At just 19, Chef Terrian Lim stepped into the world of fine pastries with quiet determination and boundless energy. His early career saw him training in the kitchens of Marina Bay Sands, luxury pastry boutiques, and a Michelin-starred restaurant — where his craft was shaped by rigour, creativity and taste.
Fuelled by a deep respect for traditional pastry techniques and an instinct for innovation, Chef Terrian sought mentorship from some of the world’s most respected chefs:
* Chef Cédric Grolet – World-renowned pastry chef at Le Meurice, Paris
* Chef Koichi Izumi – World Pastry Champion and pioneer in Japanese pastry innovation
* Chef Stéphane Glacier – Meilleur Ouvrier de France Pâtisserie (2000)
* Chef Frank Haasnoot – World Chocolate Masters Champion (2011)
* Chef Gabriele Riva – Milan-trained chef and Nobu Group pastry consultant
Now with over 12 years of experience, Chef Terrian helms MoriMori Yogashi — a bakery where French finesse meets Japanese elegance and Asian soul. Each bake is a delicate balance of tradition and modern artistry, handcrafted to spark joy, warmth, and energy in every bite.