Every moment at @jlstudio_tw was a highlight! Vibrant dishes created with the best Taiwanese seasonal produce through a Singaporean lens. Fun, visionary and full of delicious surprises.
The fabulous feast started with botan ebi 𝙆𝙪𝙚𝙝 𝙋𝙞𝙚 𝙏𝙚𝙚 and 𝙍𝙤𝙨𝙚 𝙆𝙪𝙚𝙝 made with edamame and peas. So tasty I didn’t want to stop at one each. Cold 𝙍𝙖𝙨𝙖𝙢 was aromatic and soothing, beautifully highlighted local cherry tomatoes and water bamboo. Also excellently paired with peppery and minty strawberry “rasam”. Then there was the superb 𝙇𝙤 𝙃𝙚𝙞 that had me giggle. In 𝙎𝙝𝙧𝙤𝙤𝙢 𝙆𝙪𝙩 𝙏𝙚𝙝 shiitake was used instead of pork ribs to make the ultimate Singaporean comfort food. It came hot and peppery with abalone, and a chunk of aiyu mimicking the gelatin rich original. Next was the prettiest and most luxurious 𝙊𝙩𝙖𝙠 𝙊𝙩𝙖𝙠 I had ever had. Out with the fish paste and in with the lobster. For dessert I thought one bite𝙔𝙖𝙬 𝙆𝙪𝙣 𝙆𝙤𝙥𝙞𝙩𝙞𝙖𝙢 was brilliant in both taste( think kaya toast, soft boiled eggs and kopi gu you) and presentation( in a bowl with eggs after all kaya is made with eggs too).
The newly renovated space is charming and airy filled with natural light. Adore the comfy booths, and the love letter to Singapore.
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