
Earl grey-fragranced classic pound cake glazed with earl grey white chocolate and finishing showers of blue cornflowers.
$6
Earl Grey 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
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
Raspberry Calamansi Gâteau de Voyage

Comforting butter cookie spirals made from Hokkaido Butter for a morning or tea-time treat.
$6
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
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.
$16
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

Sautéed asparagus with parmesan shavings, smokey Jerusalem artichoke puree and tangy dill and lemon zested ricotta centred on a flaky danish.
$7
Asparagus & Jerusalem Artichoke Danish

Flaky brioche ring coiled with salty Chinese dried sausage bits and sweet caramelised onions.
$6.5
Lup Cheong Brioche Feuilletée

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 / $38
Bacon, Leek and Gruyere Quiche (Indiv / 7")
SAVOURY PASTRIES

A peachy Asian-influenced tart featuring SoGoodK’s Korean yellow peaches sourced from Hwasun, Wooldeung and Hessare. Poached then arranged in a blossom with a peach and hawthorn sphere, the tanginess is paired with an almond mousse and candied hawthorn that captures both essences of Singapore and Korea.
$15
Peach Garden

Afternoon treat in one with honey orchid dancong tea infused whipped cream and tea dust on top, tea infused caramelised Valrhona Dulcey 35% chocolate ganache on a shortcrust pastry.
$9
Cha Cha Tart

Blackforest Cake that alternates exquisite Valhrona Tulakalum 75% dark chocolate mousse, mascarpone whipped cream, chocolate sponge and Kirsch-soaked cherries.
$11
Blackforest Cake

An all-round pistachio fun of homemade pistachio praline, frangipane, crispy feuilletine within a pistachio mousse ball.
$10
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.
$12
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)

Lemon curd tart with an Asian infusion of Thai basil, encased in a shortcrust pastry and a finishing twirl of lemon confit.
$8
Lemon Thai Basil Tart
ENTREMETS

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.
$48
TGL X CMC Whole Kaya Cake

Blackforest Cake that alternates exquisite Valhrona Tulakalum 75% dark chocolate mousse, mascarpone whipped cream, chocolate sponge and Kirsch-soaked cherries.
$60/$88
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.
$55/$80
Chocolate Hazelnut Tart (16 / 20cm)

Lemon curd tart with an Asian infusion of Thai basil, encased in a shortcrust pastry and a finishing twirl of lemon confit.
$38 / $48
Lemon Thai Basil 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.
$60 / $88
Pink Guava & Pear (14cm / 18cm)

Limited edition only!
Holiday staple of a gooey and crunchy pecan filling sweetened with treacle, smokey hint of whisky on a buttery base.
$34
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.
$15
Monsieur Kim

Sourdough toast with kaffir mayo dressed prawn and crab salad, avocado, lettuce and finishing pop of tobiko.
$14
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.
$15
5 Spice Duck Confit

Charred eggplant steak with sticky soy glaze, basil pesto, ricotta and arugula on sourdough toast.
$12
Eggplant "Unagi"

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

The
Menu

Danish cup bursting with two textures of cherries - baked with warming peppers of cinnamon and ginger to bring out natural sweetness, and fresh halves for a bright tartness.
$5
Spiced Cherry Danish

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

Our signature brioche babka for the chocolate lovers with exquisite Valrhona Araguani 72% dark chocolate slathered braids.
$8 / $42
Chocolate Babka (Indiv / 7")

Perfectly flaky croissant-muffin hybrid piped with maple pastry cream, toasty pecan praline and a crunchy crown of caramelised pecans.
$6
Maple Pecan Cruffin

Traditional Pain au Chocolat with homemade chocolate batons.
$5
Pain au Chocolat

Traditional Kouign Amann with sugary crust and caramelised edges.
$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
Croissant
SWEET PASTRIES

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

Natural levain-raised white baguette.
$4.5