The long Chinese New Year (CNY) break is over, but that doesn’t mean the festivity has to end.
Enjoy the remnants of CNY at Tigerlily Patisserie — a bakery along Joo Chiat Road — with their limited edition CNY goodies.
Traditional CNY snacks are reinvented into intriguing entremets and viennoiserie.
Take the iconic pineapple tart for example. Instead of a simple combination of pineapple filling and buttery crust, the Ool-ong Lai Tart ($11) is reformed into a French pastry.
The mellower flavours of the shortcrust pastry — less buttery than the traditional pineapple tart crust — serves as the perfect base for the complex flavours. Pineapple is cooked into a compote; its tartness countered the earthiness of oolong cremeux. For the toppings, fresh pineapple cubes are charred, and topped with tea jelly and edible petals.
Its cake counterpart is a strong contender. The Pineapple Cake ($6) is baked upside down. Sliced pineapples are perfectly caramelised with a splash of rum, bestowing a smooth and fruity flavour upon it.
The aesthetic ones
The most Instagrammable of the six desserts, Tropic-Nana ($12) features vibrant flavours of tropical fruits. Your journey starts with a thin coating of pineapple and mango mousse, as your teeth sink into the fluffy layers of banana sponge, caramelised banana sponge, caramelised bananas, passionfruit jelly, and banana and passionfruit curds.
It’s tart and refreshing, with the passionfruit dominating your palate before the sharp flavours descends into a rounder, sweeter aroma.
With a similar template, the Berry Blossom ($12) features strawberry and sour plum.
Savoury pastries for a late afternoon snack
Kong bak pau meets coffee pork ribs in Tigerlily Patisserie’s Kong Bak Scroll ($12). A perfect lamination on the ‘pau’ led into a fork-tender coffee pork ribs. Earthy, fatty, with a touch of umami, its decadence is serrated by pickled onions.
Meanwhile, the Hae Bee Paw ($7) takes the form of a bear claw pastry. Its interior is filled with their house-made hae bee hiam (spicy shrimp paste). It might seem like they’re being stingy with the filling, but trust me, it’s potent enough. topped with mayo, hae bee floss, sliced chilli, and spring onions.
Tigerlily Patisserie has yet to announce when their CNY menu will be taken off the shelf. But one thing’s for sure — you should head down to the bakery as early as you can, as these hot commodities sell out quick!
Location: 350 Joo Chiat Rd, Singapore 427598
Tel: +65 8887 0988
Opening hours:
Monday: Closed
Tue-Sun: 9am-5pm
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*This article is written in partnership with Tigerlily Patisserie, but all opinions are of my own
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