Acclaimed restaurant in tropical garden setting famous for consummate cross-cultural fusion cuisine
November 18th, 2015
Halia at Singapore Botanic Gardens has enjoyed a celebrated status since opening in 2001 at its idyllic setting within the recently World Heritage listed Singapore Botanic Gardens. Widely recognised for its innovative fine cuisine that masterfully melds cross-cultural culinary influences, that combines with the picturesque garden location to create remarkable dining experiences, Halia has recently refreshed both its decor and menu concept. Dining spaces have been opened up for an enhanced sense of connection within the surrounding gardens, while the menu sees contemporary interpretations of the culinary traditions of Singapore’s multi-ethnic heritage. Equally popular with discerning local diners and tourist visitors to the Botanic Gardens, Halia continues to deliver memorable dining experiences with its consummate cuisine served in the relaxed natural atmosphere amid the lush tropical gardens.
Decor The restaurant offers several dining spaces – the main indoor (air-conditioned) dining room with an attached open-air verandah- and adjacent – the separate viewing deck – a raised open-sided pavillion set within a garden bed. A revamped decor features natural tones and materials, with custom crafted wooden furniture and stone-faced walls blending harmoniously with the luxuriant garden setting. Woven lighting pendants reference birds nests, and the Peranakan- motif patterned tiled flooring evokes local heritage influences.
Cuisine Recently arrived executive chef Ciaran Armstrong has created a new menu that embraces modern dining sensibilities with an emphasis on sharing dishes and elegant plating. Selected signature dishes from previous menus – such as the iconic Singapore-style Chilli Crab Spaghettini – have been retained – complemented with new menu additions that highlight both reinterpretations and imaginative ingredient combinations drawn from familiar regional dishes. Dishes that exemplify this new culinary direction include the Lime & Ginger Yellowfin Tuna Kinilaw – a Philippines-inspired combination of coconut, avocado, tomato, seaweed, chilli oil & crispy wonton skin; Spice Islands Marinated Lamb Loin – with curried wild rice, charred chilli, pickled ginger and coconut; and The Ginger Garden – a delightful combination of ginger flower sherbet, freeze dried banana & banana chips, vanilla infused banana, young root ginger crumble, and edible garden.
A newly added bar within the viewing deck space offers a selection of first-rate cocktails, wines, and other refreshing beverages, with the signature Singapore Sling by Hendrick’s a must-try.
Open daily, Halia at Singapore Botanic Gardens serves an all-day a la carte menu, supplemented with a Set Lunch menu on weekdays and Brunch menu on weekends. Reservations are recommended for the evenings, while no reservations are taken on weekends and public holidays between 10 am and 5 pm.
