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Buffet

Buffet

Featuring Lime (PARKROYAL on Pickering), King's Laksa Steamboat
Cheryl Teo
Cheryl Teo
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With all steamboat sessions, the soup bases are best enjoyed towards the end of the meal when all the ingredients’ juices and essences have released its eclectic mix of constantly evolving kaleidoscopic flavors – think of the sweet and malty crustacean flavors of the flower crabs, the umami clams and mussels, the slightly metallic taste of cockles, the buttery thickness of the melted fat from the fresh meats, the savory juices of the lamb and pork, the subtle salinity of the squid, the earthy flavors of the mushrooms, and the fresh sweetness of the sliced fish. After the piping hot, hearty meal, indulge in a refreshing selection of seven ice cream flavors to end your feast on a sweet note.

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The chicken soup surprisingly held its own despite the richness of the robust flavored laksa soup. It was thick and creamy, sticky and rich, subtly sweet and savory, which could only mean that it had been so diligently simmered over low heat for an extended duration that the chicken literally dissolved and released all the collagen in its skin, flesh and bones. It was wonderfully invigorating and a joy to the tastebuds to alternate between the vastly different laksa and chicken soup bases – one with its fragrant, hearty and spicy flavors and the other with its clean-tasting, comforting and viscous collagen goodness.

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The laksa soup was full-bodied, thick, rich, creamy, spicy and fragrant, with a smooth and velvety texture. The brilliant addition of lemongrass cut through the creamy gravy with its citrusy tang and prevented the soup from overwhelming the palate. 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 were thoroughly infused into the gravy, suffusing the soup with its savory and umami crustacean flavors.

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The recipe to the restaurant's popular laksa soup base is kept a secret, but the lady boss revealed that they grind up superior dried shrimps (hae bee), lemongrass, garlic, chilli, and a whole bunch of other ingredients down into a paste before frying it for a lengthy duration of four hours so that all the flavors of the ingredients are intensified and well amalgamated. The fried paste is then tediously boiled with more ingredients in a cauldron for 8 hours to ensure a rich and robust flavored laksa soup base.

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We also favored the sliced lamb that was surprisingly well marbled. It was bright red and moist, and abundantly weaved in fat that gave the cooked slices a tender texture. The musky and earthy flavors of the lamb best paired with the rich and fragrant laksa soup, the gravy imbued a sweetness to the distinctively delicious gamey essence of the lamb.

The sliced pork belly was our favorite of the array of fresh meats available. It was sliced paper-thin and extremely dewy pink, rimmed with a thick layer of glorious fat. The lady boss herself spoke highly of its quality, proudly informing us that the restaurant offers the same high quality pork belly typically served in well-known Korean BBQ restaurants. The cooked slices were incredibly buttery, fatty, tender and melt-in-the-mouth thanks to the high content of fat contained within its meat.

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The back of the restaurant houses a sauce station, a drinks station and a wide array of processed food and vegetables available for your picking. Some of the dishes available at the back include hot dogs, fishballs, meat balls, quail eggs, luncheon meat, crabmeat, cuttlefish, enoki mushrooms, shimeiji mushrooms, con, tau pok, spinach, lettuce, chye sim, and cabbage, just to name a few.

This buffet-styled restaurant has perfected the art of offering affordable yet delicious food to the masses, with a wide selection of sliced meats, seafood, processed food, vegetables, sauces, drinks and ice-cream starting from just $21.80++/adult for a weekday lunch, and $26.80++/adult for weekday dinners, weekends, eve of public holidays and public holidays. The dining duration is limited to 120 minutes (2 hours) which is more than adequate of a duration to eat till you burst to the seams.

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King's Laksa Steamboat has a chill and minimalist interior, illuminated with hanging lamps and decked out in cool grey tones that provide a hint of sophistication to this all-you-can-eat restaurant.

Located along a row of shophouses just off the busy street of Upper Serangoon Road, this humble little steamboat restaurant is run by a happily married couple who takes pride and joy in representing one of Singapore's favorite local dishes in the steamboat scene.

This restaurant manages to stand out from the hundreds of other steamboat buffets for its premium laksa soup base prepared fresh from scratch in-house everyday with a multitude of quality ingredients.

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. 

Part of Lime restaurant's special Thrill of the Grill buffet happening from 5 to 21 October 2018.

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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.

Part of Lime restaurant's special Thrill of the Grill buffet happening from 5 to 21 October 2018.

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My two passions are writing and eating so I combine them for my fellow SG foodies. IG: @Cherubimbo

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