Cooking is a craft, and service and setting the scene are amongst the most beautiful arts that exist. We want guests to connect with our emotion, to share with them why we have selected these ingredients, why we cook them the way we do and guests are welcome to come and learn from us. We often do outdoor open fires to try new recipes. Going to the farm few times per day to make sure everything is fresh is key. This is where we test new ingredients and we come up with new creative ideas. We try things, we laugh, and it is something that guests can experience as well”

“Jampa is located in the heart of a wellness community and utilizes the most ecological and sustainable procedures when serving the freshest seafood and produce available.”

Kim, the discoverer.

Atmosphere

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The award-winning Habita Architect and Arsom Silp Institute of the Arts created the restaurant's exterior, and AvroKo, one of the industry's most cutting-edge design groups, created the inside. The Community House, which is surrounded by sand dunes and a stunning setting, acts as the hub of the Tri Vananda wellness community and provides a gathering space for inhabitants. The Tri Vananda team will routinely arrange community projects focused on sustainability, cuisine, and well-being that residents and visitors can participate in to focus their energy.

Cuisine

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Adopting the "Dine Good Do Good" mindset, which emphasizes the need to reconsider where food is sourced, choosing artisanal vendors, and generally being more morally upright. By offering solely veggies and seafood, Jampa wants you to know that your food hasn't had an influence on the environment and supports local businesses and sustainability. It also tastes wonderful. The Chef emphasizes minimal waste to landfill by reusing wastes in inventive recipes while utilizing live fire to bring the greatest ingredients from their own farm located next to the restaurant.

Facilities and Highlights

Wifi
Air Conditioning
Bar/Lounge
Champagne Taittinger
Parking/Valet
Indoor Dining
Locally Sourced Produce
Chef/Tasting Menu
Contemporary Cuisine
Creative Cuisine

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Useful Information

GENERAL

Opening time:

Lunch: 12:00 – 15.00
Dinner: 17:00-22:00 (Saturday 18:00-22:00)

Closing period:

Open Wednesday to Sunday – Closed Monday and Tuesday

Annual closing:

Open all year

Time zone: (GMT+07:00) Bangkok
Currency accepted: THB
Credit cards accepted: Visa, Mastercard, American Express
Electricity voltage: 220V
Electricity plug type:

ACCESS

About 20mn from the airport, in the center of Phuket Island, nearby the Thalang Victory Monument.

CONTACT

The Community House, Tri Vananda 46/6 Moo 3, Thep Krasatti - Thalang, Phuket 83110
46, ตำบล เทพกระษัตรี อำเภอถลาง ภูเก็ต 83110

CONTACT HERE

Visa for Thailand

Travel Insurance

CONCIERGE

Your concierge is ready to assist you with planning and completing your reservation,
contact them on dine@secret-retreats.com

We Care

Fight against food waste
The goal of Jampa is to have the least possible impact on the environment. This includes breaking down our waste with zero carbon footprint and producing organic compost that is used in the farm. Sustainability is taken into account first and it is the main priority in all of Jampa’s activities and decisions.

Local Ingredients, Live Fire, Zero Waste Cuisine
JAMPA is a concept of farm-to-fork, creative food with a menu of upscale, delectable, and nutrient-dense dishes that changes daily, based on the sea and land that offer new harvest each day. What started as a simple passion for real food and a desire to feed our kids better has grown into these goals.

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