Established in 2001, The Halia is known for its contemporary European cuisine with traces of Asian influences. As a commitment to encourage food transparency from farm to fork, the restaurant works closely with the Kranji Farm Association to incorporate ingredients from local farms into its menus.
With the welcoming of new Executive Chef, Peter Rollinson, who is trained in modern European cuisine, the menu has taken on a major overhaul. He has a fondness for Asian ingredients, hence guests can expect to be charmed by inventive European dishes speckled with subtle hints of Asian flavours.
For appetisers, the Carpaccio of Mayura Station Wagyu beef brings forth a revelation in every mouthful with the playful scattering of texturally contrasting garnishes.
This dish has achieved the perfect balance of flavours and textures. The salty and creaminess come from the enriching Meredith goat cheese, and the sweetness from the caramelised onion, beets and carrots; the broken tartlet brings crispness while the walnuts provide crunch.
The unconventional combination of bitter-sweet chocolate, foie gras and pineapple proves to be a success under Chef Rollinson’s deft hands. You’d never expect chocolate to pair so well with foie gras, but it does. The caramelised pineapples are also a welcome touch of sweetness, and it helps cut through the richness of the fatty foie gras.
As for the mains, the duo of braised Mayura Station Wagyu brisket and shortrib yakitori is a highlight. Braised in chicken stock, coriander, root, rice wine and rock sugar, the fork-tender meat is well penetrated with flavour. Also, the luscious pumpkin purée makes you want to lick your plate clean.
Dishes that emerge from the kitchen never fail to look pretty; it seems like Chef Rollinson has an innate artistic flair apart from his culinary talent.
The pearl barley mushroom risotto is a palatable vegetarian option that even the carnivores will not spare.
Desserts are impeccably put together and outshine the already-fabulous preceding courses.
While the vibrant shades of Red, White & Pink will entice the ladies, it is the delectable strawberry parfait and refreshing rose sorbet that will engage everyone’s attention.
The Textures of Chocolate dessert has done chocolate its due justice with the clever interplay of textures and the adept execution of each component. Chocolate fans will not be disappointed.
Looking too pretty to be intruded on, the “Snickers” is another winning combination of textures and tastes. Those with a sweet tooth will not be able to resist this dessert.
A house specialty composed of sun-dried ginger and wild mountain honey, the Halia Infusion is a joy to sip on at any point of the meal, whether it’s before the meal to stimulate the appetite, during the meal between courses as a palate cleanser, or after the meal to aid digestion.
Singapore Botanic Gardens
1 Cluny Road, Ginger Garden
Tel: +65 8444 1148 | Website
Lunch – Mondays to Fridays, 12 noon to 4pm (set lunch till 2 pm)
Dinner – Daily, 6.30pm to 11pm
Brunch – Saturdays, Sundays & PHs, 10am to 4pm
Tea – Saturdays, Sundays and PHs, 3pm to 5pm