Regent Bali Canggu Brings Culinary Collaborations Across Three Cities This September
From a Spanish culinary reunion in Canggu to contemporary French dining and collaborative dinners in Jakarta and Surabaya, Regent Bali Canggu presents a month of experiences shaped by chefs, shared histories, and distinctive culinary perspectives.
Regent Bali Canggu is bringing together chefs and restaurants from across the region for a series of culinary collaborations throughout September 2026. The program spans Canggu, Jakarta, and Surabaya, with visiting chefs arriving at the resort’s dining venues and its own culinary teams taking their expertise beyond Bali.
The month’s events highlight the relationships that shape the resort’s culinary identity, from reunions between chefs whose careers first intersected years ago to new opportunities for creative exchange. Each collaboration maintains the individual character of the participating restaurants while offering diners an opportunity to experience different approaches to ingredients, technique, and flavor.
Sazón x Esquina: A Spanish Culinary Reunion
September 11, 2026 | Sazón | 6:00 p.m.
Sazón welcomes Chef Carlos Montobbio of Esquina Singapore for a one-night collaboration with Chef Andrew Walsh, bringing together two chefs with a shared appreciation for Spanish cuisine and contemporary, produce-driven cooking.
The evening carries a personal connection. Walsh’s journey with Spanish cuisine began during his time at Esquina in Singapore. Years later, with Walsh now leading Sazón in Bali, the chefs reunite to revisit those culinary roots through the distinct styles and experiences they have developed since.
Esquina’s contemporary Spanish and Catalan cuisine will meet Sazón’s Spanish-Mediterranean approach in an evening centered on fire, flavor, and the pleasure of sharing food.
Chef’s Table Welcomes Valentin Fouache
September 11–12, 2026 | Chef’s Table | 7:30 p.m.
Chef Valentin Fouache, Chef de Cuisine of Duet by David Toutain at The Ritz-Carlton, Bangkok, will present two intimate evenings of contemporary French gastronomy at Regent Bali Canggu’s Chef’s Table.
With a decade of experience across some of France’s most celebrated kitchens, Fouache brings a culinary philosophy grounded in classical French technique and guided by nature. His approach emphasizes seasonality, traceable produce, and precise execution, allowing the ingredients to remain central to each course.
The two evenings will offer diners a contemporary expression of French cuisine that balances technical refinement with a thoughtful respect for its natural origins.
In Good Taste. Brings SU MA and CURE Bali Together in Jakarta
September 15, 2026 | Special VIP Dinner
September 16–17, 2026 | Jakarta
The culinary exchange continues in Jakarta as In Good Taste. brings together SU MA and CURE Bali for three evenings featuring four chefs and two distinct culinary identities.
Chefs Brendon Chen and Ryan Kim of SU MA will collaborate with Chef Andrew Walsh and Chef Arvin Tjandra of CURE Bali, creating a dining experience that places SU MA’s contemporary East Asian expression alongside CURE Bali’s modern European approach.
Rather than blending the restaurants into a single style, the collaboration allows each to retain its own culinary voice. The experience is connected by a shared respect for ingredients, technique, and thoughtful cooking.
The event also marks a reunion between Chen and Walsh, whose paths crossed early in Chen’s culinary career. Years later, they come together again alongside Kim and Tjandra, each bringing the perspective developed through their individual culinary journeys.
The collaboration begins with a special VIP dinner on September 15, followed by two further evenings on September 16 and 17.
Sazón Takes Its Culinary Identity to Surabaya
September 25–27, 2026 | Uppercut Steakhouse
September concludes with Flavours Beyond Borders, as Chef Andrew Walsh and Chef Gunartha Tude of Sazón take over Across The Table at Uppercut Steakhouse, for three evenings.
The four-hands dining experience will introduce Sazón’s culinary identity to diners in Surabaya through a specially curated menu inspired by soulful flavors, bold Latin-inspired seasoning, and the stories behind the chefs’ cooking.
The collaboration extends Sazón’s presence beyond Bali while remaining rooted in the restaurant’s approach to generous flavors and the simple pleasure of gathering around the table.
Together, the September program reflects Regent Bali Canggu’s commitment to culinary exchange and the relationships that continue to shape its dining destinations. Across three cities, the collaborations bring together established connections, new perspectives, and different culinary traditions, creating experiences that celebrate both the individuality of each restaurant and the shared craft of cooking.
For reservations and inquiries, guests may contact Regent Bali Canggu at +62 361 201 9999, email regentbalicanggu@ihg.com, or reach the Concierge via WhatsApp at +62 811 3831 2785. Guests can also earn and redeem points through IHG One Rewards.
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