Halia from Singapore Botanic Gardens sent us their Catering Menu and we’re absolutely digging it
Fine dining from the comforts of the office
Fans of Halia at Singapore Botanic Gardens will now be able to enjoy the venue’s signature cuisine in the comfort of their homes and offices, with the launch of the restaurant’s catering arm. Aside from Buffet Menus that are priced from $28+ per person, customers can opt from a selection of Communal Feast menus or order À La Carte for a customised experience.
“We are very excited to showcase the capabilities of our new catering arm. A lot of care has been put into ensuring that we deliver the food quality that Halia at Singapore Botanic Gardens is known for, while keeping in mind a level of affordability for all to enjoy,” shares Gavin Chen, Halia’s Director of Operations.
One of the first restaurants to open at the UNESCO World Heritage site, Halia at Singapore Botanic Gardens recently celebrated a new milestone with its Halal-certification. This is in line with the brand’s commitment to provide a welcoming experience to all diners. The launch of its catering arm further embraces this commitment, making the restaurant’s signature cuisine – modern European with Asian influences – conveniently available island wide.
Halal fine dining from the comfort of your home or office
One of the biggest draws of the new catering service is the Communal Feast, available for groups of 5 and 10 at $280+ and $535+ respectively. Groups larger than ten who wish to order the Communal Feast can also add on dishes from the à la carte section. Packaged in specially designed Halia catering boxes, the communal dishes are delivered to the customers’ doorsteps. Both menus comprises of 14 dishes, created with the idea that customers can experience a true taste of Halia in an attractive bundle.
Starting the menu is a choice of pumpkin, tomato basil or celeriac and apple soup. Next on the menu are the appetisers, such as the Smoked Salmon Pate (avocado, tomato and cucumber salsa, crostini, mixed herb, cream cheese), Pulled Duck with Soba Noodle Salad (soba noodle, carrot, spring onion, sesame seed, nori, ponzu), and Halia’s signature Lemongrass and Ginger Prawn Salad.
Fans familiar with Halia’s menu will also recall the Singapore-style Chili Crab Spaghettini. On the takeaway communal feast, the dish has been reinvented into the Chili Crab Gratin, with the same signature homemade chili crab sauce, crab meat, egg, spring onion, pignolina pasta, cheddar and parmesan.
The other main dishes on the communal menu are: Paperbag Oven-baked Seabass Fillet (soy and ginger broth, sushi rice, ginger flower sambal, wasabi aioli), Twice-cooked Spatchcock of Spring Chicken (mesquite, cajun, paprika, cabbage slaw, confit potato, pineapple ketchup) and 12- Hour Five-Spiced Braised Beef (mashed potato, couscous salad, pickled vegetables).
The communal menu also includes two desserts: Sticky Toffee Pudding (dates, butterscotch sauce, sea salt) and Triple Chocolate Mousse (dark chocolate sponge, milk chocolate mousse, chocolate crumble, berries).
They sent the whole menu to our office and this is what it looks like!
Halia sent the halalfoodhunt team the menu for up to 5 pax, and we absolutely loved every item. The Smoked Salmon Pate, Twice-cooked Spatchcock of Spring Chicken, and 12-Hour Five-Spiced Braised Beef was a favourite.
Pumpkin Soup & Linseed Bread
The pumpkin soup was more savoury, we’re guessing there’s chicken stock used, but more than enough for up to 5 people! This is good for the kids and any toddlers as well.
Lemongrass and Ginger Prawn Salad, and Pulled Duck with Soba Noodle Salad
Smoked Salmon Pate
The salad was refreshing, filled with avocado, tomato and cucumber salsa. I could eat it all day and every day for breakfast.
BBQ Pulled Lamb Leg
The lamb was so super tender. This one is definitely not enough for five people to share because you’ll be fighting for this!
Chilli Crab Gratin
The team was excited to try this because some of them went to try the Chilli Crab Spaghettini at Halia when it first launched and absolutely loved it. However this Chilli Crab Gratin dissappointed them because they used pignolina pasta which was something very unfamiliar for the team. Pignolina pasta looks like rice instead of pasta as well.
But otherwise the flavour of the Chilli Crab was very subtle yet distinct.
Paperbag Oven-baked Seabass Fillet
This fish was very soft but firm, cooked in soy and ginger broth and is served with Japanese sushi rice topped with seaweed, Halia’s ginger flower sambal which was so addictive, and wasabi aioli.
Twice-cooked Spatchcock of Spring Chicken
This was a clear favourite for the team. The meat was so tender and flavourful, even the breast meat which is usually dry and bland.
12-hour Five Spiced Braised Beef
The beef was very flavourful. This tasted like sabsuka.
Sticky Toffee Pudding & Triple Chocolate Mousse
Both desserts were just super. The Triple Chocolate Mousse was the perfect combination of sweet, chocolatey rich and salt. The sticky toffee pudding made of dates were subtly sweet as well. Halia does desserts so well!
You can also design your own menu with their À La Carte Selection
Customers who want the flexibility of designing their own menus can opt for the À La Carte selection of dishes that are priced individually. Each dish in the À La Carte section feeds 8 to 10 people and are also packaged in Halia’s catering box. Apart from the ones included in the Communal Feast, the À La Carte section showcases a greater variety of Asian-inspired dishes.
These include the Tuna Tataki ($50+); Tiger Prawn Cocktail ($45+); and Steamed Mussels ($60+) in Halia’s ginger flower coconut broth. For desserts, the à la carte section presents more options like an assortment of macarons, cheesecakes, mini tartlets and chouchous.
A minimum spending of $200 is required for À La Carte orders.
Halia also provides Buffet Menu
Halia’s new catering service provides customers the option of three different Buffet Menus, at $28+, $48+, and $68+ per pax. The extensive buffet selection includes dishes such as the Beef Goulash (gherkin and sour cream); Poached Halibut (ginger soy broth, broccoli, mushroom, leek, coriander); and Ginger and Kaffir Lime Marinated Chicken Leg (asparagus, carrot, cherry tomato).
To make the buffet experience a truly indulgent affair, Halia also offers a few add-ons that customers can consider. These include a Salad Bar where customers can enjoy a Caesar Salad and Halia’s “Gado Gado”; a Live Pasta Station where Halia’s signature Chili Crab Pasta and Cream Mushroom Pasta will be prepared a la minute; and a Live Carving Station where customers will be treated to several cuts of Australian beef and lamb.