Tigerlily Patisserie Review: French Technique, Asian Flavours, Limited Daily Bakes (2026)
Worth the trip, if you accept the counter changes by the hour
Tigerlily is a Joo Chiat pastry shop run by executive pastry chef Maxine Ngooi, who trained in Michelin-starred kitchens and at Brae and Koi Dessert Bar. The work is French technique applied to Asian flavours and seasonal produce. The operating model is the thing to understand before travelling: bakes come out in limited quantities each day, so what is in the case at ten is not what is in the case at three.
you want pastry with real technique behind it and you can go early, or you are ordering tarts for delivery.
you want a specific item guaranteed, or you are arriving late in the day.
| Item | Price |
|---|---|
| Signature and seasonal pastries | At the counter |
| Delivery-friendly tarts | At the counter |
| Kouign-amann and viennoiserie | At the counter |
Is Tigerlily worth it? The math
The 4.3 across 449 reviews is the lowest in this batch and the reason is structural rather than about the baking: limited daily quantities mean a proportion of visitors arrive to find the thing they came for gone, and that lands as a three-star review about availability. Judged on the pastry itself the reviews are considerably warmer. The tarts are the part built to travel, which makes them the safer order if you are not going in person.
What they serve
- French-technique pastry using seasonal produce
- The Beehive, one of the chef's signature desserts
- Delivery-friendly tarts including Uber Goober, Violet Blueberry, Lemon Thai Basil and Signature Hazelnut Chocolate
- Tropical Crunch Kouign-Amann with banana caramel and mango passionfruit curd
Worth ordering
- The Beehive, the signature that people travel for
- The tarts, which are designed to survive delivery
- The Tropical Crunch Kouign-Amann
Good to know
What diners actually say
Technique and flavour combinations get the praise, and the chef's background comes up often enough that people clearly know it. The 4.3 is held down by availability rather than quality: reviews about sold-out counters and short opening are the most common complaint, followed by Joo Chiat parking. Going early is the practical answer, and the tarts are the item most likely to still be there.
Tigerlily Patisserie FAQ
Who is the chef at Tigerlily Patisserie?+–
Executive pastry chef Maxine Ngooi, who trained in Michelin-starred kitchens and worked at Brae in Australia and Koi Dessert Bar.
What is Tigerlily Patisserie known for?+–
The Beehive, one of her signature desserts, plus delivery-friendly tarts such as the Uber Goober and Signature Hazelnut Chocolate, and the Tropical Crunch Kouign-Amann glazed with banana caramel.
Why does Tigerlily sell out?+–
Bakes are made in limited quantities each day rather than to demand, so the counter thins as the day goes on. It is the most common subject of its middling reviews, and going early is the only real answer.
Where is Tigerlily Patisserie?+–
350 Joo Chiat Road, Singapore 427598.
More to compare
By the MoreBetter editorial team. How we check: we read the price off the venue's own page, quote it verbatim, and date it. If it moves, the badge date moves. Back to Reviews.