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A great fusion of both Singaporean cuisine and Taiwanese local ingredients. And I love the private space of the restaurant. Food- Visual presentation is pleasant, but I hope the taste could be lighter and fresher in some certain way without depriving of the original design from the chef. The theme of this season I’ve tasted is more Indian oriented flavor, one of big portion in Singaporean food. But since I’m not a fan of poignant curry style, I wish I could have options to select more customized adjustment. Nonetheless I really love the desert! Impressive taste with innovative style. Service- The waiter is well trained and polite, and one thing to add the point is that when I found a little bug under the edible leaf, the waiter responded quickly to replace me with a new dish without inspection in front of me. But since I can see from the trap aren’t glass window of their cooking area, I know they passed down the plate to be checked with other staffs. Yet the story of ingredient and the unique fusion way is what I think can be improved — please don’t introduce like a robot with a long wording without any pause. It’s not easy to comprehend and didn’t mention how special value it added (like how the chicken from xx region is differentiated from others and how it adds the value to the flavor). Wine- Many great wine choices in JL, and they provide wine pairing as well. But since the flavor is somehow strong and I did love the unique drinks in Singapore like Barley water, Bandung, and Teh Tarik, and how it can be fused with some cocktail to balance the flavor could be a great idea to present Singaporean cuisine, and even make the storyline of the set menu more consistent and impressive.
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Two Michelin stars well-deserved. Colorful dishes and the flavor profiles are simply amazing, complex and full of surprises. It's by far the best fine dining experience available in Taiwan.
Wow, wow, wow, 15 wows. Both on presentation and tastes. Overwhelmed by the creativities, yet linked to traditional Singapore eats. Attention to details and courteous services from staffs enhanced the experience. Cannot wait to come back again.
Innovative combination of familiar flavors to create a new palette. I had a lot of pesty demands, like "person A doesn't like dairy or beef; person B is allergic to shellfish; person C doesn't like sea food of any kind." OMG, they went above and beyond to accommodate picky eaters like us, customized each dish and made great substitution. Reddit Gold medal to them.
I enjoyed the lunch at your restaurant. I am amazed at the number of dishes that JL Studio chefs made, and they were all so wonderful. Thank you for spending so much time preparing it. The dessert were my favorite! Thank you so much.
It is professional good for the taste. But service is awful, some servants gave wrong description about ingredients and wrong indication of eating bad-taste items. It is also not good that limited wine selection is provided, in a unreasonable price.
Very interesting and creative place to dine. Chef Jimmy Lam is originally from Singapore and have moved to Taichung. He was trained at Le Mout for many years before opening his own restaurant, serving unique dining experiences. His foods are colorful, thoughtful and speaks to guest with a Singlish accent and French flares. The presentation is beautiful to the eyes and the tastes are authentic. Great natural wines are selected by a talented sommelier, and their wine pairing is daring. Very fun place to wine and dine.
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