Rated as a top 5 restaurant in Asia for 3 consecutive years, Mozaic is found in the least expected place, tucked in a corner of Ubud, Bali, Indonesia's resort island. Against all odds, Chris Salans has set up a successful operation and has even extended his restaurant business to open a professional culinary school imparting his knowledge of French cooking and sous vide to chefs in Bali.
I was blessed with celebrating my 22nd wedding anniversary there this weekend. These are the wonderful food we ate. Apologies again for bad photography - it was just way too dark to take any good pix and besides, we had to be discreet about taking photos in a fine-dining restaurant.
|Amuse Bouche or "mouth-teaser". Salmon Cornetto. A great palate stimulator and I was ready to savour my three-hour long dinner.|
|My favourite for the night - Australian Hamachi (or Kingfisher) Carpaccio.|
Finger lime, pressed watermelon salad (sous-vide and mixed with the fish), Shaved Radish and Andalima Pepper Sorbet. I had to restrain myself from asking for a second helping.
|Butter Roasted Sulawesi Yabbies (Crayfish) with Fresh Wakame Seaweed Linguini and Dashi-Sea Urchin Emulsion (aka Foam!)|
|It was a 6- course dinner paired with wines from Domaines Schlumberger from Alsace, France (near the border of Germany).|
|Crispy seared Duck Foie Gras in a trio of mango: puree, candy, chip. Didn't feel the crisp but foie gras in any form is divine.|
|Cinnamon baked Quail Pastilla. This was not good - like an Old Chang Kee curry puff.|
|The potato puree was magnificient and though I was stuffed, I did not allow the waiter to take this away. I was prepared to suffer indigestion for this baby. As addictive as French Fries is to my teenagers. You can't stop once you start.|
|Fresh Morbier - Fresh Quince, Candied Walnut, Truffle, Rosemary, Vanilla Brioche Croutons. Paired with a 2008 Pinot Gris which we later looked out for at the airport and bought a bottle home. Delish!|
|Warm Valrhona Dark Chocolate Fondant with Star Fruit Sorbet. It oozed out like a molten lava and I licked my plate clean, very clean.|
|An extra touch for us.|
It was an awesome culinary experience and I could ask the knowledgeable service staff all my questions. I came home with his autographed cookbook - yes, there are recipes to try! It would have been great to have interacted with the Chef personally - I always like to talk to people who cook my food. A must-visit. Or even two.