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There’s a hot new pastry box (where bakers — largely home-based — sell assorted signature offerings in a handy package) on the market, yes another one. And the chef behind it comes with plenty of culinary cred. 28-year-old Maxine Ngooi started out as pastry commis at three-Michelin-starred Les Amis, moving on to pastry junior sous chef in the now-defunct three-starred Joël Robuchon Restaurant at RWS for two years. Her last post was head pastry chef for French outfit, Vianney Massot Restaurant, which had one Michelin star before it closed for good recently in June. She was approached by Ebb & Flow group — which owned Vianney Massot Restaurant and also casual concepts such as ​delivery Malay cuisine concept Nasi Nuri and vegan fast-food joint ​Love Handle Burgers​ — to start a bakery. Coincidentally, Maxine was toying with the idea of creating botanical-themed bakes with a nod towards Asian flavours, and thus a partnership was formed and Tigerlily Patisserie was launched on 29 August.

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