Jimmy Lin Tyan Yaw- Asia’s One To Watch 2019

Chef Jimmy Lin Tyan Yaw picked as Asia’s One to Watch by Asia’s 50 Best Restaurants Awards

 

 

  • JL Studio Restaurant based Taiwan
  • Modern Singaporean cuisine
  • Trained in various Michelin starred restaurants around the world

More Taiwanese chefs. Other casual chefs.

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Chef Jimmy Lim opened JL Studio in 2017 with the main objective to offer his people with traditional Taiwanese food with an international touch

Chef Jimmy Lin is known for using Taiwanese produce, such as magao pepper from Hualien, vegetables and seafood, in his Singapore-inspired dishes. Lin worked in French fine-dining restaurant, Le Moût in Taichung for close to eight years.

JL Studio in Taichung, Taiwan, has been picked as the 2019 Miele One To Watch part of Asia’s 50 Best Restaurants Awards.

Singapore born chef-owner Jimmy Lim opened the minimalist 20 cover restaurant in 2017 where he combines traditional flavours from his homeland with refined cooking techniques in dishes like Chilli Crab, Nasi LemakCurry Puffs and Kueh Pie Tee. (see some dishes below)

The chef spent his childhood helping out at his family’s restaurant in Singapore before graduating from a local culinary school and spreading his culinary wings abroad. He spent several years honing his skills at Le Moût in Taichung as well as stints at The French Laundry in Napa Valley and Per Se in New York, as well as Noma and Geranium in Copenhagen.

Reflecting on his win chef Jimmy Lim said: “Having JL Studio named this year’s Miele One To Watch is a huge validation for myself and the team. Although we are a very young restaurant, this honour encourages us to continue challenging ourselves, striving for excellence and discovering new ways to reinterpret Singapore cuisine.”

Speaking of the award William Drew, Group Editor of Asia’s 50 Best Restaurants, said: “JL Studio celebrates Chef Lim’s culinary heritage and honours the authentic flavours of his childhood. The chef’s creativity, attention to detail and commitment to push the creative boundaries of gastronomy have made his restaurant a worthy recipient of the Miele One To Watch Award.”

 

 

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