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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.

$ 20

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

Cinnamon and ginger-spiced thin shortcrust biscuits, perfect for the morning or midday coffee break.

$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 

Butter sautéed spinach and onion quiche with a custard of Gruyère bits in a cup.

$6

Sautéed Spinach & Gruyère Quiche

Italian inspired sandwich of Roma and sun-dried tomatoes, rocket and fresh bufala mozzarella with basil pesto and balsamic dressing.

$8

Caprese Croissant

Charred broccoli florets on a parmesan cream layered tart. Finished with fresh parmesan shavings, almonds and togarashi.

$6.50

Charred Broccoli & Parmesan Tart

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

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

Lemon tart with an Asian flair and freshness of Thai basil. Finished with a ring of lemon mousse and a white chocolate halo.

$11

Lemon Thai Basil Tart

Elements of peanut in praline, chantilly and creameux with Valrhona Dulcey. Centred with Kyoho grape jelly dome for a redefined classic in tart form.

$12

Uber Goober

Classic fresh blueberry tart but with a floral accent of homemade blueberry violet jam. Nestled atop a delicate creme diplomat layer and a nutty almond frangipane base.

$11

Violet Blue

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

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)

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)

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)

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

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

$6.50

Maple Pecan Cruffin

Peanut pancake (Apam Balik) inspired square of peanut butter brownie with a chewy and creamy corn centre.



$6

Sweet Corn & Peanut Mochi Blondie

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

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

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

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

Baguette

BREAD

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