Located in the heart of Singapore Botanic Gardens, a UNESCO World Heritage Site, sits Halia, which has been lauded over the years for its fine cuisine, immaculate service and sensitive architecture. This year, Halia unveils a renewed self.
Halia stands for ginger in Malay, which explains the reason why Halia is located in the lush Ginger Gardens of the Singapore Botanic Gardens. With the renewed Halia, it presents a more relaxed dining experience for its guests, making mealtimes a time for sharing, caring and joy.
The famous “Viewing Deck” has now been elevated so that guests can enjoy the lush panorama Halia’s unique location provides. With higher ceiling, natural breezes may now flow through while allowing the guest sitting indoors to enjoy the view unimpeded.
There is also a sit down bar added to the outdoor area with live band performing every Sunday evening too.
The furniture has been replaced with wooden pieces made for Halia by a Thai designer, and soft light is provided with pendant lamps inspired by the intricate weave of a bird’s nest. Floor tiles decorated with Peranakan-style patterns can be seen as well.
Like the renovation of Halia’s space, the menu revamp is not just about replacing food items, but getting inspired by the dining traditions common to the different cultures in Singapore.
As it was a rainy night during our visit to Halia, we ordered a Hot Halia Infusion ($10++), House speciality of sun-dried ginger and wild mountain honey to warm ourselves up. I’m not really a fan of ginger but I must say that this drink did gave me the comfort and warmth I’m looking for.
For our appetiser, we ordered the Goat’s Cheese & Honey Mousse ($16++) and the Lemongrass & Ginger Tiger Prawn Salad ($19++)
The Goat’s cheese with tomato salsa & crisp bread is surprisingly good. It blended really well with each other and it didn’t give me that cheesy taste which most of us will get sick of after having too much of it.
Fresh mango and tomato salsa, mixed with the glass noodle & ginger flower dressing really helps to hype up your appetite. It reminds me of my favourite Thai salad which taste both sweet and spicy.
For our mains, we had three to share. The Halia’s Singapore-style Chilli Crab Spaghettini ($26++) cooked in spicy, sweet & tangy sauce taste really good. One of my favourite dish for the night. I tried a chilli crab pasta before and although the taste was good, but whenever you found crab shells in your pasta, it’s a major turn-off for me. Luckily, the one at Halia was very well prepared and I enjoyed it alot.
Next we have the Paperbag Oven-baked Halibut Fillet ($40++), Mirin sake, ginger broth, sesame Japanese rice, wakame & truffle mayonnaise. I would say this is a mixture of Japanese and Chinese fusion. Definitely something that you can find comfort from, similar to those home-cooked dishes that you have at home. The halibut fillet is fresh and it goes well with the Japanese pearl rice.
Our last main is a special dish from the festive menu they are currently having at Halia. Wild NZ Venison special (Market price), a sweet & spicy shoulder curry. You will be surprised that the shoulder meat is so tender that it literally melts in your mouth without having to chew much.
For dessert, we ordered the Die Die Must Have Chocolate ($12++) and the The Ginger Garden ($12++).
Chocolate raspberry ganache, cacao nibs tuile, chocolate marshmallow, raspberry sorbet, raspberry sauce, crispy raspberry and chocolate. Chocolate lovers, this is something that you will love 🙂
Ginger flower sherbet, freeze dried banana & banana chips, vanilla infused banana, young root ginger crumble, edible garden. Refreshing with a interesting presentation.
As a restaurant that literally grew up within the Singapore Botanic Gardens, the introduction of its refreshed concept is also a timely celebration of the Singapore Botanic Gardens’ inscription as a UNESCO World Heritage site – the first and only tropical botanic garden to ever receive the honour.
For reservations: (65) 8444 1148 or email email@example.com
(Reservations not accepted for brunch)
For event/banquet bookings: (65) 6287 0711 or email firstname.lastname@example.org
Monday to Thursday (except public holidays): 12.00pm – 9.30pm (last seating)
Friday & Eve of Public Holidays: 12.00pm – 10.00pm (last seating)
Saturday: 10.00am – 10.00pm (last seating)
Sunday & Public Holidays: 10.00am – 9.30pm (last seating)
Brunch: 10.00am – 5.00pm (Weekends & Public Holidays)
Please note that Halia does not accept reservations on weekends and public holidays from 10.00am to 5.00pm.