From leisurely beachfront grazing to intimate Chef’s Table experiences, the culinary landscape of Regent Bali Canggu is enticing the island’s most discerning diners.
On the streets of Canggu, restaurants rule. The dining scene has helped build the reputation of what has become Bali’s most lifestyle-centred area. From morning to night, food and drink drives the crowds – from flat whites to cocktails, Eggs Benedict to a steak dinner. Getting this formula right has been the secret to success for the area’s longstanding venues.
So, how does a resort like Regent Bali Canggu fit into such a neighbourhood? The property is an anomaly, its international brand and sprawling grounds incongruous in an area where small, independent establishments have long set the scene. With its grand design and ultra-luxurious accommodation, the Regent has put Batu Bolong back on the tourist map, elevating the area’s appeal among modern travellers.
Yet, the Regent has not segregated itself from its neighbours. In fact, it has settled comfortably within the existing landscape and even become one of Canggu’s newest mainstays. How have they achieved such a feat? The answer is food.
The resort’s dining destinations have been designed to match the milieu, enticing Canggu’s street- and beachfront crowds.
Mediterranean Bar & Grill, Sazón, complements the bustling restaurant row of Batu Bolong; the Beach House offers relaxed coastal dining and drinking overlooking the waves; whilst the most recently opened CURE Bali – a collaboration with Concept Founder, Chef Andrew Walsh – presents a sophisticated evening experience where European techniques meet contemporary Asian flavours. The cherry on top is the Chef’s Table, an intimate culinary theatre where chefs take centre stage and every course tells a story.
Chef’s Table
Regent Bali Canggu’s most exclusive dining experience, Chef’s Table. This purpose-built, 18-seat venue puts culinary mastery front and centre.
It is also home to The Michelin Master Series, an annual programme inviting international guest chefs to take over the kitchen for one special weekend. Previous guests have included Chef Allen Hyunmin Suh from Restaurant Allen, Seoul, Korea; Chef Pier Davide Maiuri from The Hall by Louis Vuitton, Chengdu; and most recently, Chef Charlie Tayler from the Michelin-starred Aulis London, UK.
Always with a stellar line up, the Chef’s Table plays host to the resort’s most anticipated dining experiences throughout the year.
Beach House
On the more casual side, Beach House is the antithesis of the island’s booming beach clubs: laidback, sophisticated and distinctly calm.
With a central pool, lounges and daybeds on the sea-facing deck, the Beach House prioritises food and drinks as a daytime destination, with views to the coastline’s iconic sunset. Open from morning to evening, Beach House cuisine celebrates the relaxed spirit of coastal dining, bringing together fresh seafood, premium cuts from the grill and seasonal ingredients. From Fresh Oyster and Caviar, Mussels Marinière and Fritto Misto to Wagyu Sando and Indonesian-style satay, the menu balances ocean-inspired flavours with familiar poolside favourites.
The beverage menu is equally important, with Beach House presenting a premium wine list and a creative signature cocktail menu inspired by surfing hotspots around the world.
Sazón
Under the guidance of Chef Andrew Walsh, with Executive Sous Gunartha Tude leading the kitchen, bold dishes from Greece, Italy, Spain and the Middle East define the dining experience here.
Breads are a mainstay of the region and at Sazón they are house-baked: soft focaccia with creamy hummus, wood-fired potato bread with whipped anchovy butter, alongside Tuna Crudo and Wagyu Beef Tartare with spicy aioli. True to the regional cuisine, flavours are clean but vibrant, where rich olive oils and the sharpness of good feta are allowed to flourish.
Signature mains are protein heavy, the za’atar spiced 14-Day Dry Aged Duck being a Sazón favourite, brined for absolute tenderness. The premium wagyu selection remains a crowd pleaser, especially the Stone Axe MB9 Striploin served with fresh salsa verde. Italian influence comes through in the pasta selection, but the restaurant’s hero remains its Signature Seafood Paella, cooked the traditional way with a medley of grilled Balinese seafood and squid ink sofrito.
For a true taste of Sazón, take a seat at the Chef’s Counter, where diners can watch, interact and connect with the chefs as they prepare a succession of favourite dishes. For a more curated journey, the Chef’s Experience Menu invites diners to sit back and let the culinary team take the lead, with a selection of special dishes showcasing their creativity and a passion for foraged ingredients — wherever you choose to dine at Sazón.
CURE Bali
Chef Andrew Walsh brings his Michelin-starred CURE from Singapore to Bali, with a local twist. The island’s extraordinary produce meets modern European techniques in the open kitchens of the CURE Dining Room, where a stylish, contemporary setting sets the scene.
The flavours at CURE Bali are distinctly Asian – familiar but altogether new. Like the Giant River Prawn, where vibrant tom yum flavours meet a rich seafood bisque; or the Hokkaido Scallop, pairing kombu, ponzu and truffle with a smoky coconut broth of traditional Javanese origin. Even the Duck Fat Potato, topped with leek powder and spring onion emulsion, reflects the restaurant’s distinct culinary approach. Prepared day-to-day by Chef de Cuisine Arvin Tjandra, the menu is concise and curated, with sophisticated flavours that invite repeat visits.
The beachfront Bar Nua makes for the ideal pre-dinner ritual, where classic and signature cocktails are served on a cosy deck lounge perched above the sand.
Soon, The Curing Room will introduce an intimate 12-seat chef’s counter, presenting refined tasting journeys paired with curated sake.
Through its culinary offerings, Regent Bali Canggu has settled comfortably into Canggu. Street and beachfront access welcome walk-ins, shedding the sometimes intimidating resort atmosphere and putting each venue’s identity front and centre. It is a formula that’s working, with the restaurants quickly becoming Canggu dining destinations.
Regent Bali Canggu
Jl. Pantai Batu Bolong No. 93xx Canggu
@regentbalicanggu
balicanggu.regenthotels.com
