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Dining at JL Studio in Taichung was a singularly memorable experience, a testament to the evolving identity of modern Singaporean cuisine. Chef Jimmy Lim’s vision, brought to life with remarkable precision by Chef de Cuisine Sam and his team, delivered a thoughtful, innovative tasting menu that elegantly bridged heritage and haute cuisine.
The evening unfolded with a series of intelligent reinterpretations of childhood flavors from Singapore, infused with Taiwanese terroir. The hamachi with jackfruit and starfruit introduced the menu with balance and brightness, while the Kumamoto oyster and sea grapes offered a strikingly marine expression—saline, textural, and deeply umami.
Dishes such as the Patagonian toothfish with laksa leaves and the Maine lobster with purple sweet potato highlighted the kitchen’s flair for reengineering comfort dishes into fine dining masterpieces. The Miyazaki A5 short rib with firefly squid and banana blossom was a knockout—a luxurious, deeply flavorful combination with complex aromatics and grounded sweetness.
A particular highlight was the nostalgic “Yaw Kun Kopitiam 2017,” a poetic tribute to Singapore’s kopitiam culture, reimagined with coconut, candied ikan billis, jasmine rice, and sambal caramel. It was playful, emotional, and deeply delicious.
Each plate was executed with finesse, the pacing was perfect, and the alcohol pairing (featuring Krug, Jaboulet, and a lovely Malvasia from Sicily) elevated the entire experience. At NT$3,880 for five premium glasses, it was excellent value for the quality provided.
Overall, this was a deeply satisfying and intellectually engaging meal. JL Studio remains one of Asia’s most exciting fine dining destinations—not only because of its technique and precision but because it tells a story that is personal, culturally rich, and constantly evolving. Bravo to Jimmy Lim and to Sam for a truly exceptional experience.
9 / 10
