1. Home
2. 
3. Travel
4. 
6. 
7. Tasting the Produce: 6 Farm-To-Table Restaurants in Thailand

Thai cuisine is celebrated as one of the healthiest in the world, known for its intricate flavours and attention to detail. The food, in all its fragrance, herbs and ingredients, brings in a flavorful array. The burst of colours in vegetables popping up in curries and cool concoctions is a treat.

Authentic Thai cuisine masterfully balances the five essential flavours—sweet, sour, bitter, salty, and spicy—resulting in a unique, delicious blend. Beyond flavour, Thai herbs are a constant in every dish, providing not only depth of taste but also a range of wellness benefits, such as:

Lemongrass: It keeps the digestion in check, soothes the stomach and has a cooling effect.

Ginger: Loaded with bioactive compounds and nutrients, it provides anti-inflammatory and antioxidant richness.

Galangal: Similar to ginger but with a sharper, citrusy flavour, it aids in digestion, reducing inflammation, and boosting the immune system.

Turmeric: Curcumin, the molecule that is active in turmeric, is well-known for having strong anti-inflammatory and antioxidant characteristics. Plus, it also boosts immunity.

Garlic: Antiviral, antifungal, and antibacterial effects are because of allicin, an active compound present in garlic.

Shallot: Rich in antioxidants, along with gut health, it also helps regulate blood sugar levels and improve circulation.

Mint: This calming and soothing herb has great antioxidant capacities. It is great for digestion, soothing the stomach and preventing inflammation.

Harvesting Flavours & Serving Fresh

Embracing the "farm to fork" dining concept, Thailand's culinary scene brings together fresh, seasonal ingredients grown with care and love, offering a true symphony of nature’s flavours. Each dish is a lovechild of culinary creativity and nature’s bounty, allowing you to savour the essence of the season in every bite. Here are six restaurants in Thailand that are game-changers around the world for their delicious, fresh, and authentic flavours of Thailand, serving nature’s love.

PRU, Phuket

PRU, Thailand's first Michelin Green Star restaurant adjacent to Trisara resort, offers a unique "community-to-fork" experience with dishes inspired by the country's diverse ecosystems. Showcasing rare Thai ingredients from their organic farm, PRU features a theatre kitchen, stunning ocean views, and innovative menus. The open kitchen design allows guests to see, smell, and taste the creative process, highlighting exceptional ingredients like fragrant Trang peppercorns and rare Ta-Kro. This intimate, solar-powered seaside restaurant embraces its "Plant, Raise, Understand" philosophy, with seasonal, 100% Thai-sourced ingredients shaping the menu.

Haoma, Bangkok

Haoma in Bangkok is a zero-waste restaurant with a "Grow to Give Back" philosophy. The chef earned both a Michelin Star and a Green Michelin Star for his dedication to sustainability. The wine list features organic and biodynamic selections from small farmers, along with wild tea and local coffee from Thai boutique growers. Ingredients are sustainably sourced from small, ethical farmers and the restaurant's own garden. The Nordic-style dining room even incorporates unused plant parts in its decor. The 9-course menu touches a wide spectrum of flavours, each made from a different combination of ingredients sourced locally. With dishes ranging from Sweet Potato Xacuti, Madras curry and Ponni rice to Jackfruit Curry and Sea Salt Ice cream, the veg course is an absolute treat for tastebuds.

Le Du, Bangkok

Le Du is a modern Thai-inspired restaurant that showcases the exceptional quality of Thailand's seasonal, locally-sourced ingredients. Believing Thailand offers some of the finest produce in the world, they source from local farmers who grow with love and care. These ingredients are then transformed using modern cooking techniques into extraordinary dishes. The name "Le Du" comes from the Thai meaning “season,” highlighting their focus on seasonal culinary creations. The restaurant offers 4-course and tasting menus that celebrate Thailand's rich agricultural bounty and deep-rooted culinary traditions.

JAMPA, Phuket

JAMPA, led by chef Rick Dingen, is a pioneer in zero-waste, farm-to-table, live-fire cooking. The restaurant exclusively uses live fire to transform hyper-local ingredients into a plant-based menu that nourishes both the body and the environment. Located in Tri Vananda’s Community House amidst sand dunes, forests, and lakes, JAMPA offers a unique culinary experience rooted in sustainability. Chef Dingen’s contemporary dishes emphasise zero waste and seasonal flavours. From BBQ sourdough bread with smoked fish and herb butter, to river prawn with young coconut and dashi, free-range chicken with baby corn and eggplant, and finishing with a BBQ pineapple tartelette with cinnamon and salted caramel, you're in for a treat.

J'AIME by Jean-Michel Lorain, Bangkok

Owned by Chef Jean-Michel Lorain, J'AIME at U Sathorn Bangkok Hotel offers authentic French cuisine with a modern twist, using the freshest regional produce. The restaurant's innovative dishes, paired with fine wines, are complemented by a unique ambiance, featuring an inverted piano and upside-down chandeliers. This one-Michelin Star restaurant showcases a range of vegetarian dishes that blend diverse flavours and textures. The Memoirs and Wonder set menus focus on sustainability, using primarily Thai ingredients while preserving a French essence. Marinated King mackerel with tomato confit, capsicum and cucumber, Michel Lorain’s signature vanilla Mille-feuille, and Tiger prawns and heart of palm rosace with sweet potato and coconut rouille, are some of the dishes served here.

Colours of the Garden, Soneva Kiri

Soneva Kiri seamlessly blends unparalleled luxury with sustainable design, offering rare experiences and exquisite culinary concepts. Known for its commitment to sustainability, the resort features extensive plant-based dining, inspired by Chef Samantha Haeberli’s multicultural background at Colours of the Garden. Guests embark on a journey through the resort’s sprawling organic garden, guided by the chef, where they learn about plant-based cuisine and the healing properties of nature’s ingredients. The evening includes picking, tasting, and discovering hidden gems like lemon basil raindrops. The menu focuses on natural, healing foods, such as adaptogenic mushrooms and holy basil, avoiding processed foods and refined sugar, even in desserts like coconut cake. Soneva Kiri also houses Kruua Mae Tuk, a restaurant with a unique ‘no-menu’ concept that serves gourmet Thai dishes crafted from local ingredients sourced from Koh Kood, Koh Chang, and fresh seafood from local fishermen.