Lime Restaurant @ PARKROYAL COLLECTION Pickering - Elevates Dinner Buffet with Seafood Symphony

Lime Restaurant at PARKROYAL COLLECTION Pickering has recently introduced a refreshed dinner menu. Seafood Symphony, available daily, features a lavish spread, including an enhanced three-tier fresh crustacean tower alongside new cooked seafood dishes.

One of the key highlights is the three-tier crustacean tower. Initially a single tier, the spread has now been elevated to include Boston Lobster, Snow Crab, Chilean Scallops, Yabbies, Tiger Prawns, Black Mussels, White Clams, and Whelk.

Indonesian-Style Curry Crab 4/5

Pickering Slipper Lobster Laksa 4/5

The Asian Kitchen station continues to serve mouthwatering hot seafood dishes, showcasing bold flavours such as Indonesian-style Curry Crab and their signature Pickering Slipper Lobster Laksa. The laksa was robust, while I found the Slipper Lobster slightly overcooked.

Buah Keluak Black Duck 4.5/5

Known for their Peranakan spread, Executive Chef Alvin Leong has introduced a new speciality — Buah Keluak Black Duck. Swapping its usual brown exterior for an enigmatic black coat, the duck took on a subtle nutty nuance while remaining just as tantalising and succulent. It was served with a piquant chilli and calamansi sauce alongside the classic plum sauce.

Flower Clams in Collagen Broth 4.8/5

Steamed Mussels in White Wine Broth 4/5

One of my favourites was the Flower Clams in Collagen Broth. The broth was utterly delicious — aromatic, slightly milky, sweet, and savoury. I even grabbed some buns from the Bread Station to soak up every last drop. Another delectable creation was the Steamed Mussels in White Wine Broth, made even more flavorful with herbs and stewed cherry tomatoes.

Sous Vide Roast Angus Beef 4/5

Crispy Roast Pork Porchetta 4.5/5

The Western station offers hearty options like Sous Vide Roast Angus Beef and Crispy Roast Pork Porchetta. The latter stood out as one of the better versions I've had, with a perfectly crisp crackling and an even balance of fat and meat beneath the crisped skin.

Truffle Cream Parmesan Wheel Pasta 4/5

You'll also find comforting options such as Truffle Cream Parmesan Wheel Pasta.

Trio of Chocolate Fountains

The magnificent Trio of Chocolate Fountains takes the Dessert Station up a notch. They feature flowing streams of Dark Chocolate, Matcha, and Raspberry — perfect for coating marshmallows, strawberries, grapes, biscotti, and more.

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.


Lime Restaurant
PARKROYAL COLLECTION Pickering
3 Upper Pickering Street
Singapore 058289
Tel: +65 6809 8889
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Nearest MRT: Chinatown (DT, NE Line), Clarke Quay (NE Line)

Opening Hours:
Breakfast (Daily): 7am - 1030am
Lunch Buffet (Mon-Fri): 12pm - 230pm
Lunch Buffet (Sat-Sun): 1130am - 230pm
Cheers O'Clocl (Sat-Sun): 3pm - 5pm
Dinner Buffet (Daily): 6pm - 930pm

Direction:
1) Alight at Chinatown MRT station. Take Exit E. Walk to the junction of Upper Pickering Street and New Bridge Road. Turn right and walk to destination. Journey time about 6 minutes. [Map]

2) Alight at Clarke Quay MRT station. Take Exit A. Walk straight to the junction of Upper Pickering Street and New Bridge Road. Cross the road. Turn left and walk to destination. Journey time about 8 minutes. [Map]

Wagyu X @ Club Street - Launches Wagyu X Platters with Complimentary Sides

Wagyu X, the renowned Japanese steakhouse by Chef Masahiro Takada, has launched an exciting new addition to their menu: the Wagyu X Platters.

There are two types of Wagyu X Platters available: the Wagyu X Origins (Sirloins) ($180++), which is good for 2-3 guests, and the Wagyu X Major (Sirloins) ($370++), which is good for 4-6 guests. Carefully curated by Chef Masa and his team from over 100 beef varieties sourced globally, these premium platters feature exceptional cuts from three top beef-producing regions: the US, Australia, and Japan. A must-try experience for steak lovers!

Crab Stick Salad and Cherry Tomatoes

While waiting for dinner to begin properly, we were served a complimentary small snack of Crab Stick Salad and Cherry Tomatoes to whet our appetites and get us excited about our food.

Kabocha, 4.5/5

The Kabocha ($26) was adorably presented and also delicious! The contents of the mini pumpkin are cooked with a creamy béchamel sauce and caramelised walnuts, then filled back into the pumpkin shell, topped with mozzarella and parmesan cheese, and baked. The result is a sweet, creamy indulgence in each scoop and a beautifully golden, cheesy crust.

Tuna Steak 4.2/5

For the Tuna Steak ($24), sashimi-grade tuna is selected for its freshness. The sides are coated in sesame seeds and pan-fried. The steak is served with a dipping red wine apple sauce, which has a slight tartness that nicely complements the tuna.

Chilled Somen with Scallops 3.5/5

This dish was promising. It was a classic combination featuring smooth, chilled Japanese Somen Noodles ($26) tossed in a sauce of konbu, truffle oil, and truffle paste and topped with fresh scallops. The flavour was quite nice, but the dish was let down by either too little sauce or an uneven toss before serving. As a result, the somen did not have the silky texture I like and turned out slightly dry.

Wagyu X Major (Sirloins) 5/5

Then came the pièce de résistance of the evening — the stunning Wagyu X Major (Sirloins) Platter, featuring five premium cuts of beef that looked absolutely incredible. To make the tasting experience more fun and interactive amongst diners, Chef Masa invites guests to participate in a blind-tasting challenge, where they'll match each cut to its name and rank their favourite ones.

This platter consists of the following cuts:
· Wagyu X 250g
· Wagyu X Aged 250g
· Wagyu A5 Kyoto Hirai 160g
· USDA Prime MacClaren Farm Angus 300g
· Australian Wagyu F1 Stockyard 250g

1. USDA Prime MacClaren Farm Angus

The USDA Prime MacClaren Farm Angus comes from a five generation family-run farm in Texas known for its ethically raised, all-natural Black Angus beef. Each steak boasts exceptional marbling, and a juicy, tender texture.

2. Australian Wagyu F1 Stockyard

Coming from the other side of the world, the Australian Wagyu F1 Stockyard comes from a family-owned farm in southeast Queensland. The cattle are fed a nutritionist-approved special diet of steam-flaked grains and locally sourced feed products, contributing to its unique flavour profile.

3. Wagyu A5 Kyoto Hirai

This Wagyu A5 Kyoto Hirai was the cut everyone could easily recognise — the distinctive Japanese Wagyu, known for its luxurious, melt-in-your-mouth marbling. It offers an unrivalled flavour and a buttery texture that's truly in a league of its own. It would be perfect with rice, as the very high-fat content quickly makes it a bit rich.

4. Wagyu X Aged

5. Wagyu X

Wagyu X's signature offering is a unique Hokkaido breed, the result of crossbreeding a Kuroge Black Wagyu cow with an Aberdeen Angus bull. This blend combines the best of both worlds: the beautiful marbling that Wagyu is known for, together with the robust flavours of Angus beef. It's indeed delicious and less rich than the traditional Japanese wagyu cut. Wagyu X can also be further wet-aged for a more complex and more full-bodied flavour profile.

It's worth noting that while the meat is served medium rare by default, don't hesitate to request a more well-done version if that's your preference! Our table found the platter too rare for our liking and sent it back to be cooked to medium. We certainly enjoyed it even more once it was just right for our comfort level.

You can also order a wide variety of side dishes to complement your meal, such as mashed potatoes, onion rings, mushrooms, cucumber, charred asparagus, white rice, Japanese tomatoes, and more.

Agedashi Tofu 4/5

The first side dish we tried was Agedashi Tofu ($16), a Japanese side dish that I really enjoy. It arrived piping hot, with a light and crispy batter that was spot on.

Beef Tallow Fries 4.5/5

The Beef Tallow Fries ($16) might look like ordinary shoestring fries at first glance, but they are absolutely delicious! Cooked in beef tallow, they're wonderfully fragrant and incredibly crisp. Lightly seasoned with salt and furikake, they have an irresistible crunch that keeps us reaching for more. We found ourselves running out of fries before we realised it!

Horenso Gomaae 2.8/5

The Horenso Gomaae ($16) features blanched spinach that's cooled and mixed with brown sugar, salt, sesame, olive oil, and furikake. The dish was a refreshing break after so much meat, but it felt too simple for the price.

From now until 28 February 2025, Wagyu X is celebrating the launch of its Wagyu X platters with limited-time promotions. Enjoy complimentary sides and a return voucher for your next visit.

· ⁠Wagyu X Origins (Sirloins) ($180++) – Free 1 Side (Beef Tallow Fries)
· ⁠Wagyu X Major (Sirloins) ($370++) – Free 2 Sides (Beef Tallow Fries, ⁠Horenso Goma Ae)
· Return voucher with purchase of any Wagyu X Platter: 20% off appetisers, sides & desserts

Photographed and penned by Shermine. Through her pictures and stories, she shares her journey of savouring new flavours and experiences. Note: This is an invited tasting.


Wagyu X
82 Club Street
Singapore 069450
Tel: +65 8795 6664
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Nearest MRT: Chinatown (DT, NE Line), Telok Ayer (DT Line), Maxwell (TE Line)

Opening Hours:
Daily: 11am - 3pm, 5pm - 10pm

Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Turn left and walk down Cross Street. Turn left onto Amoy Street. Continue to the end of Amoy Street. Climb the stairs beside Siang Cho Keong Temple, up Ann Siang Hill. Walk to destination. Journey time about 12 minutes. [Map]

2) Alight at Maxwell MRT station. Take Exit 1. Walk down South Bridge Road towards Ann Siang Road. Turn right onto Ann Siang Road. Walk down Ann Siang Road. Turn left onto Club Street. Walk to destination. Journey time about 4 minutes. [Map]

3) Alight at Chinatown MRT station. Take Exit A. Walk down Pagoda Street to South Bridge Road. Cross the road and turn right. Walk down South Bridge Road. Turn left onto Ann Siang Hill and then left onto Club Street. Walk to destination. Journey time about 10 minutes. [Map]

Mizue @ Club Street - Newly-Opened Multi-Concept That Boasts a Japanese Kissaten Café by Day Transforming into a Vibrant Wine Bar by Night

Mizue is an exciting new multi-concept dining destination. By day, it offers a Japanese Kissaten café and transforms into a vibrant wine bar by night. In the evening, the space comes alive with an extensive selection of wines and sake curated by General Manager Myra Buccat, paired with Japanese-Italian-inspired bites by Head Chef Vikern Chua. I visited Mizue for dinner, eager to explore its unique blend of flavours.

Buckwheat Shokupan, Smoked Goma Butter 4/5

Our meal began with the Buckwheat Shokupan (12 for 3pc), a soft and fluffy Japanese-style light yet satisfyingly chewy bread. It was paired with smoked goma butter, which had a nutty aroma and a subtle smokiness, making it a simple but addictive start to the meal.

Whipped Burrata, Frozen Momotaro Tomato, Yuzu Oil 5/5

The Whipped Burrata with Frozen Momotaro Tomato and Yuzu Oil ($22) was an unexpected but brilliant pairing. The whipped burrata was smooth, creamy, and delicate, while the frozen momotaro tomato introduced a natural sweetness and refreshing chill that contrasted beautifully with the cheese. The yuzu oil added a zesty brightness, lifting the dish with a citrusy, aromatic note.

Scallop & Maitake Risotto 4.2/5

Unlike traditional Italian risottos that retain a firmer bite in the rice grains, Mizue's version of Scallop & Maitake Risotto ($28) was softer and creamier, leaning towards a more comforting texture. The plump, juicy scallops provided a sweet seafood richness, while the Maitake mushrooms introduced an earthy depth that complemented the dish wonderfully.

Pappardelle Kombu Beef Ragu, Parmesan, Togarashi 4.8/5

The Pappardelle Kombu Beef Ragu ($30) was another standout dish, featuring perfectly cooked pasta with a delightful bite. The kombu-infused beef ragu provided a deep umami richness, while the Parmesan and Togarashi elevated the flavours further, adding a hint of spice and complexity. This dish was a satisfying and well-balanced fusion of Japanese and Italian elements.

Tripe Fromage: Mascarpone, Parmesan, Cream Cheese 4.8/5

We indulged in the Triple Fromage, a moist and luscious cheesecake made with Mascarpone, Parmesan, and Cream Cheese for dessert. The combination created a perfect balance of light creaminess and rich umami notes, offering a sweet yet sophisticated ending to the meal.

Mizue impresses with its thoughtfully curated menu, blending Japanese and Italian influences in an elevated yet approachable way. The combination of expertly curated wines, bold flavours, and a chic ambience makes it a must-visit for those looking for a unique dining experience in Singapore.

Note: This is an invited tasting.


Mizue
87 Club Street
Singapore 069455
Tel: +65 96395914
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Nearest MRT: Telok Ayer (DT Line), Maxwell (TE Line), Chinatown (DT, NE Line)

Opening Hours:
Tue: 6pm - Till Late
Wed-Sat: 10pm - 3pm, 6pm - Till Late
Sun: 10am - 4pm
(Closed on Mon)

Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Turn left and walk down Cross Street. Turn left onto Amoy Street. Continue to the end of Amoy Street. Climb the stairs beside Siang Cho Keong Temple, up Ann Siang Hill. Walk to destination. Journey time about 10 minutes. [Map]

2) Alight at Maxwell MRT station. Take Exit 1. Walk down South Bridge Road towards Ann Siang Road. Turn right onto Ann Siang Road. Walk down Ann Siang Road. Turn left onto Club Street. Walk to destination. Journey time about 4 minutes. [Map]

3) Alight at Chinatown MRT station. Take Exit A. Walk down Pagoda Street to South Bridge Road. Cross the road and turn right. Walk down South Bridge Road. Turn left onto Ann Siang Hill and then left onto Club Street. Walk to destination. Journey time about 8 minutes. [Map]

Feng Xiao Zhang Hotpot (冯校长成都老火锅) @ Chinatown - Transport to Chengdu with Authentic Sichuan Hotpot

Feng Xiao Zhang Hotpot (冯校长成都老火锅) hails from Chengdu, China, opening its first international location in Singapore, in the heart of Chinatown. The restaurant sits on the second floor along the bustling New Bridge Road.

The moment we stepped inside the restaurant, we were immediately transported to Chengdu. The meticulously curated vintage-themed decor and atmosphere were incredibly vibrant and fun.

Condiments

For $2 per person, diners can access the Condiments station, featuring curated sauce combinations.

Four Flavours Soup Base 4.8/5

We went straight for the Four Flavours Soup Base ($22) to try everything— the Mushroom Broth, Chicken Broth, Gui Zhou Sour Broth, and Ma La Broth. The spice level for Ma La is customisable. True to the staff's advice, the medium-spice Ma La packed a fiery punch.

Mushroom Broth

It was difficult to pick a favourite as each broth offered its distinct, well-rounded flavours. The Mushroom Broth had a lovely herbal note.

Gui Zhou Sour Soup

The Gui Zhou Sour Soup was a standout, with its tangy, savoury profile that strayed from the typical tomato base. It was a delightful surprise, even for a non-tomato fan like me.

The ingredient menu was exciting, as it offered a mix of classic and more adventurous options, including special cuts of meat and innards, preserved sausage, Sichuan soft tofu, and many more. Some of my dining companion and I's favourite ingredients are shared below.

Bamboo Pith Shrimp

The Bamboo Pith Shrimp ($12) had prawn paste stuffed in each bamboo pith, which soaked up the broths thoroughly.

Gong Cai Pork Ball

The Gong Cai Pork Ball ($9) had bits of crunchy gong cai vegetables mixed in, which elevated its texture.

Mushroom with Pork

Next was the Mushroom with Pork ($12), which seemed simple but was juicy and well-seasoned.

Garlic Pork Rib

Other than the meat slices, the garlicky and tender Garlic Pork Rib ($12) was a good addition.

Bacon Tangyuan

The Bacon Tangyuan ($9) caught our eye right away when we ordered. They are served frozen, but just a few minutes of boiling will give you soft tangyuan balls stuffed with bits of chopped vegetables and bacon.

Chongqing Sweet Potato Wide Vermicelli

Chongqing Sweet Potato Wide Vermicelli ($6) is always one of my staples to order at hotpots. The ones here cook quickly and retain a nice chewiness.

Feng Bao Zi 4.2/5

Besides the hotpot, Feng Xiao Zhang also offers several cooked items, such as Fried Rice and Fried Meats, and what we anticipated most, the Feng Bao Zi ($7). These handmade baos were freshly made and steamed right before serving. Each one contained a good amount of savoury juice and tender meat.

Waxberry Lychee Iced Tea 4.5/5

We were initially sceptical of the beverages because they looked sweet, but we were pleasantly surprised by both choices. The Waxberry Lychee Iced Tea ($5.80) was utterly refreshing, with a mild sweetness and a berry tang.

So Big Fresh Fruit Tea 4.5/5

The So Big Fresh Fruit Tea ($7.80) was served in a mini tub and was equally refreshing. The tropical mix of fruits was well balanced, perfect for washing down all the spice.

Matcha Milk Tofu 2/5

We moved on to desserts to wrap up the meal. Unfortunately, the Matcha Milk Tofu ($7.80) was bland and artificial, although the texture itself was smooth.

Sichuan Jelly 4/5

The Sichuan Jelly ($4) fared much better. It was refreshing and mildly sweet, with a mixture of toppings such as raisins, hawthorn flakes, red beans, and watermelon.

Overall, Feng Xiao Zhang Hopot delivered a great hotpot experience with bold and authentic flavours.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


Feng Xiao Zhang Hotpot (冯校长成都老火锅)
195 New Bridge Road
Level 2
Singapore 059423
Tel: +65 9106 1680
Website
Nearest MRT: Chinatown MRT (NE, DT Line)

Opening Hours:
Daily: 1130am - 5am

Direction:
1) Alight at Chinatown MRT Station. Take Exit A. Walk to New Bridge Road. Turn right onto New Bridge Road. Walk to destination. Journey time about 3 minutes. [Map]