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This year of the ox, the Tiger is in the house.

Chef Maxine has created a brand new slate of pastries, specially for the holiday season. Her Chinese New Year bakes draw from traditional, interpreted in freshly modern creative ways. The Mixed Box contains a selection of 5 complementing pastries, while her 7 festive boxes are perfect for sharing with the family. 

LIMITED DAILY BOXES FOR PREORDER

Available for pickup or delivery from 11am to 6pm on Tue to Sat, and 11am to 3pm on Sun. Place your orders latest by 3pm the day before.

Welcome to Tigerlily Patisserie, that blossoms all that is juicy and jubilant. Inspired by the delicate beauty of nature, Tigerlily forages the robust produce of each season to curate pastries baked with equal parts refined techniques and radiant flavours.

A heaping scoop of classical French methodology with a pinch of Asian persuasion, Tigerlily embodies a rosy marriage of timelessness and fresh harmony of flavours.

Every bake box is bloomed fresh daily in limited quantities, and is perfectly envisaged to enjoy whether with a quiet cup of tea or shared among friends and sprightly festivities.

 

 
 

BITE INTO OUR ARTFUL EDIBLES

Choose from our selection of bakes & spreads to suit your mood.

Chinese New Year 2021

CNY Mixed Box

$40

Festive Bakes for Sharing

VARIOUS PRICES

Signature Bakes & Spreads

Chocolate Hazelnut Tart

FROM $55

Housemade Spreads

FROM $15

CURRENT LIMITED SEASON

Chinese New Year Bakes

CNY 2021 Mixed Box

Contains one of the following

Hae Bee Hiam Pain au Lait

Lup Cheong Brioche Feuilleté

Char Siew Money Bag

Pineapple Cake

Black Sesame Mochi Brownie

 

$40

HAE BEE HIAM

PAIN AU LAIT

Milk bun stuffed with Tigerlily's homemade dried shrimp sambal

Also available as a box of 5 for

$28.8

LUP CHEONG

BRIOCHE FEUILLETÈ

Laminated brioche swirled with Dongguan dried sausages and caramelised onions

Also available as a box of 5 for

$30.8

CHAR SIEW

MONEY BAG

Featuring The Dragon Chamber's Iberico roast pork char siew, mixed with nuts and candied winter melon, encased in a filo money bag

Also available as a box of 5 for

$32.8

PINEAPPLE CAKE

Pineapple upside down cake, made with whiskey and a caramel of its own juices

Also available in 7"

BLACK SESAME

MOCHI BROWNIE

Black sesame brownie with a chewy mochi centre

Also available in 7"

Festive Bakes

MANDARIN ORANGE FINANCIERS

Dainty bars of almond gold, zested to life with fresh orange marmalade, brown butter and Japanese Kurozato sugar, and adorned with frills of oolong cream on top. Comes in a box of 5.

$28.8

LARGE PINEAPPLE CAKE

Pineapple upside down cake, but not as you know it. Pineapple and its juices reduced and caramelised, made bold with whiskey and fanned into a gorgeous pattern when flipped. Torched for a smoky detail then glazed with the pineapple caramel for a golden finish.



Available for sharing in a large 7 inch cake.

$38.8

LARGE BLACK SESAME

MOCHI BROWNIE

Here to greet the start of the year is Tigerlily’s new mochi flavour of the season. The timeless brownie is given a 2021 makeover, laced with a chewy black sesame mochi centre. Fudge-y with an earthy nuttiness, it’s a true delight with every bite.

Available for sharing in a large 7 inch square.

$36.8

HONG KONG-STYLE RADISH CAKE

Happiness is best enjoyed when shared and here’s a tray perfect for sharing from Chef Nicolas Tam, friend of Tigerlily and carrot cake shi-fu. Traditional steamed radish cake liberally loaded with a winning fry-up of preserved Dongguan sausage, Chinese liver sausage, dried scallop, shiitake mushrooms, shallots and lard.

Available for sharing in a large 7 x 5 inch tray.

Serving suggestion: Slice thickly to fry, and serve with Tigerlily’s Hae Bee Hiam for a spicy kick

 

$35

 
 

Signature Bakes

CHOCOLATE HAZELNUT TART

Crumbly chocolate pate sucree, homemade hazelnut praline, thick and rich dark chocolate ganache, all covered with smooth whipped milk chocolate cream, and finished with crispy cacao nib tuile

Maxine’s multi-layered Chocolate Hazelnut Tart marries the finest Nocciola del Piemonte Hazelnuts with exquisite Valrhona Araguani and Valrhona Jivara chocolates, for a divine, manifold sensory experience like no other.

16cm (feeds 5-6 pax)

$55

20cm (feeds 8-10 pax)

$80

Housemade Spreads

Savoury

FOIE GRAS PARFAIT

Rougie foie gras and fresh cream from Normandy, whipped together for a rich, silky spread, tempered by a sweet and sour plum wine gelee that keeps you coming back for more.

$28

SHIO KOMBU BUTTER

Whipped French artisanal barrel-churned butter studded liberally with Hokkaido shio kombu, promising Umami in every bite in an expression of land meets sea.

$15

SAMBAL HAE BEE HIAM

The same stuff used in our Hae Bee Hiam Pain au Lait, in a bottle. A traditional recipe of medium spice, sautéed for hours to release its flavours of chilli, lemongrass, dried shrimp, kaffir lime, shallots and garlic.

$18

Sweet

PEAR & QUINCE JAM

A ménage à trois of French pears, quinces and spices, simmered down into a full-bodied and balmy preserve. Best enjoyed as an accompaniment to cheeses or simply on warm slices of toast.

$15

HAZLENUT PRALINE BUTTER

Praline of Nocciola del Piemonte hazelnuts from the hinterlands of Piedmont, Italy that are prized for its intensely sweet, nutty yet delicate profile. Roasted, caramelised then pulverized into the luxurious butter that dwells in Chef Maxine’s Chocolate Hazelnut Tart - now available for scoops and licks!

$32

MAPLE PECAN PRALINE BUTTER

Just imagine, a fine praline of Texan pecans, kissed with a touch of maple, and blitzed into the nutty creamy pecan butter of your dreams. But why let your dreams be dreams?

$18

 
 
 

MEET THE LADY BEHIND THE BAKES

Maxine Ngooi

Executive Pastry Chef

Tigerlily Patisserie

Maxine’s love for baking began in her family kitchen where she would earnestly follow her mother around intrigued by the sights and smells of her baking. But it wasn’t until her university years in Australia that she got inspired by the readily available fresh produce that led her to take up the art of baking.

With no prior culinary education, she first put on her chef’s hat in the two Michelin-starred Les Amis restaurant under the mentorship of renowned pastry chef, Cheryl Koh who she subsequently worked with to launch Tarte by Cheryl Koh. She then joined the ranks of three Michelin-starred Joël Robuchon Restaurant, and eventually joined Robuchon alumni, Vianney Massot’s restaurant as Head Pastry Chef. There, she created some of her well-loved signature desserts that she is known for today, such as the Beehive.

With a passion for discovering new flavours and experiences, Maxine has travelled around Australia to work at Brae, listed in the World’s 50 Best; and Masterchef Australia Reynold Poernomo’s Koi Dessert Bar. When the opportunity to launch her very own concept presented itself, Maxine believed that it was the perfect chance to fulfil her dreams and so Tigerlily Patisserie was born!

Order for pickup or delivery.

AVAILABLE TUE - SAT, 11AM TO 6PM

AND SUN, 11AM TO 3PM

Our sweet and savoury boxes are limited.

So be sure to place your orders ahead of time.

 

Pickup at

39 Hong Kong Street

Singapore 059678

©2020 Tigerlily Patisserie.

A part of the Ebb & Flow Group.