Destination: Bali
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Lamak
This two-level Ubud restaurant with its courtyard bar has become an upscale expat favorite for its good wine list and funky setting. You can nibble on small modern fare, like ceviche of marlin marinated in coconut cream and lime juice or seared tuna on a cream cheese beignet; or order a family-style gourmet Indonesian meal.
Mozaic
Chris Salans, who studied with Thomas Keller in Napa, draws a cult following at his chic restaurant just outside Ubud. He changes the menu daily but dishes might include crispy seared foie gras with apples, guava, Spanish saffron and spicy rujak sauce. Reserve at least three days ahead, and ask for a table in the torchlit garden.
Warung Enak
Architect Made Wijaya’s colorful sensibility sets the scene at this restaurant in Ubud: antique posters advertising traditional Indonesian cures decorate the walls and old Dutch wrought-iron lamps with brightly hued glass shades hang above turquoise tables. The menu offers an exciting mix of dishes from all over Indonesia—_pangek sapi_ from Sumatra, a spicy beef dish served over rice and crunchy wing beans (native to Papua New Guinea that grow throughout Southeast Asia) and asinan Jakarta, vegetables and tofu on a nest of fried egg noodles.
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