Usher in the Lunar New Year with some festive snacks and pastries freshly baked from Singapore’s homegrown café.
When it comes to pastries, sure, there are tons of bakeshops and cafés to choose from around Singapore. But there’s something about Tigerlily Patisserie that makes Singaporeans come back for more.
Breaking the mold in style, Tigerlily Patisserie offers an unforgettable experience with every treat served. As you take a leap into this new year, what better way to celebrate all the milestones reached and brightly welcome all the new experiences than to enjoy the prosperous treats that will definitely tease your palate—leaving you wanting for more and getting all excited for what else to come.
Here Are Tigerlily Patisserie’s Chinese New Year Sweet and Savory Pastries to Enjoy this Lunar New Year
Tigerlily Patisserie, led by Maxine Ngooi and launched by technology-driven F&B company Ebb & Flow, has made a name for itself with its whimsical presentations and intriguing flavor combinations. The festive entremets available for both dine-in and takeaway will surely add color to you and your family’s celebration of the Chinese New Year.
Here are some of Tigerlily’s special treats as you hop into the Spring Festival.
- Prosperity Roll
Savor the ultimate goodness of a croissant rolled with hidden treasures of sticky Nian Gao, pork floss, and seaweed! Brushed with an auspicious brush of red and edible gold flakes, you’ll surely crave for more.
- Pineapple Cake
Yes, it’s back! Tigerlily Patisserie’s beloved fluffy and moist New Year staple makes a return, bringing sweet life into the new year. Considered a favored fruit, this pineapple cake baked upside down with caramelized pineapples and splashes of rum, flipped to reveal a gorgeous pineapple flan, will literally bring fortune (“ong laiâ€) into your life!
- Hae Bee Paw
This “bear claw”-inspired croissant filled with homemade hae bee hiam or spicy shrimp paste will surely add taste to your new year. Finished with mayo, hae bee floss, sliced chili, and spring onions, expect to usher in an abundance of spice and crunch this year of the rabbit!
- Kong Bak Scroll
Why imagine the delectable goodness when you can relish the wonderful flavors of Kong Bak Pau combined with Coffee Pork Ribs with a crunch? Come to think of it, it’s not every day that you get to taste coffee-braised pork belly with textures of hazelnuts, pickled onions, and lettuce served in between croissant scrolls!
- Ool-Ong Lai Tart
What better way to celebrate the Lunar New Year than to serve the ool-ong lai tart—the heavenly marriage of pineapples and oolong? Balancing the tart and its earthy flavors are the layers of tea cremeux, pineapple compote, and charred pineapples in tea jelly on a shortcrust pastry.
- Tropica-Nana
Another entremets specially offered this Chinese New Year is the vibrant, fruity flavors of the tropics served in a special banana sponge cake. With caramelized bananas, passionfruit jelly, banana, and passionfruit curd, a coat of mango and passionfruit mousse, and decorations of “banana skin” chocolate, this delectable treat will have you looking forward to the best days of 2023!
- Berry Blossom
Sink your teeth into the delicately crisp velveteen entremet as homegrown Singaporean brand Tigerlily Patisserie brings in Berry Blossom. To say that this thoughtfully stacked cake is beautiful is an understatement. With a spring flower of genoise sponge and strawberry and suan mei (sour plum) compote topping the strawberry-coated and lychee mousse finished with chocolate petals, this delectable goodness is the perfect cake to welcome the Chinese New Year.
No doubt, these treats that are meticulously crafted for the Lunar New Year exude Tigerlily Patisserie’s exceptional generosity and sincerity in wishing you nothing but the best as you start a new chapter in this Year of the Rabbit.
Usher in the new year with good tidings. Make sure to shop ahead and make your reservations, as Singapore’s much-adored Tigerlily Patisserie will only be open up to 1 p.m. on January 21 and will be back to business on January 26.Â
