Pastry Chef Quits Michelin-Starred Restaurant To Open Japanese HDB Bakery Selling Takoyaki Buns, Durian Puffs - 8 Days Skip to main content

Pastry Chef Quits Michelin-Starred Restaurant To Open Japanese HDB Bakery Selling Takoyaki Buns, Durian Puffs

Tasty takoyaki buns, garlic bread & Mao Shan Wang puffs from $7 at Morimori Yogashi.

Pastry Chef Quits Michelin-Starred Restaurant To Open Japanese HDB Bakery Selling Takoyaki Buns, Durian Puffs

Mentaiko baguettes, durian-filled charcoal puffs and burnt cheesecake – these are a few of the trendy delights found at Morimori Yogashi, a takeaway bakery at an Everton Park HDB void deck.

From the exterior, the shop looks like a forgettable heartland bakery. It’s so nondescript it blends in with a no-frills fruit stall and sundry shop next door – a far cry from the too-cool-for-school vibes of granola shop Dearborn and other hipster cafes just a block away.

You’d never guess that its owner, Terrian Lim, used to be a fancy pastry chef. In April 2020, the 31-year-old left an enviable job at one-Michelin-starred Japanese-Italian restaurant Terra Tokyo Italian to sell affordable buns, puffs and cakes at his HDB bakery.

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