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Besides the majestic king crab, we often regard lobster as the king of seafood, prized for its juicy, succulent flesh. Whether it’s rock lobsters, Boston lobsters, or Australian lobsters, you can find them prepared in any style imaginable at Lime Restaurant over at PARKROYAL COLLECTION, Pickering.
Yes, you heard it right! The indulgent and wildly popular Lobsterfest is making its return! What’s the best part of it all? Guests who make reservations for 6 to 12 Jul 2026 can enjoy 20% off. So, what are you waiting for?
Exclusive for dinner only from 6 Jul to 6 Sep 2026, this luxurious lobster-centric buffet is set to spoil seafood fans silly with a scrumptious spread of all-new lobster creations, alongside crowd-favourite dishes that are back by popular demand. It’s no wonder that Lobsterfest still stands as one of Singapore’s most sought-after buffet experiences.
We explored the buffet offerings and experienced the gastronomic artistry of Executive Chef Alvin Leong and his kitchen brigade. We also relished cold appetisers from the seafood counter, tucked into freshly prepared lobster dishes at the live stations, and were blown away by the bold, exotic spices of the Asian-inspired lobster specialities.
What to eat at Lobsterfest 2026
As soon as we arrived, we were drawn in by the smoky whiffs of flame-grilled goodness emanating from the wood-fired Josper grill. Besides diving into the cheesy Boston Lobster Thermidor, we were blown away by the Flame-grilled Rock Lobster because… how can something so simple taste so divine?
With just light seasonings, we savoured the natural flavours of the flame-kissed rock lobster flesh, which was fresh, juicy, and brimming with the rich flavours of the sea. It didn’t even need a spritz of lemon — that’s how good it was! However, if sauces are your jam, then there are vibrant sauces such as Szechuan peppercorn sauce, truffle mayo, and cowboy butter available. The best part? They’re available daily!
An exclusive treat to look forward to on Fridays to Sundays is the Moutai Flambéed Lobster with Glass Noodles. By a stroke of luck, Chef Alvin was the one behind the station cooking for us, as we watched him work his magic. The pan was doused in flames as he added the moutai in for the finishing touch.
Tasting like a robust fish soup-style dish, the moutai added an intense punch of flavour that mellowed down with each sip of the broth, resulting in a heartwarming and comforting broth that paired exceptionally well with the lobster meat, kelp, and glass noodles.
Also happening on weekends, guests have the opportunity to taste the opulent Uni and Australian Lobster Tartare, where the chefs extract the Lobster’s chunky sweet flesh right in front of you.
The meat is then chopped finely and incorporated with creamy uni. It’s tossed in mustard ponzu before salmon roe and a dollop of wasabi are crowned atop. I loved how the tartare was presented in the spiky sea urchin shells, which gave me the chance to feel its trimmed thorns with my bare hands — talk about a sensory experience! The tartare was umami, rich, and savoury with a fiery punch from the wasabi.
If you’re only free to swing by from Mondays to Thursdays, the regular buffet selections are equally impressive. Over at the seafood-on-ice station, generous servings of fresh Boston Lobster and Korean Snow Crab greet you in abundance. Enjoy their natural sweetness as they are, awaken them with a squeeze of citrus, or dip the crustaceans into an assortment of sauces — the world is your… lobster.
Our palates were refreshed with the Lobster Truffle Kombu Soba, infused with a savoury-earthy hint, paired with lobster claw, cubes of lobster flesh, and the chewy soba.
You can get front row seats of the cool and ingenious robot arm preparing a bowl of their signature Pickering Lobster Laksa.
Complemented with tau pok, sliced fishcake, and quail egg, the laksa was finished off with chopped laksa leaves and sambal for a shiok, well-balanced bowl of lemak gloriousness.
Taking a bite of the Indonesian Lobster Curry proved a point — curry does go well with anything. Bathed in aromatic curry leaves, the full-bodied curry had a tinge of smokiness that harmonised well with the tender lobster. There’s also fiery Sarawak White Pepper Lobster that adds a mild heat to your palate.
It has never crossed my mind that lobster would be the perfect partner for biryani, but the Lobster Claypot Biryani proved otherwise. It pairs opulent lobster with fragrant, spice-laden basmati rice in a combination that simply rocked.
You can also try the Lobster Claw and Sotong Masak Hitam where umami-rich squid ink is tossed with stir-fried lobster claw and succulent squid.
Don’t forget to save some tummy space for other offerings such as the Langoustine Parmesan Wheel Risotto which was lusciously buttery, paired with langoustine chunks and cherry tomatoes. Trust me, you’ll go back for seconds!
Cap off your meal on a sweet note with desserts like the Durian Pengat, Chocolate Caramel Tart, Lychee Martini Cake, and an array of other delectable treats.
Who Lobsterfest is best for
If you’re a lobster lover, Lobsterfest is the perfect excuse to indulge in as much lobster as your heart desires. Beyond the classics, you’ll have the chance to enjoy lobster prepared in fresh, inventive ways across a range of cuisines.
How to get there?
Take the MRT and alight at Chinatown Station (NE4/DT19) which is the closest to PARKROYAL COLLECTION Pickering. Alternatively, a couple of bus services arrive at the Opp One Upp Pickering bus stop.
Do we recommend Lobsterfest 2026?
Yes, it goes without saying that seafood fans will fall head over heels for this buffet. From cold, fresh lobsters and lobster uni tartare to wonderful woodfire-grilled lobsters and Chinese baijiu-infused glass noodles with lobster, you can savour it all!
Click here to make a table reservation.
* This article is brought to you in partnership with Lime Restaurant.
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