Aiyu jelly is an ingredient unique to Taiwan, and Taiwan is the only place in the world that can produce this plump and chewy delicacy. Aiyu jelly is a culinary collective memory for Taiwanese people. It has also made appearances in creations by chefs of MICHELIN-recommended restaurants, who showcase their creative interpretations in honour of this world-class local ingredient.

In this MICHELIN Guide exclusive, we sit down with Jimmy Lim, chef-founder of the world's first three-MICHELIN-starred Singaporean restaurant, JL Studio, about his restaurant's unconventional beginnings, putting Singaporean food on the world's culinary map, and the biggest influence of his life.

Find out what impressed our MICHELIN inspectors in the newly promoted starred restaurants.

For Jimmy Lim of three-MICHELIN-starred restaurant JL Studio, cooking doesn't have a formula or standard operating procedure, but it does has a core principle around his creation and require an attitude to always push the boundaries.

We celebrate Asia’s top female pastry chefs who are paving the way for the next generation.

Chicken rice with no chicken and tau suan encased in a sugar dome—Explore the memories behind Jimmy Lim’s soulful mod-Sin plates and the original dishes that inspired them.

Opening a Singaporean restaurant in Taichung was not a popular decision three years ago, but Singaporean chef Jimmy Lim persevered and became the only chef to be distinguished with two MICHELIN stars in the city. He tells us about what kept him on his path.