JAMPA’s concept is farm-to-fork based, serving creative food with a menu of sophisticated, tasty, and nutritious dishes that change daily, based on what the local sea and land have to offer.

OVERVIEW

What began as a simple passion for real food and a desire to feed our children better has grown into JAMPA — a leader of zero-waste cuisine, farm-to-table practices, and live-fire cooking, epitomizing sustainable culinary artistry. Through the transformative power of live fire, alchemize locally sourced ingredients into a menu that features sophisticated dishes that reflect the ever-changing abundance of nature. Embodying a commitment to sustainability, JAMPA meticulously sources all fresh ingredients from its own farm and trusted local partners, creating a closed-loop system where waste becomes fertilizer, nurturing the very ingredients used in its dishes.

AMBIENCE

Designed by the renowned firm AvroKO, JAMPA's interior blends modern elegance with natural elements, creating a warm and inviting atmosphere. Large windows bring in natural light and offer stunning views of the surrounding landscape. The thoughtful decor and furnishings reflect the restaurant's focus on wellness and sustainability, providing a dining space that is both refined and comfortable.

MUST TRY

- BEETROOT | JICAMA | BLACK GARLIC | FISH BONE SAUCE
- DRY AGED PIGEON | YOUNG BAMBOO | FIG
- BBQ CARROT | WILD LYCHEE | FERMENTED SOYBEAN
- STINGLESS HONEY BEE | QUINCE PEAR | SUNCHOKE

FOOD

Farm-To-Table Live Fire & Zero-Waste Cuisine Celebrating Locally Grown Ingredients. The menu will showcase ingredients sourced from a network of small farms, artisans, and producers, and will be cooked over a live fire, which will bring back memories of campfire and traditional cooking, adding to the overall enjoyment of the meal.

ABOUT CHEF

Originally from Eindhoven and with years of experience in Michelin-starred restaurants in both his native Holland and Thailand, Rick brings with him a passion for sustainable dining, and becoming a catalyst of change when thinking about food and drink. Following a #DineGoodDoGood philosophy that embraces the need to rethink the sourcing of ingredients, using artisan suppliers and generally being more ethically responsible. Knowing your food has not impacted the environment and supports the longevity of sustainable living while tasting great.