From the age of 19, young Asian Chef Terrian Lim developed strong passion towards pastries and desserts. He started working in the fine kitchen of Marina Bay Sands Hotel, several luxury pastry shops and 3 years in a Michelin star restaurant.
His pastry and baking skills further advanced under direct professional trainings from World Champion awarded chefs, namely:
-Chef Cédric Grolet, a superstar French executive pastry chef at iconic Le Meurice in Paris.
-Chef Koichi Izumi, one of the most influential chefs in Japan. Won the World’s Pastry Championship in 2006 and 2008, also the first Japanese prize winner at the prestigious World Chocolate Masters.
-Chef Stéphane Glacier, obtained prestigious title of Meilleur Ouvrier de France Pâtisserie in 2000.
-Chef Frank Haasnoot, a Dutch pastry chef and chocolatier with over 25 years experience, 2011 World Champion in pastry & chocolate at The World Chocolate Masters in Paris.
-Chef Gabriele Riva, one of the best traditionally trained pastry chefs in Milan, Ambassador for Cacao Barry, Executive Pastry Chef for various U.S. restaurants within Nobu Corporation and consulted with various Nobu Restaurants worldwide.
Now with over 12 years of experience, Chef Terrian Lim is the creative force in the kitchen of Morimori Yogashi, a patisserie with a fine variety of sweets, pastries, breads and cakes. He currently specializes in innovative fusion crafts of French, Japanese and Asian, blending both traditional and modernist techniques and flavours.
It is his intention and mission to satisfy you with his enthusiastic handcrafts that aims to make you feel happy and full of energy.