The Halia at Singapore Botanic Gardens

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Halia – Malay for ginger – is located in the one-hectare Ginger Garden of the Singapore Botanic Gardens where over 250 species of gingers with their stunning foliage and colourful flowers thrive. The construction of Halia was carried out simultaneously with the development of the Ginger Garden in year 2000. Careful consideration was given to the special park setting, such that architecture conformed to the contours of the land, the dignity of mature trees and the preservation of heritage. In 2001, the Halia was officially opened. The result is an unobtrusive dining room with full height glass windows, beckoning the greenery indoors, and allowing guests to dine in the Garden whilst still comfortably ensconced in cool surroundings. Decades-old majestic palm trees stand like sentries, guardian-witness to the earthy beauty that is the Singapore Botanic Gardens. *Halal-certified

1 Ginger Gardens
Singapore Botanic Gardens
Singapore 259569

(open in Google Maps)

09:00am - 10:00pm

09:00am - 10:00pm

09:00am - 10:00pm

09:00am - 10:00pm

09:00am - 10:00pm

10:00am - 10:00pm

10:00am - 10:00pm

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From the Burpple community

Attended a corporate lunch - 3 courses; 1 starter, 1 main and 1 dessert.

Had the lemongrass and ginger prawn salad which has mango, tomato, glass noodles and ginger flower dressing which was refreshing. The serving was generous.

Had the salmon fillet with asparagus, pearl cous cous, Yuzu, coconut, soft herbs. Salmon cooked to the right doneness and the coconut taste was different in a good way.

Didn’t include in my photo is the dessert which is a seasonal scoop of ice cream.

Will be back to try their full menu.

Not your typical honeydew sago for sure. The compressed honeydew cubes were a tad more translucent than the honeydew cubes that I usually have at home - absolutely fragrant and sweet. This was a erved with blueberries, strawberries and freeze dried raspberry flakes which were tangy and crunchy. It was a pleasant twist which elevated the traditional honeydew sago dessert. Absolutely love this fusion dessert!

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Al-dente spaghettini with crab meat and pasta sauce infused with lemongrass! We liked how there’s a refreshing spin to the traditional tomato pasta. Our only gripe was the slightly small-ish portion size and pasta sauce - would have been way more delectable with way more gravy!

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There wasn’t any mistake. This is indeed braised beef curry from Halia’s brunch menu. I was slightly puzzled when my brunch item was served; totally expecting a bowl of beef curry and sourdough toasts on the side for dipping. Well, in a way, this was a pleasant surprise. I guess I could do with less mess in a beautiful brunch setting. The presentation of this brunch item very much resembled pulled pork benny/ pulled pork on sourdough. This was served with herb yoghurt sauce - which in my view, could have been more generously drizzled. Unfortunately due to the meagre portion, I couldn’t quite taste any herb-y yoghurt. Braised beef was well done - no chewy, overcooked strings of protein (phew!) There weren’t much curry notes and the braised beef curry pretty much tasted like beef rendang instead. The Asian-fusion brunch was topped with pickles and delightful pink bulbs which were tangy and refreshing, cutting through the more heavily flavoured meat in a nice way. Also, a shoutout to the well toasted sough dough which weren’t overly doughy and stretchy! `love it when the knife cuts through the sourdough so easily!

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Honeydew Sago 🍈

Die Die Must Have Chocolate 🍫