aquaman
Anyone ever been there? Any reviews?
tintin
I've been to Mozaic more than half a dozen times (but not in the last two years), for lunch and dinner, some times with my wife who also swears by it. I am well acquainted with Chef Salans since he first opened Mozaic, back in 2001, although I wouldn't consider Chris a personal friend. His restaurant is superb, his food is superb, and he never stops innovating. In New York or Paris, according to knowledgeable restaurateurs, his establishment would be at least a 2-, if not 3 stars. I have had the opportunity to experience some of the leading restaurants in Legian, Seminyak, etc, but I still like Mozaic the best. :)Mozaic has been reviewed extensively. Here is a tidbit taken from the Mozaic website;Mozaic Restaurant Gastronomique, is the first restaurant in Southeast Asia to be recognized by the prestigious Traditions et Qualite association as a member of 'Les Grande Tables Du Monde' (The Grand Tables of the World), joining an exclusive membership including world most famous restaurants such as Lucas Carton (Alain Senderens), Le Louis XV and Plaza Athenee (Alain Ducasse), Guy Savoy (Guy Savoy) and The French Laundry (Thomas A Keller). [/quote]
calitobali
I had a few beers there on Christmas night last year while my friend was DJ'ing with his band there. I certainly could not afford to eat there, although I was surprised that the beers were still reasonably priced given the atmosphere, which I found to be outstanding. Sorry can't give a review on the food, but the place itself was very nice.
spicyayam
What kind of food do they serve and how much would a dinner for 2 cost approximately? I wouldn't mind checking it out next time I am in Ubud.
calitobali
It's Asian-fusion food if I'm not mistaken and I think a meal there would start at around rp 750,000 per person, so figure on spending about 1.5 million for 2 people.
bolli
It's not Asian fusion, but degustation, which allows the diner to sample a series of chef delights. The food is superb and reasonably priced for the type of restaurant it is.
ronb
This thread:[URL unfurl="true"]https://balipod.com/forum/threads/anybodys-been-to-mozaic-restaurant.3187/[/URL]is worth a look and touches on prices (as they were 18 months ago).
aquaman
Thanks Ronb and others for the comments and apologies too for not checking old posts 1st
tintin
bolli,I would agree with you regarding the prices charged by Mozaic. Of course, it is expensive for a "Bali restaurant," but in adsolute terms, i.e. comparing it to gourmet restaurants around the globe, Mozaic's prices are rather on the low side, for sure.Regarding the type of food serve, it's definitely "Asian fusion cuisine." What you are referring to are the "Dinner Tasting Menus, " 5 or 6 courses, which are part of the offering on the restaurant card. However, the type of dishes on these particular menus are Asian fussion. Chris even qualifies all his fares as such in his advertizings.I would like to point our another very good experience for visitors, of course, but also for expats (or would-be expats): Chief Heinz von Holzen's [b]Bumbu Bali[/b] Restaurant, in Tanjung Benoa. Excellent "fancy," top of the line Balinese festive food. I even attended once his cooking school, which starts at 6:30 am, at the Jimbaran Market. Then, it's an opulent breakfast back at Bumbu Bali, followed by 3-4 hrs of hands-on cooking a storm, under Heinz's direction: about 30 dishes and bumbus, which will be served to the restaurant's guests in the evening. I never turned into anything close to a Balinese Chef, but it was a very worthwhile (and hummy) experience, not to be sneered at. :)
gilbert de jong
tintin wrote...""establishment would be at least a 2-, if not 3 stars"" you mean the 'michelin star' right? If so, then the price of meals (not entree's) starting at 750.000 is quite cheap.anybody knows, if there's some sort of guide like the michelin, here in Asia?
spicyayam
anybody knows, if there's some sort of guide like the michelin, here in Asia?[/quote]I know they have one for Tokyo and the new edition has more three-star restaurant ratings than Paris, thereby "crowning the Japanese metropolis the new gastronomic capital of the world".
tintin
Correct, Gilbert, I was referring to the Michelin Guide. Couple of years ago, Michelin ventured in Asia, for the first time in more than one century of publication, publishing a guide of the best restaurants in Tokyo, with some controversies of course. I believe that now, Michelin has rated restaurants in other Asian cities, such as Hongkong, Bangkok.
gilbert de jong
alright thanks for the info, apreciate it :) just one more question :oops: ...I always thought the star was earned by the chef, not the restaurant itself, I mean that if the chef decides to quit there and work somewhere else...the star follows with the chef?
tintin
Not so. The star rating belongs to the restaurant, not to the Chef. The criteria which go into allocating stars to a restaurant include, of course, the quality, preparation, presentation, and innovation of the food, and wine list, but that's only part of the story. The atmosphere of the restaurant, the reception, the service, the table utensils (glassware, silverware, plateware, etc), cleanlliness, all are taken into account by the inspector who attributes the rating. Of course, all of these factors are under the Chef's supervision and reflect his ideas of what his restaurant as a whole should be.The Michelin rating system goes back about 120 years. In those days, the owner of a restaurant was also the Chef, and the establishment itself and the owner/Chef were one entity. When the Chef retired or passed away, his son (most likely the Sous-Chef at the time) or the Sous-Chef (unrelated) took over. The rating remained until the next yearly inspection, and the inspector maintained or adjusted his rating accordingly, up or down, for another year.If a Chef decides to leave his star-rated restaurant for whatever reasons, most likely the Sous-Chef(s) and many of his staff will also leave. However, the star rating of this restaurant remains until the next inspection. If, in the meantime, this Chef opens another restaurant, he immediately starts at "zero star," until the next inspection. Of course, the Chef's reputation will have followed him to his new establishment, and he would use it in his advertizing, but his new restaurant will be unrated, until he proves himself again.Bon appetit. :)
wepro
Thanks danielfor your explanation about the Michelin Guide and rating system.But what about the "Miele Guide" - anybody knows it? The Mosaic is already mentioned there:[url="http://www.mieleguide.com/asias-top-20"]http://www.mieleguide.com/asias-top-20[/url]regardsWerner
udayana
US$70 without drinks for typical nouveau cuisine, large white plates, small portions, far too sweet and came away hungry.Give me nasi padang in JL Danau Poso any day followed by Warung Kolega, Warung Nikmat, Ayam Betutu Gilimanuk, avg price @ US$1-2, Warung Sobat, Ikan Bakar Cianjur avg price @ $US3-6. Much better value and for my palate much better flavour.
tintin
Lucky for me, I guess, because I do enjoy BOTH, the food and atmosphere of a restaurant like Mozaic and at a good warung, like the Madurese one at the end of Segara Ayu, Sanur. I also enjoy gamelan music as much as western classical music. They are all different and they are all good, and nobody ever told me that one excluded the other: a real gourmet I guess. :roll:
udayana
nobody ever told me that one excluded the other[/quote]And they still haven't.You already gave your opinion. I gave mine. I didn't enjoy the food at Mozaic and I wouldn't go back.
gilbert de jong
Thanks for the explanation Daniel...So basicly a 'star' chef can write his own paycheck, since the owner doesn't want him to leave the restaurant :lol: .Think I will go to Mozaic on of the X-mas days...think the atmosphere there is more appropriate for a Xmas dinner then to go to the warung :lol: .will post again on my experience there...thanks again...gilbert.
begonia
Some friends asked me to book a dinner at Mozaic restaurant, and this is part of the booking we got about prices"Mozaic offers four 6-course tasting menus - A Discovery Menu that focuses of fresh seasonal Indonesian ingredients and flavors, A Chef's Tasting Menu that showcases Mozaic's cuisine, a Surprise Menu that uses only the finest, rarest and most precious ingredients and a Vegetarian menu which encompasses all of the above. Prices for these menus begin at Rp. 550.000 per person up to Rp.1.500.000 per person depending on the arrival of seasonal ingredients. Guests are welcome to bring their own wine, champagne or Spirit. In that case a corkage fee will apply at Rp 125,000 for each bottle of wine or champagne and Rp. 250.000 for spirit. All prices are subject to a 21% government tax and service charge."I was very surprise because I though they would supply free transport but they dont !!!!!! For been so exclusive and expensive place they could supply free transport at least from Ubud isnt it???? too much to ask?????????Places like Bebek Bengil been on the village of Ubud they have free transport to pick you up and drop you off after dinner and you can spend on dinner less than 100.000 Rp !!!Hehehehe by the way, the drivers who could take you there or I guess anybody doing the booking can get 10.000 Rp per person of comission..............
