Mozaic Restaurant

Mozaic Restaurant in Ubud regularly fêted as the best in Bali, has been voted 5th best restaurant in Asia by the first international Miele Guide Awards. It’s not the first scoop for chef-owner, Chris Salans – who has for a long time been hailed as a culinary genius – his gastronomic restaurant has been the recipient of numerous accolades including Wine Spectator Award of Excellence 2006, 2007 & 2008, Grandes Tables Du Monde (Best Restaurants of the World) 2004, 2005, 2006, 2007 & 2008, and Tatler Best Restaurant in Indonesia 2007.

Asked how he felt, Chris said, “It’s definitely an honour to be one of the top 5 in all of Asia. The voting system of this guide is what makes the top 5 so impressive to me: judged by culinary journalists, F&B professionals and confirmed by the public, the result is really an honour.”

So was the award unexpected? Chris admitted, “When you know you are a contender for a prize or an award, it’s always in the back of your mind that it could actually happen. But the fact that it was for all of Asia and voted by the public throughout the region, I did not expect that we would be so high up in the ranking…”

Chris also maintains that none of this could have been achieved without the efforts and support of his wonderful team of staff at Mozaic. “They come and go, come back, move on to Singapore or Australia, but are still part of the family. Most of the staffs have been at Mozaic since the beginning and they are all part of our success, from the multilingual parking attendant who welcomes you, to our Sommelier Cook, our Chef de Cuisine James, and the waiters who diligently explain each course in detail – often in French!”

Chris Salans’ dazzling cuisine attracts discerning gourmets from all over the world; his innovations are bold, enticing and intriguing; not just in flavour and texture but also visually. Nothing is prepared in advance; each individual portion is ‘a la minute.’ Promising to take his guests on “an evening of culinary discovery,” Chris terms his definitive food as “experimental cuisine using modern techniques”; contemporary rather than classic, heavy sauces with cream and butter are not featured. He experiments like an alchemist, producing amazing flavours, complex oral sensations and eclectic combinations by mixing and matching premium international and local ingredients that might never have been previously paired. Dishes evolve, disappear and return with seasonal changes.

If you’ve never been to Mozaic, you can look forward to a rare experience, encompassing top quality ingredients, perfect execution and a multitude of flavours. The activities at Mozaic in 2009 include foreign Guest Chefs and wine pairing events. The newly launched Mozaic lounge is perfect for pre and post dinner drinks with live jazz and a cocktail list to compliment the cutting edge cuisine on offer in the restaurant itself and is another good reason to visit Bali’s most revered dining establishment this year.

Address
Jl. Raya Sanggingan, Ubud, Gianyar - Bali 80571, Indonesia
Email: reservations@mozaic-bali.com
Phone / Fax. +62 361 975768

Dazzling Pizza

For those who have been familiar with the concept of pizza just like what they see in many of television ads or popular restaurants, please think again, since a volcano-like traditional pizza is ready to satisfy not only your hunger for food but also for sensation.

The dramatic part took place when a waiter pour alcohol all over the pizza dome and then ignited a fire on it. As the dome exploded the customers have a chance to behold the blazingly fun side of this cuisine.

Once the nearly 20-centimeter-high flour-based dome that covered the surface of the pizza, which trapped a unique flavor originated from the unity of cheese, flour and meat that are baked in a European traditional oven, cracked open, it would unleash the tempting fragrant all over the table, which made one more eager to take it.

This unique pizza is inspired by Calzone; an Italian turnover (pastry) made from dough and stuffed with cheese, ham or salami, vegetables, or a variety of other stuffing. The dough is folded over, sealed on one edge, salted, and then fried. Though calzones are similar to stromboli, but traditionally the two are distinct dishes. Stromboli usually contains mozzarella cheese and is served with marinara sauce on the side. Moreover, stromboli is rolled into an oblong loaf (similar to a burrito) and sliced to serve, whereas a calzone is folded to resemble a semicircle.

In Bali you can found this pizza at:

Papa's Cafe
Jalan Pantai Legian, Kuta
Email: info@papascafe.com
Tel: +62 361 755055

Napoli Pizza Pasta De Cecco
Bali Collection B12#4-5, Nusa Dua
Email: contact@dececcoitalianrestaurant.com
Tel: +62 361 778920

Le Magnifique Ma Joly

French gastronomy hasn’t always been what it is today. The art form evolved from centuries of social and political changes in the European realm. From Haute Cuisine to Nouvelle Cuisine to Basque Cuisine in the southwest of France, the national preparation of food primarily developed in the city of Paris with the chefs retained by French royalty. It eventually spread throughout the country and proliferated overseas, all the way over here to the tiny island of Bali.

The tasteful combination of Ma Joly’s plum-coloured materials, dark chairs, lime greens and red cushion covers are a foil for the dusky scenery embellishing the horizon. Sunset is a delightful time to visit the newly renovated restaurant as lilacs and pinks absorb the sky’s afternoon blue. With the Ngurah Rai International Airport just two kilometres away, the sight of aeroplanes landing and taking off adds the appealing views of the Bali Strait.

A destructive tidal wave combined with the erosion of Tuban’s surrounding Segara Beach in February last year, quite ironically outlined the foundations of the restaurant’s impressive makeover. The recently appointed chef’s inventive French creations have already made a vast impression on the discerning food aficionado.

Dutch Executive Chef, Eelke Plasmeijer transformed Ma Joly’s ultimately French menu into a more perfected miscellany of ‘Nouvelle Cuisine’ with a touch of Moroccan zest. Recognising the importance of immaculate presentation and unscathed flavours, the 27-year-old chef has become a whiz in the combining and pairing the ingredients.

Initially, Chef Eelke aspired to become a culinary journalist in the Netherlands. He decided, however, to accept the once-in-a-lifetime opportunity to nurture his gastronomic craft as Shy Restaurant in Jakarta, Indonesia, where he lingered for a good two years. Before long, his talent was spotted by Kupu Kupu Barong Beach Resort’s management and he was offered the position of Executive Chef at its evolving restaurant, Ma Joly.

The young chef’s infectious enthusiasm and passion for everything food is apparent in his affability and distinguishes each one of his beautifully garnished plates. Fresh herbs, eatable flowers and sweet cherry tomatoes produce colours that complement tangy flavours and aromas. With signature dishes such as the ‘Lobster Bisque infused with Kaffir Lime Soup’, ‘Pan Fried Sea Bass with Mussel Jus’ and ‘Milk Fed lamb’ served with potato mousseline with vanilla and caramelized fennel, Ma Joly has become synonymous to culinary magnificence. An absolute feast for those who enjoy five star cuisine… and let’s face it, who doesn’t?

Nelayan Restaurant

For no less than 25 years the Orient Express Group has owned and managed opulent hotels, trains, cruises and restaurants in some of the most enchanting locations on earth. It has assisted numerous five star hotels and resorts in reaching their prime, of which the two-decades-old Jimbaran Puri Bali Resort & Hotel is an excellent example.

Jimbaran Puri Bali Resort & Hotel – sister property of stunning Ubud Hanging Gardens – has unreservedly met the ever-increasing demand for its cottages. Its management team has added another level to standard of accommodation by introducing 22 lavish one and two-bedroom villas. Whilst the resort’s 42 charming chalets exude indulgence, the abundant space, flourishing gardens with swaying daybeds, and the Balinese village character of the brand new villas is beyond compare.

Home to two diverse beachfront restaurants, Jimbaran Puri Bali Resort & Hotels excellently caters to its guests. Whether they prefer Tunjung Restaurant’s Asian fusion cuisine, where well-defined Asian flavours are masterfully combined with international concoctions, or opt for Nelayan Restaurant’s outstanding French-Mediterranean specialties, quality and skilful artistry are guaranteed.

Sincere appreciation derives from more than picturesque landscapes and scenic sea views. If the preparation of food doesn’t merge with the surroundings’ intensity and distinction, it might easily be forgotten. Veteran Chef Lionel Auvray however, surpasses all expectations.

In 1969 – the Frenchman was barely 17 – Lionel Auvray’s noteworthy career kicked off on native soil when he attained apprenticeship at the renowned Parisian restaurant Le Taillevent, named after the most distinguished French chef of the Middle ages, Guillaume Tirel. The greatly respected Tirel, or Taillevent, worked in numerous royal kitchens during the 14th century. Ten years later, Auvray took a leap of faith by travelling abroad. He was quickly appointed by Le Meridien and stayed with the established company for 18 years. The thrill-seeking chef journeyed to countless cities and countries, such as Abu Dhabi, Hong Kong, Jakarta, Bangkok, Mauritius, Singapore and Burma, where his culinary genius developed and matured.

Auvray has undoubtedly lent a hand in the evolution of food preparation into an art form and, after five years at Jimbaran Puri Bali Resort & Hotel, he still dazzles his guests with exciting innovations, impeccable presentation and explosions of flavours, along with a witty friendliness.

Masterpieces such as the ‘Lobster Menu’ and an elaborate choice of fresh fish and seafood platters are astonishingly tasty. The seasoning is superb and combinations are highly inventive. Succulent meats, an eclectic assortment of appetizers and crunchy local vegetables are beautifully presented on warm plates coloured by creamy sauces.