Lime Restaurant – The Ultimate Durian Buffet With Durian Savouries & Sweets, Unlimited Mao Shan Wang
This is one ultimate durian buffet like no other.
I must say that the kitchen team at PARKROYAL on Pickering’s Lime Restaurant has gotten quite adventurous with its “Thorny Temptations” buffet extravaganza.
(Click PLAY for video highlights of Thorny Temptations at PARKROYAL on Pickering.)
There are many hotels and restaurants taking full opportunity of the durian season to introduce seasonal durian cakes and desserts.
However, Lime Restaurant“Take a deep breath, and let yourself go.”
Other than more predictable favourites such as Durian Prata, Durian Pengat and Durian Pastries, get ready to have Durian with Foie Gras, Butter Durian Prawns, and Wok Fried Prawn and Petai with Sambal Durians.
Just to name a few unique-sounding ones.
The one head-lining component is the traditional durian stall right outside the restaurant, where you can have an all-you-can-eat treat of Mao Shang Wang.
If you are a big durian friend and have a bottomless appetite, then this is indeed value for its money.
Here are some of the 15 special durian dishes found at ‘Thorny Temptations’:
Butter Durian Prawn with Curry Leaves and Chilli Padi
Surprisingly, the Chinese style wok-fried dish turned out to be my most-liked savoury. Imagine the familiar salted egg prawns, but with the yolk replaced with durian fruit.
After deep frying the batter prawns, the combination with curry leaves and chilli padi would be further fried with durian, coating every piece with that sweet-bitter fruit.
Loved that the prawns were fresh and plump. All with wok-hei.
Poached Tiger Prawn, Durian Mousse, Quinoa and Crunchy Vegetables Salad
Beautifully presented like a round cake, this starter contained layers of durian mousse at the bottom (superfruit), followed by quinoa (superfood), then vegetable salad with poached tiger prawns.
You can choose to eat by the slice, or mix the combination up, where the durian would act like a form of cream cheese?
Foie Gras Torchon with Torched Meringue and Durian Powder
Never would I ever imagine Foie Gras and Durian coming together in the same dish. Add that sweet torched meringue.
My response after taking that first bite was… “Wicked”.
All three elements were creamy; each with its distinctive characteristic, and having them together would be a love-it-or-hate-it affair.
Wok Fried Prawn and Petai with Sambal Durian
Possibly another jaw-dropping dish, but this unexpectedly worked.
There was a subtle taste of durian on the undertone, perhaps covered up by the more intense and robust sambal.
Durian Ravioli with Sage and Garlic Butter
Martha Stewart would recommend ravioli drizzled with sage butter sauce, filled with cheese. BUT, this comes with durian. It got quite heavy for me, so I would recommend taking just a few pieces, especially if you want to save space.
Grilled Chicken and Durian in Tortilla
A light appetizer to welcome the summer season, the durian flavour is subtle.
Gulai Fish Curry with Fermented Durian
This is inspired by a fermented durian dish called “Tempoyak” found in Indonesia and Malaysia, in which the flesh of durian is mixed with some salt for three to five days for fermentation.
The addition of fermented tempoyak into curry is said to add distinct savoury flavour and aroma.
Prata with Durian and Gula Melaka
The crowd favourite, in which the savoury prata complemented the sweet durian. While the prata was thankfully not too oily, I wished it would have been crisper.
Pandan Crepes with Durian Mousse
Delectable crepe cake of paper-thin layers alternated with layered with mousse-like light durian cream. My favourite dessert of the lot.
Durian Cream Puffs
Choux pastries piped in with durian cream.
Durian Swiss Roll
Soft and creamy durian roll. I wished that the cake would have been more chilled. Personal preference.
Mini Durian Crumble
A tiny dessert which will hit that post dinner sweet craving.
A make your own dessert station, where you can add shaved ice, green jelly noodles, red bean, coconut milk, finished with a big scoop of durian pengat.
Deep Fried Durian Ice Cream
Crisp, piping hot deep fried ball contrasted with the cold, creamy fillings of ice cream. You know what they say about saving the best for last.
Don’t leave without eating this.
Pop-up Durian Stall
This should be a highlight to many. Remember to walk out of the restaurant to the back, where there is a traditional durian stall where chefs will wield their knives and pop open the king of all fruits in all its glory.
Yes, unlimited servings of Mao Shan Wang.
Also available is the D13 – which according to the Chef is more popular with tourists and people who are new to durians.
Considering that durian prices have risen quite a bit due to the increasing demand and adverse weather patterns, you can get your money’s worth right here. So remember to pace yourself.
The question is, should you go to a Durian Buffet?
If you are a durian fan, I think there is nothing really stopping you, because you can try your favourite fruit in so many different combinations you could have never imagined.
I suspect some could be like me – you are not a fan of durian, but don’t mind trying. I am also happy to mention that while about 30% of the dishes are durian-focused, there are other LIME signature dishes to try, from Hokkien Prawn Noodle Soup, Truffle Mac & Cheese, Lobster Risotto with Blue Swimmer Crab Meat, to 36-Hour Braised Australian Wagyu Cheek (on rotational basis).
Dates: Available 7 July to 2 September 2017 (Tues – Sun), Except Mon
Timing: 6.30pm – 10.30pm
Pricing: SGD88++ per adult inclusive of coffee and tea
SGD58++ per child between 6 and 12 years old (Children aged 5 years old and below dine for free)
Please be advised that the promotion’s end date might be brought forward to an earlier date due to the seasonal availability of durians.
PARKROYAL on Pickering, 3 Upper Pickering Street, Singapore 058289
Tel: +65 6809 8899
Email: [email protected]
* This entry is brought to you in partnership with PARKROYAL on Pickering, a PARKROYAL Collection hotel
September 19, 2018
September 19, 2018