Mozaic

Chef Chris Salans's constant upgrades and refinements to food and decor has turned Mozaic into one of Asia's top fine-dining destinations. Salans employs traditional French ingredients and methods but pays respect to his surroundings with Indonesian flavors such as spicy sambal sauce, turmeric, and cardamom. Guests choose from several six-course, constantly changing tasting menus. Highlights from a recent meal include curry butter roasted yabbies (Australian crayfish), with a delectable truffle sauce, and a crispy seared foie gras served with mango puree. The restaurant offers excellent value for money -- a meal like this in the West would cost double. You can also sign up for cooking classes here.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.