Mozaic
Since opening in 2001, Mozaic restaurant in Ubud has been at the forefront of the Bali dining scene, winning international accolades for the quality of food, location and service provided. Indeed, it's the only restaurant in Indonesia to be included in the Traditions et Qualities international food guide, a place it has occupied for the last four years. Much of this is due to the energy and creativity of the Chef Chris Salans.
After ten years in the country, he hasn't lost his passion for creating new and exciting dishes, using both Western and local ingredients to produce his signature degustation cuisine. After teaming up with pastry chef Francois Seurin in 2005, whose experience includes working in the kitchen of Alain Ducasse, Salans has seccessfully taken Mozaic to new heights. "Our tasting menu changes every night so it was important to find someone who shared my passion for experimentation and creating playful dishes."
It's a partnership that's obviously working out and the duo now have big plans for the future, including opening a new cooking school. This will not only give tourists and residents the chance to learn some culinary secrets and expand their repertoire but will also be geared towards training local cooks and working with visiting professional chefs.
"We aim to both share cooking tips and methods with visiting food enthusiasts and to develop a synergy between suppliers, kitchens and chefs across the island so we can learn from each other and further develop Bali's culinary scene."
Those eager to learn some culinary tips should first try either the 'classic' or 'experimental' seven course tasting menu available every day except Mondays at Mozaic. It might change the way you think about food forever.
Mozaic, Jalan Raya Sangginan, Ubud. Tel: +62 361 976 755.
Ku de Ta
The beauty of Bali's Ku de Ta restaurant is its ability to cater to all tastes and ages, no matter what time of day it is. The inspired decor, proximity to the beach, fantastic choice of seating both inside and out and a choice of menus to suit all appetites are just a few factors that have led to the venue's spectacular success. There are few places better in Asia to watch the sun go down while ejoying a crisp Sauvignon Blanc.
This ability to reinvent itself for different markets as the day progresses is one of Ku de Ta's secret. This starts at 8 am every morning, when breakfast is served for early rises, eager to sprawl on the restaurant's sun loungers before the midday heat kicks in, and ends in the early hours when the bar finally closes.
From 8 am till 1 pm, new Executive Chef serves a fabulous breakfast menu that's quickly building a following on the island. With stand-outdishes including the delicious Eggs Benedict and the sinfully delectable Strawberry Hotcakes, it's a fantastic way to start the Ku de Ta day.
Ku de Ta, Jalan Laksmana 9, Seminyak, Bali Tel: +62 361 736 969
Since opening in 2001, Mozaic restaurant in Ubud has been at the forefront of the Bali dining scene, winning international accolades for the quality of food, location and service provided. Indeed, it's the only restaurant in Indonesia to be included in the Traditions et Qualities international food guide, a place it has occupied for the last four years. Much of this is due to the energy and creativity of the Chef Chris Salans.
After ten years in the country, he hasn't lost his passion for creating new and exciting dishes, using both Western and local ingredients to produce his signature degustation cuisine. After teaming up with pastry chef Francois Seurin in 2005, whose experience includes working in the kitchen of Alain Ducasse, Salans has seccessfully taken Mozaic to new heights. "Our tasting menu changes every night so it was important to find someone who shared my passion for experimentation and creating playful dishes."
It's a partnership that's obviously working out and the duo now have big plans for the future, including opening a new cooking school. This will not only give tourists and residents the chance to learn some culinary secrets and expand their repertoire but will also be geared towards training local cooks and working with visiting professional chefs."We aim to both share cooking tips and methods with visiting food enthusiasts and to develop a synergy between suppliers, kitchens and chefs across the island so we can learn from each other and further develop Bali's culinary scene."
Those eager to learn some culinary tips should first try either the 'classic' or 'experimental' seven course tasting menu available every day except Mondays at Mozaic. It might change the way you think about food forever.
Mozaic, Jalan Raya Sangginan, Ubud. Tel: +62 361 976 755.
Ku de Ta
The beauty of Bali's Ku de Ta restaurant is its ability to cater to all tastes and ages, no matter what time of day it is. The inspired decor, proximity to the beach, fantastic choice of seating both inside and out and a choice of menus to suit all appetites are just a few factors that have led to the venue's spectacular success. There are few places better in Asia to watch the sun go down while ejoying a crisp Sauvignon Blanc.
This ability to reinvent itself for different markets as the day progresses is one of Ku de Ta's secret. This starts at 8 am every morning, when breakfast is served for early rises, eager to sprawl on the restaurant's sun loungers before the midday heat kicks in, and ends in the early hours when the bar finally closes.
From 8 am till 1 pm, new Executive Chef serves a fabulous breakfast menu that's quickly building a following on the island. With stand-outdishes including the delicious Eggs Benedict and the sinfully delectable Strawberry Hotcakes, it's a fantastic way to start the Ku de Ta day.Ku de Ta, Jalan Laksmana 9, Seminyak, Bali Tel: +62 361 736 969
