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A fine dining restaurant in Taichung where the chef grew up eating at his father's hawker stall in Singapore and never quite got over it. Three Michelin stars and a spot on Asia's 50 Best Restaurants, yet the animating idea is street food: childhood flavors pulled into a tasting menu format without being dismantled just to prove a point. The kaya toast dessert, served inside a frozen coconut shell, is the kind of thing that makes you stop mid-bite.
The awards strongest first
- Michelin Guide 3 Stars
- The 50 #50 · Asia's 50 Best Restaurants
One number, weighted & current 96
How we scoreThe dishes from the writeups
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Hainanese chicken rice
“The city-state's globally famous Hainanese chicken rice, for instance, is reinvented with seasonal Taiwanese fish poached in an aromatic broth”
The 50, 2026 -
Kaya toast
“Lim's version of Singapore's breakfast staple, kaya toast – a meal of toasted white bread with coconut jam, soft-boiled eggs and coffee – is as delightful as it is eye-catching.”
The 50, 2026 -
Satay
“Singaporean staples like satay and chilli crab are re-imagined in ingenious forms and textures that playfully subvert expectations.”
Michelin Guide -
Chilli crab
“Singaporean staples like satay and chilli crab are re-imagined in ingenious forms and textures that playfully subvert expectations.”
Michelin Guide
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The neighbors closest first
- Le Côté LM French Eat · 71
- Le Plein Taiwanese Eat · 69
- Isagi Japanese Eat · 69
- huist Taiwanese Eat · 69
- Vender Drink · 87
- Moment in Beijing Northern Chinese Eat · 69
- Dongyin Fisherman Seafood Eat · 69
- NIKU RYOURI FUKU Creative Japanese Eat · 69
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