Lose yourself in the lush beauty of the Singapore Botanical Gardens by dining at Halia, named after the ubiquitous ginger plant. Opened six years ago, they have established a reputation for smart-casual dining amongst locals and foreigners alike, with the quiescent and therapeutic charm of their location.

• The Vibe
  Taking the splendor of nature into consideration, the specially-designed architecture presents a picturesque view from both indoors and outdoors. Despite being surrounded by tall glass windows, one will not feel like a fish-in-tank indoors as the landscaping is truly comforting. Managed by the staff of the Botanical Gardens, the position of each tree is mulled over repeatedly, to ensure that it complements its surrounding area. The al fresco section is kept cool within the foliage and affords a more laid-back dining experience.

• The Food
  At Halia, lunch is kept light while dinner provides more hearty offerings – a distinctive difference between Halia by Day and Halia by Night . Embark on their lunch menu with recommendations such as the Sautéed Seasonal Mushrooms with Poached Egg ($14) and Shrimp Satay ($16). The essentially Continental former is served with a young mesclun salad and dressed with telaggio cheese sauce and truffle vinaigrette. The delightful egg complements the mushrooms vey well, providing multiple dimensions within a single starter.

  The Shrimp Satay , on the other hand, is a crunchy take on our local marinated skewers and accompanied by a rather Asian salad of pomelo , glass noodles and mango. The ginger flower dressing is subtle but provides a lovely fragrance of the eponymous spice. Though the Crisp Black Pepper Soft-Shell Crab ($14) is a signature dish, it is largely average save for its appetizing wasabi aioli.

  Vegetarian diners will be pleased to find tasty treats such as the Aubergine & Tofu Tower ($18). Layered beautifully are baked eggplants, Portobello mushroom and agedashi tofu, in a light broth with sautéed vegetables. Once again, an Asian influence is exemplified with its light and elegant serving. For a touch of local flavour, the Chilli Crab Spaghettini ($18) is a must-try. The crabmeat sauce is slightly heavier and reminiscent of our popular Singaporean crustacean dish, yet prepared quite differently. This results in tangy pasta with silvers of savoury crab that provides a subtle sweetness with its freshness.

  The Grilled Portobello ($17) on ciabatta bread is well-flavoured with parma ham and telaggio cheese sauce. Grilled asparagus are skillfully done and together with the arugula , gives the sandwich a nice bite. The Vanilla Bean Scented Boneless Spring Chicken ($18) in honey jus will be a more substantial main course, served with celeriac mash potatoes and greens.

  Desserts at Halia are something to look forward to, as each item is a special creation by their dessert chef. For something truly local, try the Chilled Pulot Hitam in Brandy ($7) topped with coconut ice cream and atap seeds. The ice cream is surprisingly light and provides a creamy touch without being excessive. The Cappuccino “Dunkin Pit” ($10) is a dream for the caffeine-addict. With its layers of warm chocolate, cool vanilla cream and iced coffee shavings, each dunk of the accompanying cookies comes up surprisingly different. An interesting pairing is found in the Calamansi & Amaretto Ice Soufflé ($9). Served semifreddo, the minty calamansi marries well with an almond base, providing a delectable blend of flavours.

  Complete your meal with some of their ginger-influenced beverages. The Ginger Jive Mocktail ($11), comprising of ginger, fruit punch, orange and honey, is great for warm days out in the al fresco area. On the other hand, the Halia Infusion ($9) is the just what the doctor ordered for cold, rainy afternoons. The staff will meticulously explain how to prepare your drink, which includes sun-dried ginger and aromatic wild mountain honey.

• The Service
  Undoubtedly, the service at Halia is maintained at a high standard by their very pleasant and thoughtful team. The exceptional staff welfare is reflected by the fact that most of them have been with the restaurant since its establishment and diners receive affable service unlike any other.

SD Food Advisor's take on Halia
Considering its remote location, Halia's crowd on a weekday afternoon is testimony to the food and service one can find. The menu is revised every four to five months while keeping the more popular dishes to ensure that regulars have new choices and familiar dishes to look forward to.

To catch some live jazz action, remember to make a date every second and last Sunday of the month for a relaxing evening in the park. Halia is open 365 days a year and is never fully closed for functions (only partial bookings accepted), a sacrificial decision by the management to ensure walk-in guests are never disappointed. Halia is most definitely a well-thought concept that succeeds in all fields of gastronomy, aesthetics and service.