Cover Tigerlily Pâtisserie by pastry chef Maxime Ngooi will close on April 30 (Photo: Tigerlily Pâtisserie)
Tigerlily Pâtisserie by pastry chef Maxime Ngooi will close on April 30 (Photo: Tigerlily Pâtisserie)
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Here are the most beloved signature items you need to snag before Tigerlily Pâtisserie by ex-Les Amis pastry chef Maxime Ngooi closes down
Soon, Singapore will lose one of its most beloved pâtisseries. Tigerlily Pâtisserie by pastry chef Maxime Ngooi, which started out as an online store in 2020 before its brick-and-mortar space opened in Joo Chiat, announced on Instagram earlier this month that it would close on April 30. “It has been an incredible journey, not one without challenges, but infinitely filled with joy, laughter and the mouth-watering aroma of baked treats that overwhelm our shop everyday,” Ngooi said in the Instagram post, adding that as times have “evolved”, it was time “to retire Tigerlily to personally reset and explore new culinary adventures”.
The ex-pastry chef of Les Amis and Joël Robuchon made a name for herself with her intricately rendered pastries and desserts, which blend Asian flavours with European technique. With the loss of Tigerlily, Singapore loses one of its most beloved pâtisseries, so before we have to wait for more of Ngooi’s pastries, here are some of the best treats to snag before it closes down.
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1. Pink guava and pear entremet
Above Pink guava and pear entremet, a signature entremet at Tigerlily Pâtisserie
Pink guava and pear entremet, a signature entremet at Tigerlily Pâtisserie
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The pink guava and pear entremet has been around since the very beginning, and there’s a good reason behind its staying power. This treat comes with a shiny case of elderflower liqueur pear mousse, dotted with petals, nuts and silver foil to mimic the playful randomness of terrazzo tiles. Inside, you’ll find pink guava cream and jelly amidst cubed fresh pears, making for a sweet yet refreshing dessert you wouldn’t mind having seconds of.
2. The Beehive
Above The Beehive, a signature entremet at Tigerlily Pâtisserie
The Beehive, a signature entremet at Tigerlily Pâtisserie
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A fine example of Ngooi’s artistry, this entremet is literally shaped like a beehive, completed with a honeycomb-shaped tuile resting on its side. Underneath its yuzu mousse encasing, a lemon sponge is accompanied by honey parfait, lemon, and lychee jelly, lifted with the delicate fragrance of thyme.
3. Pistachio marimo
Above Pistachio marimo, a signature treat at Tigerlily Pâtisserie
Pistachio marimo, a signature treat at Tigerlily Pâtisserie
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Another treat that has been around since the start, the pistachio marimo was made for pistachio lovers. Taking inspiration from marimo algae, this furry green ball of a treat pairs joconde sponge with pistachio praline and feuilletine, all within a ball of pistachio mousse. The result is a delightful blend of crispy and soft textures with a touch of creamy decadence.
4. Chocolate and hazelnut tart
Above Chocolate and hazelnut tart, a signature treat at Tigerlily Pâtisserie
Chocolate and hazelnut tart, a signature treat at Tigerlily Pâtisserie
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Who can resist this classic flavour combination? For her signature chocolate and hazelnut tart, Ngooi sources Nocciola del Piemonte hazelnut to make the crispy praline, which is filled with a Valrhona dark chocolate ganache. Topped with milk chocolate cream and a cacao nib tuile finish, this treat is available as a small entremet, or as a bigger tart to be enjoyed with friends and family.
5. Whole kaya cake
Above Whole kaya cake, a collaboration between Tigerlily Pâtisserie and Chin Mee Chin
Whole kaya cake, a collaboration between Tigerlily Pâtisserie and Chin Mee Chin
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A collaboration between traditional confectionery Chin Mee Chin and Tigerlily Pâtisserie sees one of the most popular treats created for the store—the whole kaya cake. This multi-layered pandan sponge cake is spread with Chin Mee Chin’s iconic coconut spread and kaya crème diplomat, before salted buttercream finishes off this locally-inspired delight.
About
Ethan is a dining writer with Tatler Singapore. Trained in literary arts and filmmaking, their work has previously been published in Esquire Singapore, Men's Folio, and with the Asian Film Archive and the Singapore International and Film Festival, across a wide range of interests from gastronomy to fashion and arts criticism.
Work
Ethan writes about exciting news in the F&B industry, specialising in fine dining, exclusive spirits launches, and new restaurants. They are always looking for riveting voices to bring something fresh to an already-dynamic industry.
Follow them on Instagram at @faustiangourmand.
