A Luxurious Afternoon Affair with The Westin Singapore’s Seafood & Champagne Tea!

When your heart desires for a short mid-day getaway, or a weekend afternoon spent simply chilling in the luxurious comforts of a five-star hotel lobby bar, The Westin Singapore’s Seafood and Afternoon Champagne Tea at the Lobby Lounge is one escapade to go for.

Priced at an attractive $85++ for two (and an additional 10% off for the month of October), guests can tuck in to a three-course Afternoon Tea set which includes a whole Lobster Thermidor to share over a glass of champagne. Seafood features strongly on the menu with highlights including the Lobster and Mushroom Torchoon, Trio of Sashimi, Crab Salad sandwiches, and the fiery and peppery Black pepper and Sesame Crust Tuna.

Without a doubt, the Lobster Thermidor was the highlight on the menu. Nothing but short gasps ensued around our table. Elegantly plated, the lobster and the gorgeous topping of melted torched cheese was simply a visual spectacle. In addition to the Lobster, each diner will enjoy (unfortunately) 1 oyster each served with a choice of three sauces – champagne dressing, lychee bourbon, and lime and shallot vinaigrette. With three dressings, you would have expected three oysters per person. Wouldn’t want to let that beautiful sauces go to waste, would you?

To wrap up the afternoon of decadent delights, indulge in an assortment of sweet treats. I was particularly struck by the Truffle Cupcakes. Aromatic and with truffle bits scattered throughout, this would have been a delight if the cupcake didn’t stick so much to the wrapping. I thoroughly enjoyed the other options of Pistachio Cherry Cheesecake, Tiramisu Shooters, Baked Chocolate and Walnut Brownie and the Duo of Chocolate Dipped Strawberries. Needless to say, the Blueberry Lime-Scented Mango Tart was a particular favourite for tart-loving me.

My guest and I enjoyed the Seafood and Champagne Afternoon Tea. It was a decadent afternoon, and the very comfortable ambience was perfect to catch up with old friends. $85++ for two is a worthy amount to pay considering that one would get quite a lavish spread. That said, the deal would probably be sweetened further if complimentary tea/coffee was also part of the afternoon tea set. Guests do have the option, however, of swapping out their choice of champagne for tea or coffee. In all, a delightful afternoon, with delicious tidbits to heartily keep one satiated along the way.

Thank you The Westin Singapore for the invitation.

The Westin Singapore
Level 32

12 Marina View, Asia Square Tower 2
Singapore 018961

Reservations: 6922 6988

Seafood Afternoon Champagne Tea
$85++ for two persons, inclusive of a glass of champagne each

$130++ for two persons, inclusive of a bottle of champagne

Available Mon to Fri 2.30pm to 5pm
Weekends 2pm to 4pm; 4.30pm to 6.30pm

Reservations required

10% off on weekdays till 31st October 2017

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Singapore’s First Premium Japan Farmers Market Now Open At Changi Airport!

If you are at Changi Airport and are set to return home or make a trip aboard to visit some friends or family members, and are contemplating a little gift or sourvenir from Japan, the Premium Japan Farmers Market located at Terminal 3 might just make it on your pre-departure or arrival itinerary.

I was recently at the grand opening of the Market, and there was much fanfare throughout. With taiko drums heralding the start of the festivities, all guests were treated to an assortment of the shop’s produce, each in bite-sized portions. I was certainly piqued to the store’s offerings!

Pitched as an authentic Japanese farm-to-table concept, with authentic and premium Japanese produce, sake, and beautifully wrapped Omiyage for sale, this is one store that will leave visitors a little more delighted after a visit. In additional, there will be a petite selection of seasonal fruits and vegetables such as Kyoho grapes, Shine Muscat grapes, radishes and apples. Meat lovers must look forward to a special selection of vacuum-sealed Wagyu beef from Zen-noh Wagyu, Saga Gyu, Tochigi Wagyu and Hokkaido Snow Beef.

Customers who are also keen to build their own Go-Zen box (aka Bento box, premium style) can choose 4 items from a variety of 25 dishes – a dizzying 12000 combinations! Tuck in to items such as A5 Sagagyu-katsu, shirobuta pork, scallops, ikura, Hokkaido potato salad, Kagoshima pork tonkatsu, Avocado gratin, Snow beef croquette, Snow beef cube steak, Snow beef hamburger with egg, and more! A definitely exciting concept, and perhaps best for that pre-departure meal – though I wonder how filling the entire Go-Zen box would be.

The Market is certainly an additional reason to swing by Terminal 3 if you are ever at Changi Airport. It is now open at the public departure area of Changi Airport Terminal 3. I guess that this is one more stop I will make on the itinerary before I fly off later this month.

Premium Japan Farmers Market
Changi Airport Terminal 3

Enquiries: 6581 2667

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The Bird Southern Table & Bar: Good food, but its chicken might not fly with everyone

YardBird Southern Table & Bar is among America’s most recognisable restaurants. Its two outlets in Miami Beach and Las Vegas have received much praise for their comfort Southern food, which includes their signature Lewellyn’s Fine Fried Chicken that’s made with a 100-year-old family recipe.

Now YardBird has flown into Singapore, albeit under a different name. Renamed to avoid confusion with the Hong Kong izakaya of the same name, The Bird Southern Table & Bar has been open for business since July across the ground floor and basement one of The Shoppes at Marina Bay Sands.

The Bird’s menu features numerous Southern classics such as Shrimp ‘N’ Grits, Buttermilk Biscuits and Butter Lettuce and Grilled Mango Salad. But in a nod to its new home, the joint has also incorporated local and seasonal ingredients into the menu. Its crab cakes, for instance, are inspired by local black pepper and chilli crab dishes

Drinks – More than a hundred options

The joint has an extensive drinks menu. Alcohol lovers will be thrilled with more than a hundred options for beers, cocktails, wines, bourbons and whiskeys.

Check out the Blackberry Bourbon Lemonade ($27++), which is the restaurant’s signature punch made with Wild Turkey Bourbon, blackberry puree, fresh lemon, cardamom & Angostura Bitters. Tart and tangy, the cocktail is the right amount of sweet.

For a visually arresting drink exclusive to Singapore, try the Sub-Zero Floral Aviation ($24++). A Lavender-scented fog shrouds the gin-based cocktail, which comprises Marugotu Shibori Yuzu, Maraschino Liqueur and Crème de Violette. The drink tastes sharp, yet retains a pleasant flowery taste.

Excellent range of appetisers, salads and sides

The Deviled Eggs ($14++ for 3) are delicious. Prepared with dill, chives, and smoked trout roe, one is simply not enough. But if you prefer something crispier, order the Fried Green Tomato & Crispy Pork Belly ($14++ for 3). Thanks to the pimento cheese and smoky tomato jam, this dish is slightly sweet and salty. It is an addictive combination.

The Butter Lettuce & Grilled Mango Salad ($18++) is excellent. The char-grilled mango cubes are ripe, fresh and juicy, while the smoked pecans provide texture and a savoury counterpoint to the sweet salad.

I found the Macaroni & Cheese ($14) visually appetising but too rich. This dish is supposedly special because it features five types of artisanal cheeses and a crispy herb crust. But I cannot distinguish the various cheeses and feel full after just a few spoonfuls. Only order this if you are a rabid mac and cheese lover.

Mains – Are they worth it?

Most diners will probably order the Chicken ‘N’ Watermelon ‘N’ Waffles ($45++; half portion depicted) or the Lewellyn’s Fine Fried Chicken ($35++). The Bird is famous for brining its hormone-free chicken over 27 hours, before it is seasoned and then and fried.

I try the former, and while I’m a huge fan of the dish’s honey hot sauce, chilled spiced watermelon, sharp cheddar cheese waffle, and bourbon maple syrup, the chicken does not live up to its mythic status as amongst the United States’ best fried chicken. The chicken is tender but relatively plain – most of the dish’s flavour comes from the honey hot sauce and the outstanding spiced watermelon. I would recommend that you order this to judge the joint’s chicken if you are new to the restaurant. But I will skip this on my next visit and try one of the restaurant’s other mains instead. The restaurant also serves ribs, fish, shrimp and steak.

Go for the Southern sweets!

The Cafe Creme Brûlée (S$16++) is good with its strong coffee flavour, almond orange biscotti and orange gremolata. While tasty, I am not sure if The Bird’s rendition is really that memorable.  Likewise, the Banana Pudding (S$14++) is good but not outstanding. Chantilly cream and vanilla wafers sit atop a rum-soaked banana cake, which contains several fresh banana slices.

Instead of these two desserts, I would save space for more distinctive Southern sweets like the Flower Pot Mississippi Mud Pie ($18++), or the baked-to-order Peach Cobbler ($25++). Do allow 25 minutes for preparation.

Verdict – Pricey with a great ambience

Inspired by the Southern United States, The Bird incorporates modern-rustic design with industrial touches. With its glass windows, the industrial-themed ground floor area offers good views of the pedestrian traffic around Marina Bay and al fresco seating. On the other hand, the basement is done up in the style of a rustic barn and features a private dining room that can be configured into two rooms for 6 to 10 people, and a 30-seater semi-private dining room.

The Bird is expensive, and its signature chicken is not out-of-this-world. But its ambience, drinks, and the high quality of food means it is a place worth saving up for. I will probably return again to sample more of its extensive and promising menu.

Another reason to return to The Bird is the good service. The joint appears to have trained its staff well. Staff constantly check in with diners on their meals, are familiar with the menu, and provide expert recommendations on drink pairings. It is certainly a breath of fresh air.

Thank you, Bird Southern Table & Bar, for the invitation.

The Bird Southern Table & Bar
Galleria Level
The Shoppes at Marina Bay Sands
Singapore 049433

Reservations: 6688 9959

Mon – Fri 11am to 4pm

Daily 4pm to 11pm

Weekend Brunch
Sat and Sun 8am to 4pm

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LeVeL 33 Teases A Promising New Menu Inspired by Brewing Techniques!

A stunning view, gorgeously plated dishes, delicious beers brewed in-house, and maybe a glass of sweet wine to end the night: LeVeL 33 at Singapore’s Marina Bay Financial Centre Tower 1 is probably one of those places in Singapore you would want to visit for that great night’s out to impress and unwind!

Yet for all that is already exciting, LeVeL 33 has refreshed its menu lineup! Starting this month, the microbrewery, already famous for its crafts beers made in house by its resident brewmaster Gabriel Garcia, is taking a leaf out of the brewmaster’s handbook to incorporate brewing techniques within each dish that is created.

Executive Chef Jimi Tegerdine akins this move as a revisit to the “heart of LeVeL 33’s DNA”. Dishes are inspired, and crafted, out of the brewing process, with an idea to elevate the accompanying drinking experience. It is in essence a marrying of the two key strengths of the microbrewery and restaurant. With visions for such harmony, high expectations are set. Yet for the deep talks about harmonizations being highlighted, there was still little clarity on how the incorporation or inspiration of brewing techniques have necessarily made things different. Nevertheless, in terms of the dishes’ flavour, presentation styles, the accompaniment of delectable drinks, LeVeL 33 definitely does not disappoint!

Impressive Starters – Go for the Japanese Deep-Sea Crab

Dinner got off to a great start with the Japanese Deep-Sea Crab ($28++; tasting portion depicted) that featured a play on both flavours and textures. The crab legs were poached in butter and served alongside variations of corn. With inspiration taken from the microbrewery’s brewing tube, one variant saw the creation of a corn cannelloni sitting alongside nicely with slices of charred corn and a smattering of popped corn. A wonderful presentation! In particular, I found the use of intense, acidic rich lime-gel beautiful. It was gorgeously paired with the sweet crab, cutting through the flavours every now and then. The toasted curry leaves sprinkled over the top also lifted the dish a notch, and lent a delicate spice to what would otherwise be a different dish altogether.

The Hokkaido Scallop ($27++; tasting portion depicted) that was served next looked like something that was served straight out of a landscape painting. Presented in bold strokes, and layered with two to three tones of colour, the scallops invoked pause for appreciation. Lighty poached in dashi, and then served with orange caviar made from agar and blood orange juice, together with a sprinkling of bonito flakes on the top, the scallops were left meaty, sweet and clearly the highlight of the ‘painting’.

Leaping forward with a delightful Kangaroo beetroot main!

Before I get into the what was a personal highlight of the meal, vegetarians would be delighted to know that the Truffled Kumara ($28++; tasting portion depicted) is one main that they can look out for. In fact, the needs and sensitivities of special diets can largely be catered by the restaurant’s kitchen – one would simply need to ask and inform the staff beforehand. That said, I wasn’t particularly impressed with the Truffled Kumara. Although the idea of Kumara sweet potatoes served three ways with trumpet mushroom, sake-fermented leek and truffles sounded exceptionally appetizing, I did not take to the oily sweet potato leaf. The ‘ravioli’ made from sweet potato was also a touch uninspiring, and rather ‘flat’ in my opinion.

I am glad that the popular Kangaroo dish from LeVeL 33 will be left on the menu ($37++; tasting portion depicted)! Kangaroo loin is firstly sous-vide for 10 hours, before it is removed and char-grilled. The portion of meat is then garnished with slivers of beetroot leather, drops of beetroot vinaigrette and puree, and then served alongside a turnip puree. There was a nice smokiness from the grill, and the sous-vide method of cooking ensured that the kangaroo loin remained juicy and tender. Not exceptionally gamey and yet brimming with a subtle intensity of savouriness and the occasional rooted sweetness, I marvelled at the simplicity of this dish. Just a slight shame that the tasting portion and the overt use of beetroot vinaigrette made it all look a touch ‘bloody’. Rest assured that the original portion is much more vibrant and delectable!

One main to share amongst a table of 2-3 is the NY Strip ($135++; original portions depicted). 8-weeks dry-aged French sirloin is lightly roasted to a beautiful medium-rare and then sliced into meaty portions which are then recommended with sides of Butternut Squash ($15++; original portions depicted) and Spinach ($15++; original portions depicted). I am an advocate of LeVeL 33’s butternut squash: sweet, wholesome; and utterly satisfying, it was a perfect accompaniment and staple to the steak.

Desserts kept simple and satisfying!

For the new menu, LeVeL 33 has also crafted, specially, a selection of desserts to lend a sweet smile to diners around the table. Cereal ($13.50; tasting portion depicted), made from shaved macadamias, beer malt praline, almond milk mousse and lemon curd, has been touted as a must try at the restaurant! Light but decadent, the dessert was a homely affair in rounding up the meal with notes of delicate sweetness, and, a satisfactory creamy indulgence.

Alternatively, if you are in the mood for something along the lines of refreshing clarity, go for the Strawberry ($15++; tasting portion depicted). Bits of home-made meringue is plated with a strawberry syrup glazed around a scoop of sorrel ice cream. However, as I was lactose intolerant, the kitchen kindly created for me a portion of sorbet and berries dusted with icing sugar as a sweet treat to finish the night!

Beers, Cocktails, or Wine?

Being a microbrewery, LeVeL 33’s has quite a good selection of craft beers, all made in-house. My favourite had to go to the Session Pale Ale – a creation that though low on alcohol, was remarkably crisp and exceptionally delicious to savour. For the dinner, we had a flight of beers to partake in: Lager, the seasonal Session pale ale, the English IPA, the German Wheat Beer, and the English IPA. A remarkable range, and exceptionally heartening to know that the beer is fresh straight from the tap.

If, however, beers are not your thing, the restaurant does offer quite a decent selection of cocktails. For the night, I partook, first, in a glass of Sundown ($23++). Made from Canadian Club, passion fruit syrup, fresh kumquat and soda, this was probably one refreshing drink to beat Singapore’s sweltering heat. The Skylight ($23++) was made from Ketel One, spicy mango syrup, fresh lime, white sugar and soda. Indeed, as the ingredients would have suggested, this concoction definitely had a lot more zing and zest in each sip.

And if the desserts on the menu doesn’t strike your fancy, there is always the option to tuck in to, and to my surprise, a beautiful selection of sweet wines. I ordered the Zweigelt Tschida ‘Schilfwein’ ($20++ per glass/ $92++ per bottle). Hailing from the Neusiedlersee region in Austria, this particular selection of fruity dessert wine was remarkably crisp, luscious, with just the right balance of honeyed notes and floral scent. Even though LeVeL 33 is hailed as a microbrewery, I would definitely pay a closer attention to the wine list the next time round!

Verdict: Deserves a return visit!

LeVeL 33 at MBFC Tower 1 certainly has my seal of approval as the place to visit for great food, great drink, and great scenery. Though not all the dishes on the new menu were distinct hits, the overall quality and flavour makes the dining experience notable. And the best part to complement the entire meal? A sublime selection of desserts and drinks. An overall package that the restaurant can be proud to say is their own!

Thank you LeVeL 33 for the invitation.

LeVeL 33
8 Marina Boulevard #33-01
Marina Bay Financial Centre Tower 1
Singapore 018981

Reservations: 6834 3133

Opens Daily
Mon to Thu 11.30am to Midnight
Fri to Sat 11.30am to 2am
Sun 12pm to Midnight
Eve of PH – Restaurant closes at 2am
PH – Restaurant opens at 12pm

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Buono Trattoria: Casual Italian Cuisine at a Perfect Price Point

Nestled in Basement Two of Vivocity, Buono Trattoria will not attract much attention at first glance. The restaurant, while brightly lit, is plainly designed. Neither is this a place where you will linger. With low partitions, the noise from the busy thoroughfare outside the restaurant filters in easily.

But Buono Trattoria is saved by its quick service, good food, and reasonable prices. It is not fine dining, but individuals and groups looking for a fuss-free, unpretentious, and delicious meal will probably leave satisfied. Most dishes are priced between 5 to 15 dollars.

I also find the option to customise your own pastas and pizzas to be an attractive feature of this restaurant (more on that below). Families with children would probably find Buono Trattoria a fun place to dine at.

I begin my meal with the Cream of Mushroom Soup ($5++). Portioned decently, flavoured evenly, and with just the right consistency, Buono Trattoria’s mushroom soup passes my taste test for its price.

I also like the Frittura Di Calamari ($12++; tasting portions depicted). The calamari rings are fried in an appetising golden colour, and I find the fried squid fresh and firm to the bite. The rings are also infused with sweet paprika and fresh herbs, making them highly addictive with each bite.

The Chicken Wings (6pcs) ($8++; tasting portions depicted) are similarly flavourful, and are rightfully deserving of its claim as a “best-seller”. While I think the spice-coated chicken wings and drumlets could be larger, I am happy with the price-to-quality-flavour ratio.

Customize your own Pastas and Pizzas!

Buono Trattoria serves good pasta. The Linguine Chicken & Pesto ($12++) has a pleasantly distinctive nutty flavour, thanks to its home-made pesto cream sauce. The Baked Porcini Mushrooms Ravioli ($12++) is also a standout dish because of its delicious homemade beef bolognaise, use of three types of cheeses and flavourful mushrooms. I am not usually a fan of ravioli because it has the potential to be overly starchy. But Buono Trattoria’s rendition contains a good ratio of filling to dumpling skin.

The restaurant offers you the opportunity to create your own pasta, from $9++ onwards. You choose from three pasta types (Spaghetti, Penne and Linguine) and three sauces (Aglio Olio, Pomodoro or Cream). To complete your customised order, you select at least two toppings from the vegetables, dairy/meat and seafood categories.

This customisation option is available for pizzas too. From $10++ onwards, you mix and match fresh toppings comprising vegetables, dairy/meat and seafood, to go with Buono Trattoria’s signature pizza crust. The restaurant produces its dough in small batches and hand-kneads it.

Buono Trattoria’s pizzas come in two sizes – an 8-inch version which is good for up to two people, and a 12-inch size which can feed four people. Unfortunately, I find the crust on my 8-inch Hawaiian pizza ($15++) a little hard, though the rest of the pizza is fine. There are better pizzas elsewhere, but at this price point, I can’t really complain.

Affordable desserts where the magic happens

I am most excited for desserts, with each ranging between $5-8. Buono Trattoria’s Panna Cotta ($5++) is an example of the magic that can happen when cream and mango puree are expertly combined. Though the middle-aged couple at the next table grouse about the sweetness of the panna cotta, I have no issue with it.

While Buono Trattoria is not a cosy place for dinner, it is a good place for families and friends to adjourn to after a long day of shopping at the mall. The restaurant works because it is casual, convivial, and serves high-quality fare at wallet-friendly prices. I would make a return visit if I am in the area and am seeking a quick and affordable dining place with friends, before adjourning to one of the attractions in the vicinity.

Thank you, Buono Trattoria, for the invitation.

Buono Trattoria
1 Harbourfront Walk
#B2-27 & 27A

Reservations: 6358 2582

Opens Daily
11am to 10pm

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Spice Up Your Dining Experience at the Halia (Now Halal Certified)!

I must admit I’ve always had a soft spot for Halia. Set against a backdrop of lush greenery and ambient birdsong, it’s easy to forget that you’re just a little walk away from urban Singapore. With the botanic garden’s recent UNESCO appointment, the grounds have become even livelier, but never too much so – it’s still the very picture of serenity.

Today, I couldn’t wait to check out Halia’s menu revamp, which it undertook after being awarded a Halal certification. I was eager to see if the restaurant still retained their tasteful flavour combinations and creative use of spices, and in these the restaurant did not disappoint.

Halia couldn’t have been sited at a better place than the middle of a spice garden – the kitchen does an exceptional job at showcasing the wide range of spices available in the tropics, employing them in a number of creative ways (even the restaurant’s name features this play on spices, with Halia being the Malay word for ginger).

Being Halal-certified, Halia no longer serves alcoholic beverages. You wouldn’t miss the lack of booze though, for the restaurant has conjured up an alluring range of specialty drinks and herb infusions that bring together wonderfully complex flavour profiles. Consider tasteful titles like the Grapefruit and Tarragon ($8++), which features Earl grey tea, fresh grapefruit juice, house-made tarragon infusion and soda, or the Cucumber and Basil ($8++), a mix of Tulsi (holy basil) tea, Japanese cucumber and a basil infusion.

But it is with its food that Halia really shines, with its beautifully plated dishes and whirlwind of flavours. Large dishes at Halia are particularly appropriate for sharing, and you may want to select a variety of them to taste all of them with your friends.

Beautifully plated dishes and a whirlwind of flavours

The first dish to arrive was the Lightly Smoked Kingfish ($17++); clean and fresh on the palette, it really gets the appetite going.

Coming alongside was the Caramelized Onion and Beetroot Tart ($17++), my personal favourite of the starters. The beetroot is cooked perfectly, robust, and with a savory, almost meaty texture. It is savory-sweet, pretty as a manicured garden, and sits atop a delightfully crisp puff pastry. Attractive aesthetics, complementary flavours and contrasting textures – this dish is a star example of Halia’s capabilities.

The Charred Caesar Salad ($17++) is an intriguing starter, looking a little like it was doused in squid ink, except for its creamy taste of garlic aioli. It is refreshing and addictive, albeit slightly dangerous for those wearing white shirts.

The first of the large mains to arrive was the Slow Cooked Tender Chicken Breast and Braised Minced Leg Potato Gratin ($29++), a great one for sharing given how it’s practically two dishes in one. The chicken breast is moist throughout, and is accompanied by “wok-hei” cabbage – the veggies are a hit, with their lightly charred flavour and satisfying crunch. The gratin has the character of a shepherd’s pie with lots of gravy, and is hearty and comforting.

The Pan-fried Barramundi ($28++) arrives in a burst of colour and dynamism; the fish sits atop a bed of what looks like risotto, but which is actually pignolina pasta. Fun fact: Orzo is rice-shaped, whereas pignolina has a slightly longer and more slender look that is very similar to pine nuts. It is a thoughtfully balanced dish, ranks for me as the best of the mains.

The Lamb Rack and Braised Spice Islands Marinade Rump Stew ($46++) is our third main to arrive– or should I say, third and fourth main. This wonderful dish comes in two parts – the first is a classic combination of lamb rack and spinach, robust and flavorful. The second is the rump stew, which is reminiscent of a sweet, dry rending, set atop pearly white bulgur wheat.

Desserts that knock it out of the park

Halia’s desserts really knocked it out of the park (or, gardens, as it were) for me. All parts of each dessert were made in-house, and to very high levels of detail. First to arrive was the Yuzu Gateaux ($13++), with the yuzu imparted its characteristic bright and citrusy perfume to the dish.

Second was the Fig Tart ($11++), perhaps the star dessert of the day. Caramelized fig, yoghurt and turmeric foam are arranged delicately on a wonderfully crisp and crumbly speculoos tart base. It is wholly addictive, and took the better part of self-control to not order another.

The Ginger Garden ($14++) is a classic of Halia’s. Here, it’s undergone a re-imagination of the original hit and, in my mind, they’ve taken an already great dessert and elevated it once again. Sporting an intricate butterfly lattice that’s almost too pretty to eat, the garden hid delectable galangal (blue ginger) poached apples. The Ginger flower sorbet is fragrant and refreshing, and was wiped clean by our party.

Patting our satisfied bellies, I think it’s safe to say that Halia’s decision to get Halal certified was both well thought out and executed. The dishes are as inventive and flavorful as they were before, and now even more of us can get a little taste of that creativity. It sure looks like Halia’s set to spice up the dining scene once again.

Thank you The Halia for the invitation.

The Halia
1 Cluny Road
Ginger Garden
Singapore Botanic Gardens (enter via Tyersall Avenue)
Singapore 259569

Reservations: 8444 1148

Opening Hours:
Mon to Thurs 9am to 9.30pm (last seating)
Fri and Eve of PH 9am to 10pm (last seating)
Sat 10am to 10pm (last seating)
Sun and PH 10am to 9.30pm (last seating)

Brunch Weekends and PH 10am to 5pm
No reservations on weekends and public holidays from 10am to 6pm

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