JAMPA and Aulis by Simon Rogan, two leading sustainable restaurants in Phuket, collaborate for exclusive dining events on May 24th and 25th, featuring local, eco-conscious cuisine.
Two of the most sustainable restaurants in the Phuket area, JAMPA and Aulis by Simon Rogan, are joining forces for two exclusive four-hands events this month, taking place on Friday 24th May and Saturday 25th May.
The first event on Friday 24th May sees JAMPA executive chef, Rick Dingen, and Aulis Phuket head chef, Charlie Wilson, come together to serve a 15-course tasting menu at JAMPA, showcasing some of the signature dishes of each restaurant which both embody a deep respect for their surroundings and local ingredients. On Saturday 25th May, guests can experience a more relaxed lunch at HiDEAWAY by JAMPA, where diners are seated at an al fresco chef’s table in the heart of the Pru Jampa Farm.
Guests can anticipate an array of dishes with highlights, including veal with cabbage and Mah Kwan wild pepper; coral trout with Thai chives and tomato; calamansi and Thai tea; and stingless bee honey with sunchoke, and quince pair, served during the Friday dinner experience at JAMPA. With wagyu short rib with red okra, pickled tapioca and mulberry; Quail with flaxseeds and baby bok choy; chicken skin paired with smoked trevally roe and passandra cucumber; Phuket chocolate with nutmeg and coconut, showcased at the midday affair at HiDEAWAY by JAMPA.
JAMPA, which follows a farm-to-table and zero waste philosophy, utilising locally-grown ingredients and live fire, is located at Tri Vananda, a US$182 million wellness community in northern Phuket. The venue, helmed by executive chef Rick Dingen, holds a prestigious MICHELIN Green Star accolade, cementing its position as a leader in eco-conscious dining.
Aulis, British chef Simon Rogan MBE’s intimate 15-seater chef’s table situated in the grounds of luxury Iniala Beach House in Phang-nga. The restaurant embodies Simon’s farm-to-table philosophy that gained him worldwide acclaim, originating at his three Michelin-starred Lake District restaurant L’Enclume.
“We are so excited to welcome the team from Aulis Phuket to our peninsula and we dreamed about this collaboration since we first heard that they were opening,” remarked Rick Dingen. “Simon Rogan is a huge figure in the world of sustainable gastronomy, and his head chef Charlie is a wonderful ambassador and great chef. Our shared passion for utilising local Thai produce and a commitment to pushing boundaries means that this is a collaboration we are all looking forward to.”
Echoing this sentiment, Charlie Wilson added, “Collaborating with Jampa presents an exciting opportunity to exchange ideas, techniques, and inspirations. Together, we aim to deliver an unforgettable dining experience that celebrates the amazing ingredients we have at our disposal here in Thailand. Rick is fantastic and we feel so welcomed here in Phuket. Here is to many more joint adventures to come, we cannot wait to welcome our guests”.
Vicky is the co-founder of TravelDailyNews Media Network where she is the Editor-in Chief. She is also responsible for the daily operation and the financial policy. She holds a Bachelor's degree in Tourism Business Administration from the Technical University of Athens and a Master in Business Administration (MBA) from the University of Wales. She has many years of both academic and industrial experience within the travel industry. She has written/edited numerous articles in various tourism magazines.
