Bali’s very own culinary celebrity Chris Salans is building on the success of hisSpice Brand in Ubud with the opening ofSanur Spice in September 2016.
And, as Moses descended from the mountain, Chris Salans promises he will regularly descend from the hillside community of Ubud where he captainsMozaic Restaurant Gastonomique andSpice Ubud in order to minister to the Spice-deprived diners in Sanur.
At Spice, all ingredients are locally sourced, with an emphasis on the surprising flavors and healing properties of Indonesia’s aromatic roots, herbs, and spices. The cuisine joyfully combines the humble and the precious, as in Slipper lobster with curry-leaf butter and tempé, or Snapper Carpaccio with tamarind croutons and rujak.
Described by its creator as a “gastro-bar,” – Spice by Chris Salans excels at innovative cocktails built around fresh ingredients, whole spices, and fine imported spirits. The Chef and the Mixologist collaborate closely and are happy to design bespoke cocktails that pair ingeniously with a particular dish. As you might expect, there is also a good selection of wines.
Reflecting its fine-dining ancestry established at the legendary Mozaic Restaurant Gastronomique, the arguably more relaxed Spice is by nature genetically predisposed towards smart attentive service.
A defining characteristic of both Spice outlets is the open kitchen that imparts an interactive experience for diners as they discover the unfamiliar flavors imparted by Indonesian ingredients as they are picked, cut and mixed into the foods and cocktail in open kitchens. The sounds, smells, and sights coming from the beautifully equipped Nayati kitchens complements the wonderful gustative experience offered at Spice.
The newest Spice by Chris Salans is located in the center of Sanur, just across the street from the famous Café Batujimbar on Jalan Danau Tamblingan and will be open 7 days a week for breakfast, lunch, dinner.
The interiors of Spice Sanur celebrates the Indonesian archipelago using contemporary artisan styling’s. The ingredients employed in the kitchen including cinnamon, saffron, curry, and coriander inspire the spicy color palette within the restaurant. The signature bold zigzag pattern that dominates in the tile floors and bar areas exemplify the sarongs worn by agriculture workers who grow the restaurants’ produce. Hand-thrown upended terracotta pots create whimsical pendant lamp groupings along the ceiling. Certain to draw diner’s attention is the “bottle chandelier”, created from clusters of suspended wine and liquor bottles hovering over the bar station.
The design of Spice Sanur was a creative collaboration between Chris Salans and LLoyd Hassencahl of Design Solutions.
With seating for 80 people, including 40 outdoor garden seats and 40 seats in the air-conditioned interior, Spice by Chris Salans Sanur will be ideal for mid-scale meetings and gatherings for birthdays, and group luncheons.
Chris Salans says, “I am excited to bring Spice to Sanur and soon also to Seminyak. This is in response to popular demand, after the big success of Spice in Ubud. I’m grateful to the many loyal customers who have inspired us to achieve this new milestone with our new casual dining concept named ‘Spice’.”
About Chris Salans
American-born and French-raised, Chris began his training at Le Cordon Bleuin Paris before taking internships in France at Michelin Starred restaurantssuch as L’Oustau de Baumaniere and Lucas Carton. His culinary career brought him to New York where he worked as Sous Chef for David Bouleyand then as Chef de Cuisine for Thomas Keller in Napa Valley. It was during this time that Chris developed his admiration for Asian cuisine and, a short time later, accepted a position as executive chef at The Legian in Bali.
In 2001, he opened Mozaic Restaurant Gastronomique in Ubud – the cultural heart of Bali. It was at Mozaic that Chris developed and mastered his own style of cuisine – marrying the techniques of Western modern cooking and presentation with the native ingredients and the amazing flavors of Indonesia.
After more than13 years of operations, Mozaic Restaurant is today regarded as one of the best dining experiences in Asia, receiving numerous accolades, including being listed in the Tradition et Qualité – Les Grandes Tables Du Monde, San Pellegrino’s ‘The World’s top 50 restaurants’, Miele Guides ‘Top 10 in Asia’ and World Gourmet Summit 2015 award for “Best Asian Restaurant.”
Chris published his first award-winning cookbook, “Mozaic: French Cuisine, Balinese Flavors” in 2011. Salans’ first cookery book won the award for“Best in the World 2011″ by the Gourmand World Cookbook Awards.