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開飯介紹
Singapore’s first Caribbean restaurant combining excellent food and drinks, a relaxing lounge atmosphere and great music. Inspired by all things Caribbean, Lime House puts you at ease as you tuck into a delicious menu full of both fine-dining and traditional Caribbean dishes, from slipper lobster cocktail and Caribbean fish cakes to baby back ribs and the famous Jamaican jerk chicken.
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營業時間
星期一
全日休息
星期二至四
15:00 - 23:00
星期五至日
15:00 - 00:00
以上資料只供參考, 請與餐廳確認詳情
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Full Lime House review here: http://ivanteh-runningman.blogspot.sg/2015/06/lime-house.htmlLime House has gained quite a following since opening in June 2013. Owner Chris Morris, a native of Trinidad & Tobago, wanted to introduce the concept of 'liming' - a term which refers to hanging out in a casual atmosphere. With this Caribbean tradition of 'liming', the Lime House offers a buzzing social calender of music & dance events, almost like a carnival of sorts. And with the friendly service and great tasting Caribbean food at Lime House, a visit here is definitely an experience!Ambience at Lime House calls to mind the beach atmosphere of the Caribbean. Vibrant coloured wooden furnishings, Caribbean inspired paintings of traditional costumes and dancing, urban world music playing over the background speakers, old rum bottles along the rafters of the dimly lit interior. The heritage building Lime House is in still retains its original wooden carvings and tiles, with rather high ceilings lending a sense of space. And with 3 floors to accomodate different occasions, the vibe at Lime House is vibrant, casual and friendly.Service at Lime House is casual and friendly, with staff offering greetings and seating diners quickly. I find them to be knowledgeable on the menu, able to provide basic descriptions of the more exotic dishes. I note that Lime House staff are also pretty hardworking, assisting to prepare / clean up the place for events, including moving sofas around! They're also able to engage in friendly conversation, especially the bartender in the Lime Yard, their backyard tropical garden themed lounge.Food at Lime House is influenced by Caribbean cuisine. Chef Hasan Defour, who hails from Trinidad & Tobago, has created an eclectic menu, a mix of African, European, Indian, Chinese, South American, and North American cuisine. This celebrity chef has introduced tasty, traditional Caribbean dishes, alongside exciting modern house creations. Generally, I find dishes to be packed with flavour, served in large portions. Prices are slightly high, budget about SGD $40 per person for a 2-course meal here.The Classic Rum Punch (SGD $18) at Lime House features a refreshing, fruity mix of house rum, bitters, orange juice, pineapple juice, and lime juice. Cooling and thirst quenching, perfect for warm evenings!The classic dish of Fried Plantains (SGD $5) originates from African cuisine, and is commonly served throughout Central Africa and West Africa. Made by pan frying ripe plantains till the exterior turns golden brown and slightly crisp because of caramelisation, then dipping the thin slices quickly in a salt water dip to make the interior soft and creamy. Fried Plantains can be served as a snack, a dessert, or as a staple item.The Sweet Potato Gratin (SGD $24) is a casserole baked dish of layered sweet potato slices, coconut cream, and garlic crumb, garnished with arugula leaves. Tasty and fragrant, you get the layers of sweet, tangy, sour, and floral garlic flavours. However, I did feel the portion is slightly small for me. This dish is an adaptation of the classic African Sweet Potato & Peanut Soup / Stew, which usually consists of sweet potato, onions, beans (black / white / kidney), garlic, lime juice, water, crushed peanuts / peanut butter, and peanut oil. It is commonly eaten in Uganda, Guinea-Conakry, Liberia, and Sierra Leone.
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For more details, visit http://www.umakemehungry.com/2014/04/lime-house.htmlLocated at the corner among the competitive rows of dining places, Lime house stands up. The name Lime did really make me wonder how was the type of cuisine related to the fruit.Well, it actually derives from the word "liming", which is actually a pastime in Caribean Culture - hanging out with friends.Settings was pretty interesting with an intricate design of historic Peranakan decor in such 3 storey high conserved shophouse.There was a Peranakan dark wood door with floral engravings, dividing the ground floor main dining area. Another interest drawing sight was its wall tiles, those pastel-colored and floral designs put me in a deeper thought - How did the Peranakan relate with Caribbean cultures? These fusion add characters to the entire dining atmosphere.Though menu was not extensive, it good enough as I was intrigued by the choice of exotic food on their menu. The server was very friendly and attentive, assisting us in elaborating some of the dishes.We started with the soup of the day which was baked sweet potato soup. The sweet flavoured soup was accompanied by 2 quarter pieces of flat bread which somehow remind me of the chinese fried fritters "Ham Ji Peng" skin. If I was not told that it was sweet potato, I could have mistaken for pumpkin soup instead.We had another starter, slipper lobster cocktail. The appetizer comes with half avocado placed in the middle of the plate served with tiny pieces of slipper lobsters, mango and pineapple in salsa by the side.For the mains, we had baby back ribs. Pork ribs were delicate and tender glazed with their own Trinidad BBQ Sauce and sides include potato chump and grilled vegetables.I had their special menu, Seabass in Paillote. In comes in a pouch where the fish was infused with the flavors of tomato, capers, garlic, and lemon. Gravy was more on the spicy side, packed with coconut milk flavours, taste wise, one can relate the taste to our local "laksa".For the sides, we had fried plantain or we called in kerata (a familar term we use locally). In layman terms, its fried banana chunks.It was a really good experience to have such a cuisine in Singapore without having the trouble to fly over 30 hours just to enjoy one. Now that I found a new place for Liming, I would not hesitate to recommend my friends here. However a meal for 2 would cost about hundred bucks.
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A relatively new addition to the Keong Saik area, Lime House is also the first and only (so far) restaurant serving Caribbean food in Singapore.After much deliberation, we decided to kick start dinner with two popular starters and a salad, followed by two mains and a side serve of vegetable (not shown here).Doubles ($8): Curried chickpeas served on fried flat bread and topped with tamarind sauce, hot sauce and mango chutney. A hot favourite that night, this is one appetiser you do not want to miss. To eat it the way the Trini locals do, leave your utensils aside, tear up the bread, pinch some chickpeas (don’t forget the sauce!) and let the party in your mouth begin. MUST ORDER.Crab & Callaloo ($15): Crabmeat stuffed boiled dumplings in callaloo. The dumplings were generously filled with crabmeat and the dumpling skin was just right (not too thick). Lime House “Paradise” Salad ($12 + $3 for chicken): Mixed greens with cherry tomatoes, mango, roasted coconut an rum orange dressing and topped with jerk chicken. The Jerk (essentially a hot spice mix) chicken was tender and well marinated, and fresh greens tossed with just the right amount of dressing to coat it. The refreshingly light and citrus-y dressing was a good starter to tantalise any taste buds and increase appetite in preparation of for the main course.Baby Back Ribs ($28): Not the most photogenic dish, but who cares when you have fall-off-the-bone meaty goodness? The lightly seasoned grilled vegetables had a nice char-grilled taste and the buttery potato chump (essentially mashed potato) was a delight.Curry Goat ($28): Curry goat served with rice and peas and plantain batons. Spicy and slightly smokey, the curry was pretty different from the local ones we are used to. The cubes of goat were surprisingly tender, and best enjoyed with a spoonful of rice. The plantain batons – which are similar to banana crisps, but less sweet – added a a nice crunch to this dish. Wished they gave more though.Deconstructed Pina Colada ($12): Coconut custard with pineapple compote and lime sherbet. This edible mocktail is a perfect end to a meal of big flavours. To enjoy it at its best, make sure you get a bit of everything in each spoonful. MUST ORDER.Overall: This place is highly recommended for its food (they are the one and only anyway) and given how reasonably priced the food menu is, coupled with the warm hospitality and attentive service, there’s no reason why this isn’t on your ‘to try’ list.Full review on: http://asperchee.wordpress.com/
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I swear my eyes were blinking with excitement when I heard there is a new Caribbean restaurant near Chinatown.After all, it's the first time we have a restaurant (and the one and only one so far) in Singapore that offers Carribean cuisine. Set up by a Trinidad native. I immediately googled where is Trinidad. A search shows that the fastest air ticket from Singapore to Trinidad takes 30 hours *gasped*.I was surprised to be able to get a reservation easily on a Friday night. The cosy restaurant is located at the last of the stretch of shophouses (same stretch as Esquina) along Jiak Chuan Road in Keong Saik/Chinatown area. I like the typical shop-house decor immediately even though it wasn't close to what I had imagined (I did harboured some fantasies that it will look like a movie set from Pirates of the Caribbean).The chill vibe and rustic decor offers a comforting respite from the hustle and bustle of a busy work week. There weren't a lot of items on the menu. A look at the drinks menu and Lychee Ooh Lala ($17, below) caught our attention immediately. A concoction of white rum, lychee liquer, lychee syrup, sugar syrup, lime juice, mint leaves and sprite, it did sound good. I liked that it wasn't very heavy on the bitterness and quite refreshing to drink.. Tasted some what like drinking a zesty lychee sprite. The food menu did not have any pictures of the dishes so we just went with what sounded nice. The sides ranged from $8 to $12 and the mains ranged from $24 to $34. We got Wings n' Tings ($12, below) as one of the sides. It's actually boneless chicken fillets which was a good thing otherwise it will be messy to eat. The chicken meat was a bit tough and it was accompanied by a slightly spicy salsa sauce that tasted very much like spiced barbecue sauce. Eating with my eyes closed confirmed that my palate was eating sweet barbecue chicken. I was hoping to find a more exotic taste hence it was a little disappointing that it tasted like chicken in smoky BBQ sauce. The next side we got was the Slipper Lobster Cocktail ($15, below), which was avocado with marinated Slipper lobster served with mango and pineapple salsa. When the waiter served the plate, I actually asked, "What's this?". The lobster meat was in tiny pieces and mixed with cubes of mango and pineapple. In the centre was a big piece of avocado. Maybe I should have noted earlier that the description started with Avocado and the lobster was just a supporting role.Moving on to the mains, we had the Caribbean Jerk chicken ($24, below) with textures of sweet potato and Jerk BBQ sauce. Jerk chicken which is native of Jamaican is done by dry-rubbing or wet-marinating the meat with a very hot spice mixture. The chicken was fork-tender and flavorful. However, we weren't very impressed with the Jerk BBQ sauce which tasted like normal smoky barbecue sauce. I can't fault them for this dish but it was just not within our expectations as we thought Jerk sauce should be spicy.The last course The Catch of the Caribbean ($26, below) came with pan seared fish, coconut breaded prawns, pumpkin puree served with souscaille and Creole sauce. Visually impressive, it looks like a beach with a cave. The "beach sand" was actually the pumpkin puree. The fish, again, tasted very familiar and after a while I thought it tasted like the steamed garoupa served during Chinese weddings. Again, there was nothing wrong with this dish. It was well executed but it was just that I was expecting a stronger, exotic and a more multi-dimensional taste. Somehow I felt the creamy pumpkin puree did not complement the fish well. I liked the prawns which had a subtle coconut taste. Service could be faster and more attentive. Given that the place was quite empty on a Friday night, slow service is not exactly acceptable. My glass of water was never automatically refilled throughout the night. Overall, expect food that is cooked well but don't go there expecting exotic or unusual tastes. You won't get anything too crazy or mind-blowing. Caribbean cuisine is more familiar than I thought. Although it didn't turn out as hyped as I initially thought it would be, the ambience of the restaurant is quite lovely for a "liming" session. Liming is a Caribbean urban term meaning hanging out with friends. They have a bar on the second level for some liming after dinner too. Personally, it was quite an eye opener to Caribbean cuisine. And I must count my blessings that I didn't have to fly for 30 hours to get to its hometown in order to try it. For full review and more photos, please visit http://weekendeatwhatsg.blogspot.sg/2013/09/lime-house.html
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If ever hear someone from the Caribbean saying “I am liming with my friends…” don’t be surprised… they do that quite often… just as we do! For liming in Caribbean simply means… “Hanging out!” That’s exactly where the latest Caribbean / Jamaican restaurant got its name… Lime House… Meaning Hangout House!And true to its name, it is fast turning out to be chilled-out, relaxed place to hang out with friends and family, share a drink and some delicious Jamaican food! Situated in a pretty shop house on Jiak Chuan Road, it’s a place I am sure I will visit often.I loved the place, the food was different, very well done, and in short delectable. Having said that, I could have done with slightly larger portions of food. Some of the portions seemed small for the price they charge, and left you wanting for more. Further, this is no place for a vegetarian. I sincerely hope, considering the fact that it’s still new, that they add a few all veggie dishes. I know, veggie and Caribbean may not be a good fit, but hey, jerk sauce can be served with broccoli right? The appetizers have a couple all veggie dishes, and they do have a veggie salad, but absolutely no veggie mains. That essentially means, that I cannot take my husband there for dinner at least!But, they have a post-dinner bar and lounge on the second floor of the two-storey building, which is quite a cool hangout. Keeping up with the overall Caribbean theme, it has some lively, at times over the top, but snappy music, which one can enjoy on a relaxed evening. When we left the restaurant that evening, satisfied and happy, I realized that the reason I was feeling elated was because this isn’t just another restaurant, this is a place started by a native Trinidadian, who wants to bring his roots, his culture and his cuisine all the way across seven seas and share it with Singapore, a cultural potluck, hoping that he can get a lot many to share his passion and his love for his roots!Overall, a definite thumbs up! For more information about the specific dishes I loved, do visit my blog... http://spicerover.wordpress.com/2013/08/05/lime-house-lets-go-liming/
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