JL Studio

JL stands for Jimmy Lim, a Singaporean chef who honed his skills in world-famous kitchens. His single evening set menu, Experience, pays tribute to his roots with original creations that strike a fine balance of flavours. The dishes are complex, sophisticated and understated with an element of surprise. Singaporean staples like satay and chilli crab are re-imagined in ingenious forms and textures that playfully subvert expectations.

• Mod-Sin viewpoint: Modern Singaporean flavours, filtered through a Taichung pantry and fine-dining technique, not a greatest-hits copy of classics.
• Set-menu only, engineered for surprise: One evening course sequence that keeps returning to familiar Singaporean anchors, then breaks them apart through texture and temperature.
• High-locality sourcing: The kitchen leans heavily on Taiwanese farmers and markets, so the menu shifts with what is actually good that day, not a fixed printed list.

• Chilli crab: A signature Singaporean reference, reworked into fine-dining form and texture on the set menu.
• Satay: A familiar hawker staple, reframed with precise grilling, spice balance and modern plating.
• Kaya: Coconut jam flavours show up as a dessert-style interpretation, including kaya ice cream served in an egg shell.
• Tiger prawn: Used as a centrepiece for Southeast Asian flavours, including fermented banana curry pairings.
• Taiwanese seasonal produce: The menu is built around daily local sourcing and seasonality rather than imported luxury.

Singaporean contemporary tasting menu in Taichung led by chef Jimmy Lim. A single set menu, served in the evening, uses Taiwanese produce to reinterpret Singaporean staples such as satay and chilli crab with fine-dining technique and playful changes in texture.