Regent Bali Canggu
Where Irish soul meets Indonesian terroir.
A Michelin-starred vision, reimagined for Bali.
Our Philosophy
CURE takes its name from the Latin curare — to take care of. It is a promise threaded through every plate: that ingredients are honoured, technique serves flavour, and every guest leaves more nourished than when they arrived.
Born in Singapore where it earned a Michelin star and a place on The World's 50 Best, CURE now extends its vision to Bali. Here, Chef Andrew Walsh weaves his Nua Irish heritage with Indonesia's extraordinary seasonal produce — creating a cuisine that belongs to no single tradition, yet respects them all.
“The best meals don't transport you somewhere else. They make you feel exactly where you are, more vividly.”
Modern French technique through an Asian lens, rooted in the terroir of this island. Every dish is an act of care — of curare.
The Chef
From the village of Breaffy in County Mayo, Ireland, Andrew Walsh left school at 15 with a singular obsession: the alchemy of food. His path carved through the most demanding kitchens in Europe — Kevin Thornton's two-Michelin-star Dublin kitchen, Tom Aikens' relentless London brigade, and Jason Atherton's Pollen Street Social.
In 2012, Atherton chose Walsh to helm his first overseas venture in Singapore. Three years later, Walsh opened CURE as chef-owner — his first solo statement. A Michelin star followed in 2021, making CURE the only Irish restaurant in the world to hold the distinction.
His Nua Irish cuisine refuses nostalgia. Instead, it channels Ireland's extraordinary produce and seafaring heritage through modern technique and Asian inflection. Signature creations like Memories of Peat and Potato Seaweed Caviar 1847 are not dishes — they are landscapes of memory, rendered on the plate.
At CURE Bali, Walsh brings this philosophy into dialogue with Indonesian terroir: the volcanic soils, the tropical abundance, the spice trade heritage that connects these two islands separated by oceans.
The Experience
The full six-course journey with optional wine or sake pairing. The definitive CURE experience. Allow 2.5 hours. Reservations essential.
Craft your own narrative from the seasonal menu. Three courses recommended. Available at dinner service Tuesday through Sunday.
An intimate counter experience with direct kitchen views. Chef Walsh or his team narrate each course. Limited to 6 seats. Book 72 hours ahead.
What Makes CURE Different
The world's only Michelin-starred expression of Irish food. Not nostalgia — a living cuisine that channels Ireland's Atlantic coastline, dairy heritage, and foraging traditions through modern technique and Asian perspective.
CURE Bali isn't a transplant — it's a conversation. Volcanic highland vegetables, Balinese spice, and archipelago seafood become equal partners in Walsh's compositions. The menu only makes sense here.
Every dish embeds the philosophy of curare. Precision fermentation, cold-smoke, and heritage preservation techniques serve one purpose: revealing the truth already inside each ingredient.
Each plate tells a story. The Great Famine rendered in caviar and kelp. Childhood peat smoke frozen into ice cream. CURE doesn't just feed — it creates emotional resonance through food.
In a Bali dining landscape dominated by Mediterranean sun-kissed plates and Japanese omakase, CURE occupies a category of one. No other restaurant on the island bridges European culinary heritage with Asian execution at this level of technical precision.
The Regent Bali Canggu setting amplifies the proposition: world-class hospitality infrastructure, ocean-facing architecture by WATG, and the leisure context that allows guests to approach dining as an event rather than a meal.
Chef Walsh's portfolio — four Singapore restaurants, a Malaysia outpost, and now Bali — demonstrates the operational depth behind the artistry. This is not a pop-up. It is the permanent arrival of a proven culinary voice in Indonesia's most important dining market.
Visit Us
CURE Bali is located within the Regent Bali Canggu, along the iconic Batu Bolong coastline. The restaurant occupies an ocean-facing pavilion designed by WATG, with architecture that channels Bali's temple traditions into a contemporary dining room.
15 minutes from Seminyak. 45 minutes from Ngurah Rai International Airport. Complimentary valet parking for dinner guests.
Address
Jl. Pantai Batu Bolong No. 93 XX
Canggu, Bali 80361
Indonesia
Telephone
Getting Here
Regent Bali Canggu
Valet available