Website Revamp

Please check back in the coming days for the new look!

product | Just Fish

                           

product | Holistic Select + Basic Instinct

 

food | new menu II @ halia singapore botanic gardens

  roasted asian spice wine-braised kampong 1/2 chicken ~house salad, plum salt & calamansi       roasted new zealand rack of lamb  ~javanese spice, ratatouille, purple potato puree & lamb jus     twice-cooked hoisin glazed pork ribs ~crispy potato, pickled cucumber, pineapple and lychee salad     halia chilli crab spaghettini ~singapore-style spicy sweet and tangy crabmeat sauce tossed in pasta     linguini carbonara ~crisp prosciutto, “bak kwa” honey barbecued pork sliver, roasted chestnut mushroom, almond and parmesan crumb       “chirashizushi” ~squid, prawn, halibut fillet, fresh avocado, cucumber in satay glaze     poached salmon and mushroom ~kettle of cilantro ginger miso soup, sesame udon and crispy risotto galette     side
~roasted jerusalem artichoke & potatoes         Available at the Halia, Singapore Botanic Gardens    

food | desserts

    snow white in the blackforest ~fresh red apple sorbet, kirsch marinated cherry, dark choux branch, chocolate crumble, whipped cream    

  carrot cake

~ broken carrot cake, kalamata olive puree, coconut pudding, cheese ice cream, meringue

    textures of chocolate  ~milk chocolate air, chocolate sponge, chocolate panna cotta, dark chocolate ice cream, chocolate pearls       frozen ginger nougat parfait  ~ginger nougat, spiced pineapple sauce, ginger crumble, crispy crackers       strawberry & champagne ~strawberry mousse, gel, leather and tuile, champagne granite, iced mint leaf       Available at the Halia, Singapore Botanic Gardens    

food | new menu @ halia singapore botanic gardens

  wagyu beef carpaccio, asian flavours and herbs, lotus crisp, sesame dressing          duck rillette with salad of pan-seared fresh peach, cucumber, green mango & rock melon ribbons

      chorizo, “ lap cheong” chinese sausage & wagyu beef sausage with herbs, smoked eggplant dip, red plum chutney, crispy bread          chilled tomato compote with broken baguette & garlic confit       grilled prawn satay, baby romaine, mango, tomato, crisp glass noodle in ginger flower dressing       salad of endive, asparagus, red date, lotus root and black fungus in honey chardonnay dressing, enveloped in a thin bread crust          paperbag oven-baked halibut fillet, mirin sake ginger broth, sesame japanese rice, wakame & truffle aioli         pan-roasted kingfish hamachi collar, wilted “dou miao” salad in sweet spicy sambal-kicap manis             wagyu beef rendang, “achar” nonya spicy sour salad, steamed jasmine rice, chilli, coriander             ranger's valley angus beef wellington, jerusalem artichoke puree, green asparagus       

Available at the Halia, Singapore Botanic Gardens

 

Food | Wagyu Beef "ZhaJiangMian"

 Iberico chorizo, oyster sauce, carrot, bean sprout, spring onion

Available at the Halia, Raffles Hotel Singapore

Food | House Smoked Salmon Pate

 

Hendrick's gin, beetroot chips, crostini, cucumber

Available at the Halia, Raffles Hotel Singapore 

Departure | Jit Lou Hoe Keah (一路好走）

iPhonegraphy - KMSPKS Vesak Day 2014 Celebrations

Random images captured with my iPhone during my visit to Kong Meng San Phor Kark See Monastery during the Vesak Day celebrations 2014.