Last Updated: June 28, 2017
With much greenery around and designed based off agriculture, PARKROYAL on Pickering’s hotel-in-a-garden concept is looking to turn some heads. Lime, the hotel’s signature open-kitchen all-day dining restaurant serves up an extensive spread of Asian flavours and contemporary international favourites in a lively theatrical mood.
A soothing colour palette of calm greens and natural wood, and accented with abundant light and glass around the restaurant, Lime provides a calm and tranquil atmosphere for patrons throughout their meal.
The layout is modern yet contemporary and pleasing to the eye. Lime boasts 3 open-kitchens for a more interactive dining experience.
Upon entering Lime from the front entrance, you are greeted by this huge green Matcha chocolate fondue fountain, a stark contrast to the usual dark brown fountains. I’ve heard people say they are scared to try it though due to its color, but the matcha is mild and complimented the chocolate well.
Bread baskets aplenty amongst salads and appetizers.
On a weekday lunch buffet, the seafood selection is pretty limited with only the usual fare of oyster, salmon and prawns.
Roast meats are also available for the more western tastebuds.
What is really unique to me in Lime’s buffet selection is the new introduction of a Peranakan kitchen led by chef Nancy Teo, and the subsequent nonya dishes available. I’ll be showcasing more of this Asian selection rather than the usual standard buffet items.
Kueh Pie Tie. Fill the little crispy pastry tart with as much turnips as you can stuff, and top it with prawn and the special Kueh Pie Tie chili.
Ayam Buah Keluak. A favorite of many Peranakans, there is even additional Buah Keluak paste on the side for that unique nutty flavour.
Sambal Assam fish. This spicy and sour tamarind flavour fish is yet another traditional nonya delicacy.
Nonya Chap chye. A stew mix of different types of vegetables like cabbage, black moss, mushrooms and bean curd stick. Other Peranakan items like Babi Ponteh, Itek Tim and Mee Siam is also available in the nonya spread. Fans of Peranakan strait cuisine will adore this buffet.
Har Cheong gai. The very common Chines Zhi Char item, yet this strong smelling fried mid-wing chicken is surprisingly good at Lime. Crispy with that powerful prawn paste finish that makes it outstanding.
Durian Pengat with gula melaka. Have to say I didn’t like Lime’s version as it wasn’t as creamy as I preferred.
Nonya kuehs. The dessert features these traditional snacks as well in addition to Western cheesecakes and chocolates.
Designed after the terrace rice fields, the unique architecture at PARKROYAL on Pickering is awe-inspiring to look at. Lime presents an international spread for its buffet and manages to add a spin with a Peranakan Nonya kitchen, which sets it apart from other hotel buffets. The Peranakan Kitchen runs till 31 August 2014.
Expected Damage: (Lunch) Mon – Fri: $45++, Sat: $48++ | (Dinner) Mon – Thur: $58++, Fri -Sun: $62++ | Sunday Brunch: $88++ or $128++ (with alcohol)