This is for the barbecue lovers, yet still want to have your food in air-conditioned comfort.

Many of us love the experience of outdoor BBQing, yet hate to ‘suffer’ under the hot weather and smoke, and worst end up with burnt (and wasted) chao-tar food. We are after all, not professional chefs.

(Click PLAY for highlights of “Thrill of the Grill”.)

To resolve that ‘problem’, Lime Restaurant at PARKROYAL on Pickering has launched a NEW outdoor meat and seafood grill, where you can enjoy All-You-Eat Barbecued Food.

The only catch is that the special buffet has a limited run from Friday 5 to 21 Sunday October 2018, so you got to make your bookings soon.

The concept came about due to popular demand, as previous smaller runs of an outdoor grill proved to be popular with diners.

You get to pick and choose meats and seafood to be prepared, char-grilled by professional chefs – so you don’t end up under or overcooking.

All the chosen ingredients are cooked over authentic charcoal grills at the wooden-decked barbeque station, and diners can watch food being cooked and interact with the chefs.

The food will then be sent to your table for you to savour in the stylish interiors and air-conditioned comfort. There are also some seats for you to experience alfresco dining, best when there is a breeze in the evening.

Lime’s newly appointed Executive Chef Yap Wai Lunn has also shared that he added some Asian elements to literally spice things up, and therefore you can get interesting and varied choices such as Lamb Shish Kebabs, Chicken Tandoori, and Oysters with Kicap Manis sauce.

Wagyu Beef Cubes
Generally cooked till medium, the Wagyu Beef Cubes are likely to be the most popular barbecued item here – succulent and juicy especially when some of the fats has melted throughout the meat.

If you need more flavours to your meat, there is also a variety of Asian sauces to choose from.

Lamb Shish Kebabs
Not the most common buffet food in Singapore, but great that Lime has quite a selection there.

To get the flavours into the lamb, the meat is marinated long enough, then grilled hot and fast on skewers over moderate heat.

The chefs would also constantly turn the skewers to keep the heat consistent, until the pieces are slightly brown and charred on the outside, and still moist on the inside.

The tasty flavour is a combination of both the marinate and the lamb. And here’s a tip: this would go well with some salads from the buffet spread.

Pork Belly Char Siew
While the this is called “Char Siew”, the meat is actually cut to longer, square pieces, completed with aromatic marinated flavour.

While there was a good balance of fats to lean meat, I wished that the top layer could have more of a “crackling” for more contrast.

Chicken Tandoori
A dish of chicken leg marinated in yoghurt, lemon juice and other aromatic apices, then grilled on a skewer.

The good-old classic item had that luscious, smoky flavour; and I would recommend pairing this with some grilled vegetables and roasted corn on the cob to balance it out.

Seabass in Spicy Yellow Sauce
Cooked in an aluminium container and possibly not the most photogenic dish, this was in reality my favourite item that I would go seconds for.

Loved that soft, flaky fish with the mildly spicy kick with that touch of sweetness.

Sambal Marinated Squid
Perhaps you can save that one trip to Newton Food Centre, and enjoy the sambal sotong here.

The succulent squid (no rubbery textures here) was marinated with a special thick spicy sambal sauce, that could make you go ”Shiok”.

Oyster Kicap Manis
I have yet to have tried Oysters prepared like this – fresh ocean-trawled oysters added with Kicap Manis sauce.

This is an Indonesia-originated sauce, which is like a sweetened soy sauce with dark colour and thick syrupy consistency. It provides a distinct and unique Asian touch to the plump oysters, with its pronounced and sweet tang.

Clams with Kam Heong sauce
If you are into zhi-char dishes, you should be familiar with “Kam Heong” (金香) which literally translates as “golden fragrance”.

Typically used in Malaysian-style stir-fry, the spice blend includes dried shrimps, curry powder, shallots and garlic, therefore has a distinct fragrance, pairing very well with clams.

Just so that you get things clear, the outdoor barbecue grill is just one component of the extensive Lime buffet.

The interactive kitchens inside Lime will also feature a line-up of International specialties and local favourites such as Mushroom Risotto, Potato Rosti, Laksa Noodles, Chilli Crab Pasta, and Kueh Pie Tee.

Also save stomach space for desserts and rotational cakes such as the rich and luscious Peanut Butter Chocolate Cup with Gianduja Chantilly, Passionfruit Meringue Tart, Coconut Pandan Mousse, and assortment of Nonya Kueh.

Not forgetting about the iconic Matcha Chocolate Fondue Fountain.

”Thrill of the Grill” Dates & Pricing
The themed buffet is available daily from 5th (Fri) to 21st October (Sun) 2018, between 6.30pm and 10.30pm.

SGD88++ per adult inclusive of free flow coffee and tea SGD44++ per child between 4 and 12 years old.

“Thrill of the Grill” Promotion
Enjoy 10% savings on the total bill when you dine in a group of four paying adults or more (valid from Monday to Thursday).

Lime Restaurant
PARKROYAL on Pickering, 3 Upper Pickering Street, Singapore 058289
Tel: +65 6809 8899
“Thrill of the Grill” is available from 5th to 21st October 2018, between 6:30pm and 10:30pm

For more information, head over to:

* This entry is brought to you in partnership with PARKROYAL on Pickering.


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