Any party or high tea gathering would not be complete without cake. At Ginger.Lily, a botanical-inspired lounge and bar at Hilton Singapore Orchard, you’ll find some of the prettiest in town.
Executive pastry chef Cindy Khoo presents Artistry in Bloom, a meticulously crafted collection of Instagram-worthy nature-inspired cakes influenced by her culinary trip to Japan.
Following her extensive explorations of tea houses, renowned confectioneries, and immersive experiences in Kyoto, Osaka, and Tokyo, Khoo’s Artistry in Bloom reflects her deep appreciation for Japanese pastries and a rich heritage in classical French baking, resulting in a veritable feast for the eyes and innovative taste experiences.
Her creations are influenced by her journey through Japan’s rich culinary tapestry, which included visits to famous pâtisseries, like Pâtisserie RAU in Kyoto, masterclasses on traditional Japanese sweets with wagashi experts, and excursions to teamLab Planets (a museum where you walk through water, and a garden where you become one with the flowers), and the Tokyo Metropolitan Gardens.
The Artistry in Bloom collection is a poetic symphony of flavours and textures. Every bite embodies the botanical-inspired soul of Ginger.Lily, which is also known for its financiers and other artisanal cake slices.
The Sunflower (whole $75, small $12) evokes the sensation of a sun-kissed garden in full bloom. It combines bergamot-infused pain de gènes (a Genoise cake primarily composed of almond paste, eggs, and melted butter, with very little flour) with mango compote and mango mousse infused with alphonso tea.
Just as captivating is the Japanese sweet potato mousse paired with mandarin orange spiced compote, manuka honey, and hazelnut joconde sponge in the vibrantly purple Manuka Beni Haruka (whole $75, small $12).
If you’re a fan of strawberries, there is nothing more beguiling than the Strawberry Mochi Shortcake (whole $70, small $12), layered delicately with fresh strawberry compote, mochi, and whipped cream.
A chocolate lover’s dream comes true in Ginger.Lily’s Cacao Garden (whole $70, small $12). The indulgent cake incorporates a house-made botanique en fleurs 68 percent chocolate blend infused with red fruits and floral essences, chocolate génoise sponge and decadent chocolate ganache.
You can also indulge in an extraordinary assortment of chocolate bonbons ($36 for nine pieces) featuring the delicious flavours of caramelised hazelnut, raspberry licorice, yuzu jasmine, and Ginger.Lily chocolate.
In Reimagined (whole $80, small $12), there is a sense of avant-garde elegance in the delicate white tea roll with house marmalade, zesty sudachi mousse, and whipped ganache, a blend of flavours and textures that embody the signature style of the brand.
Those who love tea-time delights must try the Matcha Tea Roll ($48), consisting of Japanese matcha sponge and velvety mousseline cream, or the Gula Melaka Candied Ginger Roll ($48).
Ginger.Lily is located on Level 5 of Hilton Singapore Orchard. Prices are subject to prevailing service charge and GST.
