The Menu | Tigerlily Patisserie

Earl grey-fragranced classic pound cake glazed with earl grey white chocolate and finishing showers of blue cornflowers.

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.

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.

Raspberry Calamansi Gâteau de Voyage

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

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.

Speculoos Cookies

Festive rocky road of Valrhona Guanaja 70% dark chocolate paved with pistachios, hazelnuts, dried cranberries and figs.

Fruit & Nut Choc Slab

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

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.

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

Tigerlily’s ode to sakura season with a palm-sized capture of sake lees mousse, cherry blossom ganache, yuzu sansho curd and a beautifully preserved cherry blossom in sake jelly.  

$11

  Cherry Blossom Spring

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

Lemon Thai Basil Tart

ENTREMETS

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)

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 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

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