When you see Echire butter next to a bread counter in a buffet, you know that the place don't stint on basic ingredients. 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.
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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.
Though the above desserts rotate regularly and thus may not be available by the time you visit, the matcha fountain is likely to greet you with welcome hands. The fondue is understandably very sweet, albeit much sweeter than the usual chocolate fondue since white chocolate was used as the base. But the green is such a refreshing sight that I wished more buffets would adopt this idea. Lap them up with bread, drizzle them in fruits or on top of the ice cream freshly made in-house (not imported from any mass-produced ice cream brands).
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 always love greens more than meats and it is great to see a wide selection of greens; from d-I-y salads such as baby spinach, frisee, romaine lettuces to warm vegetables like the sautéed leeks & mushrooms over smoked chicken breast. Some might frown on the idea of eating greens for buffet but why not? Especially when they are so fresh that they beat salad bars. One example is the plump, sweet and juicy vine tomatoes.
Moreover, there isn't a strict rule to stick to dressing as there are smoked salmon, pancetta, salami, bacon, assorted olives that would inject life to the plate. Not enough? There are always the delicious nonya chap chye, Bhindi Marsala and even the Sambal kachang Botal (Wing Beans in Sautéed Chilli with fermented Shrimps).
Moreover, there isn't a strict rule to stick to dressing as there are smoked salmon, pancetta, salami, bacon, assorted olives that would inject life to the plate. Not enough? There are always the delicious nonya chap chye, Bhindi Marsala and even the Sambal kachang Botal (Wing Beans in Sautéed Chilli with fermented Shrimps).
Red dill fish, indian style crab, Seared Duck Breast with Orange Sauce and Caramelized Butternut Pumpkin, Peranakan Chilli
Live Pasta section, Roast rib eye with red wine sauce, signature lime drink
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Herbs Roasted Baby Chicken and Seafood Fricasse with Grilled Asparagus and Tomato Salsa
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.
Lime Restaurant at Parkroyal Pickering
3 Upper Pickering Street, Singapore 058289