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It’s no mean feat to follow in the footsteps of Chris Salans—the man behind <a href="https://www.mozaic-bali.com/?destinasian">Mozaic’s</a> original 2001 debut that changed Bali’s restaurant scene forever. Carrying the torch is onetime executive chef Blake Thornley, who returned from Shanghai to awaken the acclaimed fine-dining destination from its pandemic-induced slumber. Unusual flavor pairings—think foie gras with smoked eel and fermented kluwek seed—star in creative and beautifully plated dishes that are bold and big on personality, reflective of Thornley’s irreverent nature. Dinners here are no static affair. As the chef-owner says, “Nobody wants to sit at a table for three hours anymore.” Mozaic’s eight-course culinary journey unfolds across different areas of the establishment: guests move between the casual Tipple Room, the glassed-in main dining area, and, weather permitting, the verdant garden for a main course dubbed the “Mozaic picnic,” which features dry-aged Javanese duck roasted over an open flame. —James Louie
<a href="https://www.mozaic-bali.com/?destinasian" target="_blank" rel="noopener">mozaic-bali.com</a> 
+62 821 4723 5550 
<a href="https://goo.gl/maps/1ipNEzSVfUvcMfJ68" target="_blank" rel="noopener">Jl. Raya Sanggingan, Ubud, Bali, Indonesia</a>

Kingfish Ham, a dish featured on the regular tasting menu at Mozaic.

Mozaic: a Culinary Journey