There’s an exciting new dining encounter waiting for travellers bound for Bali’s always-dynamic Canggu with the opening of CURE.
There is a moment, just as the last of the daylight slips behind the Canggu surf, when a new table feels less like a reservation and more like an invitation. At CURE Bali, tucked inside the freshly opened Regent Bali Canggu, that invitation arrives with restraint and real pleasure.
At CURE, Michelin-recognised chef Andrew Walsh presents his celebrated Singapore concept in a new beachfront setting, and the result is the most quietly compelling addition to Bali’s coastline dining scene of the year.
Skip the usual haunts and head straight for this intimate seaside restaurant if you’re after cooking that respects both European precision and the raw vitality of Asia, and where technique never shouts but simply lets the ingredients speak with clearer voices.
CURE has always been about heritage and discovery, restraint and generosity. The original Singapore restaurant earned its first Michelin star in 2021 and a place on The World’s 50 Best Discovery list through an ingredient-driven approach that feels both familiar and freshly alive. In Bali, that philosophy finds a natural home.
A Seaside Dialogue Between Two Continents
At the heart of the experience sits the CURE Dining Room, an understated space where menus unfold as a sharing-style conversation rather than a performance. European foundations — curing, grilling, precise sauces — meet the depth and vibrancy of Asian traditions, all shaped by the coastal setting.
The focus here is squarely on exceptional seafood, premium meats and whatever is brightest in the market that day. Flavours are coaxed rather than overpowered, textures celebrated, and balance quietly masterful.
Standout dishes reveal the dialogue with refreshing clarity. The Giant River Prawn bridges French tradition with Southeast Asian fire: charcoal-grilled, paired with a vibrant tom yum relish and a delicate prawn dumpling, then finished with a rich bisque laced with butter and aromatic herbs.
Equally memorable is the Hokkaido Scallop, which reinterprets the smoky coconut broth of Yogyakarta’s mangut in a lighter, more refined register, with thinly sliced scallops served with compressed watermelon and spiced coconut and lifted by the sharp perfume of burnt scallion oil.
Bar Nua: Cocktails as Rituals
Next door, or rather seamlessly connected, Bar Nua offers a different rhythm. The name comes from the Irish word for “new,” and the cocktail programme lives up to it: classic structures revisited with modern culinary technique, Asian accents and ingredients pulled from nearby shores.
Sunset aperitifs stretch gently into late-evening conversations, all set against the sound of waves. It is the relaxed counterpoint the dining room deserves, one that’s never trying too hard, yet impossible to rush.
The Space That Knows When to Disappear
CURE’s architectural journey is deliberately understated. You pass through a darker, almost contemplative passageway before the view opens dramatically to the unbroken Canggu coastline.
Inside, clean lines, soft Nordic-inspired textures and carefully judged lighting keep the focus where it belongs: on the plate, the glass and the person across the table. No distractions, no Instagram bait. Just a room that understands its role is to serve the experience, not steal it.
Day-to-day operations in the kitchen are steered by chef de cuisine Arvin Tjandra, whose grounded sensibility — honed at Ubud’s acclaimed Apéritif and rooted in honest home flavours — brings warmth and precision in equal measure. Together with Walsh, he is quietly building relationships with local producers, letting the island’s bounty shape the menu without forcing the narrative.
Soon the experience will deepen further with the arrival of the twelve-seat Curing Room, an intimate open-kitchen counter offering curated tasting journeys at the precise intersection of European and Asian gastronomy.
Few places manage to feel both new and somehow inevitable. This one does. And that, more than anything, is what lingers long after the last plate has been cleared.
