FOOD & WINE

Capella Singapore Hosts 3 Michelin-Starred Chef Jimmy Lim of JL Studio This November

by Portfolio Magazine
01 Nov 2024

Mark your calendar for a 3-day collaboration between Chef Jimmy Lim of JL Studio and Chinese Executive Chef Alan Chan of Cassia.

Prepare for an extraordinary culinary collaboration as Capella Singapore’s Cantonese restaurant, Cassia, teams up with Taiwan’s three Michelin-starred JL STUDIO for a limited-time experience from 8 to 10 November 2024. This exclusive event will highlight a seven-course tasting menu crafted by Taiwan-based Singaporean Chef Jimmy Lim of JL STUDIO and Cassia’s Chinese Executive Chef Alan Chan. Together, they reimagine Asian cuisine with a blend of Cantonese precision, Taiwanese produce, and Singaporean soul.

Chef Jimmy Lim and Chinese Executive Chef Alan Chan

Chef Lim, celebrated for elevating Singaporean flavors on the global stage, brings an exquisite take on iconic dishes such as Hainanese chicken rice and chilli crab, innovating with ingredients from Taiwan’s rich farmlands. His dishes offer modern sophistication, like red grouper with Beluga caviar and bamboo shoots, while Chef Chan brings authentic yet innovative touches, including a Hong Kong-style braised Wagyu beef rib and a decadent baked sesame puff filled with French duck confit.


(Related: Building Luxury)

  • JL Studio - Ikan Assam Pedas
  • JL Studio - Hainanese Chicken Rice
  • Cassia's main dining area
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The journey begins with a Maine lobster amuse bouche and progresses through a symphony of flavors, blending Taiwanese ingredients and Cantonese artistry. Desserts close the meal with indulgent delights, including an oolong tea ice cream and a Baileys-infused deep-fried egg yolk puff.

This one-of-a-kind event at Cassia, priced at SGD 350 per person with an optional wine pairing, promises a refined exploration of Asian flavors. Reservations are essential, offering diners a rare chance to experience the creative fusion of two culinary masters.


For more information and to reserve, click here

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