Cover Jimmy Lim of three-Michelin-starred JL Studio comes to Singapore for an exclusive pop-up with Cassia executive Chinese chef Alan Chan this November
Jimmy Lim of three-Michelin-starred JL Studio comes to Singapore for an exclusive pop-up with Cassia executive Chinese chef Alan Chan this November
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Everything you need to know about the seven-course affair between JL Studio and Cassia at Capella Singapore over three days
Ready your palates for the anticipated homecoming of acclaimed chef Jimmy Lim of JL Studio, the first Singaporean chef to earn three Michelin stars. From November 8 to 10, Lim is set to return to the Lion City for a spectacular collaboration at Cassia, a lavish Cantonese restaurant in the verdant grounds of Capella Singapore.
Joining him will be Cassia’s very own executive Chinese chef Alan Chan and together, they will unveil an exciting seven-course menu that beautifully blends the best of Taiwanese produce with exquisite Cantonese flavours. Seats are extremely limited as the exclusive pop-up is only available over four seatings.
Read more: Meet Jimmy Lim, the chef-owner of three-Michelin-starred JL Studio in Taichung, Taiwan
Above Acclaimed chef Jimmy Lim is the first Singaporean chef to earn three Michelin stars (Photo: JL Studio)
Acclaimed chef Jimmy Lim is the first Singaporean chef to earn three Michelin stars (Photo: JL Studio)
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For the uninitiated, Lim’s culinary journey is nothing short of inspirational. From humble beginnings helping at his father’s tzi char restaurant to cutting his teeth in some of the world’s most prestigious kitchens, including The French Laundry, Per Se, and Denmark’s Noma, Lim broke through with innovative culinary approach when he first opened JL Studio in Taichung in 2018.
Today, JL Studio is the first restaurant dedicated to Singaporean cuisine to earn three Michelin stars, giving prominence to reimagined renditions of beloved Singaporean dishes such as chicken rice and chilli crab.
Above The signature ikan assam pedas at JL Studio (Photo: JL Studio)
The signature ikan assam pedas at JL Studio (Photo: JL Studio)
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Here’s what gourmands can expect. Each course kicks off with a mouth-watering amuse-bouche, setting the stage for a meal that is as visually stunning as it is delicious. Think Boston Maine lobster, elegantly paired with pumpkin and starfruit; and a pan-fried scallop paired with stuffed minced shrimp and a drizzle of scallion sauce. The following dish anchors the popular Taiwanese fushimi peppers—showcasing the terroir of Taiwanese produce, with accompaniments of Furas rice wine and fresh abalone.
In case you missed it: A Taste of Home: Jimmy Lim on the local dishes he misses the most in Singapore
Above Cassia’s very own executive Chinese chef Alan Chan is a master at Cantonese cuisine with over 30 years of culinary experience (Photo: Capella Singapore)
Cassia’s very own executive Chinese chef Alan Chan is a master at Cantonese cuisine with over 30 years of culinary experience (Photo: Capella Singapore)
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Representing Cassia, Chan makes a strong appearance with the debut of his signature double-boiled Kanto sea cucumber soup, enriched with red ginseng root and fish maw. An expert in Cantonese cuisine with over 30 years of culinary experience, Chan’s double-boiled soup is second to none. Each sip is Chan’s fruit of labour; simmering to perfection for hours to create a depth of flavour that lingers long after the last spoonful.
Above Lim’s interpretation of Hainanese chicken rice at JL Studio (Photo: JL Studio)
Lim’s interpretation of Hainanese chicken rice at JL Studio (Photo: JL Studio)
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For mains, Lim highlights the delicate red grouper, adorned with nutty Beluga caviar, and textures of Taiwanese bamboo shoots, and chrysanthemum. Chan continues the thread with decadence, plating up a fork-tender braised Wagyu beef rib and a baked sesame puff, generously filled with succulent, shredded French duck confit.
The feast culminates in a trio of sweet finales, guaranteeing a refined taste of nostalgia. Indulge in superior bird’s nest paired with shine muscat and fromage blanc for a refreshing finish; a deep-fried egg yolk puff enriched with Bailey’s liqueur; and the mellow floral notes of Alishan Gui Fei oolong ice cream, accompanied by osmanthus jam and tea seed oil.
Above The lavish yet elegant interiors of Cassia at Capella Singapore (Photo: Capella Singapore)
The lavish yet elegant interiors of Cassia at Capella Singapore (Photo: Capella Singapore)
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With only four intimate seatings available—dinner on November 8, lunch and dinner on November 9, and lunch on November 10—at Cassia, this rare pop-up is certainly not your average meal. But rather, a fine opportunity to experience the convergence of two culinary titans over something truly special and delicious. Reservations are now open.
