9 January 2012, Singapore – Enjoy the ambience of Halia Restaurant located in Singapore’s Botanical Gardens as you usher in the Chinese New Year with an auspicious menu of Chinese-inspired dishes.
With a rejuvenated new look since October last year, the restaurant introduces a new show kitchen with counter seats, creating a more unique and interactive dining experience. You can choose to dine indoors or alfresco.
The Halia’s new kitchen is helmed by Chef de Cuisine Reyanldo Arriola.
Check out their menu below.
Appetisers
Prosperity
- Carpaccio of ocean trout, carrot, golden sultanas, Chinese leek with pomelo and pamplemousse, black moss, glass noodle, black & white sesame seed and green lime juice, orange plum sauce, pickled ginger. $38
- 2008 Brown Brothers Limited Release Riesling, Vic. AUS. 150ml $18
- ~Exclusive to Halia Restaurant~
Gold
- Foie gras, miso, seaweed, miso and spring roll with piquillos sauce $38
- 2010 Brown Brothers Crouchen Sauvignon Blanc Whitlands Victoria, Australia. 150ml $16
- ~Exclusive to Halia Restaurant~
Main Courses
Abundance
- Kurobuta pork toro, yuzu and kumquat sweet sour sauce, fricassee of carrots,
- white asparagus, prosciutto and chive $70
- 2008 Brown Brothers Milawa Vineyard Limited Release Durif King Valley Victoria Australia $19
Dragon
- Half lobster, angel hair pasta, XO lobster bisque, abalone garnish $110
- 2009 Brown Brothers Milawa Vineyard Tempranillo, Vic. AUS. 150ml $18
- ~ Exclusive to the Halia Restaurant ~
Desserts
Happiness
- Chocolate mousse, orange sesame tuile, Szechuan pepper ice cream $24
Fortune
- Orange tiramisu, triple sec orange liquor gelee, pistachio nougat, orange meringue $24
- 2006 Brown Brothers Patricia Late Harvest Noble Riesling, Vic. AUS. 50ml $16
- ~ Exclusive to the Halia Restaurant ~
3 Course Set
- Choice of appetiser, Lobster main course, and choice of dessert $168
- Choice of appetiser, pork main course, and choice of dessert $128
- With wine pairing (3 glasses) add $40
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