An honest review of Phuket’s most transformative woodfire dining experience
You know that feeling when a meal transcends food and becomes something deeper? That’s exactly what happened to me at Hideaway by Jampa in November 2022. Tucked away in Thalang’s countryside, surrounded by emerald rice fields, rainforest canopies and grazing buffalo, this isn’t just dinner. It’s a love letter to sustainable dining written in smoke and flame.
Let me take you there.
THE VIBE
The drive to Pru Jampa Farm feels like stepping off Phuket’s beaten path and into another world entirely. As someone who’s eaten my way through Bangkok’s street stalls and Michelin-starred temples, I thought I knew Thai cuisine. But walking through those rice paddies, breathing in earth and woodsmoke, I realized I was about to discover something completely different.
This is where Chef Rick Dingen, a Dutch culinary wanderer who traded European Michelin stars for something more meaningful, has created something revolutionary. His Saturday-only concept serves a single seating, creating an intimate experience that operates at nature’s pace rather than hospitality industry demands. It’s intentional, and utterly magical.
WHY JAMPA REDEFINES FARM-TO-TABLE DINING
Honestly, I was skeptical at first. Another “farm-to-table” restaurant? But Jampa’s approach proved refreshingly authentic.
Every element serves multiple purposes—banana peels become compost, fish bones enrich broths, herb stems feed chickens. The zero-waste philosophy operates seamlessly without sanctimonious lectures or eye-roll-inducing explanations. Sustainability becomes simply how things function here.
The open kitchen centers around live fire, creating a primal soundtrack of crackling logs and sizzling ingredients. Hyperlocal sourcing means ingredients travel mere meters from soil to plate, while the Saturday-only schedule liberates both chefs and diners from conventional restaurant urgency.
A SENSORY JOURNEY ACROSS TWELVE COURSES
The experience begins with an educational farm walk. Chickens cluck in the distance, ducks waddle past your feet, swans glide across tranquil ponds. The intentional garden bursts with herbs and leafy greens destined for your plate. You sip tart, effervescent house-made kombucha that tastes vibrantly alive while observing pineapples suspended above glowing coals, slowly caramelizing.
Settling into your seat beside the shimmering lake, a handful of fellow diners creating an intimate atmosphere, you surrender to the place’s unhurried rhythm. No air conditioning hum, no background music, no street noise—just nature’s soundtrack accompanying exceptional food.
The Crab Krathong Thong arrived first. Picture Thailand’s beloved street snack elevated to art, but without losing its soul. Golden shell cradling sweet crab meat. One bite and I understood the evening’s philosophy: honor tradition, elevate execution.
The Flambadou Oyster followed, still warm and glossy in its shell. Cooked with lard using ancient French technique, topped with finger lime caviar and rose apple. It was indulgent yet balanced, like the best kind of cultural fusion. My dining companion actually closed her eyes while eating it.
Each course built on the last, creating a narrative I didn’t expect. The Watermelon Pla Haeng Tang Mo looked like art on the plate. Ruby-red fruit dancing with herbs and spices in a way that tasted like Thai summer wrapped in silk.
But it was the Squid Noodle that stopped conversation cold. Raw squid ribbons, cured in citrus until they seemed cooked, created this incredible texture that was both familiar and completely foreign. It’s the kind of dish that makes you lean back and think, “How did they do that?”
I actually asked Chef Nui about it later. Turns out the squid was completely raw, just transformed by acid and time. Brilliant.
While the next dish River Prawn might not have held the element of surprise that some of the other dishes did, this was still a standout for me. Perfectly cooked and undeniably delicious.
A fascinating take on the infamous Bak Kut Teh with Phuket Abalone Mushroom Garum Soup made with mushrooms, a fermented vegetable broth, and abalone. Rich, earthy, and deeply satisfying.
The Woodfire Eggplant was pure magic. Charred skin giving way to silky flesh, seasoned with restraint and respect for the ingredient. There’s something primal about food cooked over open flame that just speaks to you, no matter where you’re from.
Then came Kub Khaw Kub Pla, a dish that honestly stole the show for me. It was beautifully wrapped in banana leaves like a gift from Chef Nui’s grandmother. This wasn’t some overly complicated, fussy fine-dining creation; it was pure, unadulterated comfort. Simple ingredients: perfectly cooked rice, smoky grilled fish, and a vibrant tomato relish. But oh my goodness, the way they came together! It was just… perfect. The kind of dish that makes you close your eyes and remember why you fell head over heels in love with food in the first place.
Seriously, I could eat that Kub Khaw Kub Pla every single day. I even half-jokingly asked Chef Nui if he’d consider a weekly delivery service just for me. And no joke, even as I’m writing this, I’m practically drooling, still having vivid dreams about those flavors. It’s that good.
Just when I thought the journey was complete, the Phuket Pineapple arrived as a palate cleanser. Sweet, tangy, and icy cold, it cut through all the rich, smoky flavors and offered this bright tropical lift that made perfect sense. Sometimes the simplest things are the most brilliant.
The final bite came as Look Choop Sticky Rice, a reimagined version of a Thai childhood treat. Served simly in a bowl, it was soft and sweet with that sticky, chewy texture. After a decade in Thailand, I’ve grown to love these traditional sweets, and this elevated version brought back memories of my first encounters with Thai desserts years ago. It’s the kind of dessert that makes you smile before you even taste it.
MEET THE CHEFS
Chef Rick Dingen
Rick’s journey from Dutch Michelin kitchens to Phuket’s countryside isn’t just career change, it’s philosophy in action. After working at European temples like Inter Scaldes and Bangkok’s Haoma, he planted roots in Phuket soil.
In 2024, Jampa earned a Michelin Green Star. It’s validation that sustainable dining doesn’t mean sacrificing excellence. Rick’s approach feels less like a restaurant and more like a movement.
When I spoke with him briefly during the meal, his passion was infectious. He genuinely believes food can change the world, and after this meal, I’m starting to think he might be right.
Chef Chalermwut “Nui” Srivorakul
Chef Nui grew up in Thailand’s northeast, learning to cook from family using ingredients they grew themselves. His Bangkok resume reads like a Thai fine dining hall of fame: Sra Bua by Kiin Kiin, Issaya Siamese Club, Signature.
Now at InterContinental Phuket’s Jaras, he’s pushing boundaries by cooking with invasive species to protect local ecosystems. It’s quietly radical work disguised as delicious food.
WHY THIS COLLABORATION MATTERS (AND WHY YOU SHOULD CARE)
This wasn’t just two chefs cooking together. It was a conversation between fire and fermentation, tradition and innovation, local wisdom and global technique.
As conscious travelers, we’re always seeking experiences that align with our values. Hideaway by Jampa delivers that rare combination: exceptional food that actually makes the world better. The GranMonte Verdelho 2020 we sipped (a Thai white wine that perfectly complemented the fire-driven menu) felt like another piece of the puzzle falling into place.
I left thinking about how often we compromise our values for convenience when we travel. This place proves you don’t have to.
This wasn’t just two chefs cooking together. It was a conversation between fire and fermentation, tradition and innovation, local wisdom and global technique.
As conscious travelers, we’re always seeking experiences that align with our values. Hideaway by Jampa delivers that rare combination: exceptional food that actually makes the world better. The GranMonte Verdelho 2020 we sipped (a Thai white wine that perfectly complemented the fire-driven menu) felt like another piece of the puzzle falling into place.
I left thinking about how often we compromise our values for convenience when we travel. This place proves you don’t have to.
PLANNING YOUR VISIT: EVERYTHING YOU NEED TO KNOW
Getting there: Pru Jampa Farm, 46/6 Moo 3, Thep Krasatti, Thalang, Phuket 83110. About 45 minutes from Patong. Rent a car or arrange transport with Grab or Bolt application because taxis are tricky to find for the return trip.
Google Maps
When to go: Saturdays only, 12:30 PM to 3:00 PM. Seriously, only Saturdays.
What it costs: THB 2,900++ per person. Yes, it’s an investment.
Booking: Essential. Check Jampa’s website https://jamparestaurant.com/. They book up weeks in advance.
What to expect: Plan for 3+ hours. Wear comfortable shoes for the farm walk. Bring a light jacket if you’re dining during the cool season.
FINAL THOUGHTS
Full transparency: I was invited as a food blogger for this experience, so I didn’t pay for the meal. But let me be real with you about what to expect.
This meal would normally cost more than most Phuket dinners, takes half your Saturday, and requires significant planning. But here’s what I want you to understand: some experiences are worth every baht, every minute, every bit of effort.
This isn’t just dining. It’s time travel, philosophy class, and sensory journey rolled into one afternoon. I left feeling more connected to Thailand, to my food, to the idea that eating can be an act of conscience.
My friend who joined me said it best as we drove back to town: “I feel like I just attended a masterclass on how to live better.”
If you’re the kind of traveler who seeks experiences that change how you see the world, Hideaway by Jampa belongs on your list. Come hungry for more than food. Come ready to be moved.
The best part? I’m still thinking about that meal years later. That’s the mark of something truly special.
Follow my culinary adventures across Phuket and beyond at #eatwithspoonandwander on Instagram.
Have you experienced farm-to-table dining that changed your perspective? I’d love to hear about it in the comments below.
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