Buffet Picks

So impressed with our visit (both food and the attentive service) when they have first opened in September 2015, we have decided to return for a Father's Day treat tonight. Dinner Buffet on Fridays and Saturdays come at a heftier price tag of $88++ per pax, but that's because of the heavier emphasis on seafood for the two days where dishes such as Baked Lobster and a variety of oysters from different origin are served. We still thoroughly enjoyed ourselves and stuffed ourselves silly as we went through the entire buffet line which consisted of local delights, Asian dishes (dimsum, Chinese and Indian fare), desserts and all the seafood/cold cuts/cheeses. Of particular mention would be the succulent steamed chicken from the roasted meat counter, the cooked upon order risotto/gnocchi (a rare find in a buffet line), the Salmon In Brioche (think Beef Wellington but replace beef with fresh, flaky salmon), their signature Laksa with Lobster Ball, the silken-smooth Tauhuey-like dessert, crackling creme brûlée and that zingy yet balanced lemon meringue tart. Would really have wanted to go on a little further but 1) there's too much to type and 2) I am starting to develop a food coma from eating a little too much. Still, it's one of those buffets where everything still satisfies (and yes, they swopped out that deceptively deceiving Kaya pau for a full-fledged oozing Salted Egg Yolk Liu Sha Bao) that I would gladly visit for the splurge once in a while for a special occasion. A little tip for those intending to visit; portion-sizes are a little hugely cut for most of the self-serve items here; partner up with a buddy to share a single portion of all of the savoury items so you wouldn't end up severely bloated by the time you try every single item; definitely felt better than the last round I was here for the dinner buffet when I adopted a strategy this time.

One of the better dishes off their complimentary breakfast buffet for hotel guests. Laksa was actually well-balanced though a bit more refined than the hawker variants; lighter on the rempah and slightly heavier coconut milk ratio. When added, the Sambal does give it a spicier touch.

Didn't really expect something so well-executed for a live station from a hotel buffet. There is definitely a good balance of rempah and coconut milk in this one for it does not appear to become overly thick, but still carries a punch in flavour with a pinch of spiciness. Particularly interesting also was the homemade lobster ball which was chewy, bouncy and soft. So glad to have picked this newly-opened buffet restaurant for birthday dinner this year; there were so many dishes to try, and most were refined and well-executed even if it was a mix of local delights, Chinese and Indian cuisine. Even the desserts (did anyone mention Crepe Suzette?) were top-notch, meticulously prepared instead of just being there to fill up the table. Kudos to the friendly service staff too, who are not only just attentive but strike conversations at the table and even joked around to perk us up while we were slowly falling into food coma. I rarely find buffets justifiable for the price, but at $78++ for dinner on Sunday, this is one spot I highly recommend for food quality, variety and the thoughtful and sincere service staff. There's no doubt how this place would be in my consideration list for a buffet if I were to crave for one again!

While other dishes were ranging from above average to rather outstanding quality, the Kueh Pie Tee was disappointing. The shell may be fresh and crisp, and the chili was a great sweet-sour-spicy mix, but the filling were a tad sour and seemed a wee bit unfresh.

Taste-wise it was pretty outstanding from the eggy custard and the burnt caramel on the top, but we missed the crackling layer on the surface when we were greeted by the liquid burnt caramel swirling in the ramekin.

Lime seems to do their sushi Maki style. The one on the left is Unagi, with Unagi on the top encasing a slice of cucumber and lightly-fried tempura bits beneath to provide a crunch. The one on the right is covered in seaweed flakes, with cheese stuffed in the middle. Rice is fresh, and mildly sweet from the vinegar. Pretty decent!

These cakes may be petite-sized, but they are not shy on its flavour. These are heavily zingy, from its sugar glazing all the way down to the cake which is doused in lemon zest. You have been warned.

Lime may not be in the hotel buffet restaurant scene as long as names such as The Line or Melt The World, but it has already seen full bookings during dinner on weekend nights, and it's not difficult to see why. Offering a range of appetizers, mains and desserts, Lime has almost everything covered, from western flavours, Chinese wok-fried Favourites and even a whole section catered to Pernankan cuisine. Of particular mention would be the seafood and sushi section, which is of pretty high quality with fresh seafood and ingredients, as well as the Durian Pengat for those who can't resist Durian desserts. Dessert counter is also rather varied; not only concentrating on cakes but also other sweets such as Creme Brûlée, Bread & Butter Pudding, not forgetting that signature and even iconic Green Tea White Chocolate Fondue that's the first thing you get to see when you enter. With so many items available, this is why Lime is popular with its patrons, for it's just one price one venue for almost everything that you would fancy!

Undoubtedly my most favourite dish here. Tiny drumlets that is wok fried in "A" sauce and curry leaf. Love the light hint of curry amidst the spicy, tangy yet sweet sauce. Definitely the dish that lifts the tastebuds for the night!

Probably one of the most flavourful laksa I have had; the Laksa was spicy enough and even though it may seem a bit watery, it was pretty flavourful. There seems to be no coconut milk in here though, which means that it seemed to lack a bit of depth of flavour somehow though it was still pretty outstanding.

One of the items that you would be most tempted to try at LIME. It had a stronger ratio of white chocolate to green tea as the green tea wasn't really prominent in taste. But again it's hard to make a green tea fondue without the use of white chocolate so probably it is not too bad ...

From their live station. Cooked to order, the cream sauce was cooked dry but still provided a creamy taste to the pasta. Not too bad, but the pasta was a teeny bit undercooked.