Merry Wong
Jul 08, 2025
Chef Tomy Saputra of John Hardy Seminyak and Chef Andrew Fahludza are both culinary innovators who draw on their heritage and culinary traditions to inspire the contemporary menus at their respective restaurants. This series of 4-hand dinners gives each a chance to shine a spotlight on what they each do best - cuisine that connects the earth, the sea, the human experience, the past, present and future. It’s a mouthful!
On July 25th and 26th Chef Tomy and Andrew host their first 4-hand dinner at Begawan Biji set amongst Mansur heritage rice terraces and the organic farm that inspires much of the menu. Chef Andrew brings his Balinese heritage, his experience locally and abroad and his passion for farm-to-table dining to exciting culinary places at Begawan Biji. This event allows him to work with another passionate Chef to introduce diners to new flavours that celebrate the earthly elements, directly from their farm to the table, including the rice.
“It’s such a pleasure to be working with Chef Tomy from John Hardy The Long Table. I’ve been looking forward to this moment, meeting him in person, having great conversations, and exchanging stories with someone so inspiring in the world of Indonesian gastronomy. This collaboration feels really special — a one-of-a-kind feast with the theme “From the Farm to the Sea”, celebrating the incredible flavours of Indonesia’s land and sea in a meaningful way.” says Chef Andrew.
At John Hardy Seminyak, for two days, on August 8th and 9th, the chefs will focus on the coast, with Chef Tomy in his element here. Working with local fishermen, the contemporary Indonesian menu is inspired by the seasons and the day’s catch. Dining at John Hardy is an opportunity to explore fresh local varieties of seafood that are often overlooked. From local anchovies to small, flavourful fish, the seafood is enhanced with a technique called ikejime, to highlight the freshness.
“To me this collaboration is a dialogue between the land and the sea. Inspired by the ancient rhythm of the Subak. The menu will reflect Begawan Biji’s farm-to table philosophy and The Long Table coastal, laid-back luxury lifestyle. As a chef, I find the idea of Subak is inspiring - it pushes me and Andrew to look deeper into the roots of our craft, to reconnect with local farming and fishing communities, and to honour our shared values,” explains Chef Tomy.
These events are all about celebrating the source, shared histories and values. In the hands of these passionate chefs, each ingredient is allowed to shine. The Mansur Heritage rice is a common thread for both events at John Hardy and Begawan Biji, and their founders.
“The founders of both Luxury brands have a long-standing connection - we both plant heritage rice on our properties, and have been passionate about sustainability, community and artisanship since the beginning”
“They are pioneers that have been giving back to the island since the 70’s through education, environmental projects and the preservation of culture and artisanship” says Polly Purser, Sr. Director of Heritage at John Hardy.
Begawan Biji
July 25th & 26th 2025
5pm onward
John Hardy The Long Table, Seminyak
August 8th & 9th 2025
6:30pm onward
Set menu only is at Rp.920,000++/pax
Set menu with wine pairing is Rp.1,400,000++/pax
Bookings for the events and more information can be found here:
Email: [email protected]
WhatsApp: +62-811-3811-8003