A fine dine in the “wild”

Named after a ubiquitous ginger plant and residing between the lush beauties of Botanic Gardens for more than eight years is Halia Restaurant - meaning “ginger” in Malay. It is perfectly located in the Ginger Garden which bears 250 different species of ginger. As mentioned by Ms. Juliana Lee, Personal Assistant to the Owner, “The concept of a “Ginger” Restaurant came up simultaneous with the plan of constructing a Ginger Garden in Singapore Botanic Gardens. We wanted to take the opportunity to introduce (to the public) flavours that different species of ginger carry”.

Wrapping the restaurant are a variety of ginger trees and flowers, sight of verdancy and cool atmosphere which would help you lose yourself from a busy Singapore into a new world. A world that embraces you with nature and warmth the moment you enter the restaurant brought to you by ginger plants and humble service. The wooden architecture from roof to floor, cosy golden lighting wonderfully replacing candles, and soothing hearty music makes it feel more like a dream come true.

The designed architecture carved out of fine plywood compliments the ambience surrounding the restaurant. The romantic mood of dining indoors is created by the comforting view through glass walls of ginger trees mulled all over the restaurant which will make you feel as if you are lost in a beautiful island surrounded with nature and lovely music.
Fine dining in the al fresco section would give you a clearer view of the pond and ginger trees and flowers. The outdoors area remains cool at all times due to the foliage and the unique smell of ginger plants makes every breath enjoyable. This is further expressed by Mr. Umang Desai, Technical Services Engineer, “the picturesque view of nature is impossible to miss, whether you decide to dine indoors or outdoors. I’d say the restaurant is worth a visit”.

As unique as the name of the restaurant, Halia, is their salubrious menu that varies in by the day and night. The lunch menu streams towards the lighter side such as Sauteed Seasonal Mushrooms with Poached Egg and Shrimp Satay that is served with one of their species of ginger flower. While by night you could embark on more hearty offerings, for instance Chilli Crab Spaghettini marinated with a variety of spices, including a huge portion ginger and garlic. The jack of the dishes is a dish filled with papardelle pasta and topped with chunks of seafood pickled in Asian flavours of lemon grass, dried ginger and chilli. Moreover, the restaurant does not forget the vegetarians with a variety of meals that are free of eggs and dairy products. To top it all, there is a particular desert made from their special dried ginger, known as Frozen Ginger Noughat and a drink called Halia Infusion mainly made out of dried ginger and cinnamon that is a must try.

The restaurant has two branches, one in Singapore and the other all the way in Hanoi, Vietnam. According to Mr. Jay R, who works for Halia Restaurant as a First Impressions Caterer, the two branches of Halia Restaurant engage in a commodity trade where Halia Singapore exchanges specially produced dried ginger in return for the sweet honey dew from Halia Hanoi. These two ingredients are used in most of the cuisines.