24 October 2011


Award winning The Halia Restaurant celebrates a decade of culinary excellence at its lush greenery location in Singapore Botanic Gardens with a  new menu and culinary  team, complete with show kitchen and ultra sophisticated fittings in the restaurant. A celebratory 10th Anniversary Sparkling Wine 4-course set Dinner with pre-dinner canapés  paired with 6 different wine and champagne  will be held at Villa Halia, adjacent to the restaurant on October 27th.

Halia Restuarant Singapore  Botanic gardens at Ginger Garden

New Chef de Cuisine Reynaldo Arriola honed his culinary skills at Raffles Hotel in Singapore and Michelin restaurants like Two Michelin-Starred Château Cordeillan Bages, Relais de Margaux, Chateau de Lignan and Evian Royal Hotel with renowned chef s in France. The Halia new menu  features modern European cuisine with a touch of Asian spices for a multi-dimensional palate experience. The in house sommelier thoughtfully pairs the cuisine with recommended wines by the glass.

Halia Restaurant Chef Reynaldo Singapore  Botanic gardens

The  Halia  10th  Year   exclusive  Celebratory Sparkling Wine Dinner with pre-dinner canapés and champagne includes signature creations  from The Halia’s  new menu  and paired  with  six  different types  of  sparkling wines and champagnes sourced by  leading wine importers Top Wines and Culina from Italy,  Australia,  New  Zealand  and  France,  including the  Taittinger  Cuvée  Brut Réserve NV and Taittinger Cuvée Prestige Rosé NV at Villa Halia and is priced  at  $100++  per  person .

The Halia Restaurant Singapore Botanics Ginger Garden
The Halia Restaurant invited BeauteRunway for an intimate  preview media tasting.

Reception Canapés  with Champagne Pairing

Vine cherry tomato, watermelon & cucumber granité  - Light and refreshing to cleanse your palate.

The Halia Menu Vine cherry tomato, watermelon cucumber granité

Ginger-infused foie gras, balsamic, green apple and fresh fig – Fruity foie gras with subtly ginger fragrance, a refreshing crowd pleaser Canapé.

Oyster Bar -  tempura & ponzu / Freshly shucked / baby spinach with Pernod, nutmeg & parmesan gratin

Halia Menu Oyster Bar - Freshly shucked tempura  ponzu  baby spinach with Pernod , nutmeg  parmesan gratin

Done in 3 ways, i tried the tempura and ponzu oyster first. Lighty battered, it is crispy on the outside and juicy on the inside. Next was the freshly shucked oyster, super fresh and succulent. Lastly, i tried the baby spinach with Pernod , nutmeg & parmesan gratin oyster. Baked till perfection, it is absolutely delicious.
Pan-seared Hokkaido scallop, micro cress, garlic and gelee of apple extract – Fresh, juicy and refreshing.

The Halia Menu Pan-seared Hokkaido scallop, micro cress, garlic and gelee of apple extract
Champagne Pairing
Taittinger Cuvée Brut Réserve NV Champagne - Delicate with flavours of fresh fruit and honey with floral and vanilla fragrance.
Chandon Brut Rose NV Yarra Valley, Victoria Australia - Fresh ripe black cherries, citrus and stone fruit notes dominate the nose and complimented the freshly baked pie crust aromas from 18 months of yeast age.

Halia Menu parkling wines and champagne  Italy,  Australia,  New  Zealand  and  France,Taittinger  Cuvée  Brut Réserve NV a
The Halia Restaurant 10th Anniversary Sparkling Wine Pairing Dinner

Tian of vine ripened tomato, pine nut, guacamole, mango salsa, shiso and braised courgette - A healthy vegetarian option with crunchy pine nuts, the tomatoes and mango are  refreshing and surprising tasty to a non vegetarian like me.

Halia Singapore restaurantTian of vine ripened tomato, pine nut, guacamole, mango salsa,
Wine Pairing  - Astoria Casa Vittorino Valdobbiadene Prosecco Superiore DOCG, Veneto Italy -  Intense, clean-cut and fruity
Seafood - Black and white sesame seed crusted blue fin tuna tataki marinated in soy, sautéed baby spinach, saffron cream sauce.

The farmed blue fin tuna cooked tataki style with a dash of soy is well seasoned and is so good on its own that you could skip the saffron cream sauce. I have to try the saffron sauce as its worth its weight in gold. Light and fragrant, it compliments the seared tuna  with its crunchy black and white sesame seeds.

Halia Restaurant blue fin tuna tatak Black and white sesame seed crustedi marinated in soy,
Wine Pairing - Mount Riley Savée Sparkling Sauvignon Blanc 2009, Marlborough, New Zealand - Fresh and vibrant with aromas of white fruit, elderflower, gooseberry and melon. Great as an aperitif or with seafood. 
Meat - 300 days grain-fed Rangers Valley Black Angus tenderloin, truffle celeriac mash, panache of baby vegetables and red wine jus.
The Black Angus Tenderloin in red wine jus and the terrific truffle celeriac creamy mash is out of the world. Seared lightly on both sides, the beef retains its natural juiciness and every bite is ultra delectable.

Halia Singapore Restaurant 300 days grain-fed Rangers Valley Black Angus tenderloin, truffle celeriac mash, panache of baby vegetables,  red wine jus
Wine Pairing - Taittinger Cuvée Prestige Rosé NV Champagne – Fresh,  lively and full bodied with fresh aroma of crushed wild raspberries, cherries and blackcurrants

Dessert - Fresh baked fig tart, bacon pear ice cream, almond date, brie cheese, sour cream sabayon, wild mountain honey.

A self confessed dessert lover, i like how this dish is presented with both sweet and savoury creations.

The freshly sliced figs on the fragrant crispy thin tart pastry topped with light fragrant pear ice cream with a dash of bacon bits and drizzled with wild honey is decadent. A unique combination, i will not dream of having bacon ice cream as it would be too salty but this is done just right with the fig tart and a dab of the sour cream sabayon sauce is simply divine.
Halia Restaurant Singapore Fresh baked fig tart, bacon pear ice cream, almond date, brie cheese, sour cream

Complimenting the sweet dessert is a date encompassed in dark chocolate and crushed almonds and sits on the savoury brie cheese. This is another love as i adore cheese and chocolate.

Wine Pairing - Angove Chalk Hill Blue Bubbles Sparkling, South Australia -festive sparkling wine with yeast and fruity aromas amid luscious, strawberry fruit sweetness.

The Halia Restaurant Singapore Botanics Garden

The Halia 10th Year Celebratory Sparkling Wine Dinner
  • Date: Thursday 27 October 2011
  • Venue: Villa Halia,  Singapore Botanic Gardens
  • Time:  7pm - Canapés and Champagne (Free Flow), 8pm – 4 Course Set Dinner
  • Price: $100++ per seat, Please call Alice Tang (65) 6287 0711 or email: alice.tang@halia.com.sg
  • Limited seats available, advanced booking & payment required, RSVP by 25th October, 4pm subject to availability.
The Halia Restaurant is located at 1 Cluny Road, Ginger Garden (enter via Tyersall Avenue), Singapore Botanic Gardens Halia. Ring  +65 6287 0711 for enquires and visit The Halia Restaurant and Villa Halia Singapore FaceBook  for more updates.


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