We had this refreshing Gorgonzola blue cheese mousse, maple-glazed walnut & wild honey on multi-grain toast fingers, with spinach and fresh fruit vincotto salad (S$20). We really like the mixture of wild honey, cheese and salad leaves plus fresh crunchy fruits.
We also shared the very flavourful Shiitake Mushroom Cream Soup (S$14). The soup was full of yummy shiitake mushrooms.
One of Halia's most unique local dish is this Singapore style chilli crab spaghettini (S$24). I was surprised at how generous Halia was with its crab meat. The taste was fantastic as it combined the local chilli crab with Italian spaghetti.
Another east meet west dish is this Char-grilled tandoori-spiced chicken fillet focaccia with fresh mango, cucumber mint yogurt and salad (S$20). The tender and juicy tandoori chicken was full of Indian spice flavours and the spiciness was complimented with the cool cucumber mint yogurt.
Our burger feast did not stop there. We also had the Kurobuta pork & portobello burger in special blend of spices, sake and mirin with apple aioli and salad (S$20). Sake and mirin are added to give this burger dish a "Japanese" taste.
To end our brunch, we had the chef's special brunch dish - Freshly baked caramelized banana walnut bread & vanilla mascarpone cream with oriental kumquat compote and crushed macadamia nut (S$24). Top marks for the banana walnut bread.
And no visit to Halia is complete without a taste of this gingery dessert dish - Young ginger nougat frozen parfait with roasted fresh pineapple and spiced pineapple sauce (S$12)
As we were leaving, we saw this beautiful ginger flower outside of the restaurant.
1 Cluny Road,
Singapore Botanic Gardens