Halia goes Halal

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By Justyn

Opening Hours:
Monday to Thursday: 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.

Website: http://thehalia.com/sbg/halia-at-sbg/about-the-halia/

Nearest MRT Station: Botanic Gardens

Tel No.:  8444 1148

For our Muslim friends out there, rejoice as 16-year old Restaurant Halia has officially become Halal-certified. Located in the green foliage of the Ginger Garden in the Singapore Botanic Gardens, Halia serves up Modern European cuisine with Asian Influences.

In line with the recent anointment of its Halal certification, Halia, which is a Malay word for ‘ginger’, has released exciting new additions to their menu. Some of these include the Lamb Rack & Braised Spice Islands Marinade Rump Stew, Slow-Cooked Tender Chicken Breast and Braised Minced Leg Potato Gratin and the Yuzu Gateaux.

Thirst Quenchers

The restaurant has a new bar called The Halia Herbarium. In conjunction with Singapore Botanic Garden’s Library of Botany & Horticulture, The Herbarium serves up specially curated drinks that taste great and promotes body wellness. Some of these drinks include folk remedies, such as the refreshing Cucumber & Basil drink ($8) that contains Tulsi Tea, which is known for its anti-bacterial properties that help to regular blood-sugar levels.

For something sweeter, try the Lychee & Thyme drink ($8). The concoction is made from fresh lychee and raspberries, thyme infusion and the restaurant’s signature Healing Garden Tea, which features a blend of lemongrass, ginger, ginseng root and spearmint. The result is a light, sweet and refreshing drink with a touch of mint. It’s very interesting how all these flavours blend so well together.

 

Lightly Smoked Kingfish ($17)

To help whet the appetite, go for starters like the lightly smoked kingfish. The dish comes with a lemongrass and ginger shooter, which taste creamy and tangy. Pour a dollop of the shooter into the sashimi sliced kingfish for an explosion of creaminess, tang and a dash of umami flavours.

Fresh Boston Bay Mussels ($22)

The Fresh Boston Bay mussels under the “In Between” segment of the menu is a fine showcase of modern European cuisine with heavy Thai influence. The mussels are sourced from South Australia and are cooked in a creamy coconut broth which is reminiscent of Thai cuisine. The sharp taste of the Kaffir lime leaves, with hints of lemongrass and cilantro helped to cut through the richness of the thick coconut broth. The mussels come with a side of homemade focaccia, which tastes comforting when torn and soaked in the coconut broth.

 

The “Large” section in the menu offers dishes to share with friends and family. These include the Lamb Rack & Braised Spice Islands Marinade Rump Stew and the Slow Cooked Tender Chicken Breast and Braised Minced Leg Potato Gratin.

Lamb Rack & Braised Spice Islands Marinade Rump Stew ($46)

Even if you aren’t a fan of lamb, trust that Halia will renew your impression of the meat. Served atop a medley of bulgur wheat and feta cheese, the sweet and tangy lamb rump was moist and tender. The spice mix had Kaffir lime leaves in it as it perfumed the rump very well.  It is a stark contrast from the lamb rack, which tasted gamier than its rump counterpart.

Slow-Cooked Tender Chicken Breast and Braised Minced Leg Potato Gratin ($29)

The chicken dish showcases two styles of cooking the chicken and was our favourite. The first is a tender piece of sous vide chicken breast atop a bed of wok-hei cabbage, topped with a chicken jus and mushroom sauce, and garnished with thinly sliced truffles and crispy chicken skin.

We were doubtful with regards to how the wok-hei cabbage was made. However, I was delighted to know that Irish chef Ciaran Armstrong uses a Chinese wok to give the cabbage its charred flavour.

The minced chicken leg with potato gratin reminded me very much of homely European food. The creamy gratin is studded with chicken pieces and topped with a generous serving of Parmesan cheese, which tasted buttery and flavourful.

 

Desserts

I love how the Yuzu Gateau ($13) and Fig Tart ($11) look like a piece of art. The Gateau comprises of tart yuzu foam, yuzu ganache, slices of fresh grapefruit, popping candy as well as a yuzu infused dome-shaped tea cake. The dessert is fresh and tangy, which is very different from the likes of the Fig Tart, which is much more luscious and rich.

With its recent Halal certification, The Halia is a great place to bring your Muslim friends for a gastronomic meal in a lush, green environment that helps one to reconnect with oneself from the hustle and bustle of the city’s concrete jungle.

Address:

1 Cluny Road, Ginger Garden, Singapore Botanic Gardens
Singapore 259569

Opening Hours:
Monday to Thursday: 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.

Website: http://thehalia.com/sbg/halia-at-sbg/about-the-halia/

Nearest MRT Station: Botanic Gardens

Tel No.:  8444 1148

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