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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 sablé dotted with candied orange peels and crushed macadamia nuts for a classic crunch that always brightens the mood.

7


Chocolate, Orange and Macadamia Sablé

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 

Laminated brioche with actual cereal prawn rolled and baked in it. Kept true to zi char inspiration with fried cereal, curry leaves, chilli padi and a squeeze of mayo.

7

Cereal Prawn Feuilleté

Danish with a homemade chilli crab centre, topped with pomelo pulp and coriander for a refreshing lift.

8

Chilli Crab Danish

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

8

Caprese Croissant

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 gruyère cheese.

6.5 / 42

Bacon, Leek and Gruyère 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 Tart

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 Tart

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

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

48 / 66

Uber Goober Tart
(16 / 20cm)

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

40 / 54

Lemon Thai Basil Tart
(16 / 20cm)

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.

44 / 62

Violet Blue Tart
(16 / 20cm)

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
(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.

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

Milo-powered croissant wedged with milo pastry cream, chocolate crunch and a glorious mountain of Milo powder.

6.5

Bukit Milo

Black & white pairing of black sesame cream and coconut ganache, topped with sesame brittle for a nostalgic crunch.

6.5

Yin Yang Cruffin

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

6.5

Maple Pecan Cruffin

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

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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