A new restaurant, CURE Bali, has opened at Regent Bali Canggu, introducing a dining concept that combines modern European techniques with Asian flavours, shaped by its coastal setting in Canggu. The restaurant is created by Michelin-starred chef Andrew Walsh, marking the expansion of the CURE concept beyond Singapore.
Originally established in Singapore, where it earned a Michelin star in 2021 and recognition on The World’s 50 Best Discovery list, CURE is known for its ingredient-driven approach rooted in classical European cooking while drawing influence from Asian culinary traditions. The Bali opening extends this approach into a new setting, positioning the restaurant within the island’s evolving dining landscape.
“CURE has always been about the balance between heritage and discovery,” said 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 Menu Shaped by Technique and Regional Flavours
At the centre of the restaurant is CURE Dining Room, where the menu focuses on seafood, premium meats, and seasonal produce, presented through a sharing-style format. The cooking is guided by European techniques, with Asian elements layered through ingredients, seasoning, and composition.
Many dishes incorporate curing methods to enhance flavour while maintaining freshness. One example is the Giant River Prawn, which combines charcoal-grilled prawn with tom yum relish, prawn dumpling, and a butter-based bisque infused with herbs. Another dish, Hokkaido Scallop, draws from the Indonesian dish mangut, reinterpreted through thinly sliced scallops, compressed watermelon, and a spiced coconut broth finished with burnt scallion oil.
Bar Nua and the Wider Dining Experience
Alongside the dining room, Bar Nua introduces a cocktail programme that mirrors the restaurant’s culinary direction, reworking classic cocktail formats with Asian influences and locally sourced ingredients. The bar functions as a complementary space to the dining room, offering a more relaxed setting from sunset through late evening.
The venue also incorporates a design approach that guides guests from an enclosed entry into an open coastal view, with interiors kept minimal to place emphasis on the food and overall dining experience.
Kitchen Leadership and Future Plans
The kitchen is led by Chef de Cuisine Arvin Tjandra, working alongside Andrew Walsh to develop the restaurant’s culinary direction. His approach focuses on translating technique into ingredient-led dishes while building relationships with local producers.
CURE Bali will also expand with the upcoming Curing Room, a 12-seat open-kitchen concept expected to launch in the third quarter of 2026, offering a more focused tasting experience built around European and Asian influences.
Open Tuesday to Saturday evenings, CURE Bali presents a multi-format dining destination that combines a main dining room, bar, and future tasting counter within a single venue.
CURE Bali
Jl. Munduk Catu, Canggu, Kec. Kuta Utara, Kabupaten Badung, Bali 80361
