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Make it sweet or savoury with our Christmas boxes.

LIMITED BOXES DAILY FOR PREORDER.

Chef Maxine has created a brand new slate of pastries, specially for the holiday season. Each sweet or savoury box contains 4 delicious pastries, available for pickup or delivery from 11am to 6pm on Tuesdays to Saturdays, and 11am to 3pm on Sundays. Place your orders latest by 3pm the day before. They're limited, so order early!

 
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Welcome to Tigerlily Patisserie, that blossoms all that is juicy and jubilant.
Inspired by the delicate beauty of nature, Tigerlily forages the robust produce of each season to curate pastries baked with equal parts refined techniques and radiant flavours.

A heaping scoop of classical French methodology with a pinch of Asian persuasion, Tigerlily embodies a rosy marriage of timelessness and fresh harmony of flavours.

Every bake box is bloomed fresh daily in limited quantities, and is perfectly envisaged to enjoy whether with a quiet cup of tea or shared among friends and sprightly festivities.

 

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BITE INTO OUR ARTFUL EDIBLES

Choose from two of our thoughtfully created pastry boxes to suit your mood.

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The X'mas Sweet

$38

The X'mas Savoury

$32

 

BETTER YET, PICK BOTH AND GET FREE DELIVERY

Chocolate Hazlenut Tart

From $55

Housemade Spreads

From $15

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The X'mas Sweet

WHAT'S IN THE BOX

 

PISTACHIO ROSELLE BABKA

Sweet braided bun of Sicilian pistachios and candied roselle flowers

SUGEE CAKE

Traditional Eurasian semolina cake infused with rose and brandy

EGGNOG CUSTARD TART

Portugese-style tart with a bourbon-spiked eggnog custard filling

STÖLLEN

Stöllen studded with dried longans, candied mandarin peel and almonds for an Asian twist

The X'mas Savoury

 

WHAT'S IN THE BOX

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BEETROOT TART

Tart of Jerusalem artichoke, feta cheese, with a medley of red, golden, and candycane beets

SHALLOT BEEF CHEEK TARTIN

Upside down puff pastry tart of caramelised shallots and braised beef cheek

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DEVIL CURRY PIE

Traditional Eurasian curry baked into a pie

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CHEESE MOCHI PUFF

Pao de queijo filled with homemade herbed cream cheese, topped with bacon crumble and crispy onions

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Signature Bakes

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CHOCOLATE HAZELNUT TART

Crumbly chocolate pate sucree, homemade hazelnut praline, thick and rich dark chocolate ganache, all covered with smooth whipped milk chocolate cream, and finished with crispy cacao nib tuile

Maxine’s multi-layered Chocolate Hazelnut Tart marries the finest Nocciola del Piemonte Hazelnuts with exquisite Valrhona Araguani and Valrhona Jivara chocolates, for a divine, manifold sensory experience like no other.

$55 for 16cm (feeds 5-6 pax)

$80 for 20cm (feeds 8-10 pax)

 
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Housemade Spreads

Savoury Spreads

FOIE GRAS PARFAIT

SHIO KOMBU BUTTER

Rougie foie gras and fresh cream from Normandy, whipped together for a rich, silky spread, tempered by a sweet and sour plum wine gelee that keeps you coming back for more.

Whipped French artisanal barrel-churned butter studded liberally with Hokkaido shio kombu, promising Umami in every bite in an expression of land meets sea.

$28

$15

Sweet Spreads

PEAR & QUINCE JAM

HAZLENUT PRALINE BUTTER

A ménage à trois of French pears, quinces and spices, simmered down into a full-bodied and balmy preserve. Best enjoyed as an accompaniment to cheeses or simply on warm slices of toast.

$15

Praline of Nocciola del Piemonte hazelnuts from the hinterlands of Piedmont, Italy that are prized for its intensely sweet, nutty yet delicate profile.

Roasted, caramelised then pulverized into the luxurious butter that dwells in Chef Maxine’s Chocolate Hazelnut Tart - now available for scoops and licks!

$32

MAPLE PECAN PRALINE BUTTER

Just imagine, a fine praline of Texan pecans, kissed with a touch of maple, and blitzed into the nutty creamy pecan butter of your dreams. But why let your dreams be dreams?

$18

Pistachio Roselle Babka
Pistachio Roselle Babka

Sweet braided bun of Sicilian pistachios and candied roselle flowers

Pistachio Roselle Babka
Pistachio Roselle Babka

Sweet braided bun of Sicilian pistachios and candied roselle flowers

Cheese Mochi Puff
Cheese Mochi Puff

Pao de queijo filled with homemade herbed cream cheese, topped with bacon crumble and crispy onions

Pistachio Roselle Babka
Pistachio Roselle Babka

Sweet braided bun of Sicilian pistachios and candied roselle flowers

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MEET THE LADY BEHIND THE BAKES

Maxine Ngooi

Executive Pastry Chef

Tigerlily Patisserie

Maxine’s love for baking began in her family kitchen where she would earnestly follow her mother around intrigued by the sights and smells of her baking. But it wasn’t until her university years in Australia that she got inspired by the readily available fresh produce that led her to take up the art of baking.

With no prior culinary education, she first put on her chef’s hat in the two Michelin-starred Les Amis restaurant under the mentorship of renowned pastry chef, Cheryl Koh who she subsequently worked with to launch Tarte by Cheryl Koh. She then joined the ranks of three Michelin-starred Joël Robuchon Restaurant, and eventually joined Robuchon alumni, Vianney Massot’s restaurant as Head Pastry Chef. There, she created some of her well-loved signature desserts that she is known for today, such as the Beehive.

With a passion for discovering new flavours and experiences, Maxine has travelled around Australia to work at Brae, listed in the World’s 50 Best; and Masterchef Australia Reynold Poernomo’s Koi Dessert Bar. When the opportunity to launch her very own concept presented itself, Maxine believed that it was the perfect chance to fulfil her dreams and so Tigerlily Patisserie was born!

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Order for pickup or delivery.

AVAILABLE TUE - SAT, 11AM TO 6PM

AND SUN, 11AM TO 3PM

Our sweet and savoury boxes are limited.

So be sure to place your orders ahead of time.

 
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Pickup at

39 Hong Kong Street

Singapore 059678

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