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A sweet & savoury combo with our Chinese New Year boxes.

LIMITED BOXES DAILY FOR PREORDER.

Chef Maxine has created a brand new slate of pastries, specially for the holiday season. Our CNY box contains 5 delicious pastries, available for pickup or delivery from 11am to 6pm on Tuesdays to Saturdays, and 11am to 3pm on Sundays. Place your orders latest by 3pm the day before. They're limited, so order early!

 

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.

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CNY Mixed Box

$40

CNY Sharing Boxes

From $28

 

BETTER YET, PICK BOTH AND GET FREE DELIVERY

Chocolate Hazlenut Tart

From $55

Housemade Spreads

From $15

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 CAKE

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
(COMING SOON)

WHAT'S IN THE BOX

 
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7" 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.



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.

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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

 

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.

$55 for 16cm (feeds 5-6 pax)

$80 for 20cm (feeds 8-10 pax)

 

Housemade Spreads

Savoury Spreads

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.

$28

$15

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!

$25

Sweet Spreads

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.

$15

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.

Cheese Mochi Puff

Pao de queijo filled with homemade herbed cream cheese, topped with bacon crumble and crispy onions