Appetizer, entree and dessert — it’s a familiar dining progression we’ve seen at most restaurant menus. But that’s been slowly changing, as our tastebuds have developed and we like to taste and sample a number of dishes when we dine out. Also, sharing and eating as a family or large group has always been a big part of Asian culture.

Giving diners a new dining experience

The Halia at Raffles Hotel has put together a new Communal Feast menu which consists of small plates and some big plates to share and be enjoyed by the whole table. Helmed by Executive Chef Ciaran F. Armstrong, you can expect refreshing interpretations of Asian dishes as well as Western dishes accented with Asian flourishes. Priced at $260 for 4 persons, you will be treated to 10 of the best dishes in the a la carte menu.

Start your meal with the Chef’s soup ($6), a hearty soup that is served individually from a traditional old metal kettle, together with the Bread selection ($6), where fragrant tasty bread goes really well with the flavourful curry oil or balsamic olive oil. Next up is the House smoked salmon pate ($23). This colourful pot of salmon pate made with a zest of Hendrick’s gin, beetroot chips and cucumber is delectable. The salmon pate is not fishy nor too salty. If you’re a cheese lover, you will enjoy the Goats’ cheese mousse ($18) served with a good condiment selection of heirloom tomato, olive and dried brioche to balance the heady taste of goat cheese.

Not to be missed is the famed Halia Chilli Crab Dip ($14) served with toasted baguette, small plate version of their signature chilli crab spaghettini. Often many restaurants do not do justice to the beloved Singapore chilli crab dish. This Halia version is a good representation of the chilli crab gravy you get in seafood restaurants.

The star dish, especially for beef lovers, is the 200g ‘Gunpowder’ Wagyu Topside Mayura Sation ($50). The beef is succulent and good value for a MBS 8 to 9 grade. The meat is marinated for 4 to 6 hours with elements similar to gunpowder (mainly charcoal) then cooked sous-vide for 30 to 45mins. Though it may seem a bit daunting, the burnt black edges add quite a delightful smoky flavour to the beef. It comes with unique spring onion mash and warm mushroom sauce served in a glass drink bottle. The Twice-cooked spatchcock of spring chicken ($35) is served with spiced cabbage slaw, paprika, mesquite. Expertly cooked in various ways so that the meat still remains juicy and tender with tasty crispy skin. The Baked Kingfish Collar ($28) has a nice tinge of miso and added tanginess from the pickled vegetables and lemon mayo. Another East-meets-West dish we’ve tried is the Wagyu Beef “Zhajiangmian”. We were quite disappointed with this dish as the minced beef did not do justice to the king of the meats like Wagyu beef, taking away the tenderness and well-marbled texture of the meat.

For a sweet indulgence

The Coconut parfait ($10) dessert on sticks is light with pineapple and ginger flower flavours finished with sprinkles of chocolate candies that pop in your mouth. 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. The new Communal Feast menu also includes a non-alcoholic communal jug of refreshingly nectarous Lemon Grass or Iced Tea.

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. Available from 12 pm to 2 pm weekdays enjoy a three-course meal which includes dishes like Corned beef brisket, braised lamb stew and coconut parfait dessert.

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)