Asian Table

WELL FARE Chef Chris Salans of Mozaic restaurant in Ubud, Bali's cultural heart, is happy to share the secrets behind his recipes to any one who asks. "The garnish on the seared tuna? Raw shallots and ginger flowers marinated with lime leaf." But when asked about the secret to his current success—his elegant restaurant has been booked full more often than not in the six weeks following the bombing—he is less forthcoming. Most tourists still traveling to Bali are bypassing the more crowded and commercial haunts—except for Ubud's. But to not give the wrong impression that he's happy Kuta's pain is...

Want the full story?

Subscribe Now


Learn more about the benefits of being a TIME subscriber

If you are already a subscriber sign up — registration is free!