{"id":52492,"date":"2019-09-02T07:33:08","date_gmt":"2019-09-01T23:33:08","guid":{"rendered":"http:\/\/rubbisheatrubbishgrow.com\/?p=52492"},"modified":"2019-09-02T06:41:05","modified_gmt":"2019-09-01T22:41:05","slug":"lime-parkroyal-on-pickering","status":"publish","type":"post","link":"https:\/\/rubbisheatrubbishgrow.com\/zh\/2019\/09\/02\/lime-parkroyal-on-pickering\/","title":{"rendered":"Lime Restaurant @ PARKROYAL on Pickering: Buffet of Zhng Hawker Food Including Alaskan King Crab Char Kway Teow, Lobster Hokkien Mee"},"content":{"rendered":"

\"\"We visited Lime at PARKROYAL on Pickering<\/strong> during their national day promotion, so the dishes now may differ. But when we were there, they were offering a spread of zhng<\/em> local favourites which included Alaskan king crab char kway teow<\/strong>, lobster roti jala<\/strong>, lobster Hokkien mee<\/strong>, and of course, one of Singapore\u2019s best loved dishes, chilli crab<\/strong>.<\/p>\n

\"\"
Chilli Crab<\/strong><\/figcaption><\/figure>\n
\"\"
Chilli Crab<\/strong><\/figcaption><\/figure>\n

The meat of the chilli crab<\/strong> is sweet and fleshy. Unfortunately the mantou that accompanies it is not crispy and therefore I did not feel satisfied even after mopping it up with the sweet and spicy chilli sauce.<\/p>\n

\"\"
Roti jala<\/strong><\/figcaption><\/figure>\n

The lobster roti jala<\/strong> is an interesting mix. The roti jala or net bread is prepared freshly on the spot and the turmeric-tinged bread with the texture of a fluffy pancake with crispy edges goes very well with the creamy chicken curry (not too spicy). But the lobster seems to be like an afterthought.<\/p>\n

\"\"
Lobster Hokkien mee<\/strong><\/figcaption><\/figure>\n

Following the trend to atas-fied the food, the lobster hokkien mee<\/strong> is nothing to shout about. The baby lobster flesh is rather bland and the noodles a little too salty. The saving grace for this dish is that it contains lots of lard. I don\u2019t care if my arteries are clogged – keto diet right?<\/p>\n

Ditching the usual way of serving oysters in hotel buffets, you can choose to douse the steamed oysters<\/strong> with three different spicy sauces, namely Thai chili, mala or sambal belachan.<\/p>\n

The oysters do not taste fishy on its own – but they are not as shiok as raw ones with a squeeze of lemon.<\/p>\n

\"\"
Alaskan king crab char kway teow<\/strong><\/figcaption><\/figure>\n

The Alaskan King crab meat char kway teow<\/strong> is cooked a la minute but it lacks wok hei<\/em> – that complex smokey aroma that flavours noodles when cooked in a wok under very high temperature.<\/p>\n

\"\"
Salmon sashimi<\/strong><\/figcaption><\/figure>\n

The buffet also comes with a selection of sashimi and sushi<\/strong>; kueh pie tee<\/strong> and DIY rojak<\/strong>.<\/p>\n

\"\"
Braised vinegar pork trotter<\/strong><\/figcaption><\/figure>\n
\"\"
Wok fried vegetables with sambal belacan<\/strong><\/figcaption><\/figure>\n

Some of the hot items like braised vinegar pork trotter <\/strong>and\u00a0wok fried vegetables with belacan<\/strong> are outstanding.<\/p>\n

\"\"
Carrot cake<\/strong><\/figcaption><\/figure>\n

The carrot cake<\/strong> (white) is ok; it looks better than its taste. You may customise it to your liking; more chai poh (preserved radish) or less sambal.<\/p>\n

There is also bak kut teh<\/strong> (but no pork ribs in sight when I poured myself a bowl of soup).<\/p>\n

\"\"
Various Malay and Peranakan kuehs<\/strong><\/figcaption><\/figure>\n

Moving from the mains to the desserts, there are hits and some misses. The pandan chiffon cake<\/strong>, which many Hong Kongers buy back for their friends, is fluffy and fragrant.<\/p>\n

Ending the meal with lemongrass aiyu with lemonade and longan<\/strong> is especially refreshing and cleanses the palate.<\/p>\n

\"\"
Durian chendol<\/strong><\/figcaption><\/figure>\n

There are also DIY ice kacang<\/strong>, chendol<\/strong> and nonya kuehs<\/strong> e.g. ang ku kueh<\/strong>, kueh dadar<\/strong>, kueh salat.<\/strong><\/p>\n

However, do not try the cheng teng agar agar<\/strong> – much too sweet.<\/p>\n

\"\"
Matcha chocolate fondue<\/figcaption><\/figure>\n

Overall, the food here is ok amidst a lovely ambience with space for large gatherings.<\/p>\n

\n

\u2018Loco Local\u2019 Buffet Price<\/strong>
\nSunday-Thursday: $68++ per adult; $34++ per child (4\u201312 yrs)
\nFriday-Saturday: $78++ per adult; $39++ per child (4\u201312 yrs)<\/p>\n

\n
Lime at PARKROYAL on Pickering<\/strong>
\n3 Upper Pickering Street Singapore 058289
\nTel: +65 6809-8899
\n6.30am to 11pm daily
\nfacebook<\/a>
\n\"\"<\/a><\/address>\n

Food: 5.5\/10
\nDecor\/ambience: 7\/10
\nPrice\/value: 5.75\/10<\/p>\n

\n

You may be interested in…
\n–Triple Three, Mandarin Orchard: Savour an Array of Classic Peruvian Cuisine with \u201cFlavours of Peru\u201d<\/a>
\n–Alley on 25, Andaz: $35 Lazy Breakfast Semi-Buffet on Weekends<\/a>
\n–Food Capital @ Grand Copthorne WaterFront Hotel: Fresh Durian by the River for Heritage Festival Buffet<\/a>
\n–Ginger at Parkroyal Hotel, Beach Road: The Wonders of Pincers<\/a><\/p>\n

\n

Written by Vanessa Khong<\/a>.\u00a0Vanessa is someone who enjoys checking out the local food scene. She believes the way to her heart is through her stomach.<\/em><\/p>","protected":false},"excerpt":{"rendered":"

Lime @ PARKROYAL on Pickering offers a buffet of upscale hawker food. 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