
A sweet and salty crunchy delight that won't have you stopping at one, these sablés promise a burst of flavour with its sesame-seasoned seaweed and pork floss bits.
$7
Seaweed and Pork Floss Sablé Breton

Nothing brings a smile more than receiving a box of beautifully packaged hand-made cookies - even more so when it's a trio of delightful assortments. Each cookie gift set includes a jar of Speculoos Cookies, Hokkaido Butter Cookies, and Chocolate Orange Macadamia Sablés.
$ 19
Cookie Gift Set

Classic poundcake folded with homemade pistachio paste and apricot bits. Glazed with a pistachio-tinged white chocolate and toppings of more apricot bits for a warming tartness.
$ 9
Pistachio Apricot Gâteau de Voyage

The Chocolate Poundcake gets a decadent update. Made with exquisite Valrhona 61% dark chocolate that give an intense but pleasant bitterness, finishings of crunchy cocoa crumble add a delightful crunch whether on its own, or with scoops of your favourite ice cream.
$7.5
Chocolate Gâteau de Voyage

Pretty in pink poundcake with a lift of calamansi juice and raspberry bits baked in. Glazed in raspberry white chocolate, raspberry crispies and dried calendula petals.
$6.5
Raspberry Calamansi Gâteau de Voyage

Chocolate sable dotted with candied orange peels and crushed macadamia nuts for a classic crunch that always brightens the mood.
$7
Chocolate, Orange and Macadamia Sable

Comforting butter cookie spirals made from Hokkaido Butter for a morning or tea-time treat.
$6.5
Hokkaido Butter Cookies

Speculoos cookies for a taste of holidays with your morning coffee. Based off traditional recipes, ours is rich in cinnamon flavour and spiced with a hint of grated ginger into a wonderfully caramelised and comforting crunch.
$6.5
Speculoos Cookies

Whipped French artisanal barrel-churned butter studded liberally with Hokkaido shio kombu, promising Umami in every bite in an expression of land meets sea.
$17
Shio Kombu Butter (200g)

Buttery decadence just as it suggests with a whip of sautéed nibs of crispy back bacon, whole grain mustard and French artisanal butter. Smoky with a chance of tart and downright indulgent. Perfect as a breakfast spread or a dinner opener on toasties.
$12
Bacon Butter (160g)
TAKE ME HOME

“Bear Claw” inspired croissant filled with homemade hae bee hiam (spicy shrimp paste). Topped with mayo, hae bee floss, sliced chilli and spring onions for an abundance of spice and crunch.
$ 7
Hae Bee Paw

Otah on a black croissant boat with homemade coconut frangipane and spicy mackerel otah from our neighbour, Joo Chiat Caphe. Topped with coconut mayo and bonito flakes for a sumptuous tropical taste.
$7.5
Otah Sampan

Chorizo, comté cheese, chilli jam.
$8
Chorizo & Comté Croissant-Wich

Tart with creamy mascarpone, honey and scatters of walnuts and caramelised onions. Finished with a whiff of blue cheese.
$6
Blue Cheese & Walnut Tart

A warming quiche centred with a medley of bacon, sautéed leek, caramelised onions and gruyere cheese.
$6.5 / $42
Bacon, Leek and Gruyere Quiche (Indiv / 7")
SAVOURY PASTRIES

Valentine’s Month Special - A surrender of strawberry compote, balsamic gel and genoise sponge in a heart-shaped elderflower mousse made with Valrhona Inspiration chocolate. Enamoured with gold flakes and petals for an extra touch of romance.
$13
Heart-Throb

Vibrant, fruity flavours of the tropics in one cake. Featuring banana sponge, caramelised bananas, passionfruit jelly, banana and passionfruit curd within a coat of mango and passionfruit mousse and decorations of “banana-skin” chocolate.
$12
Tropica-Nana

Heavenly marriage of pineapples and oolong perfect for Lunar New Year. Balancing tart and earthy flavours are layers of tea cremeux, pineapple compote and charred pineapples in tea jelly on a shortcrust pastry.
$ 11
Ool-ong Lai Tart

An all-round pistachio fun of homemade pistachio praline, frangipane, crispy feuilletine within a pistachio mousse ball.
$12
Pistachio Marimo

Terrazzo-inspired decadence of pink guava cream and jelly with cubed fresh pears, encased in elderflower liqueur pear mousse with a decoration of edible shapes.
Contains Alcohol.
$13
Pink Guava & Pear

Tigerlily’s signature citrus-bright hive of lemon, thyme and lychee honey jelly, light lemon sponge and honey parfait in a yuzu mousse encasing.
$15
The Beehive
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Tigerlily’s signature multi-layered chocolate heaven of Nocciola del Piemonte Hazelnut praline, rich Valrhona dark chocolate ganache, milk chocolate cream and a cacao nib tuille finishing.
$15
Chocolate Hazelnut Tart (8cm)
ENTREMETS

Vibrant, fruity flavours of the tropics in one cake. Featuring banana sponge, caramelised bananas, passionfruit jelly, banana and passionfruit curd within a coat of mango and passionfruit mousse and decorations of “banana-skin” chocolate.
$60 / $80
Tropica-Nana (14cm / 18cm)

Heavenly marriage of pineapples and oolong perfect for Lunar New Year. Balancing tart and earthy flavours are layers of tea cremeux, pineapple compote and charred pineapples in tea jelly on a shortcrust pastry.
$52 / $75
Ool-ong Lai Tart (16cm / 20cm)

Return of our fluffy and moist New Year staple. Baked upside down with caramelised pineapples and splashes of rum, flipped to reveal a gorgeous pineapple fan.
$39
Whole Pineapple Cake (7")

Blackforest Cake that alternates exquisite Valhrona Tulakalum 75% dark chocolate mousse, mascarpone whipped cream, chocolate sponge and Kirsch-soaked cherries.
$65/$90
Blackforest Cake (14 / 18cm)
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Tigerlily’s signature multi-layered chocolate heaven of Nocciola del Piemonte Hazelnut praline, rich Valrhona dark chocolate ganache, milk chocolate cream and a cacao nib tuille finishing.
$60/$85
Chocolate Hazelnut Tart (16 / 20cm)
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Terrazzo-inspired decadence of pink guava cream and jelly with cubed fresh pears, encased in elderflower liqueur pear mousse with a decoration of edible shapes.
Contains alcohol.
$65 / $90
Pink Guava & Pear (14cm / 18cm)

Tigerlily x Chin Mee Chin collaboration cake inspired by the iconic bakery's Kaya Toast that layers pandan sponge, Chin Mee Chin's signature Kaya spread and kaya crème diplomat with a finishing slather of salted buttercream.
$55
TGL X CMC Whole Kaya Cake

Limited edition only!
Holiday staple of a gooey and crunchy pecan filling sweetened with treacle, smokey hint of whisky on a buttery base.
$38
Pecan Pie (16cm)
WHOLE CAKES

Grilled croque monsieur with perks of kimchi, parma ham and an oozy triple cheese stack of brie, comté and caciocavallo.
$16
Monsieur Kim

Sourdough toast with kaffir mayo dressed prawn and crab salad, avocado, lettuce and finishing pop of tobiko.
$15
Ebi-Kani San

Split-top bun stuffed with pulled confit duck leg in hoisin mayo, and a refreshing crunch of mala pickled cucumber and carrots.
$16
5 Spice Duck Confit

Charred eggplant steak with sticky soy glaze, basil pesto, ricotta and arugula on sourdough toast.
$13
Eggplant "Unagi"
SANDWICHES

The
Menu
Bakes ready from 9:30am
Entremets and cakes ready from 11:00am

Kouign-amann with a tropical flair of banana caramel glaze and mango passion fruit curd. Finished with fresh mango cubes and passionfruit pulp.
$6
Tropical Crunch

Brioche swirls of brown sugar and oats cream. Rolled with homemade granola on the sides and a granola crown for the perfect breakfast crunch.
$6
Breakfast Brioche Feuilleté

Japanese sweets in a layered pastry with a matcha mochi and adzuki cream centre. Finished with tart yuzu cream and matcha crumble.
$7.5
Adzuki Chan

Return of our fluffy and moist New Year staple. Baked upside down with caramelised pineapples and splashes of rum, flipped to reveal a gorgeous pineapple fan.
$ 6
Upside Down Pineapple Cake

Signature Pain au Chocolat baked with an added layer of Piedmont Hazelnut frangipane and a generous swipe of hazelnut praline. Topped with more crushed hazelnuts for crunch.
$6.5
Chocolate Hazelnut Croissant

Tigerlily’s returning mochi flavour of the season - fudgey, earthy brownie with a chewy black sesame mochi centre.
$6
Black Sesame Mochi Brownie

Traditional Pain au Chocolat with homemade chocolate batons.
$5.5
Pain au Chocolat

Traditional Kouign Amann with sugary crust and caramelised edges.
$5.5
Kouign Amann

Almond praline-filled croissant draped with almond frangipane and slivers.
$5.5
Almond Croissant

Brownie with a chewy mochi centre with Valrhona Ivoire 35% white chocolate and macadamia nuts.
$6
Mochi Blondie

Buttery and flaky classic croissant.
$4.5
Croissant
SWEET PASTRIES

Natural levain-raised whole-wheat sourdough.
$9
Sourdough

Natural levain-raised white baguette.
$4.5