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JL Studio: Worth Planning a Tour

JL Studio where modern Singaporean cuisine is presented like art is a culinary adventure that justifies the journey to Taichung.

When it comes to culinary excellence, the Michelin Guide awards three stars to restaurants that offer exceptional cuisine worth a special journey. This prestigious rating indicates an outstanding dining experience characterized by the highest quality of food, service, and ambiance. Such restaurants are destinations in themselves, meriting a dedicated trip to savor their exceptional offerings. The stringent criteria for earning three stars include the quality of ingredients, mastery of flavor and cooking techniques, the personality of the chef in their cuisine, value for money, and consistency of culinary standards.

By these exacting standards, JL Studio undoubtedly deserves three stars. For many travelers landing in Taipei, the city serves as the primary gateway to Taiwan. Whenever I visited Taipei, I often felt that my schedule was too tight to consider a trip to Taichung for a day. However, JL Studio has changed my perspective entirely. The strong urge to experience this culinary gem was irresistible. In reality, the journey is remarkably convenient, taking less than an hour by high-speed train from Taipei Station. From my hotel door to the table at JL Studio, it took just two hours.

Situated on the second floor of a two-story complex, the restaurant welcomes you with an immediate view of the open kitchen as you step off the elevator and make your way to the left into the dining room. The space is open and spacious, adorned with walls full of accolades from numerous prestigious awards, including the Michelin Guide, Best Chefs, and the 50 Best.

Once seated, the culinary journey began with a cold appetizer. In many fine dining establishments, it's almost a rule to start a long course with small bite-sized menus. However, Chef Jimmy Lim emerged from the kitchen to explain his desire to break free from the conventional fine dining grammar. As a diner, I found this approach refreshing. Why not dive directly into more substantial dishes rather than beginning with small snacks and a glass of champagne? While I appreciate both approaches, Chef Lim’s attempt to redefine the experience was quite appealing to me.

Langoustine, Abalone, Oyster Sauce

Chef's Childhood memeroy - Porky

Frog Leg, Asparagus, Chinese Almond, Frog soup

Laksa Break

Squid, Curry Leaves, Sambal Tumi

Hokkaido Rib Eye, Pistachio, Pineapple

Milo, Dark Chocolate, Milk Chocolate

Ya kun Roti Kaya


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