JW Marriott Khao Lak Resort & Spa has launched “Sown & Reborn”, a unique six-course tasting menu focused on sustainability and zero-waste dining. Hosted at the resort’s beachfront Drift Beach Bar & Grill, this exclusive experience is available by reservation only and features dishes made from ingredients grown in the resort’s 27-acre organic farm, repurposed food scraps, and locally sourced, chemical-free seafood.
Created by Silvano Amolini, Cluster Director of Culinary, and Chef Khun Eak, this menu transforms kitchen leftovers—such as vegetable trimmings, potato skins, and coconut shells—into flavorful, gourmet creations. A signature element is Chef Silvano’s “umami power”, a seasoning made from dried vegetable scraps.
Guests can begin the evening with a guided farm tour and canapé tasting before enjoying highlights like a crispy JW Garden duck egg, tagliatelle made from smoked eggshells and bread trimmings, and snapper and grouper from a sustainable Phuket fishery. Desserts feature Nipa palm sugar from the resort’s reforestation program supporting the local Moklen community.
An optional THB 1,000++ beverage pairing complements the THB 3,500++ per person menu, with cocktails crafted using sustainable ingredients. Guests can also enjoy yoga, birdwatching, and farm activities as part of the experience.
In just three months, the resort has composted 8.5 tons of food waste, repurposed 4 tons into new dishes, made 754 liters of juice, and reused 912 kg of coffee grounds. With “Sown & Reborn,” JW Marriott Khao Lak continues to lead the way in sustainable, circular dining and eco-friendly hospitality.
