In the Phuket area, two renowned sustainable restaurants, JAMPA and Aulis by Simon Rogan, are collaborating for two exclusive four-hands events scheduled for this month, taking place on Friday, May 24th and Saturday, May 25th.
Aulis Phuket, established in December 2023, stands as a 15-seater chef’s table and marks Simon Rogan’s inaugural restaurant venture in Thailand. Nestled within the premises of Iniala Beach House, Aulis invites guests into an immersive dining experience where Simon’s culinary philosophies, rooted in a profound appreciation for seasonality and locally-sourced produce from his Lake District origins, take center stage.
As with its counterparts worldwide, Aulis Phuket delves into the realm of hyper-local ingredients, crafting and refining flavors and techniques to offer a truly distinctive dining encounter for its intimate gatherings of 15 guests per service. The tasting menu accentuates native ingredients, fostering close collaborations with local farmers and growers from across Thailand, and can be complemented by thoughtfully curated wine or non-alcoholic beverage flights.
The inaugural event on Friday, May 24th, witnesses the collaboration between JAMPA’s executive chef, Rick Dingen, and Aulis Phuket’s head chef, Charlie Wilson, as they present a 15-course tasting menu at JAMPA. This menu highlights signature dishes from each restaurant, reflecting a shared ethos of honoring their surroundings and locally-sourced ingredients.
On Saturday, May 25th, guests can indulge in a more laid-back lunch experience at HiDEAWAY by JAMPA, where they are seated at an al fresco chef’s table amidst the lush Pru Jampa Farm. Expect a culinary journey featuring dishes such as 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 pear during the Friday dinner at JAMPA. Meanwhile, the midday affair at HiDEAWAY by JAMPA will showcase delights like 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, adhering to a farm-to-table and zero waste ethos by utilizing locally-sourced ingredients and live fire cooking techniques, is situated at Tri Vananda, a US$182 million wellness community in northern Phuket. Under the leadership of executive chef Rick Dingen, JAMPA holds the prestigious MICHELIN Green Star accolade, solidifying its standing as a pioneer in environmentally-conscious dining practices.
Hailing from Eindhoven in the Netherlands, Rick Dingen embarked on his culinary journey by apprenticing in local restaurants. He ascended through the ranks in several esteemed kitchens, including the MICHELIN-starred La Rive and the InterContinental Amsterdam, as well as the MICHELIN-starred De Heer Kocken. During a month-long holiday in Thailand, Chef Rick found himself craving a fresh challenge. He seized the opportunity to join the kitchens of the renowned Bangkok restaurant Savelberg, where he served as Chef de Cuisine and contributed to its attainment of a coveted MICHELIN Star.
Aulis, the brainchild of British chef Simon Rogan MBE, is an intimate 15-seater chef’s table nestled within the luxurious Iniala Beach House in Phang-nga. The essence of the restaurant reflects Simon’s farm-to-table ethos, which has garnered him international acclaim, starting from his flagship three Michelin-starred restaurant L’Enclume in the Lake District.
Internationally acclaimed and award-winning, Simon Rogan MBE stands as a trailblazer of the farm-to-table movement. He inaugurated his maiden restaurant, L’Enclume, in the Lake District village of Cartmel in 2002, focusing on hyperlocal and seasonal ingredients. L’Enclume presently holds three Michelin stars and tops La Liste, with Simon Rogan being the first British chef to achieve this feat. Further expanding his culinary empire, Simon launched Rogan & Co in Cartmel in 2008, which earned its first Michelin star in 2018.
In a constant pursuit of innovation and sustainability, Simon established Our Farm in The Lakes in 2011 to supply his restaurant group with top-quality, sustainable produce. This commitment culminated in the launch of Aulis Cartmel in 2016, a six-seater chef’s table adjacent to L’Enclume. Subsequent expansions included a London outpost of Aulis in 2017, which garnered its first Michelin star in 2024.
Simon’s global footprint extended to Hong Kong with the openings of Aulis and Roganic in 2019, both of which received Michelin stars. In the same year, he introduced Henrock, an elegantly casual restaurant situated within Linthwaite House in the Lake District. Responding to the challenges posed by the pandemic, Simon launched Home by Simon Rogan in 2020, offering three-course dining experiences for delivery from The Lakes.
In recognition of his dedication to sustainability, Simon earned the newly introduced Michelin green star for both L’Enclume and Roganic Hong Kong in 2021. Continuing his expansion, Simon inaugurated The Baker & The Bottleman in Hong Kong in 2022, coinciding with L’Enclume’s attainment of its third Michelin star. Celebrating 20 years since the inception of L’Enclume, Simon expanded his reach to Valletta, Malta, with the opening of ION Harbour in early 2023, which secured two Michelin stars by 2024.
Simon’s commitment to seasonal and al fresco dining was exemplified by ‘A Day at Our Farm’, which debuted in 2023 and was lauded as the Best Farm to Table restaurant at the 2024 Good Food Guide awards. His contributions to the culinary world were further acknowledged with a prestigious MBE in the New Year’s Honours list of 2024 for his remarkable services to the food industry.
The schedule for the events is as follows:
– Friday, May 24th, 2024, from 18:00 to 22:00: A 15-course dinner experience priced at THB 5,000++ at JAMPA. Collaborative cocktail pairing is available at THB 3,400++.
– Saturday, May 25th, 2024, from 12:00 to 15:00: A 12-course lunch experience priced at THB 3,200++ at HiDEAWAY by JAMPA.
Bookings can be made online via the following link: https://jamparestaurant.com/reservations.html