JL STUDIO

Had a great time as a Singaporean! The flavours are very authentic and pays a stellar tribute to the dishes I grew up enjoying. 🙌🏼 Definitely worth a visit! Special shout out to Roy who made an amazing service recovery for one of the dish and even gave us some local recommendations. Roy is very friendly and personable, making the entire dinner very pleasant. ⭐️⭐️⭐️ 3 stars well-deserved for the restaurant and Roy.

We had a great time, it’s very interesting mix with Singapore cuisine and local Taiwanese ingredients. The environment is young and vibrant, a bit different what we are used in Europe style. Some dishes are quite spicy for me, even they are very tasty. Overall it’s a modern Singapore style cuisine with creativity. Next time come back to Taiwan would love to try again❤️

bottom line is, you can't leave a fish bone in a grouper filet this place definitely is not worth a michelin 3 star. taste wise it might be two star plus, all other aspects are just sub par. i had a ~2cm long fish bone in my grouper filet - i don't understand how this can happen to a michelin 3 starred restaurant, esp they have been serving grouper for a while. and their staff tried to comfort us by thanking us for reflecting the fish bone issue because many other people might just not mention this and let it go. I'm not sure how i should understand this. are you taking this for granted? that it's ok to have fish bone left in the filet? do you know how to process the ingredient you use? don't serve it if you can't properly cook it. service is sub standard - i would expect 2 star and plus restaurants to be able to adapt to their customer's pace, rather than having to wait for food. not sure if a coincidence, but our dishes came basically at the same time as the table behind us, tho we arrived at different time and ate at different pace. Taste is great since the 4th dish, the squid resembles well young coconut, the lobster wrap is very delicate and satisfying, and the eggshell dessert looks and tastes just like real eggshell. starters are just mediocre, and they should find a way to make sure both customers on the same table get good amount of sauce/soup, rather than one having a lot and the other one having barely enough.

JL STUDIO is a fascinating and elegant restaurant whose experience felt slightly impeded by its hefty price and slightly less-than-desired service quality. I want to start off by saying that the restaurant indeed lives up to its name: a comprehensive reinterpretation of classic Singaporean dishes (with culinary fusion elements spanning over at least 5 countries) using local Taiwanese produce. As the meal progressed, I also became progressively more impressed with the flavor and creativity of each dish. With that said, I do believe that with a price of 5880 + 880 for a wagyu upgrade + 10% service charge, the meal did not feel like it matched the price of over 7000 NTD. I would have given this a 5/5 star if it were closer to around 4000 for this meal. With that said, I also understand that it is a 3-michelin star restaurant and thus may be pricier than other 1 or 2 star establishments. However, the service that I received didn't feel as refined/comfortable compared to some of those establishments that I have been to. For example, I constantly felt like a waiter was watching me eat since there's usually one of them on stand-by close to me throughout the entirety of the meal. The waiters on average also felt to me either a little less trained or a tad bit awkward when it came to their presentation of each dish. Here's a quick summary of my impressions of each dish: 1. Amberjack starter: A decently appetizing starter that provided a light yet potent acidity and umami flavor. I was pleasantly surprised with how aromatic the drops of shrimp oil were, but the amberjack flavors felt overpowered by the sauce. 2. Shrimp: The shrimp was cooked beautifully, but I don't think I was able to fully understand the satay inspiration of the dish due to the sauce being too light. The veggies on the side felt like an afterthought and the fried shrimp head was the best part of the dish - light, crunchy, fresh, and intensely flavorful. 3. Fish: I really enjoy this dish and the fish was soft and tender. The flavors of hainan chicken rice absolutely shine through, though I think the lightness of the fish itself gave the dish slightly less satisfaction compared to if it were just chicken. 4. Abalone and mushrooms + Bah Kut Teh soup: What an umami bomb of a dish! The abalone and mushrooms were so flavorful and delicious and the soup is exactly what the perfect bah kut teh would taste like. However, the shell underneath the abalone and mushrooms was damp, chewy, and didn't feel nice to eat at all. 5. Lobster Laksa: What a fun dish that encapsulates the flavors of laksa! The lobster had just the right amount of bite and the foam broth felt like the essence of laksa. Cuttlefish replacing the noodles was a creative touch, but the texture of the cuttlefish was a little too chewy and squishy to my liking. 6. Indian veggie/tomato salad: This surprise dish was absolutely incredible. The combination of masala, cheese, tomato, and other elements was something I've never had before and was perfectly balanced. The texture was also amazing with these little crunchy bits that I couldn't identify. This dish is what I came for, and it got me a lot more excited for my meal. 7. Wagyu rendang + aloo pakora + acar + rice: This dish is basically PERFECT. The fusion of all the elements was absolutely insane and worked perfectly well together. The wagyu is melt-in-your-mouth and, funnily enough, the biggest highlight is the little bowl of rice. The most perfectly cooked bowl of rice imaginable that tied everything together. 8. Dragonfruit sorbet: Very standard, nothing to really comment about. 9. Chocolate Sphere: Delicious! It was fun breaking down the sphere and enjoying each element within. 10. Petite fours (kaya toast and egg + rose sphere + cake): The kaya toast egg was pretty creative and fun and the rose sphere is pleasantly refreshing and full of rose aroma. 11. I tried both the tea and the coffee, and I personally think the tea is a much better choice! The combination of herbs stuck closely to the themes of the meal and was a relaxing end.

Had a good time Had to walk past an Italian restaurant in order to take the elevator to reach the only 3 stars in Taichung.

While the restaurant has an IKEA like aesthetic and is noisy, the creative, high end reinterpretation of Singaporean/SE Asian classics is daring, interesting and yup, delicious. Enthusiastic staff and parking on site.

Excellent dining experience! Been working in Singapore for 6 years and brought my family in Taiwan to this three stars restaurant, it was way beyond my expectations! The food was spectacular and the service was great! The lady who served last night was very friendly and after knowing I’m working in Singapore she started to ask me to guess the ingredients! Love it and totally worth the money! Will for sure want to come back and bring my family and friends here again!

My wife and I recently had lunch at JL Studio to celebrate a special occasion. We both loved the meal. We lived in Singapore for many years so we really enjoyed how the chef used SE Asia flavours in his creative dishes. I particularly enjoyed the fish dish that made you think of chicken rice! And the main course with a take on beef rendang. My least favourite course was the mushroom/baku teh dish. But I’m not that interested in Baku teh so that likely explains it. All in all a very enjoyable meal.

Had a great time as a Singaporean! The flavours are very authentic and pays a stellar tribute to the dishes I grew up enjoying. 🙌🏼 Definitely worth a visit! Special shout out to Roy who made an amazing service recovery for one of the dish and even gave us some local recommendations. Roy is very friendly and personable, making the entire dinner very pleasant. ⭐️⭐️⭐️ 3 stars well-deserved for the restaurant and Roy.

We had a great time, it’s very interesting mix with Singapore cuisine and local Taiwanese ingredients. The environment is young and vibrant, a bit different what we are used in Europe style. Some dishes are quite spicy for me, even they are very tasty. Overall it’s a modern Singapore style cuisine with creativity. Next time come back to Taiwan would love to try again❤️

bottom line is, you can't leave a fish bone in a grouper filet this place definitely is not worth a michelin 3 star. taste wise it might be two star plus, all other aspects are just sub par. i had a ~2cm long fish bone in my grouper filet - i don't understand how this can happen to a michelin 3 starred restaurant, esp they have been serving grouper for a while. and their staff tried to comfort us by thanking us for reflecting the fish bone issue because many other people might just not mention this and let it go. I'm not sure how i should understand this. are you taking this for granted? that it's ok to have fish bone left in the filet? do you know how to process the ingredient you use? don't serve it if you can't properly cook it. service is sub standard - i would expect 2 star and plus restaurants to be able to adapt to their customer's pace, rather than having to wait for food. not sure if a coincidence, but our dishes came basically at the same time as the table behind us, tho we arrived at different time and ate at different pace. Taste is great since the 4th dish, the squid resembles well young coconut, the lobster wrap is very delicate and satisfying, and the eggshell dessert looks and tastes just like real eggshell. starters are just mediocre, and they should find a way to make sure both customers on the same table get good amount of sauce/soup, rather than one having a lot and the other one having barely enough.

JL STUDIO is a fascinating and elegant restaurant whose experience felt slightly impeded by its hefty price and slightly less-than-desired service quality. I want to start off by saying that the restaurant indeed lives up to its name: a comprehensive reinterpretation of classic Singaporean dishes (with culinary fusion elements spanning over at least 5 countries) using local Taiwanese produce. As the meal progressed, I also became progressively more impressed with the flavor and creativity of each dish. With that said, I do believe that with a price of 5880 + 880 for a wagyu upgrade + 10% service charge, the meal did not feel like it matched the price of over 7000 NTD. I would have given this a 5/5 star if it were closer to around 4000 for this meal. With that said, I also understand that it is a 3-michelin star restaurant and thus may be pricier than other 1 or 2 star establishments. However, the service that I received didn't feel as refined/comfortable compared to some of those establishments that I have been to. For example, I constantly felt like a waiter was watching me eat since there's usually one of them on stand-by close to me throughout the entirety of the meal. The waiters on average also felt to me either a little less trained or a tad bit awkward when it came to their presentation of each dish. Here's a quick summary of my impressions of each dish: 1. Amberjack starter: A decently appetizing starter that provided a light yet potent acidity and umami flavor. I was pleasantly surprised with how aromatic the drops of shrimp oil were, but the amberjack flavors felt overpowered by the sauce. 2. Shrimp: The shrimp was cooked beautifully, but I don't think I was able to fully understand the satay inspiration of the dish due to the sauce being too light. The veggies on the side felt like an afterthought and the fried shrimp head was the best part of the dish - light, crunchy, fresh, and intensely flavorful. 3. Fish: I really enjoy this dish and the fish was soft and tender. The flavors of hainan chicken rice absolutely shine through, though I think the lightness of the fish itself gave the dish slightly less satisfaction compared to if it were just chicken. 4. Abalone and mushrooms + Bah Kut Teh soup: What an umami bomb of a dish! The abalone and mushrooms were so flavorful and delicious and the soup is exactly what the perfect bah kut teh would taste like. However, the shell underneath the abalone and mushrooms was damp, chewy, and didn't feel nice to eat at all. 5. Lobster Laksa: What a fun dish that encapsulates the flavors of laksa! The lobster had just the right amount of bite and the foam broth felt like the essence of laksa. Cuttlefish replacing the noodles was a creative touch, but the texture of the cuttlefish was a little too chewy and squishy to my liking. 6. Indian veggie/tomato salad: This surprise dish was absolutely incredible. The combination of masala, cheese, tomato, and other elements was something I've never had before and was perfectly balanced. The texture was also amazing with these little crunchy bits that I couldn't identify. This dish is what I came for, and it got me a lot more excited for my meal. 7. Wagyu rendang + aloo pakora + acar + rice: This dish is basically PERFECT. The fusion of all the elements was absolutely insane and worked perfectly well together. The wagyu is melt-in-your-mouth and, funnily enough, the biggest highlight is the little bowl of rice. The most perfectly cooked bowl of rice imaginable that tied everything together. 8. Dragonfruit sorbet: Very standard, nothing to really comment about. 9. Chocolate Sphere: Delicious! It was fun breaking down the sphere and enjoying each element within. 10. Petite fours (kaya toast and egg + rose sphere + cake): The kaya toast egg was pretty creative and fun and the rose sphere is pleasantly refreshing and full of rose aroma. 11. I tried both the tea and the coffee, and I personally think the tea is a much better choice! The combination of herbs stuck closely to the themes of the meal and was a relaxing end.

Had a good time Had to walk past an Italian restaurant in order to take the elevator to reach the only 3 stars in Taichung.

While the restaurant has an IKEA like aesthetic and is noisy, the creative, high end reinterpretation of Singaporean/SE Asian classics is daring, interesting and yup, delicious. Enthusiastic staff and parking on site.

Excellent dining experience! Been working in Singapore for 6 years and brought my family in Taiwan to this three stars restaurant, it was way beyond my expectations! The food was spectacular and the service was great! The lady who served last night was very friendly and after knowing I’m working in Singapore she started to ask me to guess the ingredients! Love it and totally worth the money! Will for sure want to come back and bring my family and friends here again!

My wife and I recently had lunch at JL Studio to celebrate a special occasion. We both loved the meal. We lived in Singapore for many years so we really enjoyed how the chef used SE Asia flavours in his creative dishes. I particularly enjoyed the fish dish that made you think of chicken rice! And the main course with a take on beef rendang. My least favourite course was the mushroom/baku teh dish. But I’m not that interested in Baku teh so that likely explains it. All in all a very enjoyable meal.