THE DRIVE TO Nada Natural Farming café itself is a treat. Past the Balik Pulau old town, you make a turn that takes you winding through traditional Malay villages. Eventually, you turn into Jalan Kuala Sungai Burung, a narrow dirt road flanked on one side by a large expanse of verdant paddy fields, with the hill range on the far horizon, and a little irrigation canal on the other. Tucked away in one of the many off shoots of Jalan Kuala Sungai Burung is Nada Natural Farming, a quaint café with the admirable and enviable mission of doing nothing (nada in Spanish).
Jerry, the owner, co-founder and cook extraordinaire at Nada Natural Farming, believes in the dolce far niente—the sweetness of doing nothing. This philosophy has spilled over to the entire conception of Nada, from how it is run, to what it is meant to be.
The story of how Nada came to be is as serendipitous and random as what you could expect from a place whose concept is “whatever happens, happens”.
