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
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
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
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
Otah Sampan
Tart with creamy mascarpone, honey and scatters of walnuts and caramelised onions. Finished with a whiff of blue cheese.
$6
Blue Cheese & Walnut Tart
Tart of heirloom tomatoes baked atop tomato concasse with pickled artichoke hearts.
$7
Tomato & Artichoke 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
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.
$10
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
Perfectly flaky croissant-muffin hybrid piped with sweet-salty miso banana caramel, and topped with smooth decadent milk chocolate ganache.
$7
Banana Caramel Milk Chocolate Cruffin
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.
$7
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
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