SG50 is probably the most important holiday on our national calendar this year. And as befitting for such an important festival, it's time to go "loco" over lobsters with Singapore's FIRST local Lobsterfest at Lime at PARKROYAL on Pickering. From now to 17th June and every Wednesday thereafter, you can tuck into mouthwatering Maine Lobsters in various styles ranging from lobster gratin to Peranakan Nyonya LOBSTER laksa!
Led by Executive Chef Vijay, the team will whip up more than 8 different kinds of lobsters starting from the Maine Lobster Tower on Ice, a magnificent ice building loaded with fresh steamed lobsters, stealing the limelight away from the oysters and sashimi.
But something more outstanding was the Wok-fried Black Pepper Maine Lobster that boasted good wok-hei and excellent aroma imparted by the use of curry leaves. One dish that might ring in some nostalgia is the Maine Lobster Kam Heong style. Meaning"golden fragrance" in Cantonese, this is said to be a Malaysian stir fry dish whose sauce base is a magical concoction of fiery bird eye's chilli, curry powder, curry leaves and soy bean paste. However, the gravy was short of the necessary fragrance that would imbue this dish with a sharper character.
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Nonetheless, there are still plenty of solid, comforting treats such as the Maine Lobster au Gratin with Tarragon Hollandaise sauce and the Grilled Maine Lobster with Garlic and Thyme. I love the unique pairing of hollandaise sauce instead of the usual cheese for the case of gratin as the savouriness balanced out the sweetness of the lobster without killing it with too much salt. 
There is also a much anticipated Peranakan Nyonya Lobster but this missed the bull's eye a little as it was not as piquant as I thought and the heat from the spice seemed to be concealed somewhere. Fortunately, a spoonful or two of the potent Sambal Chilli managed to lift the gravy in a good way. In fact, the portion is so big that it is highly advisable to share, though I noticed many people still empty the entire bowl by themselves!![]()
Baby lobsters might be small as they surely packed a punch with sweetness compacted into their petite shell. The Maine Lobster Pasta with Squid Ink Tagliatelle and Parmigiano-Reggiano is one such dish that proved that one should never underestimated the power of baby lobsters. The flesh is utterly tender and easy to chew.
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Cooked ala minute at the LIVE pasta station, you can be guaranteed a plate of piping hot pasta that might get you salivating as you stand in front of the chef watching it being prepared.
Cooked ala minute at the LIVE pasta station, you can be guaranteed a plate of piping hot pasta that might get you salivating as you stand in front of the chef watching it being prepared.
Despite the fact that it was the first day of this lobsterfest, the place was fully booked and the chefs were doing their best to cope with the huge demand for lobsters. I highly recommend you to place your reservation early as I was told that the response has been very good and seats are running out fast! While lobster takes the centerstage, there is plenty of food for you to explore and even a matcha fondue that I wish I can dive into. Click HERE to read more about my previous visit.
Also, do keep a lookout for special lobster dishes such as lobster pizza and lobster bisque with cognac as you claw your way through the extravagant buffet spread! Who knows? Maybe you will be luckier than me and catch a lobster dessert on your visit!
Lobsterfest is available at $98++ during dinner now till 17th June and EVERY WED thereafter!
Daily Dinner 18:30 – 22:30
Tel: +65 6809 8899
e-mail: lime.prsps@
PARKROYAL on Pickering
a PARKROYAL Collection Hotel
Tel: +65 6809 8899
e-mail: lime.prsps@
PARKROYAL on Pickering
a PARKROYAL Collection Hotel
3 Upper Pickering Street, Singapore 058289
Nearest MRT: Clarke Quay, Raffles Place, Chinatown
Facebook : www.facebook.com/parkroyal.pickering
Instagram @parkroyal pickering