It’s hard not to stereotype the type of tourists that flock to Canggu. As the town evolves into a hotter-spot than it already was, the type of accommodation follows suit. But hey, being a party animal should not stop you from getting nights of restful solitude.
The six-hectare perimeter makes this escape fairly petite for a luxury resort on the island. Yet, enter and it becomes an Old Spice ad—instantly scene-changing you into another world. It’s largely thanks to the curated lush greenery by award-winning Irish landscape architect, John Pettigrew. It’s surprising that the mix of elegantly appointed suites and villas total to 150 when seeing how adequately allotted each are.
Hats off to HBA for interiors that are consistently intentional across the various room tiers. Cohesive lighting frames spaces, Balinese design informs touches. Symmetry is a spectacle in the rooms, whereas villas sport intricacies on stone walls, tiling, and latticed ceiling panels. The overt teak bathtub featuring hand-carved engravings is itself a centrepiece.
You will notice the unusual positioning of the AC cooling you from the ground up. Encased in steel grills, it only calls attention to itself when you get a little Marilyn Monroe moment standing on it. Sure, hot air rises and all, but we’ll gladly take this than an overhead blast of cold air.
Regent Bali Canggu proudly holds the ‘World’s First’ title for an integrated in-house spa across IHG properties. Treatment rarities include a warm quartz sand bed harnessing the restorative energies and light frequencies. Or, if you’re more science than crystals, let LED light therapy and EMS technology heal you instead.
If luxury is defined by refinement, Regent Club rings it in as the exclusive service lounge for one-bedroom suites and above. Perhaps you wouldn’t think much of a la carte meals when there’s full-day dining at Taru, but the standard of complimentary bites and bottles are on point.
Especially when enjoyed at the private infinity pool, which overlooks the mere mortals at the main pool. Nonetheless, the guest experience is also available to other room categories as a supplement, because, you know, democracy.
The greatest pull of the property is its unexpected positioning as a dining destination. There’s the Chef’s Table experience; think Michelin-starred international guest shifts seating you up close and personal with the four or more hands involved in crafting your degustation.
Beach House brings sophistication to the beachfront real estate. Granting direct access to Batu Bolong waves, the elevated beach club welcomes non-staying guests and hosts Rip Curl’s School of Surf. Primed along the bay’s curve, it opens to picturesque views of the Uluwatu silhouette.
Continuing this panorama is the newly opened Cure. Yes, that Cure. Though Chef-Owner Andrew Walsh strays from fine dining for a more communal setting, there’s nothing casual about the fare. As the man himself commented when opening dinner service, “It’s hearty, but there’s a lot of technique in there”.
European flair plays on distinctly Asian flavours. An unmistakable hint of Kaffir lime leaf in Bluefin tuna tartare topped with tomato jelly in a perfect circle—a personal MVP dish which scores an absolute 100 points for taste and presentation. It’s truly the uniform mastery of meats that impresses your palate.
BBQ Pork Collar (with bacon vinaigrette, no less) has a textural consistency of tender chicken, while the actual Roasted Chicken is otherworldly. Besides the adjacent Bar Nua, there are future plans for an intimate, choice exploration of the restaurant’s offering at its coastal corners.
Did we also mention that the establishment’s famed potato bread is on site? Indulgently complemented with creme fraiche and salmon roe. You may find the same savoury goodness, except with anchovy butter at Sazón. The restaurant situated at the resort’s doorstep is also headed by Walsh, who is no stranger to tapas when counting his initial involvement in Singapore’s F&B scene with Esquina.
A flawless Beet Salad melds native ingredients like nutmeg and clove, but is an explosion of sweet, savoury and spiced elements. The most tender cinnamon jus’d-up Peking duck, ceviche of nusa penida’s freshest catch with sweet corn and spiced popcorn are amongst the sharing plates that outshine the paellas.
Surrounded by everything you could ever need—and at such a premium—, this little city of refuge is certainly a standout in the offshore town.
