Join us for an extraordinary culinary journey a delightful dinner tasting
menu crafted with fresh, succulent ingredients and designed to engage all your
senses. Moving far beyond the traditional dining set-up, this unique experience is
curated by Chef Blake Thornley of Mozaic and Spice by Blake.
For two exclusive nights only, September 24th & 25th, immerse yourself in the
vibrant world of Indonesian flavours at SaSaZu
Date: 24th & 25th of September 2025
Location: Restaurace SaSaZu, Bubenské nábřeží, Praha 7
Price: 3990 CZK including cocktail pairing (per 2 persons)
Rezervation: restaurant@sasazu.com
Founded 2001
Chefs Chris Salans & Blake Thornley
Kitchen Fine dining, French-Indonesian fusion, modern techniques
Athmosphere Elegant, intimate, refined
Visit Mozaic at www.mozaic-bali.com
Founded 2015
Chefs Blake Thornley
Kitchen Modern Indonesian, bold flavors, elevated street food
Athmosphere Vibrant, casual, contemporary
Visit Spice by Blake at www.spicebali.com
Mozaic is a fine-dining institution in Ubud, Bali, known for its refined fusion of French culinary techniques with vibrant Indonesian ingredients. Established in 2001, it offers a multi-sensory experience where each dish is carefully crafted to showcase the balance between flavor, texture, and local terroir. With tasting menus that evolve seasonally, Mozaic emphasizes sustainability, botanical elements, and storytelling through food. The atmosphere is elegant and intimate, making it one of Bali’s most celebrated culinary destinations, often considered worthy of Michelin-level recognition.
Spice by Blake, on the other hand, is a modern, casual offshoot that brings chef Blake Thornley’s bold vision to the streets of Ubud. Inspired by everyday Indonesian flavors, the menu reimagines classic dishes with creative twists and premium ingredients—think fire-roasted proteins, fermented sambals, and playful reinterpretations of local staples. The vibe is vibrant and relaxed, with an open kitchen, stylish interiors, and a strong focus on cocktails and local spices. It’s approachable yet exciting—a place where locals and travelers alike can enjoy elevated Indonesian soul food without the formality of fine dining.
Chef Q&A
Blake Thornley
My restaurant's secret:
Always evolving!
My top 3 favorite ingredients:
Honestly they always change at the moment would be gingerflower, baby starfruit and also kulwex nut which i will be using on the dinner on the 24th and 25th of september.
The dish I love cooking the most:
I love cooking many things and everything always changes with the seasons
The best cooking advice I have ever received:
Listen, learn, work hard and shut up.
The person/people that I was most excited to cook for:
Everybody!
My guilty food pleasure is:
Marmite and cheese sandwiches. Just cheddar, marmite, white toasted bread, simple.
My ideal last meal would be:
Burgers and fries!.
The next 'big thing' in the culinary world is:
Refined causal dining honestly, this is the beautiful thing about the culinary world is that it’s always evolving so it's quite hard to say what's the next big thing.
The best restaurant in the world in my opinion:
Anywhere! It depends on the chef cooking.
Andy Tan
My restaurant’s secret:
It’s about celebration — culture, heritage, fusion, and the unexpected. Every dish is an invitation to explore, taste, and discover something you didn’t expect.
My top 3 favourite ingredients:
Asian spices (chili, turmeric, coriander), fragrant rice or rice‑based components, herbs (thai basil, cilantro) and perhaps fermented elements (soy, miso, etc.).
The dish I love cooking the most:
Probably something that merges food & drink — like Asian‑inspired food with craft beer pairing, or street food elevated, skewers, baos, dumplings where textures and flavors are bold.
The best cooking advice I have ever received:
Don’t be afraid to mix — tradition is divisible. Innovation comes from respect and risk together.
The person/people that I was most excited to cook for:
The community, diners who come to taste new things; also peers or chefs whose work I admire; possibly critics or people in Asia who understand food deeply.
My guilty food pleasure is:
Probably something indulgent like fried chicken, bao buns, or something rich and messy from Asian street food.
My ideal last meal would be:
A fusion banquet: dim sum, noodle dishes, grilled meats, sweet desserts, maybe with a good drink; food that feels like home and travel together.
The next ‘big thing’ in the culinary world is:
Fusion‑driven brewpubs, pairing food not only with wine but with beers, teas, fermentations; putting lesser‑known Asian flavors on the map; also focus on experiential dining.
The best restaurant in the world in my opinion:
Something with authenticity and boldness, maybe one that champions the lesser known, a place that surprises you with every bite.
Ari Munandar
My restaurant’s secret:
Blending Asian tradition with European precision — every dish is about harmony (flavour, colour, texture) and feel (warmth, generosity) rather than show.
My top 3 favourite ingredients:
Indonesian spices (especially lemongrass, galangal), fresh seafood, exotic tropical fruits (mango, passion fruit, etc.).
The dish I love cooking the most:
Probably a sharing‑style Asian fusion tasting menu that moves across the regions — balancing samosas, pad Thai, dim sum or something with nasi goreng roots.
The best cooking advice I have ever received:
Always respect the ingredient — let its origin, season, and character speak.
The person/people that I was most excited to cook for:
Big names during his time in hotels — perhaps for VIP dinners in Prague, or for his mentors in Bali or London, or even for guests whose palates push him to go beyond.
My guilty food pleasure is:
Something simple and comforting — maybe a spicy sambal with plain rice, or street food late at night.
My ideal last meal would be:
An abundant Asian feast (from Indonesia, Thailand, Malaysia, etc.), served family‑style: rich curries, fresh seafood, rice, salads, desserts — surrounded by friends.
The next ‘big thing’ in the culinary world is:
Hyper‑fusion of regional Asian identities; chefs bringing in lesser‑known Asian cuisines into the mainstream; also sustainability + traceability of ingredients from Asia.
The best restaurant in the world in my opinion:
One that pushes boundaries but keeps honesty — likely somewhere in Asia that blends tradition and innovation, maybe a place like Gaggan (Bangkok) or a newer modern Asian table, or someone doing spectacular things in Southeast Asia.
