Remember Lobsterfest 2015 that drove everyone crazy? The ultimate lobster buffet returns to Lime at PARKROYAL on Pickering for a second run, and the dinner buffet will take take centre stage at Lime every night from 27 May to 19 Jun 2016.
Using only the freshest Maine lobsters, you will be treated to a mind-boggling spread of these luxurious crustaceans prepared in many ways. Some popular cooking styles and flavours from last year will be making an appearance again this year, such as the Singapore Chilli Lobster and Black Pepper Lobster.
Of course, apart from the lobster features, you have your regular international buffet spread which includes fresh seafood on ice, signature Nyonya station and Lime’s iconic Matcha chocolate fondue fountain. Ready for The Ultimate Lobster Buffet in Singapore?
MAINE LOBSTER THERMIDOR WITH PERSILLADE CRUST
Among the new additions is this glorious Maine Lobster Thermidor with Persillade Crust. Because Executive Chef Deepak is trained in French cuisine, he has used his flair to create this mouth-watering lobster dish.
A Lobster Thermidor is essentially a French-style dish consisting of a creamy mixture of lobster meat, egg and brandy stuffed into the lobster shell. In this case, Chef Deepak mixed the lobster meat with mushrooms to create a nice textural bite.
We are especially fond of the persillade crust, which is a mixture of finely chopped parsley, garlic and herbs.
MAINE LOBSTER WITH SALTED EGGS
Salted egg is undoubtedly a crowd-favourite that just has to be part of every menu. Why, lobster with salted eggs sounds like a marvelous idea, too!
Tossed with curry leaves, cut chillies and tremendous amounts of flavourful salted egg, every bite is an explosion of flavours. Because the lobsters are tossed in a wok, you would be able to taste the wok hei - the fragrance of the essence of stir-frying over extremely high heat.
MAINE LOBSTER WITH TRUFFLED HOLLANDAISE AND ESPELETTE
Chef Deepak’s love for French cuisine has also inspired him to create the Maine Lobster with Truffled Hollandaise and Espelette.
As if creamy Hollandaise wasn’t great enough, truffle is added to enhance the sauce. When put to grill, every Maine lobster is nicely baked with a lovely charred fragrance. The slightly burned edges enhanced the taste too, and it is a complex and robust flavour altogether, though still very easy on the palate.
SINGAPORE CHILLI LOBSTER
Yes, yes and yes. Singapore is known for our chilli crab, but at Lime, you can enjoy the same cooking style in the form of lobsters.
The Singapore Chilli Lobster here is cooked just like a classic Singapore Chilli Crab, with a rich eggy chilli sauce base that is sweet and spicy. Best eaten with glistening deep-fried mantou buns – this is a given, yes?
BLACK PEPPER LOBSTER
Now, this isn’t for the faint-hearted. You must think it is “just” black pepper, but the lobsters at Lime are tossed in a great amount of intense black pepper sauce, producing a very robust and stellar taste that can get pretty addictive. Or it might just be too hot for you altogether if you are not fond of spicy food.
Either way, you have to give it a try. Those who are up for the spice game, go for seconds. Free flow is the deal, right?
LOBSTER BISQUE-BASED RISOTTO WITH MASCARPONE & LOBSTER MEAT
Words cannot completely describe our first taste of this risotto. It is an understatement to say that this risotto is delicious.
Chef Deepak first cooks the risotto rice perfectly al dente in a rich lobster bisque, and this coats every grain with flavour. He then tosses in fresh lobster meat and light mascarpone cheese and butter to create a smooth consistency.
When eaten warm, you would learn that the fragrance of the rice grains is subtle yet memorably sweet, and is very well complemented with the sweet-savoury mascarpone and lobster mixture.
LOBSTER MAC & CHEESE
Nobody says no to Lobster Mac & Cheese. This is a new addition to the lobster buffet, and the creamy goodness is one so well-balanced that it is impossible to resist. We had seconds, because the sweetness of the fresh lobster meat was so well complemented by the savoury cheese.
MANY OTHER KINDS OF LOBSTER DISHES TO LOVE
A returning dish is the lobster “luxe-sa”. The Nyonya-style noodle dish comes with a rather spicy and less milky base. While the usual laksa renditions are wonderful with cockles and fish cakes, we like the idea of having an extra lobster in ours.
There will be other lobster dishes at the lobster buffet too, such as poached lobster with Marie rose sauce, and lobster salad with exotic vegetables and wasabi aioli.
The usual dinner buffet spread at Lime will still be available during PARKROYAL on Pickering’s Lobster Buffet, with items such as artisanal cheese, cold seafood on ice, rotisserie meats, and the crowd’s favourite Matcha chocolate fondue fountain.
Lime’s Lobsterfest is available daily from 27 May to 19 June 2016 between 6.30pm and 10.30pm, priced at $99++ per adult with a complimentary glass of Lime’s signature Limenade.
To make your reservation for Lime’s Lobster Buffet, call +65 6809 8899 or e-mail [email protected]
Lime Restaurant
PARKROYAL on Pickering, a PARKROYAL Collection Hotel
3 Upper Pickering Street
Tel: +65 6809 8899
Buffet Dinner: 6.30pm – 10.30pm
Nearest Station: Chinatown/Clarke Quay
This post was brought to you by PARKROYAL on Pickering.