Start your evening with the succulent grilled scallop wrapped in Parma ham, sitting pretty on light asparagus mousse with a refreshing salad of passion fruit and balsamic vinaigrette. All-time favourite appetizers include tuna tartare, lobster bisque and smoked pan-seared foie gras with caramelized apple.

One of Bali restaurant Pearl’s signature mains—and a personal favourite of Chef Jeremy’s—is the salmon confit on lightly sautéed edamame, artichoke, snow peas and slow-cooked fennel, served with kaffir foam and a side of freshly shaved fennel on top of rich, earthy shitake risotto.

It is no secret that Chef Jeremy has a soft spot for the sweeter things in life. His savoury courses often contain a saccharine element of surprise—a slice of candied mandarin here, a smidgen of sweet kaffir lime gel there. His true passion lies in the cool comfort of his “pastry lounge” and it shows. Watching him whip up a decadent assiette gourmande (a selection of mini tasting desserts) of fondant au chocolat, crème brûlée, panna cotta and dark chocolate mousse is like witnessing an authentic love in action; he’s like a kid in a candy store. Pearl hotel Bali restaurant is renowned for its indulgent desserts, more than anything else.