Menu from Heliconia & Halia
Check out the menu(s)
Menu highlights
Starters
NGOH HIANG
Minced pork rolls wrapped in tofu skin, with water chestnuts, mushrooms & leeks, seasoned with five spice powder
KACANG BOTOL KERABU
Wing bean salad with lime & sambal dressing
Mains
CHICKEN SIO
Chicken Cooked in Ground Coriander, Onion, Tamarind & Brown Sugar
OXTAIL RENDANG
Osso bucco slow cooked with blue ginger, coriander, kaffir lime leaf rempah & coconut milk
ASSAM FISH
Barramundi fillet cooked in spicy tamarind sauce
NONYA CHAP CHYE
Traditional cabbage, carrots, black fungus & lotus flower stir fry
DRY LAKSA
Wholegrain mee-tai-mak with seafood, torch ginger flower, fishcake, beansprouts, garnished with laksa leaves & egg
Desserts
BANANA HOON KUAY
Nipah Banana Enclosed in Mung Bean Flour Cooked with Coconut Milk
TAU SUAN
Split Yellow Bean & Water Chestnut Dessert
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More about the restaurant: Heliconia & Halia
Welcome to Heliconia & Halia, a unique Peranakan dining experience by Debra & David. Enter our home, surrounded by a lush tropical garden filled with heliconia and halia flowers. Various ginger roots, flowers, leaves and herbs are harvested for the kitchen from the garden. These are key ingredients for the rempah, salads and curries at the heart of Peranakan cuisine.
We pay tribute to both our families' love for food and hospitality with traditional dishes passed down through generations, yet with contemporary flair and a healthy touch for today’s palate.
Frequently asked questions
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My ever entrepreneurial and indefatigable mother Rosaline, left her banking job in 1990, to start Ming's Restaurant and Pub, known for its Peranakan favourites from Penang and Singapore and its hospitable bar. At 85, she’s still conducting cooking lessons.
Inspired by her example, I want to ensure our families’ passion for cooking, gardening and entertaining continues. So with David, my supportive husband, we share Heliconia & Halia with you, our family histories, and promise an intimate experience, where you savour good food, drink and company.