JL STUDIO North District

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. Less

A5 wagyu, rendang, persimmon. At three-Michelin-starred "JL Studio" in Taichung.
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#wagyu #rendang #jimmylim #taichung #threemichelinstars #troisetoiles_taichung
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#mystorywithmichelin #michelinplate #michelinfood #delicious #eeeeeats #food #foodie #foodgasm #foodpics #foodporn #foodstagram #igdaily #instafood #instagood #instapic #julienwalther #picoftheday #travel #troisetoiles #willtravelforfood #yummy Less

Penghu kuruma prawn, butterhead, sesame. At three-Michelin-starred "JL Studio" in Taichung.
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#kurumaebi #jimmylim #taichung #threemichelinstars #troisetoiles_taichung
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#mystorywithmichelin #michelinplate #michelinfood #delicious #eeeeeats #food #foodie #foodgasm #foodpics #foodporn #foodstagram #igdaily #instafood #instagood #instapic #julienwalther #picoftheday #travel #troisetoiles #willtravelforfood #yummy Less

Amberjack, starfruit, jackfruit. At three-Michelin-starred "JL Studio" in Taichung.
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#amberjack #jimmylim #taichung #threemichelinstars #troisetoiles_taichung
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#mystorywithmichelin #michelinplate #michelinfood #delicious #eeeeeats #food #foodie #foodgasm #foodpics #foodporn #foodstagram #igdaily #instafood #instagood #instapic #julienwalther #picoftheday #travel #troisetoiles #willtravelforfood #yummy Less

A long overdue post about a long overdue visit to @jlstudio_tw last Oct. The fabulous dinner started with flavor exploding one bite wonders! Sambal choux pastry stuffed with creamed chicken rice and chicken offal bits, poached chicken dark meat roulade and ginger garlic scallion sauce. There was also a delightful rojak tartlet and a curry puff covered in crispy quinoa. Amazing flower crab with intensely flavored black pepper and maqaw foam, tomato water jello, white ginger lily and a generous dollop of caviar. Kathi roll of kuruma ebi tempura and banana blossom curry was excellent. Followed by the most exquisite yong tau foo I had ever had! Bamboo pith stuffed with pork, mushroom and water chestnut, scallop sashimi, hokkigai chawanmushi made with soy milk and sweet apricot kernels, light yet flavorful soy bean and dried anchovy broth brought everything together. So elegant and comforting. Another knockout was abalone with black glutinous rice crust. Served with fushimi pepper stuffed mozzarella, abalone liver cream and bamboo shoot, complemented by fushimi pepper chutney. Refreshing dessert inspired by frothy pulled milk tea was a favorite too.
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#jlstudio #yesmichelinguide #asias50best #finedining #finedininglovers #gourmet #beautifulcuisines #foodstagram #foodspotting #foodgasm #foodlover #yummy #eeeeeats #taichungfood #visittaiwan #eater #lefooding #theartofplating #alwayseating #thebest #台中美食 #台中餐廳 #gratitudejournal Less

Throwback to a pot of the most decadent lobster mee goreng and a box of frozen treats🥰🥰🥰 Terima kasih!!! I did scarf down all 4 bobochacha popsicles in one go. They were delicious!
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#jlstudio #yesmichelinguide #asias50best #finedining #finedininglovers #gourmet #beautifulcuisines #foodstagram #foodspotting #foodgasm #foodlover #yummy #eeeeeats #taichungfood #visittaiwan #eater #lefooding #theartofplating #alwayseating #thebest #台中美食 #台中餐廳 #gratitudejournal #一鍋炒麵😌 Less

Wow this Hainanese chicken rice😍😍😍 Incredibly moist and tender poached chicken breast stuffed with glutinous rice, the glistening sauce was in fact chicken congee!!! A fabulous example of merging Singapore flavors and French techniques with skills and finesse. There were a few special Hong Kong inspired dishes such as steamed fish and soup noodles just because😊😊😊 Thank you so much for spoiling me with these delicious treats!!!
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#jlstudio #yesmichelinguide #asias50best #finedining #finedininglovers #gourmet #beautifulcuisines #foodstagram #foodspotting #foodgasm #foodlover #yummy #eeeeeats #taichungfood #visittaiwan #eater #lefooding #theartofplating #alwayseating #thebest #台中美食 #台中餐廳 #gratitudejournal Less

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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#jlstudio #yesmichelinguide #asias50best #finedining #finedininglovers #gourmet #beautifulcuisines #foodstagram #foodspotting #foodgasm #foodlover #yummy #eeeeeats #taichungfood #visittaiwan #eater #lefooding #theartofplating #alwayseating #thebest #台中美食 #台中餐廳 Less