Set in the emerald heart of the Singapore Botanic Gardens and nestled within the Ginger Garden, Halia (ginger in Malay) allows diners to experience the lush greenery of the gardens but in cool comfort. In anticipation of their 10^th anniversary, Halia has previewed a new menu to beckon parched visitors to its air-conditioned dining room by day, and attract discerning diners to its alfresco wooden dining terraces surrounded by lush foliage by night.

With a focus on top quality ingredients like white truffles, Jamon Iberico from Spain, Challans duck from France, and award winning Blackmore Wagyu ribeye and rump steaks with a 9+ marbling score (one of only two restaurants in Singapore to have procured the rump and ribeye cuts from the famed Australian farm)), Halia delights with its fresh flavours, soothing ambiance and genuinely passionate but unobtrusive service.

When we arrived, the harsh afternoon sun was transformed to dappled light in the cool air-conditioned colonial style dining room with floor to ceiling glass windows allowing diners to have an unobstructed view of the Ginger Gardens and its charming inhabitants. As we sipped on the refreshing iced Halia infusion with dried ginger and wild mountain honey, we watched a squirrel perched on a banana tree as it daintily stripped down a bit of the stem for its lunch.

Our picks for the starters include the supremely smooth Blackmore Wagyu tartare with white truffle oil, the intense salt hit from the Jamon Iberico Caesar salad and crisp proscuitto and the sweet heirloom tomatoes with baby buffalo mozzarella with a shotglass of jewel-toned watermelon and cucumber granite.

With its perfectly charred edges and juicy red centre, the Blackmore Wagyu ribeye steak was simple but elegant. Marinated for 48 hours, the lamb rack was incredibly tender. The desserts were a real treat. The freshly baked fig tart with surprising bacon pear ice cream was an inspired sweet/salty touch. Made from nothing but chocolate and water, the solid chocolate air was like nothing we had ever had - it was a light chocolate mass that dissolved to pure chocolate on the tongue. Dusted with truffle perfumed ‘snow' and edible purple pansies, it was an edible garden of flavours.

While we were enjoying our desserts, a monitor lizard regally walked up the stairs, posed for adoring tourists and then slid gracefully into the nearby grove of banana trees (also a member of the ginger family). A testament to their excellent service to all who come to its oasis, the staff respectfully let it pass before proceeding.

Halia is at 1 Cluny Road, Ginger Gardens, Singapore Botanic Gardens, 6476 6711, www.halia.com.sg

Email to a friend

Recipient email address:


From:


Your email address:


Message: