Saturday, 14 March 2026
📍 Where?
Lime Restaurant – PARKROYAL COLLECTION Pickering
( Level 1 – Lime Restaurant, 2 minutes walk from the MRT Outram Park )
Lime is the flagship dining venue of the boutique‑luxury hotel chain, known for its sleek, contemporary interior and an ever‑evolving “world‑cuisine‑meets‑local‑flavour” philosophy. This March it has turned the spotlight on Japan’s northernmost island with its first‑ever “Hokkaido Treasures of the Sea” buffet – a two‑week celebration of the region’s prized marine bounty.
Dates: 13 Mar – 26 Apr 2026 (dinner service only)
Price: S$138 per adult, S$68 per child (incl. taxes & service)
Reservation: Strongly recommended (online or via the hotel’s concierge)
Why Hokkaido?
Hokkaido sits at the tip of Japan’s archipelago, where icy currents and pristine waters nurture some of the world’s most buttery scallops, plump king crabs, and melt‑in‑your‑mouth salmon. The island’s culinary identity is built on clean flavours, minimal seasoning, and respect for the ingredient’s natural sweetness – a perfect match for Singapore’s love of fresh, high‑quality seafood.
Lime’s culinary team, led by Executive Chef Masahiro Tanaka, partnered with a Hokkaido sourcing agency to import live scallops, king crab, and sustainably‑caught maguro directly to the kitchen. The result? A buffet that feels both ultra‑premium and comfortingly familiar.
The Buffet Walk‑Through (in the order I sampled)
All dishes were displayed on a combination of chilled stone plates, heated chafing dishes, and a live cutting station. The layout encouraged a “tour” feel – start cold, move to hot, finish sweet.
1️⃣ Cold Appetisers – Light, Bright, and Very Fresh
Dish What It Is My Take
Hokkaido Scallop Carpaccio Thinly sliced, ice‑cold Hokkaido scallops, drizzled with yuzu vinaigrette and a whisper of sea salt. The scallops melt on the tongue; the citrus lifts the natural brine without overwhelming it.
Hokkaido Ramen Salad Al dente ramen noodles tossed with shredded napa cabbage, carrot ribbons, sesame oil, and a light soy‑mirin dressing, topped with toasted nori strips. A clever “cold ramen” concept – the noodles stay pleasantly chewy, and the sesame notes add depth.
Live Maguro Tuna Cutting (station) A skilled sushi chef fillets sashimi‑grade maguro right before your eyes, serving Negi Maguro, Uni, and Ikura on the spot. Watching the cut is a performance in itself; the tuna was buttery, the uni ocean‑fresh, and the ikura popped with salty‑sweet bursts.
Pro tip: Grab a few pieces of each cold item and let them sit on a small plate before moving on to the hot stations – the contrasting textures set the stage for the richer dishes ahead.
2️⃣ Hot Small Bites – Comfort with a Touch of Luxury
Dish Highlights
Hokkaido Scallop Gratin Creamy béchamel, a sprinkle of toasted panko, and a golden crust.
Mini Lobster Sliders Butter‑toasted brioche buns, sweet lobster meat, and a hint of garlic mayo.
Miso Butter Salmon Skewers Salmon brushed with miso‑butter glaze, charred just right.
Assam Saba Fish Local mackerel (saba) marinated in Assam (tamarind) sauce – a Southeast Asian twist.
Stir‑fried Baby Octopus Quick‑fire wok‑hei, garlic, and a splash of chilli oil.
Crispy Hokkaido Pork Schnitzel Panko‑crusted pork, ultra‑crisp, served with a light lemon‑herb aioli.
Taste verdict: The Gratin and Lobster Sliders felt indulgent yet balanced, while the Assam Saba and Octopus reminded me of home with their familiar Southeast Asian aromatics. The schnitzel, surprisingly, stole the show – its crunchy exterior gave way to juicy pork that was so tender it practically fell apart.
3️⃣ Star Entrées – The “Wow” Factor
Dish Description Why It Stands Out
King Crab Parmesan Wheel Risotto (Fri & Sat evenings only) Arborio rice cooked in a rich crab stock, folded with sweet king crab meat, finished with a generous wheel of melted Parmesan. The Parmesan adds a nutty, salty richness that amplifies the crab’s natural sweetness; the risotto’s creaminess is silky – a true crowd‑pleaser.
Unagi Claypot Rice Grilled eel glazed with a sweet‑savory tare, baked with jasmine rice, garnished with toasted sesame seeds and a dash of wok hei. The charred aroma from the claypot (the coveted “wok hei”) gives the dish a smoky depth that pairs beautifully with the buttery eel.
Crispy Hokkaido Pork Schnitzel (also listed under small bites) See above – its hearty European profile balances the more delicate Japanese fare.
Personal favourite: The King Crab Parmesan Wheel Risotto – the combination of umami‑rich crab and sharp Parmesan is a match made in buffet heaven. It’s a dish that feels luxurious yet comforting, and I could see it becoming a signature item for Lime.
4️⃣ Sweet Endings – Light, Elegant, and Instagram‑Ready
Dessert Flavor Profile
Hokkaido Cheesecake Fluffy, slightly tangy, with a delicate crumb base – reminiscent of Japanese “soufflé cheesecake”.
Japan Melon Panna Cotta Silky panna cotta infused with fresh Yubari melon puree, served with a drizzle of matcha caramel.
Matcha Mille‑Feuille (hidden gem) Crisp puff pastry layers, green tea pastry cream, dusted with powdered matcha.
The desserts were delicately sweet – perfect after a sea‑laden feast. The Melon Panna Cotta especially stood out for its subtle honeyed finish that didn’t overwhelm the palate.
Atmosphere & Service
Design: Minimalist marble tables, soft amber lighting, and a panoramic view of the Singapore River from the floor‑to‑ceiling windows.
Service: Attentive but unobtrusive. Staff rotated plates promptly, and the live maguro station had a dedicated sushi chef who explained each cut.
Crowd: Families, couples, and a good number of business diners – the vibe felt upscale yet relaxed.
Bottom Line – Should You Book?
Criteria Rating (out of 5)
Food Quality 4.8
Value for Money 4.2 (premium price, but the seafood quality justifies it)
Atmosphere 4.5
Service 4.6
Overall 4.5
Verdict: If you’re a seafood lover or a fan of Japanese cuisine, the Hokkaido Treasures of the Sea buffet at Lime Restaurant is worth the splurge. The blend of authentic Hokkaido ingredients, creative local twists, and a polished dining environment makes it one of the must‑try dinner experiences in Singapore this season.
Quick Tips for Future Diners
Reserve early – the buffet fills up fast, especially on Fridays and Saturdays (the risotto only appears those nights).
Arrive hungry – there are lots of stations, and the best dishes tend to run out after the first hour.
Ask for a “tasting plate” – the staff can bundle a selection of hot bites (scallop gratin, lobster sliders, schnitzel) for you to sample without juggling multiple plates.
Don’t skip the live maguro – it’s not just a visual treat; the freshness of the tuna is unbeatable.
Leave room for dessert – the Hokkaido Cheesecake and Melon Panna Cotta are lighter than they look and perfect for ending a rich seafood feast.”.
Until the next bite, happy eating!