Our Story

Behind Every Meal

Every dish on the pages that follow starts long before it reaches the table.

Fresh local ingredients - squid, shrimp, winged beans, and herbs - laid out for cooking

Behind Every Dish

At our kitchen, we use only locally sourced ingredients — kapi (fermented krill paste) from Aunty Phin and her local network, and seafood from the fishermen at Bang Son pier for freshness every day. Vegetables come from our own garden and neighboring farmers whenever we can, and we use quality pork, chicken, and eggs from Betagro.

Baan OuadChum staff holding freshly picked garden vegetables Students from Ban Hin Kop School holding freshly picked vegetables Fresh local vegetables served with nam prik Staff member holding freshly picked herbs from the garden Staff sorting fresh vegetables into bowls Fresh herbs and chili being prepared

From Ground Up

Our pesticide-free vegetables started small — just enough to feed ourselves — before growing into every spare patch of land on the property, tended by hand by our housekeepers. We compost our own food scraps and fallen leaves for fertilizer, and buy the rest from the community and Ban Hin Kop School. They may not look picture-perfect, but they're completely chemical-free — sweet, crisp, and full of flavor.

Fresh small catch from local fishermen Fresh shrimp and squid on banana leaf plates Local fisherman with the day's catch aboard his boat Baan OuadChum team at the local fishing pier

From The Sea

Baan OuadChum's seafood comes straight from local small-scale fishermen — small boats, caught day by day — so every ingredient stays fresh and full of flavor, true to the local way of life. We buy by the season and never stockpile until the taste fades, cooking everything simply so the main ingredient can speak for itself.

Grown by a New Generation of Farmers

Chumphon Robusta

Farmer sorting freshly picked Chumphon robusta coffee cherries by hand A handful of ripe and unripe robusta coffee cherries Hand-picking ripe red robusta coffee cherries from the branch
Robusta coffee blossoms flowering on the branch Freshly picked robusta cherries poured onto a sorting tray Ripe red robusta cherries being poured out for sorting Farmers hand-sorting fresh robusta cherries on a mat A hand holding a mix of ripe and unripe robusta cherries Roasted robusta coffee beans inside the roasting drum Freshly roasted coffee beans tumbling out of the roaster Two iced Baan OuadChum coffee drinks on a wooden tray Two iced coffee drinks served on a wooden board outdoors Iced cacao latte served with fresh cacao pods and beans Iced coffee served with wildflower honey and fresh calamansi Iced coffee served with fresh coconut sugar

Robusta doesn’t need arabica to taste good — it can shine entirely on its own. Meet the robusta grown and processed right here in Chumphon by a new generation of young farmers, who have reinvented every step — growing, drying, sorting, and roasting — to draw out an aroma that’s nothing short of extraordinary.

Local Ingredients

Behind Every Cup

Portrait of beekeeper Pi Jongkoy holding a bottle of wildflower honey near the hives A hand holding a fresh piece of wild honeycomb dripping with honey Beekeeper Pi Jongkoy at the wooden hive box Fresh coconut sugar and an iced drink hanging from a palm tree Wildflower honey drink, honeycomb, hive box, and honey bottle on a wooden table
Pi Jongkoy

Wildflower Honey

Wild honey from the South, harvested from a mixed-fruit orchard. This tunnel-hive honey carries a complex flavor — sweet with a hint of sourness. Uncle Jongkoy harvests it the conservation way, without harming the young bees, and we use his honey to add gentle sweetness across our entire Non-Coffee menu.

Nipa palm syrup being slow-stirred as it cooks down in the pan Jak Jai Group member harvesting nipa palm sap in the wetlands
Jak Jai Group

Nipa Palm Syrup

A rare, old-style healthy sugar made from the sweet sap of nipa palm flower clusters — fragrant, with a hint of salt and caramel. It’s the healthy sweetener behind our Es-Yen (Thai-style iced coffee).

Two iced J&O cacao drinks on a wooden table overlooking the beach J&O Cacao farmers holding fresh cacao pods among the trees
A New Generation of Farmers

J&O Cacao

J&O crafts premium chocolate using only the Chumphon Hybrid 1 variety, rich in good fats extracted through cold-pressing with no added palm oil — better for your health. It carries a fragrant white-flower aroma, grown and processed 100% in Pathio, for an intensely rich flavor with just a hint of tartness.

Portrait of Uncle Kanchit holding coconut palm fronds Fresh coconut sugar and an iced drink hanging on a coconut palm trunk Iced coconut sugar coffee served with the coconut sugar packaging and fresh cacao pods Close-up of golden coconut palm blossom clusters, the source of the sap
Uncle Kanchit

Coconut Sugar

Sweet sap tapped from coconut palm blossoms, slow-simmered over a wood fire until it thickens into sugar. Uncle Kanchit makes it entirely by hand using traditional methods from start to finish — this sweetness is a key ingredient throughout Baan OuadChum.

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