Bali Eats

Mozaic is holding a French Black Truffle dinner, Saturday, January 22. The French Winter Black Truffle, Tuber Melanosporum – is a rare uncultivated fungus that can only be harvested from the wild. The extreme difficulty involved in finding truffles and their delightful forestière-taste that is at once musky, earthy, and possessing a singularly aromatic flavor – make these much-prized forest fungi one of the most expensive and luxurious ingredients in French gastronomy. The truffles featured at The Mozaic Restaurant in Ubud, Bali, for dinner on the 22 January were meticulously hand-selected by Chef Chris Salans at the truffle mart of Michelin Star Chef Jacques Pourcel in Montpellier in Southern France. Personally hand-carried to Bali, Chris commented on his prize cache: “The truffles I brought back are from one of the best areas in France, and their aroma is unique and very special. I am excited to share these during the coming special dinner at Mozaic Restaurant.”To showcase these Montpellier truffles on 22 January 2022, Chef Chris Salans will prepare two set menus: a five-course set menu and a 7-course set menu. There will also be special menus available for vegetarians and vegans.

Pala is a rooftop restaurant and bar at the upmarket Apurva Kempinsky Hotel in Nusa Dua. Their unique dishes begin at breakfast with unique dishes such as Japanese Cocotte [onsen and chawanmushi style, soft yolk mousseline, wakami with mouillettes bread], Kimchi and Egg [a soft vegetable omelette with Korean kimchi] or a Masala Omelette which is a flat omelette with onion, tomato, chilli, coriander and Indian spices. At the rooftop bar there are light bites such as Parmesan Bakwan [corn fritters with lemongrass, chilli sambal and grated parmesan], Rendang Tacos [shredded beef rendang with onion, cabbage and spring onion] or Punjab Fish ‘n’ Frites [crisp spiced white fish, chilli fries, tartar sauce and mint yoghurt].

Golden Lotus at the Hotel Dynasty celebrates Chinese New Year with their The Hong Wan Salmon Yee Sang Set Menu—a crispy salad traditionally tossed and shared during this auspicious holiday season as a symbol of prosperity. It promises an extensive feast consisting of Prosperity Yee Sang, Braised Fish Lips soup, Stir-fried Beef “Saigon“ Style , Deep-Fried Crispy Roasted Chicken, Steamed Whole Fish with Soya Sauce, Ginger and Spring Onion, Stir Fried King Prawns in Tomato and Chili Sauce, Longevity Noodles with Chicken, Ginger and black mushroom, Stir Fried Broccoli with Garlic Sauce, Sweet Glutinous Rice Balls, and Mandarin Orange. This menu is priced at just Rp, 388,000 nett per person for a minimum of 2 people.To welcome the Year of the Tiger in style, there will be a colourful Barongsai performance and a Chinese singer to entertain diners on the 31st January & 1st February 2022 from 7pm onwards.

Atelier 5, Jln. Tefgal Sari, Canggu, is a French patisserie that wishes to be a ‘sweet’ destination and lifestyle hub where communities from Berawa, Canggu and beyond can relax from the daily hustle. Get inspired and share good moments with one another with a cup of tea and a slice of hand-made artisan pastry. They will create various workshops and gatherings for adults and kids to meet some of the island’s finest crafts people. Their events calendar will also be updated regularly with seasonal celebrations, special gift ideas and fascinating offers. Secluded and tucked away at the back of Vincent Nigita Patisserie Shop, Atelier 5’s vibe will immediately remind you of a classic ‘Café de Paris’.

Sangsaka, Jln. Raya Pangkung Sari, Kerobokan, offers Indonesian style cuisine that is totally unique an are all, in fact, creations bt Executive Chef/Owner Kieran Moreland, Examples are; Barung Dara [pigeon, eggplant, garlic, coriander and star anise], Siomay Puyuh [Quail and prawn dumplings with peanuts and kecap manis], Mie Kelinci [rabbit and pork sausage, mushrooms and noodles], Kambing Marrandi [slow roast lamb with smoked eggplant and shallots]. But for me the star of the night was their Pipi Sapi Balado, wonderful soy-glazed beef cheek, cuciwis, tendon and nasi jagung.

By Gerry Williams
For more information see our website: