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2014-08-20
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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 shop
Located 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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