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A 15-year veteran of Singapore’s highly competitive restaurant industry, Irish chef Andrew Walsh rose to fame for his one-Michelin-starred flagship venue Cure, which served globally influenced “New Irish” cuisine for a decade. The latest of his overseas ventures brings the Cure concept to a beachfront setting at <a href="https://destinasian.com/bali-hotels-regent-bali-canggu" target="_blank" rel="noopener">Regent Bali Canggu</a>, though there’s been a conscious pivot away from fine dining to something more approachable: sharing plates that pair bold Asian flavors with European techniques. Think bluefin tuna tartare and tomato jelly enjoyed in lettuce cups, bite-size char siu donuts, and barbecued pork collar in bacon vinaigrette with an apple-and-pear chutney. From the side dishes, order Walsh’s ode to Singaporean hawker fare: Japanese rice with crispy chicken skin, chives, and egg yolk jam. It’s pure comfort in a bowl. Happily, Cure Singapore’s decadent bacon butter has made a comeback (with the addition of ikura) as the creamy dip for fluffy potato bread with a caramelized sugar crust, served fresh from the oven. Even closer to the sand, Cure Bali also contains Bar Nua for craft cocktails and spirits, and The Curing Room—a 12-seater chef’s table specializing in Franco-Japanese omakase. —James Louie
<a href="https://curebali.com/?DestinAsian" target="_blank" rel="noopener">curebali.com</a> 
+62 811 3800 5616 
<a href="https://maps.app.goo.gl/nRQtNwTzgoBB1pW99" target="_blank" rel="noopener">Jl. Munduk Catu, Canggu, Badung, Bali, Indonesia</a>

Celebrity chef Andrew Walsh and a plate of grilled Murotsu Bay oyster at Cure Bali.

Cure Bali: Seaside Sharing Plates