CURE Bali

Andrew Walsh, the chef behind CURE in Singapore, brought the name to Bali in April 2026, on the ocean side of Regent Bali Canggu. The seaside dining room serves modern European food shaped by Asia, and Bar Nua, named after the Irish word for new, handles the cocktails.

As the name hints, curing shapes much of the menu. Hamachi is cured in citrus and Hokkaido scallop in kombu; a giant river prawn comes with a bisque of tom yum made from its own head, and potato bread is topped with salmon roe. Two or three plates each is about right. At the bar, the Tirtha highball mixes arak and calamansi.