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.
CNY Mixed Box
CNY Sharing Boxes
BETTER YET, PICK BOTH AND GET FREE DELIVERY
Chocolate Hazlenut Tart
CNY Bake Box
WHAT'S IN THE BOX
HAE BEE HIAM PAIN AU LAIT
Milk bun stuffed with Tigerlily's home made dried shrimp sambal
LUP CHEONG BRIOCHE FEUILLETÈ
Laminated brioche swirled with Dongguan dried sausages and caramelised onions
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
Pineapple upside down cake, made with whiskey and a caramel of its own juices
BLACK SESAME MOCHI BROWNIE
Black sesame brownie with a chewy mochi centre
CNY Sharing Boxes
WHAT'S IN THE BOX
7" 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.
Mandarin Orange Financiers (Box of 5)
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.
7x5" Hongkong-style Radish Cake
Happiness is best enjoyed when shared and here’s a tray perfect for sharing from Chef Nicholas 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, shiitake mushrooms, shallots and lard.
Serving suggestion: Dice up and fry with egg, and serve with Tigerlily’s Hae Bee Hiam for a spicy kick
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.
$55 for 16cm (feeds 5-6 pax)
$80 for 20cm (feeds 8-10 pax)
FOIE GRAS PARFAIT
SHIO KOMBU BUTTER
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.
Whipped French artisanal barrel-churned butter studded liberally with Hokkaido shio kombu, promising Umami in every bite in an expression of land meets sea.
HAE BEE HIAM
We know you can’t get enough of the umami spiced shrimp goodness of Hae Bee Hiam, so we’ve bottled up some of our home made sambal that’s within our Hae Bee Hiam Pain au Lait. Also makes a perfect complement to the Hongkong-style Radish Cake. Our traditional recipe is of medium spice, sautéed for hours to release its flavours of chilli, lemongrass, dried shrimp, kaffir lime, shallots and garlic. Hey bee-have, now there’s no need to fight over who gets to have some!
PEAR & QUINCE JAM
HAZLENUT PRALINE BUTTER
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.
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!
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?
MEET THE LADY BEHIND THE BAKES
Executive Pastry Chef
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!