Enjoy dining without burning a hole in your pocket, no membership required
The Beehive ($15) was a pop of colour against the pastel hues of the cafe interior, with a sweet Yuzu mousse encasing (in the shape of a mini beehive, no less) filled with citrusy lemon sponge and honey parfait. Felt that the tartness and sweetness balanced each other out well and I couldn't help but take bite after bite.
Pink Guava & Pear ($13) was more mellow in appearance, and unfortunately, in taste as well. Very light in guava and pear flavour, and whatever I tasted was not to my liking. Perhaps I just don't gel with guava, so try it yourself to decide.
lemon thyme & honey jelly, lemon sponge, honey parfait, yuzu mousse
💡 Even though no discounts or set prices, the bakes are very reasonably priced for the quality and size!👍
📍: 350 Joo Chiat Rd, Singapore 427598
💰 : ~$10-20
⭐️ : 3.5/5
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Food —— Tried their new Apple Chai Danish and Otah Danish which are both well-sized for sharing 👍 For the price starting from $4.5 for plain croissant to $6.5 ish for specials, i will say their bakes are more worth it for an afternoon tea break than cakes 😉❤️ Splurged on the seasonal cold infused tea ($7) and wowwww it’s really refreshing and always a unique blend done in-house✨
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don’t mind a revisit when in the mood again, definitely know it won’t disappoint🥰
Beehive (S$15+)
Lemon, thyme and lychee honey jelly, light lemon sponge and honey parfait in a yuzu mousse encasing
Cute looking bee hive.
Love the crunchy honey parfait part.
Upside Down Pineapple Cake (S$6+)
Baked upside down with caramelised pineapples and splashes of rum.
Pretty in look with slices of pineapple fan out. Couldn’t taste the rum in it.
White (S$5+)
Tigerlily Pâtisserie
Address 🛖 : 350 Joo Chiat Road, Singapore 🇸🇬 427 598
Open 🕰️ : Tue - Sun : 9am - 5pm
Website 🕸️ : tigerlilypatisserie.com
Note 📝 : Got 10% service charge
Help yourself to the water at the counter
We recently tried the limited time CNY specials from Tigerlily Patisserie:
~TROPICA-NANA: Vibrant and fruity flavours in one cake! Featuring banana sponge, caramelised bananas, passionfruit jelly, banana and passionfruit curd within a coat of mango and passionfruit mousse and decorations of "banana-skin" chocolate.
~BERRY BLOSSOM: This was sweet and very refreshing! Genoise sponge, strawberry and suan mei (sour plum) compote. Coated in strawberry and lychee mousse with white chocolate petals for a CNY update of their Red Bauble.
~OOL-ONG LAI TART: Interesting combination of pineapples and oolong, with well-balanced tart and earthy flavours! Layers of tea cremeux, pineapple compote and charred pineapples in tea jelly on a shortcrust pastry.
~KONG BAK SCROLL: This was such a savoury and enjoyable treat! Featuring coffee braised pork belly with textures of hazelnuts, pickled onions and lettuce between croissant scrolls.
If these look and sound appealing to you, do check them out!
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