We're now at home in Joo Chiat.
350 Joo Chiat Rd,
Tuesday to Sunday,
9am to 5pm
+65 8887 0988
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!
WELCOME TO TIGERLILY PATISSERIE, WHERE ALL THAT BLOSSOMS IS JUICY & 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 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.
Selected whole cakes are available for pre-order on Tabletop.
The Tigerlily At-Home Suvival Kit