CURE Bali Opens at Regent Bali Canggu Modern Dining

A new culinary destination quietly arrives on Bali’s coastline with the opening of CURE Bali, located within the newly opened Regent Bali Canggu. Created by MICHELIN-starred chef Andrew Walsh, the restaurant introduces a dining experience where modern European technique meets the depth and vibrancy of Asian flavours, shaped by Bali’s coastal setting and spirit of hospitality.

The opening marks a new chapter for the celebrated CURE concept beyond Singapore, where the original restaurant earned its first MICHELIN star in 2021 and recognition on The World’s 50 Best Discovery list. Known for its ingredient-driven approach and refined culinary perspective, CURE has become synonymous with thoughtful cooking rooted in classical European foundations while drawing inspiration from Asia’s diverse culinary traditions. Set within Regent Bali Canggu, the restaurant adds a new dimension to the resort’s culinary landscape while positioning itself as a considered dining address within Canggu’s evolving food scene.

“CURE has always been about the balance between heritage and discovery,” says Andrew Walsh, Concept Founder of CURE. “Opening in Bali felt like a natural evolution. The island carries an incredible energy, a deep culture of hospitality, and extraordinary produce. CURE Bali reflects that spirit — modern European technique expressed through Asian flavours, while embracing the warmth and generosity that defines Bali.”

A Culinary Dialogue Between Europe and Asia

At the centre of the experience is CURE Dining Room, an intimate seaside restaurant where menus are guided by European culinary technique and layered with Asian influences. The cooking focuses on exceptional seafood, premium meats, and seasonal produce, allowing flavours to unfold through texture, balance, and restraint. Many dishes explore curing techniques that deepen flavour while maintaining freshness, presented through a sharing-style menu designed to encourage connection and discovery at the table.

Among the highlights is the Giant River Prawn, a dish that bridges French culinary tradition with Southeast Asian vibrancy. Charcoal-grilled prawn is paired with a vibrant tom yum relish and delicate prawn dumpling, finished with a rich bisque infused with butter and aromatic herbs. Another signature, Hokkaido Scallop, draws inspiration from mangut, the traditional Yogyakarta stew known for its smoky coconut broth. Here, the flavours are reinterpreted through a lighter composition of thinly sliced scallops, compressed watermelon, and spiced coconut broth finished with burnt scallion oil.

Bar Nua Presents a Ritual of Cocktails by the Sea

Complementing the dining room is Bar Nua, an intimate seaside bar where the cocktail programme mirrors the culinary philosophy of CURE. Derived from “Nua,” the Irish word for “new,” the bar revisits classic cocktail structures through modern culinary techniques, Asian influences, and locally sourced ingredients. From sunset aperitifs to late-night conversations, the experience unfolds with ease against the backdrop of the sea, offering a relaxed counterpoint to the dining room.

The architectural journey of CURE Bali unfolds as a quiet sequence. Guests enter through a darker, intimate passageway before emerging into an uninterrupted view of the Canggu coastline, creating a deliberate contrast that heightens the sense of arrival. Inside, the design remains understated and refined. Clean lines, curated lighting, and subtle references to Nordic coastal vegetation introduce texture without distraction. Tables are intentionally minimal, with focused lighting that draws attention to the food, wine, and conversation, allowing the table itself to become the centre of the experience.

Leading the kitchen day-to-day is Chef de Cuisine Arvin Tjandra, who works closely with Chef Andrew Walsh to shape the culinary identity of CURE Bali. With a foundation rooted in the comforting flavours of home cooking and refined through professional training in modern cuisine, Arvin brings a grounded yet precise approach to the kitchen. Following several formative years at Apéritif in Ubud, the focus now turns to fostering relationships with local producers and artisans while translating technique into honest, expressive flavours.

CURE Bali presents a multi-layered dining destination within a single venue, encompassing CURE Dining Room, Bar Nua, and the forthcoming Curing Room — an intimate twelve-seat open-kitchen experience offering curated tasting journeys at the intersection of European and Asian gastronomy. Open Tuesday to Saturday evenings, the restaurant invites guests to slow down, savour, and engage with food in a way that reflects both craftsmanship and connection.