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NEED TO KNOW
This July and August, two of Bali’s leading culinary innovators—Chef Tomy Saputra of <a href="https://johnhardy.com/en-sg/pages/visit-us-in-bali?destinasian">John Hardy Boutique &amp; Gallery, Seminyak</a>, and Chef Andrew Fahludza of <a href="https://begawanbiji.com/?utm_source=gbp&amp;utm_medium=organic&amp;utm_campaign=gbp-listing?destinasian">Begawan Biji</a>—will join forces for an exclusive 4-Hand Series. The collaboration, themed “From the Farm to the Sea,” is a tribute to shared heritage, sustainable values, and the island’s ancient rhythms.
<img loading="lazy" decoding="async" class="alignnone wp-image-144470 size-thumbnail" style="min-width: 30px; width: 30px; padding: 0px; aspect-ratio: 1/1; margin-left: 2rem; margin-right: 10px;" src="https://staging.destinasian.com/wp-content/uploads/farmer.png" alt="" width="512" height="512" />Farm-to-table-dining 
<img decoding="async" class="alignnone size-thumbnail wp-image-144470" style="min-width: 30px; width: 30px; padding: 0px; aspect-ratio: 1/1; margin-left: 2rem; margin-right: 10px;" src="https://staging.destinasian.com/wp-content/uploads/seafood.png" alt="" />Fresh local seafood 
<img decoding="async" class="alignnone size-thumbnail wp-image-144470" style="min-width: 30px; width: 30px; padding: 0px; aspect-ratio: 1/1; margin-left: 2rem; margin-right: 10px;" src="https://staging.destinasian.com/wp-content/uploads/biodiversity.png" alt="" />Menus inspired by Subak traditions and Indonesia’s rich biodiversity
WHERE AND WHEN IS IT HELD?
The 4-Hand Series will take place on:
<img decoding="async" class="alignnone size-thumbnail wp-image-144470" style="min-width: 30px; width: 30px; padding: 0px; aspect-ratio: 1/1; margin-left: 2rem; margin-right: 10px;" src="https://staging.destinasian.com/wp-content/uploads/seeding.png" alt="" />July 25 &amp; 26, from 5:00 pm at Begawan Biji, set amidst Mansur’s heritage rice terraces and organic farm in Ubud. 
<img decoding="async" class="alignnone size-thumbnail wp-image-144470" style="min-width: 30px; width: 30px; padding: 0px; aspect-ratio: 1/1; margin-left: 2rem; margin-right: 10px;" src="https://staging.destinasian.com/wp-content/uploads/seafood.png" alt="" />August 8 &amp; 9, from 6:30 pm at John Hardy Boutique &amp; Gallery, Seminyak, focusing on coastal flavors and local seafood.
Begawan Biji Restaurant
Address: Melinggih Kelod, Payangan, Gianyar Regency, Bali 80572 
Phone: +62 853 3723 4495 
Email: hello@begawanbiji.com
John Hardy Boutique &amp; Gallery, Seminyak
Address: Jl. Raya Petitenget No. 708, Seminyak, Bali 
Phone: +62 811 3811 8003 
Email: seminyak@johnhardy.com 
Bookings for the events and more information: <a href="mailto:seminyak@johnhardy.com?destinasian">seminyak@johnhardy.com</a>
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				<a href='https://staging.destinasian.com/partner-content/a-must-try-4-hands-series-with-john-hardy-seminyak-and-begawan-biji/john-hardy-four-hands-dinner-experience/'><img loading="lazy" decoding="async" width="750" height="559" src="https://staging.destinasian.com/wp-content/uploads/John-Hardy-Four-Hands-Dinner-Experience-1024x763.jpg" class="attachment-large size-large" alt="Chef Tomy Saputra and Chef Andrew Fahludza in action." aria-describedby="gallery-1-146075" srcset="https://staging.destinasian.com/wp-content/uploads/John-Hardy-Four-Hands-Dinner-Experience-1024x763.jpg 1024w, https://staging.destinasian.com/wp-content/uploads/John-Hardy-Four-Hands-Dinner-Experience-300x224.jpg 300w, https://staging.destinasian.com/wp-content/uploads/John-Hardy-Four-Hands-Dinner-Experience-768x572.jpg 768w, https://staging.destinasian.com/wp-content/uploads/John-Hardy-Four-Hands-Dinner-Experience.jpg 1200w" sizes="auto, (max-width: 750px) 100vw, 750px" style="width:100%;height:74.5%;max-width:1200px;" /></a>
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				Chef Tomy Saputra and Chef Andrew Fahludza in action.
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				<a href='https://staging.destinasian.com/partner-content/a-must-try-4-hands-series-with-john-hardy-seminyak-and-begawan-biji/john-hardy-four-hands-dinner-experience-2/'><img loading="lazy" decoding="async" width="750" height="559" src="https://staging.destinasian.com/wp-content/uploads/John-Hardy-Four-Hands-Dinner-Experience-2-1024x763.jpg" class="attachment-large size-large" alt="4-Hands Series will bring farm-to-table and fresh daily catch menu." aria-describedby="gallery-1-146074" srcset="https://staging.destinasian.com/wp-content/uploads/John-Hardy-Four-Hands-Dinner-Experience-2-1024x763.jpg 1024w, https://staging.destinasian.com/wp-content/uploads/John-Hardy-Four-Hands-Dinner-Experience-2-300x224.jpg 300w, https://staging.destinasian.com/wp-content/uploads/John-Hardy-Four-Hands-Dinner-Experience-2-768x572.jpg 768w, https://staging.destinasian.com/wp-content/uploads/John-Hardy-Four-Hands-Dinner-Experience-2.jpg 1200w" sizes="auto, (max-width: 750px) 100vw, 750px" style="width:100%;height:74.5%;max-width:1200px;" /></a>
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				The 4-Hands Series will bring farm-to-table and fresh daily catch menu.
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WHO ARE THE CHEFS?
Chef Tomy Saputra, Executive Chef at John Hardy Seminyak, is known for his fresh take on Indonesian culinary traditions, built on deep connections with Bali’s fishing and farming communities.
Chef Andrew Fahludza brings his Balinese heritage, global experience, and passion for farm-to-table dining to his creative menus at Begawan Biji, inspired by the rhythm of the rice fields.
WHAT KIND OF EXPERIENCE CAN GUESTS EXPECT?
The series will celebrate the harmony between Bali’s land and sea:
<img decoding="async" class="alignnone size-thumbnail wp-image-144470" style="min-width: 30px; width: 30px; padding: 0px; aspect-ratio: 1/1; margin-left: 2rem; margin-right: 10px;" src="https://staging.destinasian.com/wp-content/uploads/seeding.png" alt="" />At Begawan Biji, menus reflect the farm-to-table philosophy, highlighting seasonal produce from local organic farms. 
<img decoding="async" class="alignnone size-thumbnail wp-image-144470" style="min-width: 30px; width: 30px; padding: 0px; aspect-ratio: 1/1; margin-left: 2rem; margin-right: 10px;" src="https://staging.destinasian.com/wp-content/uploads/fish.png" alt="" />At John Hardy Seminyak, the chefs will turn their focus to the coast, crafting dishes around the day’s catch and small, flavorful fish often overlooked in modern cuisine.
A highlight of the coastal dinner is the use of the ikejime technique, a Japanese method that preserves seafood freshness and texture, offering guests a truly refined tasting experience. The set menu only is at Rp.920,000++/pax, while the set menu with wine pairing is Rp.1,400,000++/pax.
WHAT ELSE
Inspired by the ancient Subak irrigation system and the interplay of earth and water, the collaboration brings together dishes that speak to the past, present, and future. Expect a thoughtful journey through Indonesia’s coastal waters and fertile fields, combining contemporary culinary techniques with time-honored traditions.

Chef Tomy Saputra and Chef Andrew Fahludza in action.

Partner Content

A Must-Try 4-Hands Series with John Hardy Seminyak and Begawan Biji