Halia at Singapore Botanic Gardens is officially a Halal-certified restaurant as of June 2017. Although they have converted to halal restaurant, there are not many changes as a whole. The significant changes is that they no longer offering alcoholic drinks. Halia still serves modern European cuisine with Asian influences but made using ingredients that are sourced only from Halal-certified suppliers.
My last visit here was in year 2015.I am excited to be back with the newly rebrand restaurant. Chef Ciaran Armstrong who is the Executive Chef in Halia for over 7 years has introduced additions to the menu.
Let’s move on to the dishes I tried recently.
Lightly Smoked Kingfish S$17.00++
This dish comes with a chilled cucumber and ginger shooter to pour over the smoked kingfish. The light marinade allows me to taste the natural flavour of the kingfish. Once you mixed it with the shooter flavours, it gives a refreshing flavour.
Caramelised Onion and Beetroot Tart S$17.00++
Not a fan of beetroot to be honest but the overall combination works well. Puff pastry with feta cheese and balsamic glaze and garnish with slices of beetroot on the top taste good as it looks.
Charred Caesar Salad S$12.00++
If you are a fan of greens and parmesan cheese, go for this one. The salad comes with black garlic aioli, beef bacon, pickled cucumber and garnished with shaved parmesan. The charred taste adds on a whole new layer of flavours.
Slow cooked tender Chicken Breast and Braised Minced Leg Potato Gratin S$29.00++
The chicken breast meat is tender, moist and surprisingly tasty too. It is served with braised minced leg potato gratin which has a similar texture as begedil (Malay deep-fried potato patty) but its western-style. The “wok-hei’ cabbage enhances the aesthetic look of the dish as well as the overall taste of the chicken breast.
Pan-fried Barramundi S$28.00++
One of my favourite dishes of the night is the pan-fried Barramundi with pignolia mini pasta in Thai coconut cream, green asparagus and cheery tomatoes. While the outer layer of barramundi is crispy, the meat tasted fresh and tender. The creamy pignolia pasta taste good on its own too.
Lamb Rack and Braised Spice Islands Marinade Rump Stew S$46.00++
My top favourite dish would be the grilled lamb rack. The meat was tender, juicy and melting texture. This whole dish also comes with Bulgur wheat with feta cheese and thyme jus. This is best for 2-3 people sharing.
Yuzu Gateaux S$13.00++
Yuzu infused cake with intense chocolate yuzu ganache, lait caramel mousse and yuzu foam. Delightful layers of citrus flavours and textures.
Fig Tart S$11.00++
Yogurt mousse line, speculoos, caramelised fig and turmeric foam. The short crust biscuits give extra texture to the overall desserts and the taste is stronger as compare to Yuzu dessert.
This is my first fine dining Halal-certified restaurant experience to be honest and is the best so part. Although Halia has converted to Halal, the taste and flavours of the dishes remain the same. Halal restaurant dishes can be as tasty and flavourful too! This is truly a different experience for Muslim friends especially. I hope to see more Halal-certified restaurants that are able to curate creative fusion dishes for diners just like Halia.
The Halia Singapore Botanic Gardens
Address: 1 Cluny Road (via Tyersall Road)
Singapore Botanic Gardens
Monday to Thursday 9:00AM – 9:30PM
Friday & Eve of Public Holidays 9:00AM – 10:00PM
Saturday 10:00AM – 10:00PM
Sunday & Public Holidays 10:00AM – 9:30PM
Tel: 8444 1148