Phuket has up its game with innovative restaurant concepts that focus on sustainable local ingredients sourced from nearby farms and waters.
Montara Hospitality Group, which owns Trisara Phuket resort, places a strong emphasis on sustainability in its F&B concepts, PRU and Jampa.
PRU, Phuket’s pioneering one-Michelin-starred restaurant (which has retained its star for six consecutive years), is housed in a a standalone building within Trisara.
About 20-minutes drive away is Jampa, a sister property of PRU. The unique establishment was awarded the Michelin Green Star at Thailand’s Michelin Guide Ceremony 2025 for its commitment to hyper-local, plant-centric, and zero-waste cuisine. It’s also recognised and recommended by 50 Best Discovery (by the World’s 50 Best Restaurants). The nearby PRU Jampa organic farm supplies ingredients to both restaurants.
Led by Executive Chef Rick Dingen, originally from Eindhoven in the Netherlands, Jampa’s kitchen team uses only live woodfire cooking to transform local ingredients, almost entirely sourced from its farm. Their aim of the farm-to-table experience is to feed, nourish and inspire guests senses while respecting the earth. Essentially, the chef lets nature guide his menu – by harvesting what’s ready and fermenting what’s abundant.
The light-filled Jampa restaurant with large verandahs overlooks the surrounding greenery, providing the perfect setting to enjoy a wholesome, and flavourful meal.
Diners can expect a vibrant selection of seasonal vegetables, such as baby cos, spring onion, and tomato, complemented by the citrusy burst of pink pomelo and a creamy macadamia milk dressing. There may also be dishes like succulent river prawns from Surat Thani, lightly barbecued and served with prawn butter and crunchy coconut heart, along with a sauce made from young coconut dashi.
For mains, tuck into proteins like dry aged veal served with grilled cabbage topped with crispy enoki mushroom. The dish is complete with veal jus infused with mah kwan or wild pepper from Thailand for a distinctive kick.
Round off with desserts featuring local ingredients, such as sunchoke ice cream and quince pear, drizzled with stingless bee honey and partnered with crunchy honeycomb. Or wild rice with rose apple and stingless bee honey.
After your meal, you can ask the staff to show you around the farm and learn all about the produce that were used in your meal. Blue pea flowers bloom, and crops like basil, beans and brinjals grow in abundance. In this verdant area, chickens roam around contentedly, hatching fresh eggs (when they are ready).
Jampa is located within the Tri Vananda boundaries which encompasses a residential wellness enclave with villas, a protected wetland nature reserve, and an upcoming luxury wellness resort slated to be ready end of 2025.
