Menu from The Halia at Botanic Gardens
Menu highlights
Lunch
Halia’s Singapore-style Chilli Crab Spaghettini in Spicy, Sweet and Tangy Crabmeat Sauce
Puff pastry parcel, butternut squash, spinach, feta cheese, dehydrated olive, sun-dried tomato, mesclun, basil & tomato oil
Ginger flower sambal spring chicken
Starters
Goat’s cheese & honey mousse, ginger flower, tomato salsa & crisp bread
Lime & ginger yellowfin tuna kinilaw, coconut, avocado, tomato, seaweed, chilli oil & crispy wonton
Lemongrass & ginger tiger prawn salad, fresh mango & tomato salsa, glass noodle & ginger flower dres
Mains
Wild Alaskan Black Cod (140gm)
Pea & wasabi puree, tea smoked egg, pickled ginger, soy ketchup
Irish Ribeye (300gm)
21-days dry aged, grass-fed with choice of sauce & side
Desserts
Ginger & Spice, All Things Nice - Halia’s classic of frozen ginger nougat parfait, spiced pineapple
Santorini Blue, mastic infused sponge, fig confit, olive oil ice cream & yogurt sabayon
Die Die Must Have Chocolate - Chocolate raspberry ganache, cacao nibs tuille, chocolate marshmallow,
chocolate, raspberry sorbet, sauce & crisp
Cocktails
Halia Sangria Quencher -
Red wine, whiskey, lime juice, diced fruits & ginger ale
Heavenly Halia -
Fresh ginger, pineapple, peach liqueur, blue curacao & sprite
Herbalicious Halia
Glenfiddich 12 yrs, lemongrass, ginger, apple juice & lemon juice
More about the restaurant: The Halia at Botanic Gardens
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.
Frequently asked questions
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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.