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The Halia at Botanic Gardens: Now Halal with New Menus

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Since its Halal certification in June, The Halia has given its menus an overhaul and it is just as mouthwatering as before

I’ve done nothing but dream of dining at The Halia at Botanic Gardens – the food, the atmosphere, the greenery! It was non-halal before so I could do only that – dream. But the dream has recently become a reality for us halal food seekers… The Halia is now Halal-certified!

Upon hearing the news I first brought my fiancé there to celebrate his birthday over dinner and it was perfect. We couldn’t stop gushing over the amazing Sanchoku Wagyu Ribeye ($70) and scrumptious Fresh Boston Bay Mussels ($22). To my delight (and to my fiancé’s dismay, since it was an invite for 1), I got the chance to dine there again to sample the new and improved menu, and see the changes they’ve made to cater to the Muslim crowd.

The Halia is not new to the discerning foodie in Singapore. Having been around since 2001, plenty of locals, expats and tourists are familiar with its signature modern European-Asian cuisine. Now visitors can enjoy the option of eating indoors or outdoors (our preferred choice, surrounded by the aforementioned greenery).

One of the crowd favourites that has stayed on the all-day menu is the Singapore-style Chilli Crab Spaghettini ($26), made with sweet, tangy sauce that’s got just that hint of chilli, tossed in very fine spaghettini. Served in a large portion, so it’s great for big eaters or perfect for sharing between two.

New additions include two to-share dishes, the first being the hearty Lamb Rack and Braised Spice Islands Marinade Rump Stew ($46), which comes in two parts – one plate holds a tender rack of lamb with
baby spinach and thyme jus, while another dish boasts a sticky braised lamb rump stew (reminiscent of the Malay rendang) served with bulgur wheat and feta cheese. Well worth the price!

Another dish that’s on the milder side of the flavour spectrum is the Slow Cooked Tender Chicken Breast and Braised Minced Leg Potato Gratin ($29), also served in two parts and can be a very filling combo even when shared amongst two, so tread lightly!

Other honourable mentions include the Lightly Smoked Kingfish, $17 (pictured above); Cauliflower and Shallot Bake ($24), a unique veggie-rich savoury bake that brings focaccia to mind; and delectable desserts like Yuzu Gateaux, ($13), the perfect blend of sweet and sour, with yuzu being incorporated into every aspect of the dessert,; and Fig Tart, ($11) of caramelised figs and speculoos… need we say more?

Alcohol has been taken off the menu since the restaurant’s Halal certification, turning the existing bar into what they now call the Herbarium. Alongside the usual teas, soft drinks, and Signature Blends, the Herbarium drinks menu showcases beverages that cleverly incorporate herbs that can be found all around the Botanic Gardens. There are plans to turn the Herbarium bar into an interactive herb garden that patrons can pick their own herbs from, so keep your eyes peeled at your next visit!

You’ll be happy to know that Halia now also does breakfast on weekdays and all-day brunch (10am – 5pm) on Saturdays, Sundays and public holidays. If you’re eating in a group, don’t forget to ask about their Communal Feasting menu!

*All prices are subject to GST.

The Halia at Singapore Botanic Gardens, 1 Cluny Road, Ginger Garden (enter via Tyersall Avenue), Singapore Botanic Gardens, Singapore 259569, Tel: (65) 8444 1148,

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