Former Head Pastry Chef At Michelin-Starred Restaurant Launches Brand New Patisserie

In partnership with the celebrated pastry chef Maxine Ngooi, Ebb & Flow Group has launched its latest venture - Tigerlily Patisserie. Inspired by nature's finest produce, Tigerlily Patisserie employs classic French techniques whilst experimenting with Asian flavours to serve pastries that are refined and perfect for the modern palette.

“During the circuit-breaker, our dark kitchen team noticed an increasing interest in baked goods and desserts, especially for delivery and takeaway,” says Lim Kian Chun, Chief Executive Officer of Ebb & Flow Group, “Looking at that, we collectively felt that there was a gap in the market for baked goods with unconventional flavours, leading us to launch Tigerlily Patisserie.”

Helmed by Maxine Ngooi, former Head Pastry Chef at One Michelin-starred Vianney Massot Restaurant, Tigerlily Patisserie is inspired by her love for fresh produce and exploring new flavour pairings. “My goal with Tigerlily is to play with fun and interesting flavours whilst also working towards expanding the menu to include items such as entremets and celebration cakes! Freshly baked in limited quantities, Tigerlily Patisserie offers a Sweet Box and a Savoury Box which are perfect for any occasion; whether it be eaten alone or whilst celebrating with friends.”

Satisfying all your sweet cravings, the Sweet Box ($35) features the Chocolate Babka, made from brioche dough and braided with premium Guanaja 70% dark chocolate making it rich and utterly gratifying. We also have the Seasonal Fruit Galette which features the fruit in season on a crunchy buckwheat shortcrust pastry. The Sweet Box is also accompanied by the Maple Pecan Cruffin, a croissant-muffin hybrid, providing just the right amount of sweetness and crunchiness with its sweet maple cream filling and homemade pecan praline. For those craving flavours a little closer to home, the Mochi Blondie is made from the exceptional Valrhona Ivoire 35% white chocolate and macadamia nuts with a chewy mochi centre.

In the Savoury Box ($25) try the Rosemary Focaccia topped with confit pearl onions, caramelised tomatoes and green olives. For your daily dose of vegetables, we have the Vegetable Tart which showcases a variety of seasonal vegetables that are paired with a flavourful bell pepper romesco sauce. Satisfy your cheese cravings with the Mushroom Bacon Quiche featuring bacon, a wild mushroom medley, caramelised onions and perfectly balanced gruyere cheese. We also have a local favourite, the Curry Sausage Roll that features familiar comfort flavours with the inclusion of a Peranakan style curried pork sausage wrapped inside a perfectly flaky puff pastry.

Currently operating out of one of Ebb & Flow Group’s dark kitchens, Tigerlily Patisserie will be available at a dedicated location soon.

Tigerlily Patisserie is available to order at before 3 PM for next-day pick-up and delivery. Open from 11 AM - 6 PM from Tuesdays to Saturdays and 11 AM to 3 PM on Sundays.

Find us at:


Instagram: @tigerlilypatisserie

Facebook: @tigerlilypatisserie

About Maxine Ngooi

Maxine’s love for baking began in her family kitchen where she would earnestly follow her mother around intrigued by the sights and smells of her baking. But it wasn’t until her university years in Australia that she got inspired by the readily available fresh produce that led her to take up the art of baking.

With no prior culinary education, she first put on her chef’s hat in the two Michelin-starred Les Amis restaurant under the mentorship of renowned pastry chef, Cheryl Koh who she subsequently worked with to launch Tarte by Cheryl Koh. She then joined the ranks of three Michelin-starred Joël Robuchon Restaurant, and eventually joined Robuchon alumni, Vianney Massot’s restaurant as Head Pastry Chef. There, she created some of her well-loved signature desserts that she is known for today, such as the Beehive.

With a passion for discovering new flavours and experiences, Maxine has travelled around Australia to work at Brae, listed in the World’s 50 Best; and Masterchef Australia Reynold Poernomo’s Koi Dessert Bar. When the opportunity to launch her very own concept presented itself, Maxine believed that it was the perfect chance to fulfil her dreams and so Tigerlily Patisserie was born!

About Ebb & Flow Group

Tigerlily Patisserie is a concept of Ebb & Flow Group, a technology-driven food & beverage company based in Singapore. Ebb & Flow Group operates dark kitchens, develops proprietary technologies for the F&B industry and also brings to market innovative, original and inspiring brands and restaurants for our consumers to enjoy. Our investments include companies along the entire AgriFood value-chain who believe in our vision to create an ethical and sustainable ecosystem of businesses.

Our brands include The Dragon Chamber, Nasi Nuri, Kairos Caviar, Sunny Slices and Love Handle Burgers.

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