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Having been anchoring at Singapore Botanic Gardens for 11 years, The Halia finally opens its second outlet at the iconic Raffles Hotel. Occupying the premises of the former Seah Street Deli, this homegrown restaurant is bringing a piece of the garden to the hotel arcade. When you step into the restaurant, it gives you a casual urban feel. The Halia at Raffles Hotel has preserved the charming black and white floors of its predecessor, while incorporating the lush surroundings of The Halia at Singapore Botanic Gardens with planter boxes of lush trees and plants.

On the menu, The Halia at Raffles Hotel serves up contemporary European cuisine with Asian inspired dishes at more pocket friendly prices compared to its sister restaurant at the Botanical Gardens. Instead of the usual appetizers and mains, you get to choose from small plates where you can try many different dishes or simply order from the big plates menu where everyone tuck into one main.

The Halia at Raffles Hotel

The Halia at Raffles Hotel

From the small plates menu, the Celeriac “Lasagna” ($12++) is simply delicious and addictive. The mushrooms, baby spinach mixed in Madeira cream, seasoned with thyme and a squeeze of lemon and a hint of truffle oil are layered between slices of celeriac. The celeriac gave this vegetarian dish a nice crunch. The Confit Salmon ($16++; see main image above) is also a must try on the small plates menu. The confit salmon was slowly cooked to perfection and accompanied by roasted florets of cauliflowers, Cauliflower puree, tomatoes and micro herbs. The use of vanilla in the cauliflower puree gives this dish a fragrant twist.

Celeriac Lasagna

Celeriac Lasagna

For a hearty option, try the signature Halia Chilli Crab Spaghettini ($25++) from the big plates menu. Cooked with crabmeat and a spicy egg based gravy, the pasta is well cooked and al dente. If you are a chilli crab fans, you won’t be disappointed.

If you are meat lover, go for the Javanese Spice Maori Lakes Rack of Lamb ($47++) or the Sous vide Baharat Chicken Leg ($28++). The lamb was cooked perfectly. The meat was tender and subtly spiced with the chef’s secret Javanese spice mix. The latter features a succulent deboned spice-rubbed chicken leg grilled to perfection and served with coriander red pepper salsa, and butternut squash prepared in two ways- roasted and pureed.

Sous-vide Baharat Chicken Leg

Sous-vide Baharat Chicken Leg

And for dessert, end your meal with the Ginger Nougat Parfait ($10++), a combination of ginger parfait, caramelised pineapple, puff pastry and almonds, with hints of anise and cinnamon. It’s light and zingy dessert to round off a meal. The star on the dessert menu has to be the Sticky Toffee Pudding ($10++), warm date pudding drizzled with homemade butterscotch sauce and sea salt, topped with vanilla ice cream.

Sticky Toffee Pudding

Sticky Toffee Pudding

If you are around Raffles Hotel and looking for a lunch venue, The Halia at Raffles Hotel also offers an Express Lunch Set at $25++ for a three-course meal. If you catching a show at Jubilee Hall, you might also want to check out their pre-theatre dinner set menu at $28++ for two-course or $33 for three-course, available from 5:30pm to 7pm.

The Halia @ Raffles Hotel
#01-22/23, 1 Beach Road, Raffles Hotel, Singapore 189673
Tel: 9639 1148
Opening Hours:
Mondays – Fridays (except public holidays): 11:30am to 10pm
(Set Lunch from 11: 30am to 2pm)
(Pre-Theatre Set Dinner from 5:30pm to 7pm)
(Bar opens from 11:30am to 10pm)

Saturdays, Sundays & Public Holidays: 11am to 10pm
(Brunch from 11am to 5:30pm)
(Pre-Theatre Set Dinner from 5:30pm to 7pm)
(A La Carte Dinner from 5:30pm to 10pm)
(Bar opens from 11am to 10pm)

Author: Javan Ng
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