THE new picnic concept restaurant “Waiting for May” will open on 5 December within ORI9IN, Thailand’s first gourmet organic farm in Chiang Mai, the date having been chosen as it marks the birthday of Thailand’s late HM King Bhumibol Adulyadej.
ORI9IN farm is a joint venture between Banyan Tree Group and chef-turned-sustainable farmer of The Boutique Farmers James Noble, established as a reputable grower.
A partnership grounded on the passion for a sustainable future through food, this enterprise leverages the post-COVID quest for better health and wellbeing, welcoming visitors to enjoy fresh farm produce and nature in a safe socially-distanced setting of 500 rai.
This venture of Agro-tourism aims to lead the curve in sustainable retained farming and cooperatives for living and eating well.
ORI9IN is the only retained farming operation globally that partners with a network of top restaurants and hotels, focusing on import substitution and reducing carbon footprint without sacrificing flavour.
James Noble is personally behind these tantalising dishes using quality products locally sourced by his wife May. “The farm observes provenance and a zero-waste kitchen,” says James.
“Waiting for May serves field-to-fork sustainable dishes. We chose the name because the chefs are waiting for May to select the best fresh produce right from the field, and bring to the kitchen. Everything here centres round permaculture, low-carbon, sustainable farming to produce heart-felt food.”
Meals served at Waiting for May are available for dine-in at the restaurant, or for takeaway for a picnic on the farmland.
An a la carte menu allows guests to create their own picnic hamper, and includes BBQ mala brined duck breast with pumpkin som tam, stuffed chicken wings with Chiang Mai sausage and chilli dip, and Greek salad with fresh figs, farm feta cucumber and grilled lemons.
Takeaway picnics are delivered in a box with a picnic mat, wooden cutlery and paper plates.