Halia – Malay for ginger – is located in the one-hectare Ginger Garden of the Singapore Botanic Gardens. The use of ginger is distinctly found in their dishes. Paperbag oven-baked halibut fillet ($33) - with soy and ginger broth, sesame Japanese rice, wakame, wasabi aioli, ginger flower sambal. The fish was superb. Smooth, creamy and very fresh. The brilliant mix of miron sake with the ginger broth was magnificent. The broth went very well with the rice. Halia's Singapore style chilli crab spaghettini ($26) - in spicy, sweet and tangy sauce. It came with generous chunks of crab in my favourite chilli crab sauce. It was very palatable and tasty. Die die must have chocolate ($10) - chocolate element and raspberry. The chocolate pieces were perfect and not overly sweet, while the raspberry added a nice tang to the dish.