Nestled amongst the foliage in the heart of the iconic Singapore Botanic Garden’s Ginger Garden is The Halia. Helmed by head chef Chef Ciaran Armstrong who hails from Ireland, The Halia (halia being the Malay word for ginger), incorporates Euro-centric tastes with Asian ones, and with the Ginger Garden being in such close proximity, it’s no surprise that the restaurant’s dishes incorporate some elements of the spice.
Founded in 2001, The Halia gained its Halal certification in July 2017 as an effort to be more inclusive and catering to a wider dining audience. Of course, transitioning to a Halal-certified restaurant meant that there were some changes to be had in the ingredients used, which was a challenge in itself. “Nevertheless,” Chef Ciaran says. “We do our utmost to source the best halal ingredients from around the world, and through cooking techniques and ingredient combinations, bring out the best flavours in a dish.”