Published on Wednesday, 17 October 2018 00:00
Written by Cheryl Teo Kai Lin
The charcoal, the smoke, and the maillard reaction are the trifecta traits of what makes grilled meat and seafood so irresistibly aromatic and delicious. And at this char-grilled meat paradise, there are no pretenses and no frills, just superior quality produces on grills.
Aficionados of char-grilled meats are in for a treat with the Holy Grill of all buffets in Singapore. Only from 5 to 21 October 2018, Thrill of the Grill makes its limited-time debut at PARKROYAL on Pickering where the outdoor grills are fired up and a wide variety of meats and seafood are flame-kissed to be served to customers seated in the comfort of the air-conditioned and luxurious dining quarters of Lime restaurant.
Thrill of the Grill makes its fiery debut at PARKROYAL on Pickering's award winning restaurant for only three weeks, spanning from 5 October (Friday) to 21 October 2018 (Sunday), as Lime restaurant's newly appointed Executive Chef Yap Wai Lunn continues blazing a trail for the Chinatown icon's food scene.
Some of the delectable savory and smoky char-grilled delicacies on the capacious Thrill of the Grill menu include Wagyu Beef Cubes, Lamb Shish Kebabs, Pork Belly Char Siew and Chicken Tandoori. The ocean washes into the grill too with seafood offerings such as Seabass in Spicy Yellow Sauce, Sambal Marinated Squid, Oyster Kicap Manis and Clams with Kam Heong sauce.
All dishes are char-grilled to the epitome of perfection over authentic charcoal grills at the wooden-decked barbeque station, enabling alfresco dining enthusiasts to venture outside and watch the chefs in action.”
If you need to take a break from the robust flavors of the grill, the interactive kitchens inside Lime will also feature a line-up of International specialties and local favorites such as Mushroom Risotto, Potato Rosti Laksa Noodles, Chilli Crab Pasta, and Kueh Pie Tee.
Wagyu Beef Cubes with Herb & Mustard
Wagyu Beef Cubes with Herb & Mustard
These Wagyu beef cubes are marinated in herbs and mustard before they are skewered and flame grilled. The exterior of the beef cubes are slightly charred which imparts a sweet and smokey essence. The big chunks of beef are extremely tender with an intense moistness and packed with juices, with a subtle fragrant hint of herbs and a spicy sharpness of mustard cutting through the full-bodied flavor of the wagyu.
Lamb Shish Kebab
The lamb shish kebabs are grilled to perfection and couldn't have been better than if we had ordered it from an authentic family restaurant in Turkey. The minced lamb meat molded to the bamboo stick was incredibly tender with each molecule of meat engulfed in the lamb's own natural earthy flavors, rupturing with a sweet deluge of juices in the mouth.
The chicken tandoori is crisp at its edges where the intense fire has burnt it but yet still packed with succulence. It is slightly spicy and bursting with flavors, with a faint whisper of creaminess from the yoghurt marinade.
Seabass in Spicy Yellow Sauce
The seabass white flesh is firm and dense yet fatty and delicate with a delicate clean-tasting wash of flavors leaning towards the sweet side. The spicy yellow sauce complemented the seabass very well with its garlicky flavors and spicy kick that aids in waking up the flavors of the fish.
Sambal Marinated Squid
The squid is springy and bouncy in texture with a tender bite. The squid's bitter charred bits beautifully coalesced with the sambal, giving a whoomph of smokiness to the shrimp paste chilli sauce and amping up its umami flavors. Biting down into the squid's flesh releases a flood of succulent juices that taste mildly like the sea.
Oyster Kicap Manis
The oyster bursts in the mouth like a water balloon, with its juices deepened from the grill which add a robust muskiness to the sweet, fruity, nutty and delicately briny surge of flavors. The kicap manis (Indonesian sweet soy sauce) boosts the natural sweet juices of the oyster.
Seafood on Ice Station
The cold seafood varies everyday depending on the best seasonal fish and shellfish that Lime can obtain. On the day of our visit, an underwater treasure trove of salmon sashimi, octopus sashimi, clams, Alaskan King crab, mussels and prawns were tantalizingly laid out on a long refrigerated ice bed.
Lime stocks up a sashimi boat with thick and fatty slices of raw salmon. Every bite of salmon can be likened to a fish made out of snow gently melting away on the tongue. The thick, pure-white streaks that course through the salmon's flesh are indicative of a superior grade fish, the abundant channels of fat in in each slice amplifies and brings the salmon's melt-in-the-mouth creamy decadence to a whole other level.
The octopus sashimi is springy and succulent, with a strong natural sweetness that hints at its oceanic origin.
The Alaskan King crab's shell cracks open with ease and its flaky flesh is malty and candy-sweet, the clams and mussels are plump, springy and juicy, and the prawns are sweet, fresh, and springy with an al dente bite.
Live Cooking Stations
Truffle Mushroom Risotto
This truffle mushroom risotto is cooked in small batches and served in a carved out hole of a parmesan cheese wheel. The risotto is extremely rich and creamy, inundated with the irresistible flavors of the musky truffles and the earthy mushrooms. Scrape as much parmesan cheese as you will like out from the bottom, as you scoop a portion of risotto, to add on to the rich creaminess of the dish.
The pan-fried rosti is savory, crumbly, crispy and perfectly seasoned. Pile on the sour cream to add a zesty refreshing creamy texture and bacon bits for that porky pop of saltiness.
Chilli Crab Pasta
Chilli Crab Pasta
Each stand of pasta is copiously coated in the thick, syrupy and turbid chilli crab sauce loaded with generous chunks of juicy and malty swimmer crab meat. The subtle spiciness of the sauce cuts through and balances out the sweetness in it, the two flavors are further heightened with a dusting of parmesan cheese that brings about a nutty cheesiness.
The laksa soup is full-bodied, thick, rich, creamy, spicy and fragrant, with a smooth and velvety texture. The luscious gravy contained just the right amount of spice to prickle the tongue with the perfect measure of coconut milk to balance out the spiciness and inculcate the soup with a delicate sweetness and fragrance. The dried shrimps are thoroughly infused into the gravy, suffusing the soup with its savory and umami crustacean flavors. The thick laksa broth thoroughly permeated and seeped into every molecule of the noodles, springy prawns, spongy tau pok, and rich quail egg so that each morsel of food was richly suffused in its spicy, hearty and full-bodied flavors. Feel free to customize your own bowl and let the chef know what you want in it.
The smokey wok hei aroma and flavors of this expertly fried oyster omelette are so intense that it is almost palpable. The chef has worked out the perfect balance of fried egg to fried starch, so that it contains just the right ratio of crispy egg to gelatinous and chewy starch. The fat and juicy oysters that are added towards the end of the cooking process imbue the omelette with a delicious musky brininess. Douse this hearty omelet with its signature chilli sauce served on the side that packs a punch of spice with an acidic sourness that perks up the palate.
Chinese Food Station
The Chinese food station will delight both locals and foreigners alike with the delicious myriad of popular Chinese dishes.
Char Kway Teow and Salted Fish Fried Rice
Clams with Kam Heong Sauce and Buffalo Beancurd with Sesame and Scallion
Curry Chicken and Roasted Pork with Leeks
Assam Curry Fish and Stir Fried Dou Miao
Doubled-Boiled Bak Kut Teh
The bak kut teh is presented in a giant thermal pot, so that diners can scoop out as much soup or pork ribs as they want. The soup is clear, yet extremely strong flavored with a sweet porky essence and a prickly peppery kick. The meat from the pork ribs is fatty and buttery, it slides off the bone with ease and practically melts in the mouth.
Toss up your own salad at the salad bar with many varieties of fresh greens, sauces, garnishes and cheeses to experiment with, or go for the ready-made salads that have been tried, tested and perfected by the chefs at Lime like the seared tuna with advocado salad, fruity cous cous salad, or the smoked duck cold pasta salad.
Ready made salads & DIY salads
DIY Singapore Rojak
There is even a section at the salad bar where you can whip up rojak, one of Singapore's most popular local dishes. Pick out the quintessential rojak ingredients of sliced cucumbers, cubed pineapples, tau pok and you tiao and toss them together with the sweet, umami and slightly spicy peanut sauce.
Round up your gourmet feast on a sweet note with Lime's psychedelic myriad of desserts. Stacked rows of rich tarts and puddings, six evolving ice cream flavors, countless jars of candies that range from ice gems to bubble gum meringue, chilled lemongrass ai yu, nonya kuehs, fruits, pastries, and an eclectic array of rich and exquisite cakes will definitely tickle the fancy of all different types of dessert lovers.
Top: Mango Passionfruit Mousse with Torched Meringue, Bottom: Tiramisu
The mango passionfruit mousse with torched meringue is a titillating amalgamation of sweet and zesty flavors that dance and and tingle on the tastebuds. The sugary-sweet torched meringue coats a creamy, fruity and tangy interior that has the texture of pudding. The sacchariferous quality of the light and fluffy meringue is contrasted by the refreshing, light and pleasantly sour mango passionfruit mousse that brings the cake together on a well balanced note.
The tiramisu consists almost entirely of soft and fluffy mascarpone cheese that is extremely light and fluffy yet ironically, creamy and rich, the perfect flavor and texture combination of an authentic Italian tiramisu. The crumbly biscuit base of the tiramisu is heavily infused with a sweet and bitter alcoholic finish. This is a delicious pile of velvety bliss that we can't get enough of.
Lemongrass Ai Yu
Assorted Nyonya Kueh
‘Thrill of the Grill’ is available daily from 5th to 21st October 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
Enjoy 10% savings when you dine with four paying adults or more, valid from Monday to Thursday only.
Prices quoted are in Singapore dollars and subject to 10% service charge and 7% goods and services tax.
Lime at PARKROYAL on Pickering
Address: PARKROYAL on Pickering, 3 Upper Pickering Street, Singapore 058289
Hours: 6:30am – 12midnight Sun – Thurs, 6:30am – 2am Fri – Sat & PH Eve
Tel.: +65 6809 8899
Hi, I'm Cheryl. I possess a joie de vivre spirit unique to my character, my expressions of euphoria are wild in nature and I approach life like one colossal party. I love venturing into the unknown and exploring all that is possible; from exotic foods to cliff-diving. When I am not seeking out something extraordinary to check off my bucket list, I love curling up on a comfy couch with a glass of wine and a book in hand. Follow my personal adventures in my blog here where I let loose of all inhibitions, voice my inner-most emotions, exult in all that is wonderful, unleash the monsters within, lose myself in beautiful reveries, reminisce treasured memories and curate recherché experiences.