Bali

The vegetarian version of the nasi campur here sees a young jackfruit curry that's creamy and 'lemak'. The jackfruit is surprisingly tender, with a texture reminiscent of pulled pork, and lacked the pungent aroma that's synonymous with jackfruit. Accompanying the curry was a yummy corn fritter, tempeh and of course, the restaurant's killer sambal.

Taste: 3.5/5

Harmonious combination of flavours from
ice-cream-like frozen coconut rice porridge, a tangy chilli mango sorbet, mango slices quick pickled in mango vinegar and crispy rice.

Taste: 4/5

My search for the best babi guling in Ubud took me to a little known local haunt about 15 minutes drive from the center of town, located along a sleepy stretch of road lined mostly with handicraft shophouses. We almost walked right pass it because it looked like a convenience store, save for the giant roasted pig’s head sitting on the countertop.

For less than half the price of touristy Ibu Oka, this is the real deal and as authentic as it gets. A mound of rice is veritably buried under chunks of hand-pulled-right-before-your-eyes pork that’s juicy, fatty and melt-in-your-mouth. The porcine goodness doesn’t stop there, and you get gratifyingly crisp crackling, fried crunchy intestines, a piece of intestine sausage and chewy skin.

The owner starts roasting the pig from midnight till 3am in the morning, and the warung opens at 6am. Come early to get the best cuts(or anything at all), as they usually sell out and close by 10am!

Babi Guling Bu Desak Sapat
Jl. Raya Tegallalang No.88x, Tegallalang, Gianyar, Bali 80561, Indonesia

From the “From Our Local Farmers” (6 course menu IDR 700.000) set, earthy flavours prevail with succulent medium-rare quail, baby beetroots, beetroot puree, mushrooms and a rich black black 'kluwek'(buah keluak) reduction. Gorgeously plated.

Taste: 4/5

Choose from dairy, cashew, soy or coconut milk then add however much you want to your coffee, which was smooth yet distinctive. If you fancy a tipple, they do excellent cocktails as well.

Taste: 3.5/5

Cascara - dried coffee cherry skins - infused for 3 days in double distilled Lonndon Dry Gin, imparts a citrus-y sourness to the gin which is stirred with tonic and ice for a truly refreshing pick me up on a muggy day in Ubud.

Taste: 4/5

From the “From Our Local Farmers” (6 course menu IDR 700.000) set. Smoked to order with Balinese rice husk, the translucent slivers of fish are fresh and sweet, and served with seaweed crisps, ikura, and radish.

Taste: 3.5/5

From the “A Trip Around The World” (6 course menu IDR 1.250.000) set, a thick, perfectly seared slab of buttery foie gras is paired with a sweet and sour starfruit broth as foil to the rich fattiness of the liver.

Taste: 5/5

From the “From Our Local Farmers” (6 course menu IDR 700.000) set, Mozaic's local twist on pepper-crusted tuna tataki uses indigenous Tabia Bun(lemon pepper) to line generous chunks of barely seared tuna. Served with a bright tasting lemon & turmeric reduction, spiced cauliflower and laksa leaf, this is a boldly flavoured appetizer that only ramped up our anticipation for the rest of the meal.

Taste: 4/5

Mozaic deserves its accolades and is rightly amongst the best fine dining restaurants in Bali, serving up exciting yet refined fusion cuisine in relaxed surroundings with friendly, smooth service for an unforgettable Michelin-starred experience you’ll not forget anytime soon.

Guests are first welcomed into the lobby for pre-dinner drinks and hors d’ouevres. Once ready, you are led down a candlelit footpath to your table. Dine under the stars and canopy of rainforest trees in their lush garden area, or if the weather is inclement, in the main dining room which is still a beautiful setting with muted warm lighting and touches of Balinese decor.

They offer 2 set course menus to choose from – one which focuses on the local produce of the archipelago (From Our Local Farmers), and the other, a marriage of the world’s best ingredients and local flavours (A Trip Around The World). There is a option to pick either 6 courses or 8 courses for both set menus. If you’re dining with a partner, you should order one of each set menu to get the best of both worlds, as we did.

Every dish was worthy of aplomb, but my main of venison must surely have been one of the highlights. A perfectly cooked piece of meat dressed in a chocolatey local cocoa reduction, juxtaposed against a fresh curry brown butter sauce and crisp curry leaves was an unexpected but absolutely bang on flavour combination.

Taste: 5/5

From the “A Trip Around The World” (6 course menu IDR 1.250.000) set, the second course of sweet, succulent lobster tail perched atop soft folds of fresh pasta, lobster reduction and Balinese 'Bumbu Kuning' emulsion is quietly impressive with a most pleasing amalgamation of mellow spice and crustacean flavours.

Taste: 5/5

Fully-stacked veggie burger with a crusty chickpea patty, honey-roasted pumpkin, labne, sprouts, pickled onion, rocket and honey mustard dressing tucked into sesame-studded bun is a sight to behold. While it tasted good, the sweetness and heaviness of it got one-dimensional pretty fast.

The sides of salty, crispy potato wedges and garlicky mayo were bang-on addictive though.

Taste: 3/5