<p>Andrew Fahludza is the Head Chef at Begawan Biji, a farm-to-table restaurant in Ubud. His passion for the culinary world began in his mother’s kitchen. He shares that most of his dishes are inspired by his mother’s cooking, enriched with techniques he honed while working as a chef abroad</p><p><br></p>

<p>Begawan Biji, managed by LHM, is an Environmentally Sustainable Designed (ESD) rustic chic farm-to-table restaurant, with a circular living system, situated in the rice fields of Bayad Village in Payangan, Ubud, Bali, Indonesia. The 80-seat restaurant showcases Indonesian Heritage cuisine cooked over sustainable coffee wood fire, served in an open-air structure built of natural and sustainably sourced materials from Indonesia</p><p><br></p><p>Begawan Biji works with small local farmers in Bali to showcase naturally grown chemical free Mansur Heritage Rice, a healthy heritage grain from Bali. All the farmers in our program commit to follow 100% chemical-free and natural farming practices, and in turn Begawan Biji guarantees to buy each harvest from the farmers at premium prices. Our approach restores the ecosystem in the rice fields, provides farmers with higher, more stable incomes, and helps preserve Bali’s agricultural heritage. Our vegetables and rice are grown on regenerative land and nourished with our own compost, highlighting our wastewater garden filtration system creating nutrient-rich and pathogen-free water for our produce</p><p><br></p>