And so it is that chef Jimmy Lim of JL Studio in Taichung, Taiwan, has not been able to come home to Singapore since his son Jaden was born in Taiwan eight months ago.
The 42-year-old will soon be able to introduce the boy to his grandmother here. Lim will be in Singapore for a four-hands collaboration with chef Alan Chan of contemporary Chinese restaurant Cassia, at Capella Singapore.
The seven-course meal, priced at $350 a person, will be available for dinner on Nov 8, lunch and dinner on Nov 9 and lunch on Nov 10.
Both chefs will collaborate on the amuse bouches and desserts.
Chef Lim's two seafood courses feature abalone and Taiwanese fushimi peppers; and red grouper, chrysanthemum, Taiwanese bamboo shoots and caviar.
Chef Chan will offer three courses: double-boiled sea cucumber soup with red ginseng, fish maw and sea whelk; Hong Kong-style braised wagyu beef rib; and baked sesame puff filled with shredded French duck.
Speaking to The Straits Times from Taichung, chef Lim says: "When I have the opportunity to let more people know about what we are doing at JL Studio, I'm always up for it. I'm curious about how Singaporeans will find the food."
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