top of page

As Tigerlily Patisserie's journey draws to a close on 30th April, don't miss your final taste of our pastries before we bid adieu.

WHERE ALL THAT BLOSSOMS 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.

TIMELESS FLAVOURS

With a heaping scoop of classical French methodology and a pinch of Asian persuasion, Executive Pastry Chef, Maxine Ngooi embodies a rosy marriage of timelessness and fresh harmony of flavours.

​

Every bake 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.
 

"You need to be fierce and assertive in the kitchen, but my pastries have a feminine touch."

"Tigerlily Patisserie might have risen to fame with its croissants when it first opened shop, but trust me when I say that there are no entremets in Singapore like Tigerlily’s."

HUNGRY GO WHERE

Executive pastry chef Maxine is a force to be reckoned with, working under big names like Joël Robuchon and Cheryl Koh. Baked in limited quantities, you’re spoilt with the best craftsmanship.

HONEYCOMBERS

"Another worthy café to put on your to-go list. Maxine’s fine-dining experience shows in her technically excellent mod French bakes and flavours that are refreshingly original."

TODAY

"You need to be fierce and assertive in the kitchen, but my pastries have a feminine touch."

Maxine Ngooi, Executive Pastry Chef

bottom of page