Local ingredients, live fire and a zero waste concept is the name of the game at Trisara Phuket’s latest dining outlet, Jampa.
Named after the tropical flower Magnolia champaka, found in abundance in Phuket, the restaurant is part of the sprawling Tri Vananda wellness resort, part of the Montara Hospitality Group. The group’s “Dine Good Do Good” philosophy embraces the need to rethink the sourcing of ingredients, using artisanal suppliers and being more ethically responsible. To achieve this, Jampa is a stone’s throw from the group farm, where most of the ingredients are grown.
At Jampa’s helm is executive chef Rick Dingen, who left the F&B scene in Bangkok for sun, sea, sand and island life.
“It is…
