Got lucky on a weekday at 2pm and tickled my tastebuds with the Pink Guava & Pear and Pistachio Marimo from Tigerlily Patisserie. After reading about the hype online, I can confirm that you must go before 2pm to get your favourite pieces because they do get sold out (had initially wanted to try the their anniversary cake Lychee Lily but I literally saw the last piece get sold right in front of my eyes).
Absolutely stunning visuals with an equally mesmerising interior. This cake is a winner on all fronts and I can see why they’ve made this also available in larger sizes. I was initially expecting this to be quite sharp given the combination of pink guava jelly and pear bits but it was on the contrary very light and refreshing! The gelatinous layer that surrounded the cake spelt nothing but fancy pansy with edibles that served only one purpose — to pique one’s curiosity and urge to quickly cut through the cake and savour the fantasy treat.
I would go so far as to say that this entremet is the most underrated piece of art Tigerlily Patisserie offers. Between the Pink Guava & Pear and the Pistachio Marimo, the latter ranked higher for me simply because I did not imagine that a single main ingredient, the pistachio, could be done in so many different ways and yet still come together cohesively and beautifully. Pistachio feuilletine, pistachio praline, pistachio sponge, pistachio mousse and pistachio powder. This is definitely one for the hardcore pistachio fan. Would love to have this in a cake form so I can have many, many more bites.
The Chocolate Hazelnut Tart surprisingly (in a good way) did not taste like the run of the mill Ferrero Rocher tart. I loved how the bitterness contrasted with the sweet chocolate cream on top, but what surprised me most, and I guess it’s where the bulk of my $15 went to, was the copious number of hazelnuts at the bottom of the tart!
Tigerlily’s lemon tart tries to distinguish itself from others with the addition of the Thai basil. While I really appreciate it, I felt that the basil flavour could come forward a little bit more. It was only ever slightly present when I bit into it. I would also have preferred a sturdier curd; the lemon curd here was a little too flowy for my liking. Not too sure if it was the result of being in room temperature for too long, so if you’re getting this alongside 3 or 4 other pastries, do take note.
I loved this Maple Pecan Cruffin! Despite its unprepossessing look, the insides of this cruffin promises a nice layer of pecan paste followed by maple cream custard. On paper it sounds overly sweet and surfeiting but I can guarantee you it isn’t! Honestly one of the better cruffins I’ve ever eaten. The cruffin itself was also rather flakey, much to my delight.
Alas, I think Tigerlily’s Kouign Amann is their weakest link out of all pastries and cakes that I’ve tried thus far. The staff will kindly toast the pastry upon order, but even that was not enough to give that satisfying feeling. I was really looking forward to biting into crispy layers of dough, but unfortunately what I got was a pretty dense pastry. The sweetness was just a little too much, with the sugar sticking easily to my teeth and overwhelming what is otherwise a perfect looking pastry.
The matcha latte was a good cup of latte to say the least. I would have preferred the milk to be slightly hotter as the latte is served lukewarm which does get cold easily under the air condition.
All in all, Tigerlily Patisserie has got some really marvellous creations and it is indeed worth the hype, and worth every cent you pay for. It is a cafe that you wouldn’t mind going back again and again, even braving the rainy weather for.
350 Joo Chiat Road
Tuesdays to Sundays: 9am to 5pm
+65 8887 0988
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