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Lime

3.4

Eatability rating

25 reviews

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AsianInternationalPeranakan

Excite your palate at Lime, a fresh dining destination located at the award-winning PARKROYAL on Pickering hotel. Experience the infectious energy of chefs wielding culinary magic from the open-concept kitchens as you enjoy a repertoire of savoury Asian dishes and International specialties from the a la carte and buffet selection. Take some time out at our street level bar and let our resident mixologists tempt you with a variety of their own creations or a classic favourite.

 


Lunch: Adult: $48++  Children(Six to 12 years old): $24++ (Monday to Friday)
         Adult: $52++  Children(Six to 12 years old): $26++ (Saturday)

Dinner: Adult: $62++ Children(Six to 12 years old): $31++(Monday to Thursday)
           Adult: $68++ Children(Six to 12 years old): $34++(Friday to Sunday)

Sunday Brunch: Adult: $98++= Non Alcohol $138= With Alcohol                                                  Children(Six to 12 years old): $49++

                                            

 

Mon - Thu: 06:30 - 00:00

Fri - Sat: 06:30 - 02:00

Eve of PH: 06:30 - 02:00

Sun: 06:30 - 00:00

LIME Bar:
Sun - Thurs: 12:00 to 00:00
Fri & Sat: 12:00 to 02:00

+65 68098899
$62 based on 20 submissions
Buffet (13 votes), Dinner (9 votes), After Work (6 votes)
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Lime Restaurant @ Parkroyal on Pickering

For the full review with uploaded photos and quoted prices:

http://www.thefoodnomads.com/2013/08/29/lime-restaurant-parkroyal-on-pickering/

The new Parkroyal on Pickering is colossal. A foyer rises a few stories to a ceiling of wavy inverted terrace in cream, gray, slate and sepia, the upper side of which becomes a podium that elevates the hotel blocks with yet more slender pillars. Forest canopies and shrubbery overrun every possible corner of the facade and it could well fit the vision of a post-apocalyptic city fortress. If you take my word for it, by apocalypse, I actually meant global warming – the new Parkroyal Hotel along Pickering road is a BCA Green Mark Platinum Award recipient. And the hotel’s international buffet at Lime Restaurant seems to share its vibes. Lime Restaurant, in looks, is not a foreign body like most hotel restaurants. The design focus is roughly the same, albeit reassembled: mirrors as walls, for light and heat scattering, in tetris-like Mondrian; fibreglass and teak counter tops; walls of blond wood strips in similarly terraced bands. Against the woven seats and the floor-to-ceiling glass exterior, the restaurant feels cavernous. Move to the bar and the mood feels slightly subterranean. If you prefer lounging, the sofas are right behind the buffet stretch. There are no partitions or delineation and the space does not feel disjointed in any way. In fact, no one seems to stick out in any way, even the odd hotel guest who orders a la carte quietly in a corner. And strangers are equally game to share tables at the longer communal tables at the chacuterie table or the dessert table.
Most other times, a garden or greenhouse should be what you’re getting. Starters surround a portion of a rectangular counter top in the centre aisle. Split-headed spotlight stands line the table, punctuated by pots of terragon, basil and bell papers. This is where you will find a humble selection of bread (densely packed with carbs but not as much flavor) and cheese – the cheddar-friendly Comte, a delectable semi-soft Tomme de Savoie, and the Kikorangi, a slightly astringent blue cheese.
Seafood here comes racked on an ice rampart, piked with pieces of driftwood. The Canadian Oysters are small but as they say, rather sweet. Just be careful with the occasional bits of sand (karma might have to do with it). There are also Tiger Prawns, Clams, and Mussels, all fresh and good.
The mains are all about the meat. Lamb Shank has a deep nutty stew. The meat has parted ways with the bones, puzzingly, as they fall short of being off-the-bone tender. The Braised Chicken Chasseur was much more yielding in texture. The sauce, while not as rich, was reasonably complex with a demi-glace base that bubbles thickly with the heat from the induction plates.

The HGW community like this place for...

  • key lime pie4 votes
  • Desserts3 votes
  • Durian Puree2 votes
  • tomato with buffalo mozarella2 votes
  • Kam Heong Crab1 vote
  • Mojito1 vote
  • Oysters1 vote
  • Read more Must-try Dishes
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Latest Community Reviews:
• 09 Mar 2015 • 2012 reviews • 256 followers

Good Quality Buffet

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Lime offers a good spread of buffet with quite a lot of variety.

At a recent visit, I started with the cold section of swordfish, tuna and salmon sashimi, scallops, oysters and mussels - all fresh on ice.

Other starters include smoked salmon, charcuterie cuts and even a jamon leg of ham.

Hot off the oven, do try the lamb chops, smoked duck, roast chicken or roast beef if you are a meat lover. On certain days, there is mud crab as well on offer.

At the hidden corner, the head chef brings out her skills with the peranakan options such as the kueh pie tee, chicken buah keluak and assam prawns.

For dessert, go for the durian pangat, cheesecake or chocolate cake if you are looking for something rich. Otherwise, go for the creme brulee or ching teng.

Overall, good spread with quality ingredients.
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• 07 Mar 2015 • 260 reviews • 8 followers

Peranakan Cuisine Calls the Shots

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When you see Echire butter next to a bread counter in a buffet, you know that the place don't stint on basic ingredients. For full review and pics, visit www.dairycream.blogspot.com

I've read some scientific research findings that say no human beings remember any events in the exact same way. I think this theory is highly applicable for buffet as everyone picked on different items on their plates. At this posh restaurant that turns into a beautiful romantic dining place at night, I would remember three things; authentic Peranakan cuisine, the cold cuts/salad corner, Matcha fondue and one more, the elite Echire butter. 

During buffets, most people would indulge in the seafood spread such oysters, sashimi or sushi. The assorted sushi here is by far, the freshest-looking and most colourful ones I've ever come across.

But I skipped those and started with the desserts (as usual). Lemon tarts, chocolate crunchy cake, mandarin orange, Creme Brulee, pistachio cherry financier cake, marble butter cake...etc. These did not stand out as much as the Pistachio Religieuse (middle), which are nasty little bombs that detonated pistachio cream liquid at the instant bite.

The next highlight is the Peranakan Spread that features traditional recipes from Chef Bibik Nancy, the matriarch of the restaurant who oversees the a Peranakan cuisine here. One should vacate space for the Babi Pongteh, Kueh Pie Tee and especially the Ayam Buah Keluak. The piquant dark red gravy that was ratcheted up a few notices with the spicy home-made belachan chilli.

I seldom mention about service in Singapore but the level of service here is so efficient and considerate that the staff deserved a pat on the shoulders. Of course, I couldn't resist the creamy and cheesy Seafood Fricasse with Grilled Asparagus and Tomato Salsa, neither could I NOT scoop some of the red dill fish with eggplants to my plate. That said, a single visit is definitely not enough to savour the dishes especially when the quality is so good.

And did I say I was already 200% full? I made a quick detour to get some bread and that superbly creamy Echire Butter before I called it a day.
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• 06 Mar 2015 • 355 reviews • 55 followers

International Buffet With Varied Signature Dishes

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Full Lime Restaurant review here: http://ivanteh-runningman.blogspot.sg/2015/03/lime-restaurant-tasting-session.html


Since opening in 2014, the PARKROYAL On Pickering Singapore Hotel has gained international acclaim for its lush sky gardens, reflecting pools, eco-friendly design, and towering tiers of greenery. Their in-house restaurant, Lime Restaurant, hasn't been lagging behind either; offering diners a vibrant, comfortable atmosphere, and serving a wide variety of cuisines on both their buffet and ala-carte menus, Lime Restaurant has been raking in the awards in recent years.

Ambience at Lime Restaurant is vibrant and welcoming. The spacious, open concept dining area is modern, comfortable, stylish, and welcoming, and the floor to ceiling windows offer a fantastic view of the busy streets. Lush greenery abounds, and spaces are thoughtfully carved out, while eco-friendly and environmental design elements adorn the place. I love how the desserts are displayed, setup to resemble a forest floor, and I also love how attractive the bar looks with all the liquor bottles displayed along the back. The various buffet sections are well separated, but the overall flow is rather disjointed.

Service at Lime Restaurant is pretty good, with staff greeting you upon entry, and walking you over to seat you. I also like that staff are very quick and efficient at clearing away empty / dirty plates, which is important in a buffet. They do upkeep a professional image, as befitting the Pan Pacific group of hotels, and are knowledgable on the buffet and ala-carte menus for the day. However, further queries into food or history will often be refered to the head chef, who will then make an appearance to elaborate.

Food at Lime Restaurant is varied, and the buffet includes Western influences from American, British, French, Italian, and Spanish cuisine, as well as Asian influences from Japanese, Chinese, Indian, Thai, Malaysian, Indonesian, Singaporean, and Peranakan cuisines. Buffet prices are comparable to buffets in other hotels, priced at SGD $68 ++ per person for dinner on a weekday, and SGD $98 ++ per person for brunch on a weekend. The ala-carte menu is available throughout the day as well.

Lime Restaurant uses Echire Butter!!! For those in the know, Echire Butter is the world's most exclusive butter, it has a delicate, rich, creamy, and distinctly tangy, sour, and sweet flavour, with a firm, yet supple texture, a remarkable spreadability, and a slow melt.

The Kam Heong Crab here is chef's signature creation, with a slight Indian inspired twist, resulting in a fragrant, savoury, mildly spicy dish that is bursting with flavour. Unique, and a welcome departure from the standard crab.

Peranakan cuisine features heavily at Lime Restaurant, owing to head chef Mdm Nancy Teo, a true peranakan matriarch who sees the kitchen staff as part of her family. The classic Peranakan main dishes here are very good, though the Peranakan desserts are outsourced.


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  • Standard Buffet Dining Seating

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