Two sustainable restaurants in the Phuket area, JAMPA and Aulis by Simon Rogan, have collaborated for two exclusive events this month.
On the 24th of May, JAMPA's executive chef, Rick Dingen, and Aulis Phuket's head chef, Charlie Wilson, will present a 15-course tasting menu at JAMPA. The menu will feature signature dishes from both restaurants, emphasising respect for local ingredients and the environment.
Guests can also enjoy a more relaxed lunch at HiDEAWAY by JAMPA at an outdoor chef's table on the Pru Jampa Farm on the 25th of May.
The dining experiences will feature a variety of dishes, 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 at JAMPA.
At the midday event at HiDEAWAY by JAMPA, guests can savour 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, and Phuket chocolate with nutmeg and coconut.
JAMPA follows a farm-to-table and zero-waste philosophy. It uses locally grown ingredients and live fire and is situated at Tri Vananda, a US $182 million wellness community in northern Phuket.
The venue, led by executive chef Rick Dingen, has been awarded the prestigious MICHELIN Green Star, establishing itself as a leader in eco-conscious dining.
Aulis, British chef Simon Rogan MBE's intimate 15-seater chef's table located at the luxury Iniala Beach House in Phang-nga, embodies Rogan’s farm-to-table philosophy, which gained him worldwide acclaim and originated at his three Michelin-starred Lake District restaurant L'Enclume.
"We are thrilled to host the team from Aulis Phuket on our peninsula, and we have been dreaming of this collaboration since we first learned of their opening," said Rick Dingen.
"Simon Rogan is a major figure in sustainable gastronomy, and his head chef, Charlie, is a fantastic ambassador and a great chef. Our shared passion for utilising local Thai produce and a commitment to pushing boundaries makes this collaboration something we eagerly anticipate."
Echoing this sentiment, Charlie Wilson added that the collaboration with Jampa presented an exciting opportunity to exchange ideas, techniques, and inspirations.
“Rick is fantastic, and we feel so welcomed here in Phuket. Here's to many more joint adventures; we can't wait to welcome our guests."
