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Dear diners, please note that reservations are not available for brunch on weekends and on public holidays from 10.00am - 6.00pm.
The Halia at Singapore Botanic Gardens is one of three Halia restaurants that take their name from the Malay word for ginger – halia. Being the flagship, The Halia at SBG along Cluny Road (near the Tyersall Avenue entrance to Singapore Botanic Gardens), is ideally situated in the heart of the Singapore Botanic Garden’s ginger plantation. And it’s the distinctive flavour and aroma of the ginger plant – diners can gaze out at over 250 species flourishing around the glass-walled interior of the restaurant – that makes its international fusion offerings such a unique prospect. Reserve ahead at this Bukit Timah gem for the best seats.
The Halia is tucked within the lush foliage of the Ginger Garden at the Singapore Botanic Gardens. It’s concept is of a restaurant in a garden and a garden in a restaurant and the place greatly justifies it. After settling in and consuming the positive energy from around the surroundings I ordered for the “Chilli Crab Eggs” and “Banana & Almond” yoghurt drink to go with. The drink was super refreshing and the main dish cooked with crab meat in spicy tango tomato sauce was good too. The best part I felt is the location and it totally transports one amidst a whole lush green world.
Nice and quiet place for couple to have nice dinner
Food and ambiance was great as well as the service
Something’s warming up in the depths of the Singapore Botanic Gardens. Yes, it’s the SBG’s Ginger Garden and its thriving one-hectare plot of over 250 species of ginger. And yes, it’s the combination of European and Asian flavours that you’ll find cooking in the heart of this garden in Bukit Timah. Since 2001, Singaporean diners have flocked to an international gourmand’s hot spot whose architecturally-inspired design offers a cool place to enjoy the delicate warmth of its namesake, the ginger plant. Best accessed from Cluny Road (near the Tyersall Avenue entrance to the Singapore Botanic Gardens), Halia at SBG takes its name from the Malay word for ginger – halia – and, naturally, the flowers, roots and fruits of the ginger plant make their mark on many of Halia’s critically acclaimed dishes.
With an international food philosophy rooted in European-Asian fusion, blending classic and modern cuisines, The Halia at Singapore Botanic Gardens is the flagship restaurant of a group that includes The Halia in Hanoi and The Halia at Raffles Hotel. The all-day and set menus are both conscious of sustainable farming and eating practices, going to some lengths to inform diners of where and how their food was grown, harvested, and brought to table. The Halia at SBG works with the Kranji Farm Association to ensure that quality local ingredients are prominent across the Bukit Timah restaurant’s dishes, each of which is matched with wine and cocktail recommendations. A true gem not to be missed; reserve your table now.