Ginger is an acquired taste for some but The Halia uses IT in unique ways, whether in dishes or drinks, for lively flavour and comforting warmth
The Halia – “halia” being Malay for ginger – has two different concepts. The one in Botanic Gardens is more secluded and posh, while the one located at Raffles Hotel is more casual. We present the best of both.
The Halia Botanic Gardens
With Executive Chef Peter Rollinson at the helm, The Halia at Botanic Gardens serves modern European cuisine with Asian accents such as their Jurong Farm Frog “Porridge”, an oat-based porridge with ginger, spring onion, coriander and frog legs ($18).
We also like the fresh and tart beef Carpaccio of Mayura Station Wagyu ($26) that is topped with different garnishes. The chef also created a pretty dessert entitled “The Ginger Garden” with ginger flower sherbet, ginger crumble and edible garden.
The Halia Raffles Hotel
The atmosphere at Raffles Hotel is a little more regal but yet casual with the absence of the pristine tablecloths that adorn the outlet at Botanic Gardens.
They have recently launched a High Tea Set ($35 per person), that includes an assortment of nibbles served on a two tiered stand. The nibbles range from the savoury such as Grilled Haloumi with smoked avocado and cherry tomato to the sweet such as Lemon Meringue Tart and Freshly-Baked Scones.
We liked our tea set paired with their Halia Infusion, available in hot or cold versions, with a side of honey. Come to The Halia for a pleasant dining experience, with interesting flavours.
The Halia is located at Raffles Hotel and in the Ginger Gardens at the Botanic Gardens.