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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

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)

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)

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

Baguette

BREAD

©2021 Tigerlily Patisserie.

An original concept by the

Ebb & Flow Group.

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