Chef’s Bio

Profile of June Ka Lim
c/f Lapan Wellness Café
621, Jalan 17/8, 46400 Petaling Jaya


Introducing June Ka Lim,
Macrobiotic vegan chef and dietary and lifestyle counsellor.

June has pioneered the Malaysian organic food industry since 1993 and continues to advocate for the healing power of food through a macrobiotic and vegan lifestyle. She has founded and operates a macrobiotic food healing centre by the name of Lapan Wellness Cafe, which is located in Petaling Jaya, Malaysia.

The word “Lapan” is taken from the Malaysian language. It refers to the number 8 as a figure of infinity and an analogy to the sustainability of the cafe. It is also a symbol of June’s ongoing mission to teach and share her knowledge both domestically and internationally on how we can improve our health and wellbeing to achieve peace, happiness, and freedom.

June had completed extensive training in macrobiotic food healing in Europe, the USA, and Japan, and had authored 4 macrobiotic publications throughout her career. Apart from her home country of Malaysia, June has also gained widespread renown internationally and had been invited to share her macrobiotic expertise in Singapore, Thailand, Indonesia, Australia, China, Spain, and Italy.

June’s motto: Do not expect a harvest simply because you had sown the seeds. It is the consciousness of living in the present moment that is of the essence.


Managing Director of Woods Eco-cuisine Sdn Bhd
Director of Radiant Code Sdn Bhd
Executive chef at Lapan Wellness Cafe
Principal of Woods Macrobiotic Cooking Academy of Southeast Asia
Macrobiotic diet and lifestyle counsellor

Language proficiency:
English, Mandarin, Malay, Japanese


  • B. Com. NUS, (Business Management) Singapore
  • Certified Neurolinguistic psychologist, USA
  • Certified Aroma therapist, UK
  • Graduate of Kushi Insitute, Europe in Macrobiotic food healing and lifestyle
  • Graduate of Kushi Institute, USA in Macrobiotic food healing for serious diseases
  • Trained Vegan Chef at Institute of Culinary Awakening, Seattle, USA
  • Trained at The Natural Gourmet Institute in natural desserts, New York, USA
  • Trained at Pestalozzi, Germany under Master Bio Baker, Hanspeter Wibbet for organic bread & pastry making
  • Trained in Soto Zen food styling, Shojin Ryori at Fushiki An, Japan under Shojin Ryori ffffmaster Mari Fujii Sensei.
  • Graduate of Permaculture Design diploma course at Koanga Institute, New Zealand on sustainable agriculture and eco-village design 2012.
  • Trained at Bio-dynamic Agriculture Foundation basic course, Bellingen, Australia, 2014
  • Advance Certificate in macrobiotic food healing at Osaka Macrobiotic Association 2013.
  • Trained in Natural Building & Earth Homes, Thailand 2016
  • Advance Certificate in Professional Photography
  • Participated in the International Macrobiotic Master chef Teaching Programme 2018 in Milan, Italy

* Pioneer of organic industry in Malaysia

  • Founder of Reldex Sdn Bhd, the first organic food importer in Malaysia in 1989
  • Extensive macrobiotic diet and lifestyle counseling experience since 1993.
  • Founder of Woods Eco-cuisine Sdn Bhd, the first organic macrobiotic vegan restaurant and healing centre in Malaysia in 1993 (
  • Founder of Radiant Code Sdn Bhd, a general organic food importer and wholesale distributor in Malaysia in 2000
  • Founder of Hanspeter Bio Backerei, the first organic slow bread vegan artisan bakery in Malaysia in 2007
  • Founder of Woods Macrobiotic Cooking Academy of Southeast Asia in 2006
  • Founder of Kushi International Macrobiotic School Malaysia, 2018

Social activity:

  • Founded Dhama Drum Mountain Buddhist centre Malaysian Chapter in 1989 (
  • President, Dharma Drum Mountain Buddhist Centre, Malaysian Chapter, 1993-2001.
  • Vice-president, The Malaysian Vegetarian Society 1996.
  • Certified Chan Meditation teacher for beginners, Soto zen lineage under Zen Master Sheng-Yan from year 2000
  • Community leader for a Buddhist congress of 12,000 audience in 2001 in Kuala Lumpur for Zen Master, Dr. Sheng-yan’s visit to Malaysia


❖ Author of:

  1. Basic Vegetarian cooking booklet
  2. Basic vegan cooking,
  3. Macrobiotic for life
  4. A Taste of Zen: Soul food for Zen practitioners, Taiwan publication
  5. A Taste of Zen: Soul food for Zen practitioners, China publication
  6. The Essence of Macrobiotics (Published in Aug 2016, Simplified Chinese edition)

Columnist in various local newspapers and magazines

Public talks

Delivering regular public talks and cooking classes, both locally and internationally on macrobiotic lifestyle, diet and environmental health issues.

International talks conducted in Melbourne and Perth, Australia, Singapore, Kunming & Xiamen, China, Milan Italy, Jakarta Indonesia and Taiwan,

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