13 Dec 2014
Located on Level One of the iconic Raffles Hotel, Halia Restaurant features a strong east-meets-west vibes, in both decoration and their menu. This distinctive restaurant is set in a location easy to spot, and done in a casual chic style of both cultures.
The ambience was comfortable, urban chic and a little vintage, making the place almost romantic looking. Anyway, we prowled the menu and debated between various fusion items such as Halia Chilli Crab and Javanese Spiced Lamb Rump , but in the end we didn't order any of these two.
We started with a Deep Fried Salt & Chilli Squid (SGD$15.00) - delicious, succulent squid done in dainty pieces, lightly flavored so that the natural sweetness of squid was still detectable. It was lovely, and we were surprised to see it served in a cute dimsum tray.
For mains, *Charliez chose the Confit Duck Leg (SGD$34.00) - complete with duck fat potatoes, Brussels sprouts, parsnip puree and cinnamon gravy. The skin was kind of crispy, but the meat could have been more tender. The parsnip puree had an acquired taste that requires getting used to, as well.
I had the Lightly-Cured Salmon Fillet (SGD$31.00) - with dried tomato, roast capsicum and basil leaves. I loved my dish. The slices of salmon skin around the plate were salted, and crispy. The salmon fillet itself was soft and tender on top, and the inside was lightly cooked so that the texture held the juicy bounce of sashimi's.
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