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A friendship spanning 25 years and a strong passion for cooking are only the beginning of what Chefs Julianna and Florence have in common. They also credit their shared culture and love for Peranakan cuisine for their dynamic chemistry. Both began cooking at a young age in the busy kitchens of their childhood home and grew up with the belief that a big part of their Nyonya identity lies in food. They are so passionate about food, particularly Nyonya cooking that even their travel itinerary consists of cooking classes. After being encouraged by many, they decided to share their love of the cuisine with fellow Singaporeans. When tasting Peranakan dishes, people try to put a label on it, describing it...

Felicien Cueff is the embodiment of culinary excellence and gastronomical experiences. With over 35 years of experience as a Chef in three-star Michelin restaurants in Europe and U.S.A, Felicien has received widespread critical acclaim internationally by anonymous and professional critics alike. He is the recipient of numerous culinary accolades and press features; his recipes have been featured on prominent websites, books and social media. Through each culinary establishment, Felicien has served as both executive chef and private chef to celebrities, dignitaries, and political office bearers, even in the French Presidential Palace, with his many culinary specialisations including European Fusion cuisine, French pastries, organic & gluten-free, and wine. Felicien has also conducted Champagne Masterclasses at top French restaurants and even innovated recipes together with prominent oncologists to fight cancer....

Terrian Lim developed an interest in pastries and desserts at the young age of 19, and this passion continues to burn stronger every day. A patissier boasting an amazing repertoire, he has been professionally trained directly under renowned and awarded pastry chefs from around the world and has worked in the kitchen of Singapore's iconic hotel Marina Bay Sands, a slew of luxury pastry shops and confectioneries, and even a Michelin star restaurant.   With over 12 years of experience and several noteworthy accomplishments under his belt, Chef Terrian set out to open his own venture - Morimori Yogashi, a patisserie with a melange of desserts, pastries, bread and cakes. As the brains and creative force behind it, he created a niche for himself by specialising in fusion masterpieces...